Ex-Banc chef Darrell Felstead's eatery is set away from the hallowed foodie grounds of Crown and Bourke Streets, further down toward Central Station. The venue's warehouse-style exterior belies a warm, carpeted interior with exposed brick walls and clothed tables. The modern European menu is brief, with five entrees, mains and desserts, while the contemporary boutique wine list is predominantly Australian, with some French, Spanish and Italian drops thrown in. There's a sultry wine bar underneath the restaurant where you can settle down properly and pay the wine list the attention it deserves. Felstead has also manned the pans at Three Weeds and Prime, both heavyweights on the Sydney restaurant scene.
Open
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t
w
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Breakfast
Lunch
O
Dinner
O
O
O
O
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Late
Thu noon-3pm Tue-Sat 6pm-late
European
Cuisine notes: Modern European
Entree: $23
Mains: $35
Dessert: $16
Degustation menu:
6 courses,
$80
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
This venue accepts bookings. Group bookings are supported.
Seats 45
Wheelchair access
and wheelchair-accessible toilets
Gourmet Travller 2009 Australian Restaurant Guide - "Darrell Felstead's menu can be challenging - licorice cream in an entree and curried fruit in dessert are flags that this is a restaurant for those who want to engage with their food, rather than merely get fed."
Gourmet Traveller Feature Review - "After stellar stints in various Sydney venues, chef Darrell Felstead brings his confident, assured style to his own venture, Foveaux Restaurant & Bar, in Surry Hills. It deserves your attention."
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Covenant
|
26 July 2007, 9.38am
Dinner with my Fiance
Elegance, ambiance, service and quality. That's how I would describe Foveaux. My fiancee and I arrived at about 6.30, an hour before our reservation. We were greeted by the host and immediately offered seats in the lower lounge to relax until our reservation time. We enjoyed the quiet and comfortable atmosphere of lounge (warm colours, low lighting, ambient music) over a bottle of French wine. The host was attentive and ensured our glasses were always topped up. The wine list was extensive, mixed mostly between French and Australian wines with a spattering of Italian and others. Prices start from about $40, averaging around $60 and topping out with a few premium choices in the $300-400 range. At 7.30 we went up stairs to take our table for dinner. We were placed at a small table along north wall. The dining room is long from front to back, seats about 40 to 45 people. The kitchen is visible through openings in the wall at the end of the room (through which the food is served to the wait staff). Little or no noise from the kitchen makes it into the dinning area, however, as the barista s counter is between. You get the freedom watching the chefs at work without any intrusion on your privacy. The lighting and ambiance are much the same as the lower lounge (warm and low lighting), but filled with the laughter of many guests: the restaurant is full, not a table empty. We ordered another bottle of wine (a Sav Blanc from SA this time) and perused the dinner menu. Entrees run for $20 and mains run for $32. We settled on the Jerusalem Artichoke and Yabbies as entree and the Mushroom Tortellini and Lamb for mains. Our dining experience lasted through to about 10.00. Though the time between order and food delivery was large, it suited our night perfectly (enjoying my fianc?e s company and spending the time talking). And the food is worth the wait. The preparation is superb and the sauces/flavours were deliciously engaging. A perfectly counter point to a sav blanc. We finished up dinner with a chocolate dessert for my fiancee and a glass of late harvest wine for me (I forget the names, but they were delicious). All in all, we had an excellent night. I would recommend Foveaux's for any special occasion or an evening out with that special some one. I will definitely be back.
Food:
Visit: Wed 25 July 2007
Mealtime: dinner
Service:
Atmosphere:
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