FENIX
680 Victoria St
Richmond, Melbourne
PH: 03 9427 8500

This is an extraordinary place. And an extraordinary bunch of people.

It sits at the best end of Richmond (virtually in Hawthorn) with lots of glass and terraces right on the banks of the Yarra. Not hard to see why it is one of my friend’s favourite nosheries.

They give you a report card after your meal. It says: “We, as a team, meet every day. We discuss the comments you’ve made, the good, the bad, the ugly. If you we can deal with it ourselves we will.

If we can’t, we will forward the card to Ray and Gary. I know they will do what they can.

If you have a minute, please do ask to speak to one of the team members right now.”

How’s that for up front and honest?

And they give you a “directors’ profile”:

“Raymond Capaldi and Gary Mehigan have 35 years vast experience in the finest hotels and restaurants in the world. Gleneagles Scotland, The Connaught, The Dorchester in London, British Embassy - Moscow, Park Lane Hong Kong, Hotel Sofitel to name a few. Between them they have gained extensive experience in all areas of the industry ranging from catering and event management, bistros, brasseries and bars. Through professional association and a growing common vision for a "back to basics" approach to the food and hospitality industry they have pooled their resources and expertise together to form Fenix.”

And they have truly put their money where your mouth is. It is certainly, genuinely, one of the best restaurants in Australia. And I paid. The location is superb. The food is stunning. Go there and just live off the entrees. Let them select them. Feed you. Fawn on you. Why not?

The clue is in the “palette cleanser”. Don’t know where they got the spelling. Surely it is “palate”. Unless you are an artist with a board full of paint. But they call it liquid nitrogen.

“Parfait of green tea, lime, vodka, poached in liquid nitrogen cleanser to clean the palate. When you brush your teeth toothpaste leaves fats on your tongue. This sensational twist to a cleanser revitalises your taste buds to prepare you for your dining experience”.

It certainly does, Ollie.

This place has awesome food. Try the pork laksa. Caramelised pork belly in may-vin (which they describe as a “cream vinaigrette”).

I actually drooled just reading their menu. And the dishes live up to the hype.

Try any of these:

“Seared gold band snapper, kalamata olive oil, spring roll oyster and red wine vinaigrette”.

“Olive oil poached barramundi , gratin of dried scallops, lemon brioche and chilled nasturtium soup”.

Or “baked loin of Ascot lamb, new season figs, Madjool dates with braised fennel and pickled raisins”.

Hold the front page. This is dining heaven.

The way they treat pork is as good as it gets.

I know it sounds pompous but their raison d’etre makes sense and they live up to it.

"Our vision is to become an industry leader renowned for excellence and commitment to quality. We have set about designing a product that will be used as a blue print or first step in establishing a new force in the Melbourne food industry, seizing a unique opportunity to capitalise on several areas of the food sector struggling to maintain their identity and market share.

Fenix is much more than just a restaurant - it's a whole concept, encompassing everything to do with food. "We want Fenix to be versatile. A place where people can enjoy a casual meal at all times of the day as well as indulge in other food-related activities, such as cooking classes, appearances by overseas chefs, or a bit of live music.”

Well, it sang for me. And then I went to listen to Cher.