Ambience: Linen serviettes and table cloths, good quality cutlery and crockery, attractive original paintings interestingly framed by the wood surrounds make for a pleasing atmosphere
Food: We started with the Liquid Nitrogen palate cleanser, a parfait of green tea, lime, vodka and egg white poached at the table in a bowl of liquid nitrogen which was both fun and effective ($12) The entrees were quite magnificent the caramelised pork belly with Thai style coconut spaghetti is delectable and the 6 large scallops grilled on the shell topped with cheese mornay style and grated parmigano equally excellent. The troncon of greenback flounder was very well prepared but not as exciting as the rabbit leg stuffed with black bean and bacon served on a bed of rich creamed potato and surrounded by wild mushrooms. The dishes are not skimpy and even their bread is hard to resist so by the time it got to desserts there was no room to enjoy their 'best dessert of 2005' a Tuille of turbinado sugar, bell pepper jam and cucumber white chocolate. Next time!
Our waiter was happy to explain the way dishes were prepared and translate the French terms on the menu but there is also a glossary at the foot of each section of the menu
Wine: Modest range available by the glass $8-12 Reasonable range by the bottle.
Price: About $140 for a really good dinner for two
Comments: This is another excellent restaurant in the same league as Circa and not far behind Vue de Monde
Well things have changed at Fenix. A $1.2 mil uptade has left the decor more like a bistro than a top restaurant (no table cloths now!) BUT, fortunately, the food is as good as ever and the waiters are as attentive as it isposible to be with out being in your face.They now have an eight course tasting menu $125 or $165 with matched wines as well as their a' la carte menu.Of course we had to go for the fancy stuff and how very good it is. Served on specilly designed plates with somewhat unusual cutlery these were superb small dishes
The follwing photo's show most of the courses.
These Yabby tails in sago and loganberry were extraordinary
Desserts - Above Pear with deconstructed apple crumble and olive ice cream and on left Frozen marshmellow and Tea ice cream
All this followed by Petit fours and coffee.