Felix- Food Flashcards
From the Sea
- Oysters (Sydney rock & Pacific) (Shallot Vin, Lemon Wedge)
- Lobster
- Morton Bay Bug
- Prawns
- Alaskan King Crab
- Fruits de Mer (raw and cooked -cold-) (oysters -6-, prawns, scampi, bugs, lobster, crab) (cocktail sauce, dill aioli, lemon) (two sizes- Le Felix or Le Grand)
Entrée- Steamed Mussels with Fennel, White Wine Veloute, Chives, Ciabatta
- Kinkawooka Blue Mussels (500g, SA)
- Veloute = chix stock, pernod, fennel, onion, garlic, cream)
- Finished with white wine, parsley, chives, fennel frons
-Has dairy, gluten, garlic, onion
Entrée- Chicken Liver Pate with Currant Relish, Cornichons, Watercress, Toasted Brioche
- Livers marinated in garlic, port, madeira, thyme, bay leaf. Cooked in butter, blended with whole egg
- Relish = diced currants simmered + orange peel, port, cinn, sugar, red currant jelly
- Extra brioche is extra $
-Has dairy, gluten, garlic, onion
Entrée- Woodside Goats Curd & Basil
- Gnocchi (milk, butter, semolina, egg yolk)
- Finished with mixed herbs (tarragon, parsley, chive)
- Sautéed
- Served with zucchini, spring onion, peas, almonds
- Topped with woodside goats curd, parm, pea tendrils, basil
-Has dairy, gluten, garlic, onion, nuts
Entrée- Pork Rilletes with Pickled Vegetables & Grilled Sourdough
- Pork neck confit with duck fat, shredded and mixed with dijon & whole grain mustards & onion confit
- With picked veg- zucchini, beetroot, cauliflower, Dijon aioli
-Has gluten, garlic, onion
Entrée- Twice Baked Gruyere Souffle, Rocket, Onion Puree, Walnuts
- Milk and flour roux mixed with gruyere, parm, egg yolk and whipped egg whites. Baked in mold, baked again to order
- Served with rocket, red elk & walnut salad w/ Dijon vin
- Also w/ caramelized soubise (onion sauce)- onion, cream, stock, butter
-Has dairy, gluten, garlic, onion
Entrée- Hand Cut Steak Tartar
- 90g or 135g (main)
- Eye Filet
- Angus grass fed beef from Greenstone Creek, NZ
- Mixed with chopped parsley, chives, EVOO
- Raw egg yolk on top
- Served with shallot, cornichon, capers (on plate) and tobacco, worchestershire, mustard (on side)
- Can be pre mixed
-Has gluten, garlic, onion
Assiette de Charcuterie
-Salami finnochiana- Australian pork salami with garlic and fennel
-Culatello ham- from northern Italy
Pork Rillette- pork neck, mustard, onion confit
-Chix Liver Pate
-Pate de Champagne- pork, chix liver, pistachio, prosciutto
-Hamhock and spatchcock terrine- shallot, parsley, cornichons, capers
-Served with cornichons, cocktail onions, caper berries
-Has dairy, gluten, garlic, onion
Entrée- Tuna & Kingfish Tartar, Espelette Chips, Ginger, Avocado
- Dressed with worchestershire, sherry vinegar and dill
- Espelette = peppers
- Served with espelette mayo
- Potato chips with espelette salt
- Shallot and ginger, sweated
- Avo puree on top with tobacco, salt, and lemon
-Has garlic, onion
Entrée- Confit Ocean Trout, Watercress, Apple, Blood Orange, Celeriac
- Petuna Ocean trout confit in olive oil and seasoned with salt
- Served room temo
- Salad of blood orange, celeriac, apple, watercress, lemon vin
- Finished with fennel pollen
Entrée- Crisp Fried Pig Trotters with Ravigote Dressing, Cucumber, Shallot
-Trotters and hamhock braised in onion, garlic, thyme, cinn, star anise and soy
Thinly sliced and breaded in panko, egg, flour and deep fried
Ravigote dressing = cornichons, capers, shallows, boiled egg, vinegar
-Served with cucumbers & shallots that have been pickled in white wine vinegar and sugar
-Has dairy, gluten, garlic, onion
Entrée/ Salad- Salad Lyonnaise, Frise, Bacon, Onion Compote, Crispy Fried Egg
