Gourmet Felix – Week 2

Menu – 2

French Baguette / Butter

Appetizer: Fremantle Octopus & Olive Pinchos

1st Course:
Seafood Mousse & Cauliflower Soup, Roasted Macadamia, Dried Pancetta, Truffle Oil

2nd Course:
Sirloin Steak, Scallions & Potato Rosti, Sauteed Kale, Red Wine Jus

3rd Course
Dessert: Classic Almond Pie, Chestnuts Cream, Persimmon Puree
or
Cheese: Lingot D’argental Cheese, Maffra Chedder Cheese, Lavosh, Apple Puree

If you have any questions related to “Gourmet Felix” don’t hesitate to send us an email manager@bistrofelix.com.au or give us a call 08 9388 3077.