Modern Mediterranean eatery Fenix has revealed its feasting menu for the festive season – a host of new dishes taking in everything from Greek classics to luxurious wagyu beef to champagne desserts, alongside some show-stopping new additions to the cocktail menu.
Devised by head chef Zisis Giannouras and his team, there’s an elevation of homely classics to kick off, but not so much of an elevation as to make them unrecognisable.
No trip to Fenix is to be even remotely considered without a heap of scorched, puffy flatbreads, fresh from the grill to start things the right way. Where the tzatziki and smoked taramasalata were staples from the opening, just over a year ago, there’s now a spicy feta dip, made with an airy feta espuma, walnuts, red peppers and paprika.
It makes for compulsive mopping, as does the ‘fasolada’ spread, a take on the rustic Greek white bean stew, but this one has been gussied up with flavours of truffle and smoked trout.
The winter menu has shifted gears with the change in temperatures to wrap you in a warming blanket.
Even the steak tartare warms the cockles; pieces of soft tenderloin served with a cumin-spiked tomato sauce and topped with crispy ‘potato hay’.
Another of the new meze dishes, the ‘broken down tart’ flips a pastry case so thin and crisp it melts on the tongue over a heap of slow-cooked, pulled lamb shank, with a parsnip bechamel sauce, truffle and oyster mushrooms, for added wintryness.
Doubling down on the heartiness, there’s another homely dish upscaled – the giouvetsi, a casserole, here made with a whole, fall-apart, slow-braised lamb shank and served with orzo and aromatic herbs.
Or if it’s about the time to indulge yourself, there’s the stunning A5 wagyu steak, grilled on the open flames of the robata grill and served with a potato emulsion and the rich wagyu cooking juices.
If those err on the robust, there is a lighter, refreshing, palate-cleanser of a plate – scallops seared and served with pecorino, lemon cream and calamarata pasta, so-named because it resembles calamari rings.
Round things off with more indulgence – the hard-not-to-order ‘choc ice’, a layered, light chocolate mousse with almond nougatine, inside frozen chocolate, pressed to look like a chocolate bar.
And, of course, before you take all that in, kick things off with a drink at the bar, with new cocktail additions including the 8th Moon – Metaxa 12 with Merlet Fraise, green strawberry, orange and lemon, served in a smoking ceramic ball – or the Immaculate Moon, which owes a certain debt to a similarly festive cream liqueur.
The new winter menu as Fenix is available now…
