Mick has been using French techniques in his cooking lately, and our weekday dinners have been astounding thanks to butter 🥰.. so when the opportunity arose to dine at one of the most esteemed French restaurants in Sydney, we were ecstatic.
Felix is one of many of Merivale’s restaurant, located in Angel’s Place near Town Hall, Sydney CBD. It has the cutest storefront, teleporting us to France once we walked through the door.
The total cost on food was $196, and we spent another $180 on wines LOL. We filmed it on our YOUTUBE but like all our videos, we got drunk 🤣.
Felix is one of many of Merivale’s restaurant, located in Angel’s Place near Town Hall, Sydney CBD. It has the cutest storefront, teleporting us to France once we walked through the door.
The total cost on food was $196, and we spent another $180 on wines LOL. We filmed it on our YOUTUBE but like all our videos, we got drunk 🤣.
Entrée
We started off with a complimentary fluffy sourdough and salted butter. Honestly, can’t go wrong with this winning combo.
This was a tartare de boeuf: a hand cut steak tartare, egg yolk, cornichons, capers, croutons. This was the entree size for $30. The larger main side was $46. The server mixed this for us as a short performance.
This was delicious!! The finely diced steak had a distinctive mouthfeel, letting us feel the individual pieces and not just a creamy paste. The added capers was a perfect amount of crunchiness and spice pockets. Also the crunchy crouton was sliced thinly, so it didn’t dry out the bite and added the right amount of contrasting texture to the mouthfeel.
This was delicious!! The finely diced steak had a distinctive mouthfeel, letting us feel the individual pieces and not just a creamy paste. The added capers was a perfect amount of crunchiness and spice pockets. Also the crunchy crouton was sliced thinly, so it didn’t dry out the bite and added the right amount of contrasting texture to the mouthfeel.
This was the pâté de foie de volaille for $27; a chicken liver pate, spiced pear chutney with brioche.
DUDEEEEE, IT WAS SO GOOD! We’ve finally found another tartare comparable to the long-term esteemed Hubert. The pate was so smooth, creamy and a punch of flavour. The seasoning of the pate, the sweetness of the brioche and pear chutney, and the sourness of the pickles made it an all-rounder perfect bite.
DUDEEEEE, IT WAS SO GOOD! We’ve finally found another tartare comparable to the long-term esteemed Hubert. The pate was so smooth, creamy and a punch of flavour. The seasoning of the pate, the sweetness of the brioche and pear chutney, and the sourness of the pickles made it an all-rounder perfect bite.
We finally found a spot that does terrine maison. This was duck, quail, foie gras terrine, speck, pistachio, served with brioche for $30. The cold cuts of meat were compact with flavour, with the right balance of fat and seasoning that it didn’t feel washed out.
It was my first time trying a terrine and I still have a lingering taste of this dish as I write this post. If you’re looking to try an authentic terrine, you have to come here.
It was my first time trying a terrine and I still have a lingering taste of this dish as I write this post. If you’re looking to try an authentic terrine, you have to come here.
Mains
We were recommended to try the pithivier de canard for $46. This was a confit duck leg pie, with mash and thyme jus. The one thing that French people know how to cook is duck because *magnifique* 😘🤌🏻
The pastry was cooked perfectly – moderate thickness with the crunchy crust and soft, cushion-y bed. The filling was refined duck pieces in a chunky flavourful paste. The mash was creamy. We couldn’t finish this dish and on the second day, after a quick microwave session, it was still amazing.
The pastry was cooked perfectly – moderate thickness with the crunchy crust and soft, cushion-y bed. The filling was refined duck pieces in a chunky flavourful paste. The mash was creamy. We couldn’t finish this dish and on the second day, after a quick microwave session, it was still amazing.
This was truite grenobloise; a butterflied rainbow trout, cauliflower, grenobloise for $48. This was another dish cooked to perfection, with the flesh being an opaque appearance with tender and bouncy mouthfeel. The cauliflower foam was enjoyable. And the grenobloise was a delectable brown butter and lemon sauce that elevated the fish.
We got chou-fleur for $15. This was roasted cauliflower, cafe de Paris butter, and spring onion. It was simple and delicious, with the charred leaves giving a deep flavour enhancer to the vegetable.
And of course, it’s not french food without a side of pomme purée – mash potato
for $14. It was perfectly whipped; creamy with the right amount of milk, cream and potatoes.
Service
Our server was fantastic for putting up with our drunk-ass. Maybe it was becaue we were ordering without a care on the pricetag, or because we were trying to film like a bunch of boomers, but she seemed to enjoy us as diners, so hopefully we brightened her night 🤣. She was top notch, always checking in on us, efficient, and had great recommendations on the best dishes.
Review
We love Felix and are really looking forward to a return visit. We want to get out of the “Hubert hype” that has overtaken Sydney for the last 5 years. There’s so much more potential for French food.
Thanks for reading. Happy eating!
Thanks for reading. Happy eating!
