Foveaux is one of the restaurant in my wish list that been sitting there for awhile, until recently we had a chance to dine in there. I have been reading lots of reviews about this place and most of them were very positive, greatly satisfied with the food and had a good experience there. Also, I checked that the price is pretty reasonable for a fine dining.
I was totally impressed by their minimalist decorating style and love the ambiance there too, pretty simple yet so elegant. The place wasn't as big as I have expected but the dining room was so cozy with the lighting that was pleasantly calming and be a nice contrast against the rustic bricks wall behind it. At first I thought, tonight gonna be a noisy one as the tables setting were quite squeezy next to each other. But surprisingly, it didn't bother us at all, we still enjoyed the night without have to shout at each other while talking and can not really hear the other diners conversation.
We arrived there at 6pm where they just open for dinner. We were the first customer in and got the all attention to us from waitress so the services were lightning rapid and we got the food in a flash... But later on when the place starting to fill up, the service begin to slow down the pace, however that's what we prefer anyway as we need abit more time for our digestive system before we can take on some more...
We chose the tasting plate for tonight and it consists of 6 courses which you can choose from 2 different options in each course except for the pre-dessert. Not a surprise!! As you all might know we always wanna try everything on the offer, so each of us ordered differently.
|Amaro Fiore $18 - cocktail with a touch of grapefruits|
|Oysters with chardonnay vinegar pearls and salmon roe (Supplementary $4 each)|
|Complimentary White Bread|
I had only attempted half way of my soup and the lady asked whether I have finished it !!! C'mon... though she may can tell rite away from my face that I personally don't really like this but I'm still enjoying it and in the middle of trying to liking it. So better give me some time lady!!!! After couple more minutes, she came back and asked the same urging question, this time I gave up and hand over the dish !!! I mean, I know that the restaurant was still empty and she gotta find something to do but please isn't anything else that she can bother with!!!!! By the way only that one waitress who quite rude and never smile but the rest were friendly and bubbly.
|Course #1: Soused Sardines, vongole, white gazpacho, yellow capsicum butter, parsley and toast|
|Course #2: Smoked duck, confit duck spring roll, tamarind puree, charcoal oil, orange and watercress salad|
|Course #2: Caramelised venison tongue, nham pla prawns, crispy pork skin, cauliflower cream, cashew, shiso and mint|
|Course #3: Roast king salmon, zucchini puree,cuttle fish, green olive jelly, coriander and popped skin|
|Course #3: Herb baked leather jacket, celeriac puree, braised veal tail, shitake mushrooms and spring onion|
From the appearance, this dish looks irrelevantly messy, they got the sauce and puree everywhere. But once I tasted it, I gotta take back my word. All the parties on the dish helps each other to shine. Great teamwork !! Nothing so special about the fish, besides well seasoned, the flesh itself is just like the texture of the snapper... but those veal tails were absolutely wonderful and make me want more. It has a tendon like texture, very tender and love the spices that they braised with.
|Course #4: Braised brisket, sirloin, pea puree, paysanne jus and wasabi cream|
|Course #4: Wakame roasted lamb rump, squid ink, salt and pepper tofu, miso puree and fennel|
I've never been a big fan of lamb but still wanna give it a try with this lamb dish once again. Unfortunately, this dish failed to change my hatred mind about lamb as they smelled and tasted very gamey. Probably it really a nice dish for a lamb lover since the meat cooked perfectly and still bloody pink as you can see from the photo and seems like all items on the dish lifted up the dish to the next level. And those miso puree and salt pepper tofu brought us to enjoy the Asian flavour. I was wonder about the squid ink!!! Meaningless, only to give a nice contrast colour into it!!!
|Course #5: Spiced roasted pears, milk sorbe and brown bread crumbs|
|Course #6: Thyme parfait, lemon curd, roasted blueberries, macadamia nut and dried lemon sponge|
|Course #6: Chocolate mousse, orange sponge, orange curd ice cream, chocolate soil and brazil nut|
We felt pretty full by the end of our meal but this Ginger Sponge in their Ala Carte dessert menu catched my eyes since I read the menu earlier. So we just went extra miles and go for one more dessert. ...
|Additional Dessert: Ginger sponge, carrot marmalade, cream cheese ice cream and walnut powder|
The ginger sponge itself was so moist and goes extremely well with those sweet carrot marmalade and cream cheese ice cream, but that walnut powder was pretty bland and almost no taste at all.
The funny thing is at the end of our meal when the waitress clearing our table. She poke us "You guys done it very well ."
|Earl Gray Tea|
Tonight's dining is nothing short of magic. It was absolutely eye-opener and blew our mind away. Just a little bit let down by one of the waitress but it s just one of those day maybe. We were quite surprise by the fact that the price here was very competitive and not religiously expensive like the others big names out there. Pleassse don't let me mention the names. The 6 courses tasting menu costs $85. Pretty good isn't !!!!
If you are looking for the great dine out which not going to damage your wallet. Please give this Foveaux a go. You'll love it I assure you :) Octie Appetie...
1/65-67 Foveaux Street
Surry Hills NSW 2010