Bistro Felix Menu
Lunch & Dinner A La Carte
Stuzzichini (from the Italian word stuzzicare, "to pick at")
Today's Natural Oysters, fresh lemon 3 each
Today's Oyster's with red wine shallot dressing 3.5 each
Grilled Rottnest Island Scallops on the half shell -
With Maldon sea salt and extra virgin olive oil 4 each
With fresh tomato, olive, lemon and herbs 4.5 each
with fresh peach and sauvignon blanc dressing 4.5 each
Jamon Serrano with joseph extra virgin olive oil and bread 17
A glass of marinated olives 9
Entrée
Duck parfait, Cumberland sauce, toast and mixed leaves 16
Blue Swimmer crab tortellini, pickled cucumber and lettuce, leek sauce, cress 20
Goats cheese soufflé, white mushroom and broadbean compote, marjoram 23
Quail and crisp pancetta salad, sherry raisins, corgettes, macadamia nuts, basil 20
Main Course
Pot roasted Glenloth chicken breast, summer vegetables, olive oil broth 36
Best end of lamb, mechouia, thyme and olive salad with preserved lemon 42
Pont L’Eveque and sweet potato pie, oregano and hazelnuts, pear and balsamic 34
Linley valley pork loin, parsnip, pickled apple and chard sauté, bacon cider sauce 35
Fish, warm salad of carrot, fennel, eshallots and mussels, saffron tomato veloute 39
Harvey Eye Fillet (220gram) served with, potato lyonnaise, shallot compote, oloroso sherry sauce 42
Side dishes
Paris mash, 9 chives
Green beans, confit garlic, sage 9
Mixed leaves, vinaigrette 9
Hand cut chips, aioli 9
A service of 2007Joseph "First Run" Extra Virgin Olive Oil and La Vecchia Aceto Balsamico 5
SPECIAL
"RECESSION CONCESSION MENU"
2 Courses for $49
3 Courses for $55
From Entrée, Main, Dessert
Monday to Friday Lunch and Dinner
Dessert Menu
Dessert Menu
Mango and coconut vacherin, mango and basil salad
Vanilla crème brulee, rhubarb chocolate macadamia biscotti
Venezuela 72% chocolate tart, beetroot jam, frozen yoghurt
Almond Roulade, fresh raspberrys, cream
All desserts 13
Soft Cheese
Pont L'Eveque - 11 each
Region - Normandy, France, cows milk
From the Basse Normandy region of France, and documented back to the 12th Century, this possibly is the oldest Norman cheese still made. The curd is divided, kneaded, drained, and the cheese is then washed and turned. The pate is creamy yellow, fine textured, and smooth.
Guilloteau Buche d'Affinois- 9 each
Region - Lyon, France, cow's milk
Made by Fromagerie Guilloteau in the region near the city of Lyon. A cow's milk cheese, it has been reinvented as a milder version of a traditional washed-rind goat's milk cheese once made in the region. It exhibits all the characteristics of cheese made with the ultra filtration method. Buche d'Affinois is a beautiful smooth, creamy and delicate surface-ripened cheese. Ripening is about 3 weeks.
Hard Cheese
Ironstone Cheddar - 11 each
Region - Gippsland, Victoria, cows milk
A limited amount of Ironstone is made and ripened for 12 months; therefore it is only available to the market in small numbers. Made on the farm at Drouin West, which is part of Gippsland, Victoria, this cow's milk cheese is certified ‘Demeter' biodynamic and exhibits a hard, dense paste which can be brittle when cut. The colour is deep yellow to orange and the flavour is nutty and sweet. It is reminiscent of a Dutch Gouda, but distinctive in its own right.
Maffra Farmhouse Cheddar - 9 each
Region - Gippsland, Victoria, cows milk
From the lush region of eastern Gippsland, Victoria, hails this smooth, compact cheddar made to traditional methods. Aged for 12 months, it exhibits slight acid on the front palate, full flavour and a clean finish.
Blue Cheese
Mauri Gorgonzola Piccante- 9 each
Region - Lombardy, Italy, cows milk.
Thick dense creamy blue mould hint of salty acidity serious cheese for blue lovers
Saint Agur - 13 each
Region - Auvergne, France, cows milk
The flavour of this popular cheese has been developed using moulds cultured on rye bread and crumbled into the curds just before hooping. After three months ripening the cheese creates a rich creamy texture and distinct blue flavour.
Cheese will be served with spiced pear, muscatels and lavosh.
Cheese supplied by Blue Cow Cheese Company
Petit Lunch Menu
Monday to Saturday 12pm till 2.30pm
$35 for Two Courses or $45 for Three Courses
Including a glass of 2008 Deakin Estate Sauvignon Blanc
or 2005 Deakin Estate Shiraz
ENTRÉE
Zucchini and oregano risotto, grano padano, crustacean oil
or
Salad of confit prawn, celery and fennel, dill mayonnaise
MAIN COURSE
Rangers valley skirt beef, broken potatoes and parsley, cafe de Paris butter
or
Shark Bay whiting, caponata, lemon
DESSERT
Almond roulade, fresh raspberrys and cream or
Maffra Farmhouse Cheddar
Region - McLaren Vale, South Australia, 50% cows milk, %50 goats milk
From the lush region of eastern Gippsland, Victoria, hails this smooth, compact cheddar made to traditional methods. Aged for 12 months, it exhibits slight acid on the front palate, full flavour and a clean finish.
Side dishes
Paris mash, chives 9
Green beans, confit garlic, sage 9
Mixed leaves, vinaigrette 9
Hand cut chips, aioli 9
A glass of marinated olives 9
Please Note: Bistro Felix will take all care with any allergies, but will not accept any responsibility.