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Nestled in Sydney's Ash Street laneway, this elegant bistro’s classic French fare is perfectly matched by an extensive wine list.
Felix is affectionately designed as a romantic homage to the quintessential French brasserie. Diners are charmed by its many authentic touches; like walls featuring real Parisian subway tiles, imported French chandeliers, a beautiful pewter bar and food delivered by waiters in traditional long-aprons.
Felix is: “…done with care, faithfulness, detail, a lot of energy and plenty of good food. You've gotta love it.” - Terry Durack.
2017 Sydney Morning Herald Good Food Guide Awards, One Hat
2016 Sydney Morning Herald Good Food Guide Awards, One Hat
2016 Gourmet Traveller Wine List of the Year, Three Glasses
2015 Gourmet Traveller Wine List of the Year, Three Glasses 2014 Australian Gourmet Traveller Restaurant Guide Awards, One Star
2013 Australian Hospitality Association Industry Awards, Chef of the Year: Nathan Johnson 2013 Gourmet Traveller Wine List of the Year - Best Regional Wine List
2012 Sydney Morning Herald Good Food Guide Awards, One Hat
2011 Australian Hospitality Association Industry Awards, Winner Best City Restaurant
2011 Restaurant & Catering Awards, Best New Restaurant
Specialising in classic and modern European cuisine, Nathan Johnson has an impressive 20 year culinary career.
Specialising in classic and modern European cuisine, Nathan Johnson has an impressive 20 year culinary career. Having worked in some of London’s most lauded restaurants including Gordon Ramsay’s Claridges, Boxwood Cafe and Plane Food, Nathan relocated to Australia and joined Felix in September 2011.
Having embraced the frenzy of a professional kitchen in his teens, Nathan’s culinary career quickly flourished as he gained experience in notable restaurants, both in Australia and London. Drawing on his knowledge and passion for French bistro cuisine as well as a decade working alongside Gordon Ramsay, Nathan is a natural fit for Felix.
With a focus on creating honest, simple food using the finest produce, Nathan has clearly made his mark on the Felix menu and continues to inject a level of creativity and knowledge that reflects his experience and passion for the cuisine.
Steak Tartare with Condiments
A staple of every Parisian bistro, this dish of finely diced raw beef topped with a raw egg yolk is served with a selection of condiments and thin slivers of toasted bread.
Plateau de Fruits de Mer
Order a bottle of Champagne and enjoy it with our lush platter of lobster, oysters, scallops and prawns, freshly prepared from the seafood bar