Outside there’s red and white awnings, straw chairs and people sipping lattes. Inside there’s an iced fish display, a wine room, baskets of fresh baguettes, a mosaic of a scantily clad women and people sipping champagne. There’s not many experiences in Sydney more French than an afternoon at Felix.
The Merivale venue is designed around the idea of a French brasserie – a relaxed venue with enough pomp, professionalism and white linen to sit just above bistro dining.
That’s a good brief for what to expect from Nathan Johnson’s menu. Not ground-breaking or intricate enough to set any new trends, but as finessed and produce-led as you’d expect from mid-range French dining. The menu changes regularly but always expect to find Johnson’s chicken liver pâté, a gruyere soufflé, superb steak frites, and of course, some profiteroles.
From the wine room there’s a huge selection of French bottles, with a nearly as impressive variety of Australian and New Zealand producers. Fabrice Lecoq’s seasonal cocktail list offers an innovative suite of drinks based around French vermouth, French liqueurs and the idea of the aperitif.