Head Chef Nathan Johnson has been at the helm of Felix since its opening and has developed a simple brasserie menu focused on great produce. He is regularly seen tending to the seafood bar, which is filled with the freshest of prawns, oysters, lobsters and Moreton Bay bugs.
Located in Ash Street, Sydney’s closest reflection of the Melbourne laneway dining scene, Felix echoes a classic French brasserie with chandeliers, Parisian subway tiles and a beautiful pewter bar.
The menu is as classic as the design, with twice-baked gruyère soufflé and hand-cut steak tartare being popular choices to start. Classics like the côte de boeuf for two – 800g of Grasslands pasture-fed six-week dry-aged rib on the bone, served with Bordelaise sauce, tomato salad and café de Paris butter – is an indulgent dish. While the fish options are exceptional, don’t go past the spatchcock with baby gem and buttermilk dressing, a dish packed with beautiful flavours only created by an excellent rotisserie.
PSST! With a wine list created by Merivale’s Master Sommelier Franck Moreau, you can explore many of the French wines by the glass.