Another time; another place: drinks at Felix

I don't know exactly why, but I feel like I'm on Mad Men when I'm at Felix. Perhaps it's the feeling of being in another time or place; or the many suits loudly chatting post work (though most are bankers rather than advertising execs, I think); or perhaps the classic cocktails.

Vesper cocktail at Felix, Ash Street, Sydney

I must admit that this was my first ever Vesper; a cocktail apparently made famous by none other than 007. Being a relatively new fan of martinis (very dry), this twist on the martini involves both Plymouth gin and Belvedere vodka, shaken with Lillet Blanc instead of vermouth and garnished with a lemon peel.

It's hard not to feel oh-so-sophisticated with this Vesper in hand (loved the glass detail too) though I think I'll need me a few more to really start appreciating it.

Felix Bloody Mary

Another classic done Felix style, the Bloody Mary looks pretty awesome on arrival. The salt flakes make for an impressive rim for the drink of celery-infused Belvedere vodka and a secretive "Felix Smokey Mary Mix", though I think some kind of smokey Tabasco sauce may be at play (last time, there were Tabasco sauce bottles on every dining table).

The big twist had to be the float of Galway Pipe Port, which I didn't really notice when it was mixed through, especially when the umami hit from the tomato juice is always a frontrunner on the palate.

Ocean trout terrine with cornichons

To nibble while imbibing, there isn't a bar menu as such, but we make do with the more nibbley types from the normal Felix dinner menu. A jellied ocean trout terrine is one of the more share friendly, served with a pile of snow pea sprouts, cornichons and a few of slices of toasted sourdough.

One bite of the terrine was all that was needed to have me raving: an ethereal, dill heavy slice with ocean trout flaked throughout. The balance of flavours was so spot on, it was pretty sad when I scooped up the last bit with my bread - though at least I know where to get more.

Cheese plate

The cheese plate came sadly with little explanation other than "a soft French cheese, a semi-soft sheep's Italian cheese, and a French blue cheese". The plate of cheeses alternated with dried muscatels, a dried date and a jammy paste of figs (or apricot - I forget).

There was also plenty of lavosh crackers and a chewy, raisin bread to accompany the cheeses which were polished off with ease between three-and-a-half of us. My favourite was the blue, surprisingly, since a soft, white rind is usually my preference.

The noise at the bar subsided as the suits gradually went home, but the gorgeous ambience of Felix remained. It seems just the right time and right place for this French incarnation to hit Ash Street for our drinking pleasure, and Mad Men or not, I'm glad it's here.