Culinary elite inspire at European style city bistroAnother feather in Paul Mathis' cap, Henry & the Fox has found its place in Melbourne's concrete jungle of bistro's and eating haunts alike. Mathis was on hand at this July Age (Melbourne Magazine) Reader dinner event to guide us through head chef, Michael Fox's menu. Fox, was not present, rather at the 2012 Electrolux Appetite for Excellence Awards where he was named runner-up 'Young Chef of the Year'.
Originally planned as a pizzeria, Mathis quickly changed direction to focus on quality produce and accessible dining. The European inspired menu takes you on a journey from kitchen, to pizzeria to 'sweet larder'.
FOOD
The novelty of the first course won me over instantly. Served in speciality made 'baby food' jars, I rejoiced with every spoonful. Easily the dish of the night, the scallops seared amid the remoulade, puree and pumpernickel. More please! No need for a caffeine hit, the deconstructed dessert hit the mark.
HIGHLIGHTS
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| First Course Chicken liver parfait, quince, puffed wild rice, baby sorrel Curlewis 'Bel Sel' Pinot Noir 2010 |
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| Second Course Seared scallops, apple and celeriac remoulade, caper and raisin puree, pumpernickel Curlewis 'Bel Sel' Chardonnay 2009 |
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| Third Course Rabbit terrine, rhubarb compote, frisee, brioche Curlewis Rose 2008 |
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| Fourth Course Crispy pork belly, fennel, dill, orange salad Curlewis Syrah 2010 |
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| Fifth Course Warm gingerbread, caramelised banana, coffee ice-cream Campbells Classic Rutherglen Topaque |
DRINK
Curlewis wines were matched with each course.
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