In the not-really-that-many months since opening, modern Mediterranean restaurant Fenix has already managed to devise recipes that could conceivably take up permanent residence on their menu.
Langoustine orzo, we’re looking at you. You too, short rib paccheri.
Now after rave national reviews (‘joyous’ being among the various plaudits), Fenix is leaning into its very first summer with some pretty stunning new additions.
Joining its Greek-leaning pasta courses is the wagyu and truffle linguine – one of the most luxe pasta dishes in the city.
A dish of rich, minced wagyu beef – a wagyu ragu, if you will – is mixed at the table, folded into a bowl of warm linguine with a light, almost mousse-like ‘espuma’ made with a traditional Greek manouri cheese, made from sheep’s cheese, but given an upscale twist.
If that’s not high-end enough, there’s the new barrel fillet steak – the most sought-after cut of the fillet, taken right from the middle of this most tender of seams.
It’s simply seared on the robata grill and served for two with a shiitake mushroom chimichurri that brings this delicate cut to life.
Rounding off, their new ‘Choc Ice’ dessert is, predictably, not just a choc ice. Obviously. Think a light milk chocolate mousse with almond nougatine, covered in frozen milk chocolate, like the very best Kinder Bueno you’ve never tasted.
Their deconstructed take on the baklava is something else too – honey nuts and date foam, served with pistachio ice cream.
You can set up the evening with drinks in the bar – behold the wild Fenix Nest Sour which comes wrapped in actual fire or the dramatic Apollo’s Lemonade – and then head up upstairs to kick things off with a plate of homemade pita still warm from the grill.
And then if you’re still going, head downstairs again after dinner to see out the night in the bar with the Fenix DJs playing until the early hours.
