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Friday, December 22, 2006

Dinner @ Fenix

For our last dining experience before Christmas we've headed back to Fenix and as a treat we're given our own degustation with dishes that aren't on the menu. Interestingly, we're offered Ruinart to start with.


soup

Milky cheese soup - hard to describe, quasi yoghurt-like. There are sliced cherries and the Nasturtium leaves give it a little peppery kick.

salmon

Raw salmon with slightly picked grapes and deep fried eggplant pieces in a light wasabi syrup = there's also a gently spiced wasabi paste. An instant favourite.

fish

Northern Territory Barramundi topped with wild beluga caviar, grated raw cauliflower, quenelle and fried shallots. Luxury on a plate. The caviar just warmed by heat of the seared fish.

lamb

Ascot Lamb - cooked at 56° for 36 hours. It's just meltingly soft.

cheese

Slice of manchego cheese with "wool" and quince paste.

berry

Strawberry spaghetti, strawberry mousse and basil sorbet.

cake

Deconstructed Black Forest cake.

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Petit Fours - mangopops, salt and vinegar chocolate straws and jelly

The details:
Fenix
680 Victoria Street Richmond
Phone: (03) 9427 8500
Open: Tuesday - Sunday for Lunch; Tuesday - Saturday for Dinner

www.fenix.com.au

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