Fenix – the theatrical fine dining restaurant that brings a flavour of the Mediterranean to Spinningfields – have just launched their new spring summer menu, and it’s full of contemporary takes on comforting Greek dishes.
Known as much for their lavish decor (think: a visual mezze of limewashed coves, terrazzo floors and pampas grass) as their dining, this Summer menu proves that the focus is as much on the food as the photo opportunities.
Like any self-respecting taverna, dips and bread feature heavily on the menu, though this isn’t your typical pitta-and-hummus set up. Flatbreads are soft, fluffy and steaming hot from the grill and come with the likes of a smooth tzatziki, a deeply smoky feta or the taramasalata of dreams (no artificial pink hue to be seen here).
Fenix’s is bright white and topped with orange roe, which adds crunch. But while it’s tempting, you should probably refrain from filling up on the starters.
Super fresh, raw fish makes a couple of appearances on the menu. There’s a ceviche dish which takes in Asian inspiration – perhaps from sister restaurant Tattu around the corner – combining a zingy lemon balm with picked fennel and a yuzu oil. There’s also a red snapper sashimi in a super spicy sauce with mango; a fiery but fragrant delight.
More of your textbook Greek dishes are also represented too, adorned with some signature Fenix flair. There’s a grilled calamari, satisfyingly cross-hatched, tentacles and all, with a dollop of that dreamy taramasalata.
The wagyu dolmadki is arguably the star of the show, a thoroughly scorched vine leaf stuffed with the obligatory herby rice, and some less expected wagyu beef. There’s also a prawn linguine with seafood broth, and a steak dish with potato puree and a black olive gravy, if you prefer your Mediterranean flavours in more familiar forms.
Dessert is suitably Spinningfields. The newest addition is a sphere of chocolate filled with almond praline and dusted with gold, that you have to crack open with the back of your spoon, crème brûlée style. It’s indulgent but also light, and quite frankly adorable.
On the cocktail menu there are a few re-inventions of Fenix classics. Siren’s Call (yes, that’s the one that comes in the shell glass) is now Gaia’s Call, a breezy blue creation served cobbler-style. Then there’s a simple (for Fenix, which is to say, quite extravagant actually) Alexander’s Conquest – a spritzy drink with agave and ginger. The bombastic Truffle Negroni is also a new addition – combining two flavour profiles synonymous with decadence and luxury in a pleasantly smooth drink.
As far as after-dinner cocktails go, it’s a bit of a ‘mic drop’ moment.
The spring summer menu at Fenix is available now.
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