Chablis Paired: An Evening at Little Felix

Chablis and oysters have long been considered one of wine’s great pairings.

When we got invited to Chablis Paired, we were excited. Chablis Paired brings together Chablis wines and Merivale’s dining venues. Each pairing is designed to showcase the versatility of the region. Across the program, guests can explore Chablis alongside dishes created specifically to complement the wines.

At the launch of Chablis Week 2026, Merivale brought that relationship to life. We joined the Chablis Wines and Merivale collaboration at Little Felix in Sydney. The intimate setting provided a fitting backdrop for an evening centred around Chablis.

The room was moody, warm and beautifully styled. Deep green walls framed the dining room. Soft lamps created an intimate glow across the tables. It felt considered without becoming overly formal.

This year marks the second edition of Chablis Week with Merivale. The collaboration runs across 17 Merivale venues from 31 August to 13 September. Each venue is exploring Chablis through its own food and wine offering.

The idea is simple. Chablis is made for the table.

The Food and Wine

The food was designed to let the Chablis speak, with seafood taking centre stage throughout the opening courses.

Oysters arrived with mignonette, followed by scallops with Provençal vegetables and lemon. Both dishes highlighted the freshness and acidity that make Chablis such a natural match for seafood.

The tasting moved through different expressions of Chablis, from Petit Chablis through to Chablis and Premier Cru. Tasting them alongside the food made the differences between the wines particularly interesting.

Domaine du Colombier was excellent on its own, showing plenty of freshness and precision. The Domaine Antoine et Laura Robin, however, really shone alongside the oysters.

The Robin had a fuller, more textured palate that worked beautifully with the oysters and mignonette. Its weight complemented the richness of the oysters, while its freshness kept the pairing bright.

We also tasted the Julien Brocard 2023 Premier Cru Côte de Léchet. It brought another level of depth and concentration to the lineup, showing how the wines developed as we moved through the appellations.

The evening continued with smoked ham and Comté gougères. Crispy baby globe artichokes followed with sauce verte and buffalo curd. These richer, savoury dishes showed that Chablis can move beyond its obvious seafood associations.

For us, the oysters with the Robin were the standout. Sometimes the simplest pairing is the one that makes the most sense.

Conversations Over Chablis

Wine events are rarely just about the wine. They are about the conversations that happen around the table. We were lucky to share the evening with Marc Malouf, Markus Patz and Vanessa Simpson. The relaxed atmosphere made it easy to settle into conversation between each pour. We also had the pleasure of meeting Lucy from Deliciousness.

A big thank you to Lucy and Lea from Hopscotch for the invitation and for bringing us along to experience the launch. There was something particularly enjoyable about the evening. It never felt like a traditional wine tasting. Instead, the wines became part of the conversation.

Each bottle gave us something new to discuss. Each course provided another opportunity to reconsider the wines in the glass. It gives you a reason to slow down, creates connections between the glass, the plate and the people around you.

It takes a classic French wine region and places it firmly within Sydney’s dining culture. The result is approachable, social and genuinely enjoyable.