Due to a rather fortuitous change of plans we've been able to take time out and enjoy ourselves at Fenix.
Pink must be the in thing as we start off with a glass of Devaux Rosé
It's a soft and lightly fruity style - a lovely way to begin.
Pan seared gnocchi with fresh borlotti beans, bacon, baby artichoke, bay leaf foam and various micro herbs
Wine: Outlook Hill Chardonnay
A new dish to begin with and it's an immediate wow. Paalo described it as "refined rustic". The flavours are those that you might encounter in some lovely little spot in Italy. The gnocchi are wonderfully small and sautéed until slightly golden. It's the type of dish where you could easily have a second bowl.
Salt cod, salt cod and celeriac puree, two types of crumbled pistachio cake, nasturtium puree
Wine: Dr Loosen Kabinett
This is classic that I just don't think you can improve on. All the elements are there working in harmony, the food and wine just matched perfectly.
Scallops with leek terrine, leek puree, bacon crumble, hazelnut foam
Here's a better look at the leek terrine.
There's been a little change from our last tasting, the addition of crisp strips of bacon that straddle the large pieces of scallop.
Sous-vide and lightly Smoked Salmon with pine needles, fennel and pink fir potatoes, apple puree, pine nut clay, pine nuts and black sesame seeds
Wine: Eagle Vale Fumé Blanc
I don't think I mentioned last time how well the wine matched this dish, especially working with the soft smoked flavours of the fish. Once again, the fish can't be bettered, it's soft and succulent and just melts in your mouth.
Dehydrated Vegetables and Bone Marrow with Beetroot Dust
We haven't had this for a while - the bone marrow was especially good, there seemed to be a crisper crust which caused the inside to just dissolve as you ate it. The vegetable were also a litter firmer than usual.
Sliced Lamb Rump, Jerusalem Artichokes, olive dust
Served perfectly pink, the meat had such an intense lamb flavour, it works well against the earthy flavours of the Jerusalem artichokes.
We really couldn't have a meal without this dish - Confit cumquat, Burnt Orange Cream and Pressed Macadamia biscuit.
Pumpkin Ice-cream, gingerbread biscuits, coffee crystals, caramelised pumpkin cubes
With only slight changes in presentation, the combination of flavours and textures still work.
Petit fours accompany our coffee
We especially like the new salted caramel truffles!
Fenix can be found at
680 Victoria Street Richmond
(03) 9427 8500
Tuesday - Sunday for Lunch: 12pm-3pm
Tuesday - Saturday for Dinner: 6pm-11pm