Felix

MONDAY
Roast lamb rack

TUESDAY
Suckling pig

WEDNESDAY
Blanquette de veau

THURSDAY
Bavette Steak

FRIDAY
Fish of the day dieppoise

SATURDAY
Roast Corn-Fed Chicken

Oysters with condiments 3.50
Prawn cocktail 18
Mussels Basquaise, chorizo, capsicum, and tomato 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

‘’Soup du jour’’ 13
Twice baked Gruyere soufflé, rocket and walnuts 20
Steak tartare 22
Assiette de charcuterie 22
Chicken liver pate, current relish, cornichons 16
Citrus cured kingfish, watermelon, avocado and lime marinated cucumber 20
Terrine de campagne, celeriac remoulade 18
Fricassée of gnocchi romaine, roast butternut pumpkin, broccoli and swiss brown mushrooms, goats curd 18/30

Smoked trout and endive with kipfler potatoes and lemon vinaigrette 18 / 28
Crab, prawn, eggplant, quinoa, pomegranate and mint 22 / 32
Smoked chicken, frisée, onion compote and crispy fried poached egg 18 / 28
 

   Spatchcock, savoy cabbage and boulangère potatoes  34
Lamb shoulder, slow roasted with garlic and oregano, wilted spinach and ratatouille (for 2)  68
Beef rib-eye, triple cooked pomme Pont Neuf, confit onion and tomato, mustard aioli. (for 2) 40mins 
Served with two glasses of  Henschke Hill of Grace 2008 (Dinner service Only) 250 

Roasted skate wing, with steamed broccolini, brown butter, capers lemon and beetroot 32
Roasted barramundi niçoise, tapenade dressing            35
Daube of beef, parsnip puree, and Dutch carrots 34
Char-grilled pork neck, red cabbage, currants, granny smith apple and mustard jus  32
Duck confit, cassoulet style white beans, pork belly and garlic sausage      34
Wood grilled salmon, leeks and Montpellier butter        34
“Steak frites” Rangers Valley sirloin and herb butter 38

Mixed leaf and herb salad 8
Roast Cauliflower, spring onion, mint and marinated goats cheese 8
Spinach and rocket salad, Spanish onion, feta, croutons 8
Green beans with lemon, herbs and hazelnut 8
Pomme Puree 8
Ratatouille 8
Fries 8

Vanilla parfait, poached pear, sugared pecans, port syrup 16
Passionfruit soufflé with coconut sorbet and spiced pineapple  18
     Cinnamon crème brulée, pear sorbet 16        
     Cold chocolate fondant, honeycomb ice cream 17
Selection of ice cream and sorbet 13
Selection of 3 local and imported cheese from the cheese board 24
Tarte du jour 14