Another degustation offering:
Chicken liver parfait, brioche, dark chocolate disc, hazelnut oil
sashimi of yellowfin tuna, salmon roe, white chocolate, chilli, wasabi
MILAWA GOATS CHEESE, chargrilled watermelon, tomato, olives
Roasted wild barramundi, sous vide pork belly, cultured yoghurt, prunes in almanac, almond cream
venison, braised cabbage, peas, celeriac puree, bacon dust, coffee grounds, chocolate sauce, potato fondant
bacon & egg - sheeps milk custard, pumpkin "egg" brioche candied bacon
MILLEFUILLE OF SMOOTH LEAF PINEAPPLE, avocado ice cream candied olive rocks
olive crystals
The details:
Fenix
680 Victoria Street Richmond
Phone: (03) 9427 8500
Open: Tuesday - Sunday for Lunch; Tuesday - Saturday for Dinner
www.fenix.com.au
Friday, June 23, 2006
Saturday, June 03, 2006
Dinner @ Aux Batifolles
Posted by
Paalo
Friday, June 02, 2006
Dinner @ Fenix
Posted by
Paalo
A late decision to dine out, on a Friday never a good idea, but a quick phone call and surprise "yes we do have a table for 2 available" It has been awhile since we have dined here and to cut a long story short, it won't be till the next.
We opt for the degustation and the meal begins with a liquid nitrogen poached palate cleanser - as it needs to be eaten straight away there isn't a photo. The flavour is based on a Lime Caprioska.
A glass of Jacquesson Cuvee No.729 is matched to this.
VELOUTE OF GRANNY SMITH APPLES, oysters, wasabi sorbet
lime caviar, sea gel
Riesling Kabinet, Germany
CARAMELISED PORK BELLY, coconut noodles, nuoc nam, Thai salad
laksa vinaigrette
Marsanne Rousanne, Yarra Valley
ROASTED SCALLOPS, schezwan pepper, Tokyo turnip cream, smoked pike, cider air
Riggs Viognier
12 HOUR NECK OF ASCOT LAMB, celery, sweetbreads, molasses butter, lambs fry, pear, liquorice
2004 Murray Darling Pino del Bacino Lagrien, Murray Darling, Victoria
NOUGATINE OF BAKED PUMPKIN, pumpkin anglaise, cinnamon ice cream, violet flowers
Sauterne, France
The details:
Fenix
680 Victoria Street Richmond
Phone: (03) 9427 8500
Open: Tuesday - Sunday for Lunch; Tuesday - Saturday for Dinner
www.fenix.com.au
We opt for the degustation and the meal begins with a liquid nitrogen poached palate cleanser - as it needs to be eaten straight away there isn't a photo. The flavour is based on a Lime Caprioska.
A glass of Jacquesson Cuvee No.729 is matched to this.
VELOUTE OF GRANNY SMITH APPLES, oysters, wasabi sorbet
lime caviar, sea gel
Riesling Kabinet, Germany
CARAMELISED PORK BELLY, coconut noodles, nuoc nam, Thai salad
laksa vinaigrette
Marsanne Rousanne, Yarra Valley
ROASTED SCALLOPS, schezwan pepper, Tokyo turnip cream, smoked pike, cider air
Riggs Viognier
12 HOUR NECK OF ASCOT LAMB, celery, sweetbreads, molasses butter, lambs fry, pear, liquorice
2004 Murray Darling Pino del Bacino Lagrien, Murray Darling, Victoria
NOUGATINE OF BAKED PUMPKIN, pumpkin anglaise, cinnamon ice cream, violet flowers
Sauterne, France
The details:
Fenix
680 Victoria Street Richmond
Phone: (03) 9427 8500
Open: Tuesday - Sunday for Lunch; Tuesday - Saturday for Dinner
www.fenix.com.au