I've been to Fix a few times over the past year and for some reason never thought to write it up. It's probably the closest restaurant I've come across that has a "neighborhood" feel to it, despite being in the CBD.
This past weekend was a quick stop for their southern fried chicken livers servered with a mustard green salad to help cut the richness of the livers and a plate of the risotto Milanese. The risotto was very rich and topped off with a half marrow bone with some slow cooked beef on top of that.
The other great thing about Fix is the wine list. It is one of the most accessible wine lists I've seen in Sydney, both for price and quality. If you don't know what you want, Stuart and Tristan are extremely knowledgeable and will have no problem finding a recommendation in whatever price range you want. They suggested a glass of the Ruggabellus ‘Efferus’ Mataro to start. It's a blend from the Barossa but was a lot more subtle than the typical, big Barossa. For the risotto I went with a merlot dominated Fattoria di Magliano ‘Poggio Bestiale’ from Italy which worked very well with the risotto and components.
Whenever I'm in the mood for a steak, Fix is usually the winner. Their T-Bones are the best value in the city (and they don't skimp on quality either). They usually have a few types of T-Bones on offer (all grass fed). My favorite is the 1kg Mirragong Wagyu that's best done with more than one person. Cooked to a medium rare with a shallot and mustard butter on top, it's by far my favorite steak in the city. They'll occasionally have slow roasted specials as well. I went with a group once and split a 48 hour roasted lamb shoulder with numerous sides that was fantastic. Not only did we not need a knife, we needed a spoon to get it to our plates it was so tender. The menu always seems to have some consistent players (crudo, house terrines, salads), but does also change up the mains and pastas quite a bit. The wine list is ever evolving as well. They also do a free form menu for a table of at least two. The kitchen will put out either 5 or 6 courses for the table to share. It's a great way to try a little of everything at a great price.