Felix
Open Hours
Open lunch
Monday to Friday 12:00pm – 3:00pm
Open dinner
Monday to Saturday 5:30pm – 10:30pm
Address
2 Ash Street
Sydney, 2000
Contact Us
+61 2 9240 3000
newsletter
Sign up to Merivale Restaurants newsLunch Menu
FROM THE SEA
Oysters with condiments 3.50
Prawn cocktail 18
Kinkawooka mussels, saffron, mustard and aioli 18
Plateau de fruits de mer MP
(lobster, king crab, bugs, king prawns, scallops, scampi)
Available individually, check with your waiter for today’s market price
ENTREES
‘’Soupe du jour’’ 13
Gruyere soufflé 20
Grilled sardines, fennel and onion compote, black olive and caper dressing 18
Steak tartare 22
Assiette de charcuterie 22
Chicken liver pate, current relish, cornichons 16
Salmon rillettes, crème fraîche, cornichons and toasted brioche 18
Crumbed lambs brains, ravigot sauce and steamed daikon 18
SALADS
Smoked trout, kipfler potato, crème fraiche, apple and watercress 18
Roast beetroot, goats cheese, sautéed fennel, witlof and pistachio vinaigrette 16
Seared tuna niçoise 22
Smoked duck, pickled pear, cucumber, pecorino and pine nuts 22
ROTISSERIE
Spatchcock, baby spinach, Jerusalem artichoke and smoked bacon salad 34
Lamb shoulder, oregano, lemon, garlic, mixed grains and spiced yoghurt (2) 68
MAINS
Rueben sandwich with a dill pickle 18
Skate, brown butter, capers and caramelised witlof 28
Pan fried fish, leeks, puy lentils, bacon and chive veloute 34
Lamb pie, sautéed mushrooms and tarragon jus 32
Braised pork cheeks, honey, clove, mustard mash and buttered spinach 32
Duck confit, red cabbage and apple salad, celery and walnuts 32
“Steak frites” Rangers Valley sirloin and herb butter 38
SIDES
Mixed leaf salad 8
Green beans, lemon and toasted hazelnuts 10
Iceberg, croutons and Caesar dressing 10
Rocket, cucumber, feta and walnuts 10
Steamed vegetables and parsley 10
Garlic mash 10
Fries 8
DESSERTS
Profiteroles, vanilla ice cream, malted custard and hot chocolate sauce 16
Gingerbread and honey bombe Alaska, baby apples and pear 16
Dark chocolate mousse, peanut parfait and salted peanut caramel 16
Pavlova, caramelised pineapple, papaya and passionfruit 16
Banana soufflé with chocolate ice cream (20 minutes) 18
Selection of ice cream and sorbet 13
Lemon delicious pudding and whipped cream 16
Selection of 3 local and imported cheese from the cheese board 24
Vin de Dessert 2009 Paul Jaboulet Muscat de Beaumes-de-Venise Southern Rhône (Muscat à Petits Grains) 12
