As we have read, the liquid nitrogen cleanser is back, this time there's a deeper lime flavour to the mix.
Spring/Summer: Cucumber essence, yoghurt mozzarella
The cucumber essence is served in this beaker and you add it yourself.
As a wine match we're given Gin and Tonics which should please Jon from Melbourne Foodie. I have to agree it works really well with the refreshing nature of this dish.
Pork Belly: Coconut noodles, fish coral, laksa
I've written about this dish many times before and I don't think I need to say that we just love it.
Lime Pith
After the pork you need your palette cleansed and this does that job very nicely - a mix of Daikon ribbons, grilled onions, lime juice and broad beans
Blue Eye: Chorizo dust, re-hydrated potato, citrus pith
As we've come to expect, the fish is done to perfection, a crisp skin atop moist flesh.
Lamb Rump with sweet breads, leek
Frozen Goat Cheese Sand with Cherries
Bubble Gum: Wild strawberry, ile flottante, mango
Violet Crumble: Chocolate, honeycomb, almond, bubbles
Petit Fours - beetroot jelly, salt and vinegar chocolate sticks and fudge.
The details:
Fenix can be found at
680 Victoria Street Richmond
(03) 9427 8500
Open:
Tuesday - Sunday for Lunch: 12pm-3pm
Tuesday - Saturday for Dinner: 6pm-11pm
web
www.fenix.com.au
Hey,
ReplyDeleteGreat to see that you enjoyed your trip and are back in Melbourne. I always enjoy reading your blog, and especially about your adventures at Fenix, and I am thrilled that you have seen my blog and made reference to me and the G&T.
I look forward to returning to Fenix again very soon and trying more of their menu.
Happy eating,
Jon (Melbourne Foodie)
Thanks Jon - when we were given the G&T we were explained about how it all came about, so they gave due credit to you!
ReplyDelete