October 30th, 2010

Does My Bomb Look Big In This?

Review - Wharf Teppanyaki


Step into a deluxe theatre of food for an upmarket teppanyaki experience at Australia’s largest teppan table. It weighs in at a whopping 4 1/2 tonnes, and seats up to 46 people under a rumbling German extractor hood. Thankfully it doesn’t dampen the mouth-watering aroma of sizzling King Prawns ($41.50/4 pieces), expertly peeled on the grill by your personal chef.



The Number One Special ($21/2 piece) has the signature Kobe Jones fusion feel...



...and is a flaming good example of blow torching. Perfect to get things started!



You can also enjoy a Cauliflower Soup ($12.50) which was, for a nice change, heavier on the cauliflower than the cream.



Here you see our personal chef knocking up a two dishes at the same time without breaking a sweat.



First cab off the rank was a Spicy Seafood Salad ($18).



Hot on its tail was a Hot Mushroom Salad ($18) - both were well cooked and tasty.



From Alaskan Crab ($75/300g) to Western Rock Lobster ($50/half, $85/whole), seafood is well represented, and well handled; even when your chef is manning three types of crustacean at once!



If you’re unfamiliar with this style of cooking, choose a set menu to see what the fuss is about. Prices range from $88 to $180, depending upon content. Note that all the hard work of peeling, and cracking is done for you!



I had a selection of seafood as you can see which included Alaskan Crab, King Prawns and Western Rock Lobster.



I enjoyed it all, including what our chef called "the best part of the prawn".



A quick mouth refresher of Passionfruit Sorbet ($7.50) and we were up to the meatier side of the menu.



It’s hard to beat the tender Wagyu Roll ($69.50/300g) for flavour, it has a marbling score of 8+! 



End with one of the most credible versions of Crepe Suzette ($45/2 people) I’ve tried in Sydney. I credit this to Executive Chef Stephane Jegat, whose impressive resume includes time at Fauchon – the ‘Louis Vuitton’ of French delicatessens – under master pâtissier Pierre Hermé.

Needless to say, no eggs or bowls of rice are flung anywhere.

Wharf Teppanyaki
21 Lime Street, King Street Wharf, Sydney
Ph: (02) 9299 5290

Wharf Teppanyaki on Urbanspoon
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