- Pre-poached egg, reheated by frying
- Has dairy, gluten, garlic, onion
Entrée/ Salad- King Crab, Prawns, Quinoa, Eggplant, Pickled Beetroot
- Pieces of crab & prawns mixed with quinoa, parsley, mint, dill and green shallot
- Base of plate is eggplant puree blended with orange and yogurt
- Finished with fresh pomegranate and lightly pickled beets with white wine dressing
- Topped with micro cress
-Has dairy, garlic, onion
Main- Rotisserie Spatchcock, Rocket, Iceberg, Lemon Vin
- Whole 600 gr spatchcock brined 10 hrs then roasted on rotisserie for 45-55 minutes, deboned
- Salad of rocket, iceberg, shallots, herbs, lemon vin
- Jug of thyme jus on side
-Has garlic, onion
Main- Berkshire Pork Cutlet, Savoy Cabbage, Snow Pea, Sauce Charcuterie
- 250 gr pork cooked to MW
- Julienne of savoy cabbage and snow peas with vinaigrette (chardonnay vinegar + olive oil)
- Sauce charcuterie on the side = mustard jus (thyme jus + Dijon mustard) + cornichons, capers, shallots
Main- Slow Roasted Lamb Shoulder, Herb Crust, Pomme Puree, Caramelized Onion, Rosemary
- 200 gr lamb from Riverina, NSW, braised 8-10 hrs with mirepoix and lemon
- Herb crusted (parsley, mint, basil, breadcrumb, butter, cheese)
- Lamb and rosemary jus on side
- Elk on top
-Has dairy, gluten, garlic, onion
Main- Roasted Pasture Fed Rib Eye, 3x Cooked Pomme Pont Neuf, Bordelaise Sauce & Sauteed Mushrooms (For 2)
- Rib eye on the bone (800 gr) from Wagga Wagga, NSW, cooked MR
- Mushrooms- swiss brown, portabella, button, oysters, shimeji- finished with madeira
- Bordelaise- red wine, bone marrow, butter, shallots, tarragon, parsley
-Has dairy, gluten, garlic, onion
Main- Butterflied Rainbow Trout, Steamed Green Beans, Toasted Almonds, Beurre Noisette, Lemon
- Sea farmed trout (230-250gr) from Tasmania
- Baked
-Has dairy
Main- Pan Roasted Blue Eye, Grilled Baby Cos with Nicoise Vinaigrette and Semi Dried Tomatoes
- Wild caught (160-180gr), can be replaced with Hapuka
- Pan roasted filet, grilled cos under fish
- Garnish = confit kipfler potatoes with kalamatta olives, sliced green beans, boiled egg, tomato and basil
- Vin = banyuls vinegar + olive oil
- Cress on top
- Has dairy, garlic, and onion
Main- Wood Grilled King Salmon, Sauce Soubise, Crushed Peas, Lemon, Marjoram
- NZ Ora king salmon (170-180gr),cooked M
- Peas crushed and served with lemon juice and marjoram
- Sauce soubise = pureed onion with cream, butter, chix stock
-Has dairy, garlic, onion
Main- Steak Frites and Red Wine Jus
- 2 Choices:
- -Pasture fed (280gr) with herb butter
- –Grasslands sirloin from Wagga Wagga NSW
- –Herb Butter = chervil, lemon zest, parsley, tarragon, rosemary, chives, thyme
- -Rangers Valley (NSW) wagyu rump (300gr) with snail and red wine butter
- –Butter = red onion cooked with red wine, port, garlic, lemon, parsley and snail (poached in chix stock)
- both served with watercress, fries, red wine jus, garlic butter and mustard on the side (wagyu has lemon on the side)
-Has dairy, gluten, garlic, onion
Plat du Jour- Monday
- Suckling pig
- Covered with salt and vege oil, cooked 11 hours
- Served with cracklings and mustard jus
-Has dairy, garlic, onion
Plat du Jour- Tuesday
- Fish of the day
- Fish changes weekly
- Normally garnish is white wine veloute with noilly prat, steamed mussels and button mushrooms
-Has dairy
Plat du Jour- Wednesday
- Felix lamb pie
- Pie is 300gr, (100gr meat) with slow braised shoulder, carrots, celeriac and onion
- Served with leaks, peas, carrots (all blanched), finished with butter and mint
-Has dairy, gluten, garlic, onion
