Foveaux Magic

We're so spoilt for choice in Sydney.  We were lucky enough to have the wonderfully talented Darrell Felstead who was at The Three Weeds produce an incredible stand up degustation for our wedding so for our wedding anniversary we headed over to Foveaux which is where he's been working his magic for the past 3 (is it really 3??) years.

This is one of those hidden Sydney secrets.  Great bar too - now called The Red Door with great cocktails and a restaurant that should feature on any "Must Eat" list for Sydneysiders and visitors.  His food is different, always different, with core ingredients and accents which you wouldn't normally expect - and that's the fun! From venison tongue to black pudding puree (and he does an incredible range of vegetarian dishes too!) this is food that makes your palate sing.  Suspend your food prejudices, hand yourself over to a gourmet journey at an incredible 6 course with amuse and pre-dessert for $80, and trust the wonderful Paola to keep your wine glass full with the right wine, and I promise, you'll have a great time.  Ps helps if you go with someone who is happy to share so you get double the taste sensation!

love a tasting menu that gives you a choice!

amuse bouche - a wonderfully balanced curried lentil yoghurt soup.  light, playful, and perfect

Cold smoked albacore tuna, whipped ponzu, tomato salsa, avocado and sesame - the ponzu whip is incredible, lifting the incredible flavours of the tuna

a starburst of flavour - amazing tomato and olive oil sorbet, with just there olive jelly and then the sharpness of the fetta and the trail of capsicum paint which is hidden underneath.  Unfortunately I forgot my camera so had to resort to my phone but this is such a pretty pretty dish with the scarlet tomato, orange of the paint, greenish accents of the jelly, and the happy nasturtium flowers.

a rich rich duck terrine (with confit liver) with peking duck jelly, abalone, shitake which has been pickled and an amazing squid ink rice cracker.....

or .....and no judging till you've tried it cause it's truly amazing.... tender venison tongue with these amazing caramelised carrot straw, on a sea urchin custard, with scampi tail....oh, and there's dandelion and rhubarb powder working their magic too!

I truly love the way Darrell cooks fish and tonight he continued to amaze.  cupped inside the basket is a light bouillabaisse foam, with roast mulloway, black olive paste, tomato and white polenta....

and Paul's: just cooked delicate leather jacket, snuggled in a lettuce, pea and green olive puree (please can i have the recipe!) with braised rabbit....  amazing

I'm fading slowly but the wakame roasted veal, and sprightly asparagus sprigs keep me tasting - and i do love purslane!







macadamia praline dust on top of a soothing milk sorbet with hints of pineapple...  devine



refreshing peppermint tea jelly with strawberry sorbet and parfait and pistachio wafers.  for a non-dessert eater, I did well



one banana, two bananas, three bananas, four! parfait, chocolate, goodness