Sep 53 min read

Bistro Red Lion

French Flair in Sydney's Heart, Manu Feildel's bistro Red Lion lands in Rozelle

The culinary scene in Sydney has recently played witness to a delectable transformation following the launch of Bistro Red Lion by Manu, nestled in the historic Red Lion pub.

By Jamie Apps

Manu Fieldel & Jamie Gannon from Bistro Red Lion. Photo: Kitti Gould

Helmed by celebrity chef Manu Feildel, this new bistro promises to bring a slice of French-inspired cuisine to the Inner West. The launch of this venture signifies a return to the restaurant kitchen for Feildel, after a four-year hiatus, and embodies his passion for creating memorable dining experiences.

A Collaborative Culinary Journey

In the words of Manu Feildel, the collaboration for Bistro Red Lion began with a discussion about the possibility of joining forces. "We started to chat about the possibility of joining forces about a year ago," he recalled. The development of the menu was a meticulous process, aimed at offering an approachable French bistro experience. Feildel emphasised that the menu was designed to be inclusive, "I definitely wanted to do a French bistro and we wanted it to be approachable by everyone. A few bites to start, then 5 entrees, 5 mains and 5 cheese/desserts."

spread of food from Red Lion Bistro — Red Lion Bistro. Photo: Kitti Gould

This venture also reunited Feildel with his longtime friend, Jamie Gannon, who has been the Group Executive Chef at Laundy Hotels for eight years. The collaboration was built on a solid foundation of friendship and mutual respect. "Jamie and I have known each other for about 10 years, through our friend Colin Fassnidge. Jamie is a good mate and easy to work with. Without him this collab probably never would have happened," Feildel shared. The synergy between the two chefs was evident as they each brought their unique strengths to the table, with Gannon offering support and guidance throughout the process.

Crafting a Unique Dining Experience

inside Red Lion Pub — Red Lion Hotel. Photo: Kitti Gould

The development of the menu was a journey that evolved with the seasons. Feildel explained that they initially planned for a summer opening, which led to the creation of a summer menu. However, as plans shifted, so did the menu, ultimately resulting in a winter offering for the July launch. "We wanted to open before Christmas last year, so I developed a summer menu, then we thought after Christmas so then worked on an autumn menu and ended up with a Winter menu for July," he noted.

Feildel’s vision for the bistro was clear from the start. He wanted the guests to feel at home, enjoying familiar yet refined flavours. At Bistro Red Lion by Manu, the menu features beloved recipes from Manu's family archives, and he describes it as focusing on “delicious, approachable food rather than aiming for the stars. I want guests at Bistro Red Lion by Manu to forget the outside world and feel as though they're dining at my home, enjoying a good bottle of wine.”

Red Lion Hotel exterior — Outside Red Lion Hotel. Photo: Kitti Gould

The historic 196-year-old nature of the Red Lion pub was respected in the bistro’s design. Feildel mentioned that they made subtle changes to the space, ensuring it retained its charm while adding a French accent. "We didn't want to change much upstairs but gave it a good lick of paint, new carpets, tables, chairs - we didn't want to make too many drastic changes, just maintain what the Red Lion locals know and love but with a French accent," he explained.

A Menu to Delight Every Palate

Selection of food from Bistro Red Lion — Bistro Red Lion. Photo: Kitti Gould

Feildel's enthusiasm for the menu is palpable, with several items holding a special place in his heart.

"The scallop boudin from my old L'Etoile days is back on the menu, the Pâté is my dad's recipe, and the cheese soufflé is a winner too," he shared.

Bistro Red Lion Cheese Souffle. Photo: Kitti Gould

The bistro's menu is designed to evolve with the seasons, offering diners a fresh experience each time they visit. "We're planning to change the menu with the seasons, so 4 times a year," Feildel confirmed.

The bistro aims to cater to a diverse clientele, from young adults to families with children and seniors.

chocolate mouse & cocktails — Cocktails & dessert from Bistro Red Lion. Photo: Kitti Gould

"I'd say this restaurant is for everyone. So far we've had it all, 30-year-olds to 90-year-olds, families with children etc...," he said. This inclusive approach ensures that Bistro Red Lion by Manu is a place where everyone can enjoy a taste of Feildel’s culinary expertise.

As the bistro opens its doors, Feildel plans to be a visible presence whenever possible, balancing his multiple commitments.

Red Lion Hotel team — Jamie Gannon, Manu Fieldel, Shane & Danielle Richardson. Photo: Kitti Gould

"I am a busy man and involved with multiple businesses and careers but yes, I am planning to spend time at the restaurant every time I've got the chance.”

With Feildel at the helm, Bistro Red Lion by Manu is set to become a beloved dining destination in Sydney’s vibrant culinary landscape.