Henry and the Fox
Set in what I like to call “the lawyer end of town”, Henry and the Fox is a classy establishment, serving food that is described as modern Australian with a European influence. Filling in the $25 a meal gap in the area it surrounds. You can get plenty of cheap sushi, focaccias, etc around the area, or high end food that can hurt your wallet. Henry and the Fox aims to meet that middle ground, in a nice, bright and open space.
Head chef is Michael Fox (Age Good Food Guide Young Chef of the Year 2011) and serves bistro-style dishes with a contemporary approached. The name of the restaurant, Henry and the Fox was come about by restaurateur Paul Mathis looking at Michael, and his P.A. (Claire Henry) and putting two and two together. It is also the name of a children’s book.
I was invited along with quite a few other food bloggers, freelance writers, and publications to see what the restaurant was all about. I have decided to blog it as I think it’s worth a visit, even if it’s just for dessert! Their breakfast menu also sounds great, but since they aren’t open on the weekends, it might be a while before such items as corn fritters, since I work in the burbs.
We started with a selection of entrees to share. The highlight for me was definitely the scallops, they were sweet, and cooked perfectly.
Jamon & Manchego Croquettes $4 each
Fried Zucchini Flowers $4 each
Cured Kingfish, Coriander & Fennel Seeds, Mandarin, Coriander Shoots $23.50
Seared Scallops, Apple & Celeriac Remoulade, Caper & Raisin Puree, Toasted Pumpernickel $24.50
Roasted Moreton Bay Bug Tails, Cauliflower Puree, Spiced Cauliflower $24.50
Confit Ocean Trout, Salted Cucumber, Radish, Horseradish Cream $23.00
Rabbit Terrine, Rhubarb Compote and Salad, with Toasted Brioche $23.50
Goats Cheese, Roasted Baby Beets, Pickled Shallots, Shiso, Raspberry Vinegar $18.50
Mains were alternating between the pork, chicken and fish. Thanh managed the pork belly lottery and was very pleased with this win! I got the poached chicken which I was pleased about, truth be known, I had pork belly for 3 days in a row leading up to this dinner. Libby had the fish, and once all photos were taken, we divided our dishes up and shared away!
Crisp Pork Belly, Fennel, Dill and Orange $30.50
Mulloway, Avocado, Chickpeas, Chorizo, and Red Pepper $29.50
Poached Chicken Breast, Quinoa, Pistachio, Fig and Sorrel $29
To be honest, I found my chicken on the salty side. It was cooked well, and loved the fluffy light quinoa it was served with, but I ended up plucking pear from a side salad we were given to help get through the saltiness. I hope this dish isn’t usually so salty.
I would have liked to have sampled the pasta with blue swimmer crab, or perhaps one of the pizzas, but that can always happen when I revisit. Angie told me the pasta she had their was fantastic.
Sides: spiced carrots, brussel sprouts with bacon
Just as we were all falling asleep from:
a) Too much food
b) It was a school night 😛
The dessert came in full swing! And they were all amazing… I’m not even kidding. They were all good, I can’t even pick a favourite.
Passionfruit Cheesecake, Passionfruit Mousse, Jelly, Granita, Yoghurt Sorbet $14
Chocolate Panna cotta, Strawberry Cream, Strawberry Sorbet and Popping Candy $16
Quince, Pear, Custard, Coconut Crumble, Coconut Ice-Cream $14
Doughnuts with Chocolate Sauce $14
The full lunch and dinner menu can be found here: www.henryandthefox.com.au/MENUS/HATF_Menu_210512.pdf
Bar Apertivo – Daily 4pm – 6pm
Delicious complimentary canapés and hors d’oeuvres provided with any alcoholic beverage purchased.
Henry and the Fox
525 Little Collins Street
Melbourne, VIC 3000
Phone: (03) 9614 3277
Iron Chef Shellie dined with compliments of Henry and the Fox, and Gun Communications. This review was an honest opinion on the food served on the night.