gordwal

Kent: Many thanks for the fast reply and photo. You have an intriguing recipe and one that I'll certainly try.

My Copper River sockeye arrived yesterday (Wednesday) and it was shipped from Alaska the day before. I plan to cook it on Saturday night. Will it keep in the refrigerator for 3-4 days or should I freeze it? Any suggestions would be much appreciated.

Greetings, Ozzie Mouse: Yes, you make a good point. Tetsuya's does offer a more formal atmosphere and slightly more refined service. But you are paying $A60 more per person for the tasting menu that is no more creative than Ezard's. I guess the final conclusion is that we must suffer and eat at both restaurants!

Ezard is a fantastic restaurant and a must-do for serious foodies who are visiting Melbourne. We had the 8 course tasting menu at A$115 per person. We adored Tetsuya's but slightly preferred Ezard. The food is equally creative--perhaps even more--and the cost for the tasting menu is A$60 less than Tetsuya's. Some of the best dishes include the following: Swordfish Shooterwith Ginger, Mirin, and Soy Dressing and Wasabi Flying Fish Roe. Hiramasa Kingfish Tataki with Gingerand Black Bean Dressing, Cucumber Oil, and Baby Asian Cresses. Bangalow Crispy Pork Belly with a Salad of Apple, Ginger, Coriander, and Spring Onion, Green Ginger Wine Glaze. Suzuki Sea Bass with Stir Fried Asian Mushrooms, Soy Mirin Broth, and Ezard XO Sauce. Wagyu Beef Red Curry with Pumpkin, Betel Leaves, Peanuts, Lime, Spicy Hot & Sour Coconut Salad & Cucumber Oil. Don't miss it!

My wife and I have just returned from Sydney where we had the pleasure of dining at Tetsuya's on 30 December 2004. The experience was world class in every way, beginning with the way we were greeted and seated. It was absolutely on a par with the Michelin 3 Star restaurants of Europe. Our original table was located near an adjoining table of 4 young children. The host immediately noticed the situation and offered us a table in another room. We gladly accepted. We have dined in many fine restaurants throughout the world but have never encountered such a professional wine service program. Before taking our order the sommelier asked us a few questions about the types of wine we enjoy. He listened closely to our responses and then made a few suggestions. The descriptions were detailed and we selected a 2003 Amisfield Noble Riesling (New Zealand) and a 2001 Paringa Estate Pinot Noir. They were terrific! I did not know these wines beforehand and would not have selected them. Now, that is one professional sommelier. The 8 course meal was superb, especially the Grilled Spring Bay Scallop with Wakame & Lemon, the Grilled Wagyu Beef with Asian Mushrooms, and Tamanian Ocena Trout Confit with Konbu, Daikon, and Fennel. The Spatchcock with Braised Daikon was the least interesting of the many dishes. Anyone who loves dining at its finest should not miss Tetsuya's.