由曾在巴黎和东京获得米其林星级的厨师Takahiro Teramoto与妻子Wanaka共同经营的独立餐厅Tera Bar，近日获得了《悉尼晨锋报》美食评论家的盛赞[1]。该餐厅位于Surry Hills的Devonshire街，融合日法风味与澳洲本地食材，已营业三个月[1]。
餐厅提供两种消费体验：厨师台体验Teramoto和休闲酒吧Tera Bar，其中厨师台人均消费235澳元[1]。评论家对多道菜肴赞不绝口，特别称海胆烩饭是"今年吃过最美味的东西之一"，该菜肴单价58澳元[1]。推荐菜单还包括大理石纹评分9+的Kiwami和牛腰盖肉200克、马铃薯麻糬两份14澳元及鲑鱼肉酱紫菜卷两份24澳元[1]。不含酒水情况下，人均消费约220澳元[1]。Teramoto曾在巴黎Restaurant Pages和东京Florilege工作[1]。
A new establishment in Sydney's Surry Hills has impressed the Sydney Morning Herald's food critic with its refined Japanese-French cuisine. Tera Bar, located on Devonshire Street, operates two distinct dining experiences: an intimate chef's counter called Teramoto and a more casual bar setting [1]. The restaurant is helmed by Takahiro Teramoto, a chef who previously worked at Michelin-starred venues including Restaurant Pages in Paris and Florilege in Tokyo, alongside his wife Wanaka [1].
The critic was particularly effusive about the uni risotto, describing it as "one of the tastiest things I've eaten this year" [1]. The menu showcases a blend of Japanese and French techniques with Australian ingredients, drawing acclaim for dishes such as potato mochi and the featured uni risotto priced at $58 [1]. Other standout offerings include the Kiwami wagyu cap loin at 200 grams with a marbling score of 9+, as well as salmon tartare and nori rolls at $24 for two portions [1]. The chef's counter experience at Teramoto costs $235 per person, while the overall dining experience averages approximately $220 per person excluding beverages [1]. Since opening three months ago, Tera Bar has established itself as a notable addition to Sydney's dining landscape [1].