Sitting on a high-backed chair at the circular steel and glass teppan, surrounded by shiny curved glass and steel walls, there’s a definite whiff ofIron ChefKitchen Stadium about the Ten dining experience. There’s drama on the plate, too. Juicy organic Bangalow duck breast is surrounded by flecks of tofu cream, drizzles of wasabi oil and swoops of miso-enriched red wine sauce. A tanned, glossy slice of Patagonian toothfish marinated in saikyo miso is just as arresting – grilled and artfully arranged with red sorrel leaves and radish on a matte slate plate for maximum impact. Sushi and sashimi are equally impressive and the service graciously attentive. A head-spinning drinks offering includes a water menu, should the boutique wine list and stellar sake collection fail to appeal. Finish with an East-meets-West dessert: matcha whisked skilfully at the table and trickled beautifully over mascarpone ice-cream is a winner.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
