Dinner Every Night
private room available for functions
Fauna Food + Bar
the animals of a particular region or habitat
fauna is about the things we love: eating and drinking with friends and family in a fun space. Our menu is seasonally driven and we support local farmers and producers wherever possible. We love the neighborhood and the space and are so happy to be open in Centretown.
We like to have fun in the kitchen. We serve small plates so you can try more than one dish. We use local ingredients wherever possible. We’re inspired by where we live, places we’ve been and things we’d like to do.
We enjoy drinking while we eat and will offer a wine and cocktail menu with local drafts. We'll stay open later in the evening Thursday-Saturday for drinks and late night bites...
A lot of love went into designing the space. We spent 2 years designing, sourcing products, and renovating 425 Bank Street. We wanted to take the concept of using sustainable and local products into the design as well. We have worked with some amazing professionals, vendors, and producers including Linebox Studios who designed the space, Inter_ex our General Contractor, Interversion in Montreal who made all of the tables and banquette(in Drummondville, Quebec), the Modern Shop on Sussex who helped us with our lights and downstairs tables, a Modern Space on Wellington helped us with our amazingly comfortable chairs and bar stools, Gusto Metalworks, who built our beautiful Zinc bar and Le Collectif Design who did an amazing job with our icons and branding. There are a ton of talented people around us and we have loved working with them to make fauna what it is. We also have a private room that is available and can seat 20 people (if you’re interested, give us a shout at 613.563.2862 or firstname.lastname@example.org)
425 Bank Street
There is street parking on Bank Street and surrounding streets (Frank, Florence, Waverley).
There is a paid parking lot on Frank Street (East of Bank)
We are accessible by many bus routes. Best thing to do is check OC Transpo.
Cava, Reserva, Giro Ribot, Spain, NV (9)
Gamay, Hinterland, “Borealis”, PEC, Ontario, 2013 (10)
Cabernet Franc/Pinot Noir/Merlot, Tawse, Niagara, Ontario, 2013 (9)
Chardonnay, Cave Spring, “dolomite”, Niagara, Ontario, 2012 (9)
Cotes du Jura, Jean Bourdy, France, 2008 (13)
Riesling, St. Urbans-Hof, “Old Vines”, Mosel, Germany, 2013 (11)
Cotes du Rhone, Domaine de Fontavin, France, 2012 (11)
Ugni Blanc/ Colombard, Cuvee Jean-Paul, Gascogne, France, 2013 (8)
Pelaverga, Terre del Barolo, Piedmont, Italy, 2013 (9)
Pinot Noir, Joseph Mellot, “Sincerite”, Loire, France, 2013 (9)
Agiorgitiko, Gaia, Neima, Greece, 2012 (11)
Primitivo/Negroamaro, Pirro Varone, Salento, Italy, 2011 (13)
Foch, Malivoire, “Old Vines”, Niagara, Ontario, 2012 (11)
Malbec, Decero, “Single Vineyard”, Agrelo, Argentina, 2012 (12)
Crément du Jura, Domaine Baud, France, NV (58)
Brut Rosé, Hinterland, "traditional method", PEC, Ontario, 2012 (78)
Cider, Coat-Albert, Brittany, France, NV 1.5L Magnum (76) Champagne, Bruno Paillard, "première cuvee", Reims, France, NV (140)
Champagne, Bruno Paillard, Assemblage", France, 2004 (2004)
Champagne, Bruno Paillard, “Première Cuvée Rosé", France, (172)
Cabernet Franc/Pinot Noir/Merlot, Tawse, Niagara, Ontario, 2013 (40)
Syrah, Norm Hardie, PEC, Ontario, 2013 (48)
Pinot Noir, Thirty Bench" "small lot", Niagara, Ontario, 2012 (80)
Pinot Noir, Norm Hardie, PEC, Ontario, 2012 (82)
Pinot Noir, St. Innocent, “momtazi vineyard", Oregon 2012 (130)
Agiorgitiko, Gaia, Neima, Greece, 2012 (50)
Barbera d’Alba, Pio Cesare, Italy, 2011 (Magnum) (120)
Sangiovese, Noceto, California, 2010 (50)
Cabernet Franc, Stratus, Niagara On The Lake, Ontario, 2010 (80)
Tempranillo Crianza, Pinord “Clos de Torribas”, Penedes, Spain, 2010 (40)
Rioja, Telmo Rodriguez, “LZ”, Spain, 2013 (45)
Primitivo/Negroamaro, Pirro Varone, Salento, Italy, 2011 (67)
Foch, Malivoire, “Old Vines”, Niagara, Ontario, 2012 (52)
Garanaxta, Pares Balta, “Indigena”, Penades, Spain, 2011 (52)
Gigondas, Domaine de Fontavin, Rhone, France, 2011 (85)
Grenache/Mourvedre/Cinsault, Yannic Pelletier "L'Oiselet" France, 2011 (60)
Croze-Hermitage, Etienne Pochon, France, 2012 (67)
Syrah, Charles Smith,"Boom Boom", Columbia Valley, Wash, 2012 (63)
Cabernet/Merlot, Lailey, Niagara, Ontario, 2013 (40)
Cabernet/Alicante/Merlot, Tenuta Monteti, Toscona, Italy 2010 (61)
Cabernet/Merlot/Syrah/Petit Verdot, Stratus, “Tollgate”, Niagara, 2013 (45)
Fronsac, Château Barrabaque, Bordeaux, France, 2009 (78)
Malbec, Decero, “Single Vineyard”, Agrelo, Argentina, 2012 (53)
