Event Review: FOG's American Regional Cuisine Monthly Dinners

Location: 142 Greville Street,  Prahran
Phone: 03 9521 3155
Link: http://www.fog.com.au/
Cuisine: Modern Australian, Wine Bar, Breakfast/Brunch
Overall Impression: 8.5/10

Just off Greville Street in Prahran, FOG Bar and Restaurant (FOG) immediately transports you to a world of old school luxury, combined with a dash of the ultra-modern.

The moody colour scheme and lighting create an ambience of subdued elegance, accented by pairs of small Art Deco style lamps that sit at regular intervals along the vast wooden bar lining one side of the dining room. A wonderful contrast is provided by the bright red flocked twig chandeliers hanging from the ceiling and skilful use of mirrors. 

Gastrology bloggers were privileged to be invited to FOG’s (first of ten) American Regional Cuisine Monthly Dinners. 

The 10 monthly dinners celebrate the increased awareness of American Regional Cuisine in Australia and showcase the enormous variety from the many states and regions of the USA. 

Jeremy Sutphin, Executive Chef at FOG (left) and Sam Frantzeskos, owner of FOG (right) 

Originally from Montgomery Alabama, Jeremy Sutphin (Executive Chef at FOG) worked under Mark Miller at New Mexico’s renowned Coyote Café, famed for inventing southwest cuisine. Staying true to his roots, Sutphin has designed a modern Australian menu drawing heavily from the flavours of south-western USA. 

The resulting flavour combinations, whilst unashamedly avant-garde, work. Each course was well thought out, wonderfully balanced and interesting. Sutphin’s classical French training is also clear as each course is presented with elegance and finesse. 

Ahi tuna poke, sriracha aioli, raw soy, spring onion, cucumber & wakame

Beef tataki, ponzu sauce, green papaya, Thai basil, chilli, capsicum & crispy shallots

The two main courses were particular standouts. 

Miso glazed hapuka fillets, black rice, broccolini & coconut kaffir lime broth

The miso glazed hapuka fillets were soft and moist, and when combined with the black rice and coconut kaffir lime broth, yielded a stunning explosion of flavour. 

Ginger beef eye fillet, shitake mushrooms, miso baby bok choy & wasabi potatoes

The ginger beef eye fillet was beautifully tender and perfectly cooked. The use of miso was a masterstroke, resulting in the dish being loaded with umami - absolutely moreish. 

Haupia, coconut pudding, caramelised pineapple & dark rum sponge cake

Green tea crème brulee with macadamia nut cookies.

The service at FOG was just how it should be - extremely attentive, warm and unobtrusive. 

FOG Bar and Restaurant delivers excellent, unique food in a wonderfully understated, elegant setting. It provides a perfect backdrop to meet with friends over a cocktail (or three) and treat yourself to some of the good things in life.

The next American Regional Cuisine Monthly Dinner at FOG is on Thursday the 4th of April. This dinner will feature New England cuisine which originates from the Northeastern Region in the United States. The menu features mouth-watering items like Grilled New York strip steak, succotash, braised chard & “old bay” demi glace and “Boston cream pie”!

Gastrology bloggers dined courtesy of FOG.