New Menu - suggestions anyone?
Tsunami's Late Breaking News
Summer is coming to a close. It's our busiest season for sure. But being busy and making a new menu don't go together.
Whilst we have some ideas of what we would like to put on the list, being the egalitarian critters that we are we would like to offer you the eater to make suggestions as to what you would like to see on the menu. There you go.
Menus can be difficult documents to produce. The items must be popular yet not boring. Filled with good produce yet not too expensive. And unusual yet able to be sourced regularly. So please keep these factors in mind when you offer your pearls of wisdom.
And thanks for doing so.
Brett & Tetsuya
Tsunami
Summer is coming to a close. It's our busiest season for sure. But being busy and making a new menu don't go together.
Whilst we have some ideas of what we would like to put on the list, being the egalitarian critters that we are we would like to offer you the eater to make suggestions as to what you would like to see on the menu. There you go.
Menus can be difficult documents to produce. The items must be popular yet not boring. Filled with good produce yet not too expensive. And unusual yet able to be sourced regularly. So please keep these factors in mind when you offer your pearls of wisdom.
And thanks for doing so.
Brett & Tetsuya
Tsunami
posted by Tsunami Restaurant at 11:54 pm
4 Comments:
Just a test comment to see if this is working.
I made an interesting variation on a sashimi platter the other weekend, throwing in some carpaccio of fillet steak, that actually worked with the flavours of the sashimi salmon better than the tuna. Yeah, something like that maybe - I can't believe I'm giving suggestions, it's wierd.
Had a whole crayfish sashimi recently as well, THAT was damn fine. Totally hedonistic and worked well with a really old world minerally style Voyager Special Reserve Semillon-Sauvignon Blac 2001.
Most of all I still think you need to do wine matches on the menu. Maybe even two matches, like one that's a classic sure fire winner - like a racy young riesling with seared scallops, and the other bit out of left field like a dry ammontillado sherry with the same dish.
Sure, you can go with the easy choice of a rich Cabernet Sauvignon with the Fillet Steak, but why not be adventurous and go for an Argentinian Malbec
But more over I reckon the omkase menu should have the (more expensive of course) option of coming matched with either wines by the glass/taste to go with each course, or a bottle or two from your reserve list (or maybe even byo...) to be used to build an entire omkase meal around.
It's really inspiring to see someone like yourself, dl, so passionate about their food and wine. Actually we are looking at the subject of beef right now. I'm trying to get supplies of Wagyu beef which would go great in that dish you suggested. Have found a supplier in SA (none in WA) but they are out of stock for a month. Maybe it's that restaurant in 'My Restaurant Rules' using it all up.
But if anyone reading this knows of a good Wagyu supplier, let us know. In fact any good produce suppliers, let us know. If it works out well we would show you our appreciation in the customary way.
Brett
Shacho / Tsunami
As much as I love the idea of waygu beef - and I'd totally order it - it's always been about the seafood for me. Probably because my father was a fisherman for Kailis Bros during my childhood, so I grew up with nothing but the freshest fish possible.
Fresh eel, more things with crayfish (purely because I don't like mornay)...or even marron. Actually a marron dish matched with a LEAS or Cullen Chardonay would be a pretty spectacular combination - and so WA flavoured. I know it's more the French thing thna Japanses, but how about escargot? I've heard WA is producing export quality snails these days.
and, AND! Cigars on the after dinner menu. Having had a couple of really outstanding Cubans over the past couple of months, that could be the perfect end to the meal. You could do a feature omkase with a cigar and cognac for the last course...call it the Bill Clinton or something!
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