Fenix restaurant - functioning great

(Degusted 22^nd July, 2011)

When it was discovered that one of The Degusters was heading off to Fenix for a function, it was with some excitement... There are mixed reviews about Fenix on the internet - some seem to love, and others to loathe - the sometimes 'arty' way that food is plated, or has been re-interpreted.
This riverside eatery on Melbourne's outskirts seems to have become more and more popular for people to try – presumably for the pop cultural value – as many will have watched Fenix owner Gary Mehigan as he judges, comments and gives “master classes” on the TV show MasterChef. For The Degusters, this was the second Mehigan restaurant in as many weeks – having degusted at The Boathouse on the Maribyrnong river out in Moonee Ponds the week before. Unlike the Boathouse with lovely views over the Maribyrnong, the promise of views over the Yarra River were unfortunately not met on our visit to Fenix –  but such is often the case with fading light when dining on a cold and dark winter's evening...

Scallops with leek and bacon.

A good dish with delicate flavours

The Harvey Bay half-shell scallops w/ leek and bacon were – as you would expect – perfectly cooked, and most importantly, tasted good. The flavour of the leek and bacon was quite mild, and the bacon was not overly salty – together they were probably just right to accompany the delicate flavours of the scallops.  If we (as kitchen hacks) were going to make the dish ourselves we'd probably have gone for a more of a salty bacon flavour, rather than the mild 'ham' flavour– but then you'd probably risk losing the flavour of the scallops, which ultimately is what this dish is all about.

The main was a Lamb done two ways (shank and rack), with moroccan spices (or 'ras el hanout' according to the menu), baby carrots and artichoke puree. The lamb was simply delicious, the jus gras was perfect, linking all plated elements together with the meat. The artichoke puree seemed to be a little too sweet, but that -like our bacon preferences - was personal taste and the sweetness in no way detracted from the enjoyment of the dish overall.

Lamb two ways, with artichoke puree

Raspberry soufflé with rosewater coulis

Last up was the Raspberry soufflé with rosewater coulis – the soufflé itself was so very light and fluffy – with a strong tartiness of raspberry that really packed a punch. The coulis helped to balance it out though, and overall this dessert left us with a smile on our face.

Though it was cold and dark outside, the quality of the food shone through. Overall, to put out dishes of this quality for a catered event is impressive, and on this basis we would have to give it a “highly recommended” for anyone considering this place for a function or a wedding. We will still need to get back and test out the a la carte dining to see what the sit-down service is like for the punters off the street - or perhaps we'll even manage to do a Sunday lunchtime degustation to take advantage of the view... We just need a good excuse to get out there and no other concurrent better offers to get in the way. Stay tuned!

Rating:  Nom(x3)

 Out of the ranking:
Meh                      It’ll Do                   Nom(x3)                              Must go back!

Done and Degusted @ Fenix

Harvey Bay half-shell scallops w/ leek and bacon

Lamb two ways, ras el hanout, baby carrots and artichoke puree

Raspberry souffle with rosewater coulis.