Foveaux St Dining

We went here mid week to take advantage of ac promotion they were running, a main, dessert and glass of wine for $ 49.
The food was amazing! The presentation was excellent, fine dining style! We had the beef brisket which read to be a fancy silverside and we were not disappointed. The flavours were excellent and very satisfying. Dessert was also very good but not as impressive as the main.
The service was attentive but not over the top which is what I like. Unfortunately there were not many people in there so it was lacking in ambience and the music selection was terrible… I think I heard eminem at one point.
I would definitely go back and would hope that they found a new music selection.

It’s easy to miss this place as there’s only a small sign and a few steps up to this place. We went for an early and quick dinner and I’m impressed. I love mushrooms and was so glad I got the Black Cobia dish. Drool over the mushroom purée and mushroom mix along with the beautiful fish. My dining partner got the slow cooked Wagyu Beef dish which was fall apart… another beautiful tasting dish. Too bad we had to dash otherwise would have tried something on the dessert menu!
Check it out if you’re in the area although be aware it has a kind of more upmarket ambience in the casual Surry Hills area.

Choose this restaurant for a romantic dinner. The décor was industrial chic yet intimate and cosy. To taste more of chef Darrell Felstead’s unusual creations we opted for the «a few of our favourite things» ($ 70pp). We shared one «snack», two entrees, two mains, a side salad and one dessert — served one at a time so it was a bit like having a degustation menu. Lots of interesting combinations and flavours. My favs were the entrée of crispy chicken wing, moreton bay bug and sweet corn, and the mains of trout, smoked eel, beetroot crisps and beetroot dressing and the lamb rump with green olive, baby gem lettuce, pearl onion, pea and seaweed crisps. The staff were friendly and helped my wine buff partner choose a pino grigio and syrah that we’ve not seen elsewhere and went well with the food.