The Rex Story
Bistro Rex, situated in the heart of Potts Point is a sophisticated Sydney take on a Parisian Bistro. Passionate about utilising Australia’s finest produce and native ingredients, our talented chefs Jo Ward & Michelle Powell create modern dishes, French Bistro favourites including french onion soup, steak frites, cheese souffle and chicken liver parfait with specials added daily. View our menus here.
Whether you’re in need of a quick drink, nibbles up at the bar, business lunch or looking for a venue to celebrate life in general, Bistro Rex is the perfect spot to drop in anytime of day.
Open 7 days from midday with all day dining
Bistro Rex proudly supports exceptional local suppliers and producers as well participating in environmentally conscious recycling programmes and sustainable practices.
We are constantly striving to be an iconic dining destination and are very proud to be part of the vibrant social fabric of Potts Point.
The Rex Team
With a mutual love of hospitality, shared values and philosophy, the team at Bistro Rex is 100% committed to creating an enjoyable and accessible Parisian-inspired but very Sydney neighbourhood bistro.
Please allow us to introduce you to Team Rex!
Jo Ward – Co Head Chef/Owner
Jo Ward has lead some impressive kitchen teams since her 9 year tenure as Senior Sous Chef at the acclaimed Grange Restaurant with Cheong Liew in Adelaide beginning in 1993. Helming the pans at Bondi’s Mu Shu & Claude’s at Woollahra then becoming a partner in the multi award winning Bloodwood restaurant in Newtown. Jo continued her success by gaining a SMH Chefs Hat for her French cookery at Vincent in Woollahra. followed by the produce driven, French inspired Folonomo in Surry Hills. Cooking up a culinary storm with Michelle Powell by her side, these talented ladies are a dynamic duo with a plethora of talent, passion and energy. Bundled into a pocket rocket sized package, Jo is the real deal.
Michelle Powell – Co Head Chef/Owner
Michelle is as equally talented and comfortably creative behind a set of Le Creuset pans or a Boston shaker. A chef by trade, Michelle shimmied into the bar tending world for a spell, bringing her knowledge of cookery and firing up a new kind of beverage as Bar Manager of Spice Temple. An instrumental role in the opening of Spice Temple Melbourne resulted. With the call of the Mediterranean and British Isles too loud to ignore, Mishy became a private chef and took the opportunity to travel the world, sourcing & researching local produce and placing herself in the line of fire with leading chefs such as Fergus Henderson of St John in London as a free set of prep hands for the purpose of gaining more gastronomic enlightenment.
The rest of the Rex brigade
With a combined experience of approximately 120 years (many of those working together), we decided what we really wanted to create was a local bistro you could happily eat at every day, go all out and splurge on a special occasion, or just swing by for a cocktail, beer or great wine up at the bar. Bring family, friends and loved ones for a delicious dining experience and become a cherished regular forever! We’re a nostalgic bunch, so the idea of Bistro Rex (born over a few cheeky glasses together, on numerous occasions) is an homage to all of our favourite European and New York dining experiences. Inspired by intimate bistros in Le Marais and big bang dining rooms such as Balthazar New York, as well as legendary home-grown restaurants such as Tabou, Bayswater Brasserie and France-Soir Melbourne, in which we’d either worked, played or both. Bistro Rex is open 7 days a week from midday through supper (excluding Good Friday and Christmas Day) to welcome you at any time, no reason necessary!
Building a long-term rapport with our clientele was vital to us from the very beginning, so we ensured from day one that there always be an owner on premise, every shift, to give Bistro Rex that hands on, loving vibe. If we’re not looking after you it’s quite likely, we’ll be sitting at the table next to you as we’re all PoPo locals as well.