Felix Bistro & Bar
2 Ash St. Sydney, New South Wales 2000, Mosman
(02) 9240 3000
Lunch Menu
From The Sea
Oysters with condiments
$3.50
Prawn cocktail
$18.00
Mussels Normandy, cider, onions and apples
$18.00
Plateau de fruits de mer
$MP
Entrees
Soupe du jour
$13.00
Twice baked Gruyere soufflé, rocket and walnuts
$20.00
Fricassée of herb gnocchi, spring vegetables, goats curd, pine nuts and white onion velouté
$18 / 30
Steak tartare
$22.00
Assiette de charcuterie
$22.00
Chicken liver pate, current relish, cornichons
$16.00
Citrus cured kingfish, watermelon, avocado and lime marinated cucumber
$20.00
Terrine de campagne, celeriac remoulade
$18.00
Salads
Rock melon and San Daniele ham, toasted pumpkin seeds, port and baby cos
$18 / 28
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
Seared tuna niçoise
$20 / 30
Rotisserie
Spatchcock, baby spinach, Jerusalem artichoke and smoked bacon salad
$34.00
Lamb shoulder, oregano, lemon, garlic, mixed grains and spiced yoghurt (2)
$68.00
Mains
Rueben sandwich with a dill pickle
$18.00
Grilled king salmon, wilted spinach and sauce vierge
$34.00
Roasted skate wing, fennel and onion compote, brown butter, capers, lemon and beetroot
$32.00
Pan roasted mulloway, French style peas with bacon and cos lettuce
$35.00
Lamb pie with crushed minted peas, mushrooms and tarragon jus
$32.00
Char-grilled pork neck, pickled shallot and apple salad, caper raisin and pine nut dressing
$32.00
Duck confit, white beans, bacon, capsicum and tomato, seeded mustard vinaigrette
$32.00
“Steak frites” Rangers Valley sirloin and herb butter
$38.00
Sides
Mixed leaf and herb salad
$8.00
Roast Cauliflower, spring onion, mint and pomegranate
$8.00
Spinach and rocket salad, Spanish onion, feta, croutons
$8.00
Green beans with lemon, herbs and hazelnut
$8.00
Pomme puree
$8.00
Fries
$8.00
Desserts
Vacherin of seasonal berries, diplomat creme and lemon balm
$16.00
Lemon and buttermilk bavarois, blueberries and elderflower granita
$16.00
Peach, nectarine and strawberry salad with Champagne and Sauternes jelly and strawberry consomme
$16.00
Cold chocolate fondant, cherry ice cream and hazelnut praline
$18.00
Selection of ice cream and sorbet
$13.00
Selection of 3 local and imported cheese from the cheese board
$24.00
Vin de Dessert 2010 Paul Jaboulet Muscat de Beaumes-de-Venise Southern Rhône (Muscat à Petits Grains)
$12.00
Dinner Menu
Plats Du Jour
Roast lamb rack
Monday
$
Suckling pig
Tuesday
$
Blanquette de veau
Wednesday
$
Daube of beef
Thursday
$
Whole rainbow trout
Friday
$
Coq au Riesling
Saturday
$
From The Sea
Oysters with condiments
$3.50
Prawn cocktail
$18.00
Mussels Normandy, cider, onions and apples
$18.00
Plateau de fruits de mer
$MP
Entrees
‘’Soupe du jour’’
$13.00
Twice baked Gruyere soufflé, rocket and walnuts
$20.00
Fricassée of herb gnocchi, spring vegetables, goats curd, pine nuts and white onion velouté
$18 / 30
Steak tartare
$22.00
Assiette de charcuterie
$22.00
Chicken liver pate, current relish, cornichons
$16.00
Citrus cured kingfish, watermelon, avocado and lime marinated cucumber
$20.00
Terrine de campagne, celeriac remoulade
$18.00
Salads
Rock melon and San Daniele ham, toasted pumpkin seeds, port and baby cos
$18 / 28
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
Seared tuna niçoise
$20 / 30
Rotisserie
Spatchcock, baby spinach, Jerusalem artichoke and smoked bacon salad
$34.00
Lamb shoulder, oregano, lemon, garlic, mixed grains and spiced yoghurt (2)
$68.00
Roasted rib-eye, triple cooked pomme Pont Neuf, confit onion and tomato, mustard aioli
For 2, 40mins
$78.00
Mains
Roasted skate wing, fennel and onion compote, brown butter, capers, lemon and beetroot
$32.00
Pan roasted mulloway, French style peas with bacon and cos lettuce
$35.00
Lamb pie with crushed minted peas, mushrooms and tarragon jus
$32.00
Char-grilled pork neck, pickled shallot and apple salad, caper raisin and pine nut dressing
$32.00
Duck confit, white beans, bacon, capsicum and tomato, seeded mustard vinaigrette
$32.00
Grilled king salmon, wilted spinach and sauce vierge
$34.00
“Steak frites” Rangers Valley sirloin and herb butter
$38.00
Sides
Mixed leaf and herb salad
$8.00
Roast Cauliflower, spring onion, mint and pomegranate
$8.00
Spinach and rocket salad, Spanish onion, feta, croutons
$8.00
Green beans with lemon, herbs and hazelnut
$8.00
Pomme Puree
$8.00
Fries
$8.00
Desserts
Vacherin of seasonal berries, diplomat creme and lemon balm
$16.00
Lemon and buttermilk bavarois, blueberries and elderflower granita
$16.00
Peach, nectarine and strawberry salad with Champagne and sauternes jelly and strawverry consomme
$16.00
cold chocolate fondant, cherry ice cream and hazelnut praline
$18.00
Selection of ice cream and sorbet
$13.00
Selection of 3 local and imported cheese from the cheese board
$24.00
Vin de Dessert 2010 Paul Jaboulet Muscat de Beaumes-de-Venise Southern Rhône (Muscat à Petits Grains)
$12.00
Prix Fixe Menu
Available 5:30pm - 6:30pm Monday To Saturday; 2 Courses $45; 3 Courses $55Entree
Soupe du jour
$
Twice baked Gruyere soufflé, rocket and walnuts
$
Rock melon and San Daniele ham, toasted pumpkin seeds, port and baby cos
$
Smoked chicken, frisée, onion compote and crispy fried poached egg
$
Chicken liver paté with currant relish and cornichons
$
Half a dozen oysters, eschallot vinaigrette
$
Main
Grilled king salmon, wilted spinach and sauce vierge
$
Duck confit, salad of white beans, bacon, capsicum and tomato
$
Spatchcock, baby spinach, Jerusalem artichoke and smoked bacon salad
$
Fricassée of herb gnocchi, spring vegetables, goats curd,pine nuts and white onion velouté
$
Lamb pie with crushed minted peas, mushrooms and tarragon jus
$
Dessert
Selection of three cheeses
$
Profiteroles, vanilla ice cream, pistachio custard and hot chocolate sauce
$
Seasonal fruit vacherin, diplomat crème and lemon balm
$
Peach, nectarine and strawberry salad with Champagne and Sauternes jelly and strawberry consommé
$
Lemon and buttermilk bavarois, blue berries and elderflower granita
$