Tera Bar

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1 / 9Salmon rillette nori cigar.Wolter Peeters2 / 9Sea urchin risotto.Wolter Peeters3 / 9Tera Bar in Surry Hills. Wolter Peeters4 / 9Tera Bar in Surry Hills. Wolter Peeters5 / 9Potato mochi, mayo and nori.Wolter Peeters6 / 9Tera Bar in Surry Hills. Wolter Peeters7 / 9Bluefin tuna sashimi, soy jelly and nasturtium.Wolter Peeters8 / 9Tera Bar in Surry Hills. Wolter Peeters9 / 9Chestnut Mont Blanc, financier and Amazon cocoa.Wolter PeetersPrevious SlideNext Slide15/20How we scoreTera BarJapanese$$$$

A two-for-one proposition from the co-owners of formerly hatted Kuro Bar & Dining, Tera Bar and its chef’s table Teramoto bring serious punch to the quieter end of Devonshire Street. The fitout is contemporary and understated, with exposed timber beams painted white, matte walls, warm lighting and concrete floors.

Expect a serious multi-course menu with the $270 omakase experience, but more wine-bar sensibilities across the rest. Snacks start with Merimbula rock oysters heightened by a grapefruit shrub and herb oil. Potato mochi sees logs of pillowy mash dotted with masago arare – small, pearl-shaped rice puffs – topped with pickled-ginger mayonnaise and seaweed paste. A wagyu croquette is fatty and rich, brightened by tonkatsu sauce and pickled cabbage.

Meanwhile, the sea urchin risotto – glutinous rice infused with nori butter and draped with tongues of fresh Tasmanian urchin – is creamy, savoury and decadent. Service is warm, affable and knowledgeable, and the drinks list makes it hard to choose between a glass of Japanese wine or sake. All the more reason to stick around, or come back.

Must-order: The nori “cigar” piped with salmon rillettes and topped with sour cream and roe – it looks retro, but the crunch is incredible.

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