30 July 2012

Fix St James: Wine Bar & Restaurant, CBD Sydney (6, 27 July 2012)

111 Elizabeth Street, Sydney NSW 2000

Steaking out a protein fix

A casual catchup with Tony Hollingsworth brings me back to Fix St James who first recommended the restaurant to me for their steaks. We start with some Sydney Rock Oysters ($4 each) from Port Stephens which were freshly shucked with a decent amount of brine as hoped. I would have loved a bit of champagne vinaigrette for the price though. We're tempted by the Greenstone Chateaubriand with Wild Mushrooms ($80) for our protein fix which was very tender with good flavour although sets you back a pretty penny. Can be shared between two but a hungry person could probably finish it by themselves and feel fully satisfied. It matched very well with a glass of Ulithorne 'Frux Frugis' Shiraz, McLaren Vale SA 2005 ($23). It was a very expensive drop but very good with minimal tannin and good flavour. A side of Hand cut chips ($9) were nicely cooked with a crisp outer and soft centre and helped make the steak dish a meal. Feeling quite full we stretched the budget to enjoy a Choc Nut Truffle ($2.50 each) with rich tasting quality chocolate although I've never been a fan of the dusted chocolate on truffles for some reason. The excellent thin pastry of the Chocolate Tart with Star Anise Ice Cream ($15) reminded me of the one I had at Bird Fish Cow. I was expecting a similar rich chocolate filling but it was more a light chocolate mousse filling. The ice cream was very good though.

PROS: Friendly and efficient service, Quality ingredients, Nice wines, Buzzing atmosphere
CONS: Can get very expensive depending on what you order
MUST TRY: Greenstone Chateaubriand with Wild Mushroom
VERDICT: A good place for those looking for a business lunch with decent steak and quality wine
Ulithorne 'Frux Frugis' Shiraz, McLaren Vale SA 2005 ($23 glass) 

Bread (complimentary)

Sydney Rock Oysters ($4 each)

Greenstone Chateaubriand with Wild Mushrooms ($80)

Hand cut chips ($9)

Choc Nut Truffle ($2.50 each)

Chocolate Tart with Star Anise Ice Cream ($15)

Wines by the glass


Dessert and cheese menu

Bill $179 for two

Revisit (27 July 2012)

A casual catchup with friends brings me back to Fix St James keen to order their Coorong Angus Skirt Steak Tagliata ($33) again which I enjoyed for the first time back in November 2011. This time there seemed to be a more substantial amount of steak underneath which I could hardly finish but it was pretty tender as hoped. The fresh rocket on top is a good match with the dish and the crispier potatoes are cooked more to my liking this time around. A glass of Abbotts & Delaunay, Cotes du Roussillon, France, 2010 ($12) matched well on the palate. Sydney Rock Oysters ($48 dozen) came at a premium price but are always enjoyable although were unfortunately missing much of their prized brine I was hoping for compared to last time. A complimentary Smoked Eel & Pyengana Twice Baked Soufflé ($22) had nice creamy flavours with noticeable smokiness from the eel giving it an extra depth of flavour. I enjoyed sitting at the front of the restaurant which seems to have more cosy atmosphere compared to at the back raised dining area. Service was friendly and efficient yet again.

Abbotts & Delaunay, Cotes du Roussillon, France, 2010 ($12)
Sydney Rock Oysters ($48 dozen)

Smoked Eel & Pyengana Twice Baked Soufflé ($22)

Coorong Angus Skirt Steak Tagliata ($33)

Bill $176 for three

Winter warmer special: main course, glass of wine and coffee for $35

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Nic@diningwithastud said...

Def canb get expensive but great for a special treat :) that meat looks perfect

tania@mykitchenstories.com.au said...

Yes I have never been to Fix. the food does look good.

Vivian - vxdollface said...

what's on the choc tart?! are they choc shavings? they look like ants.. ^^"

Simon Leong said...

hi nic, that steak was pretty perfect. i wish i could cook it at home that good.

hi tania, save your money and do check it out for a lazy lunch.

hi vivian, hehe ants. thankfully not. was definitely shaved chocolate — i think :-)

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