Cabernet Sauvignon, Heitz Cellars, Napa Valley, California, 2009 (180)
Chateauneuf-du-Pape, Domaine De Nalys, France, 2010 (115)
Barolo, Gaja, “Dagromis”, Piedmont, Italy, 2009 (190)
Albariño, Argos, Rias Baixis, Spain (50)
Falanghina, Feudi di San Gregorio, Campania, Italy, 2012 (48)
Semillon, Brokenwood, Hunter Valley, Australia, 2013 (52)
Sancerre, Alain Gueneau, “La Guiberte”, Loire, France, 2013 (67)
Verdicchio di Matelica, Belisario, Italy, 2012 (49)
Chardonnay, Cave Spring, “Dolomite”, Niagara, Ontario, 2012 (40)
Cotes du Jura, Jean Bourdy, France, 2008 (62)
Bourgogne, Jean-Marc Brocard, Chablis, France, 2012 (47)
Bourgogne, Bachelder, France, 2009 (62)
Rully 1er cru, Jaeger-Defaix, “Mont-Palais,” Burgundy, France, 2011 (90)
Riesling, Cave Spring,“Estate Bottled” Beamsville Bench, Ontario, 2007 (47)
Riesling, Cave Spring, “CSV,” Beamsville Bench, Ontario, 2005 (74)
Riesling, St. Urbans-Hof, “Old Vines,” Mosel, Germany, 2013 (49)
Vouvray, Benoit Girardin, Loire, France, 2013 (62)
Ugni Blanc/Colombard, Cuvée Jean-Paul, Gascogne, France, 2011 (39)
Cotes du Rhone, Domaine de Fontavin, France, 2012 (49)
jon svazas - Chef & Owner
Jon has spent the last 12 years working in kitchens all over Ottawa including Taylor’s Genuine Food and Wine, Domus Cafe, Farbs, Vittoria Trattoria and the Arc Hotel. Jon is happiest in the kitchen and hanging out with his family. He has spent the last two years on the insane process of opening the restaurant and is happy to be open and cooking for you.
Billy Khoo - Chef de Cuisine & partner
Billy was born in Malaysia and raised in Ottawa. He started his culinary career very young from helping out in the kitchen of his parents restaurant. At a local hotel, he worked his way up from dishwashing to sous chef. He then went on to pursue his passion of fresh and local produce at Taylor's Genuine food and wine bar where he met Jon Svazas and Doug Parsonage. Billy utilizes culinary techniques from his asian background as well as from french training from the hotel. In his few hours off, Billy enjoys film and wine with friends.
Doug Parsonage - General Manager & partner
Doug has honed his love of food and hospitality since he began washing dishes in a local restaurant in Ottawa as a teenager. He then went on to serve in many restaurants throughout the city, and eventually studied with Algonquin College's Culinary Program, where he graduated in 2007. From there, Doug worked under the guidance of Michael Guy, former chef/owner of Ambiente in New Edinburgh, and later at Araxi in Whistler, BC. Drawing on his experience in both back and front of house, Doug moved on to management roles in restaurants, most recently at gezellig in Westboro and Taylor's Genuine in Old Ottawa South. Doug's motto is "treat the staff well and the customers will reap the benefits”.
Alex McMahon - wine director
Alex McMahon’s interest in restaurants began in 2009 when he took a job as a dishwasher at Murray Street Kitchen, Wine and Charcuterie in Ottawa. After a brief stint in the kitchen at John Taylor’s Domus café he moved along to Beckta Dining and Wine where he got his start in hospitality and developed a love for wine. McMahon’s next position was as assistant sommelier at Back Lane café where he worked under sommelier Paul Tretina and owner George Monsour. After achieving his intermediate and advanced sommelier certificates from the WSET Alex took sales jobs with Karlo Estates and Malivoire Winery where he worked up until leaving to help open Chef Matt Carmichael’s hugely popular El Camino in 2013. Shortly after opening fauna in 2014 Alex was invited to intern at Chef René Redzepi's Noma in Copenhagan DK.
Of the two dozen or so small plates that I’ve sampled during the last two weeks, just one made me audibly exclaim, "Wow"...
So it’s happened. The highly anticipated new restaurant, Fauna, is finally feeding folk...
The absolute definite answer to this is to fauna...
Many, if not all, of the reviews of one of Ottawa’s newest eateries have focused tirelessly on the anticipation and origin of Fauna, than of what it actually brings to the culinary table...
Located directly across from Josh Bishop’s almost decade-old Whalesbone Oyster House, the embattled Fauna has been the subject of curiosity and speculation for more than two years...
The Ottawa chef’s long-awaited restaurant, Fauna, at Bank and Frank streets, was to serve its first customers Wednesday night after two practice runs over the Labour Day weekend. He invited family and friends...
There’s a new kid in town and his name is Fauna..