[Now closed]

A romantic homage to the quintessential French brasserie, this restaurant has remained wildly popular since opening in 2011. And there are several reasons why.

Felix (which was allegedly going to be called Paris before Merivale boss Justin Hemmes had a change of heart) is visually stunning. Leather banquettes, ornate brass fittings, yards of fresh flowers and traditional French mosaic floor tiles; it’s a feast for the eyes. Then there’s the food, spread across a vast, comprehensive menu from charcuterie to shellfish (the pinnacle of which is the “Le Grand” seafood platter, which will set you back $215), to steaks, rotisserie birds and legendary desserts. Opened under head chef Lauren Murdoch, Felix is now in the hands of European cuisine specialist Nathan Johnson, who arrived in Sydney via stints at Gordon Ramsay’s Claridges and Boxwood Cafe and Plane Food.

Must eat: The steak tartare with condiments