Felix メニュー

Signature Dishes

• Duck Liver Mousse and Green Apple Sauce Pan-seared Duck Liver and Green Apple Compote

  290.00
  With Green Apple Sorbet
• Grilled Japanese A5 Beef Striploin and Braised Beef Short Rib

  1180.00
  With Beef Consommé
• Grilled Red Tuna

  370.00
  Braised Bell Pepper and Tomato, Caramelised Pineapple, Soy Vinaigrette
• Felix Wall

  16.50
  White Chocolate Mousse and Whisky Chocolate Ganache with Verbena Sorbet
• Pan-seared Rock Fish
  With Tomato-ginger Emulsion, Poached Squid Dumpling (included in Chef's menu)

Supper

• Gruyère Gougère

  110.00
  With Black Truffle Mayo
• Deep-fried Soft Shell Crab Rolls

  175.00
  With Avocado Paste and Cocktail Sauce
• Fish and Chips

  210.00
  With French Fries and Tartar Sauce
• Nachos

  165.00
  Avocado, Braised Red Beans and Beef, Sizzling Cheese
• Deep-fried French Duck Leg and Onion Spring Roll

  90.00
  With Aïoli
• Mini Burger Trio

  195.00
• Iberico de Bellota (49 Months Cured)

  190.00
• Selection of Cheese

  210.00
  Apple Salad, Fig Chutney, Gingerbread Powder, Plum Liqueur Jam

• French Royal Cabanon Oyster

  75.00
• Japanese Akke Rock Oyster

  78.00
• U.S. Kumamoto Rock Oyster

  65.00
• Irish Rock Oyster

  65.00

• Caprese

  198.00
  Sliced Tomato, Tomato Jelly, Tomato Confit Micro Tomato, Mozzarella, Basil, Balsamico
• Pasta Pescatore Mussels

  210.00
  Scallops, Shrimp with Marinara Sauce and Grated Parmesan
• Roasted American Beef Tenderloin

  410.00
  French Fries, Sautéed Vegetables, Beef Gravy

• Poached Pear with Citrus Fruit

  165.00
  Tonka Bean Syphon, Caramel Ice Cream
• Pomelo Salad with Calamansi

  165.00
  Lemon Meringue and Verbena-calamansi Jelly with Calamansi Sorbet
• Sea Salt-caramel Tart

  165.00
  Espresso Ice Cream and Caramel Tuile
• Ginger and Carrot Cake

  165.00
  With Honey Ice Cream, Lemon-ginger Mousse
• Pumpkin Pudding and Vanilla Panna Cotta

  165.00
  With Raspberry Sorbet

The Felix Experience

• American Beef Carpaccio
  Pickled Matsutake Mushroom, Rocket Leaves, Onion Mousse. Suggested Pairing: 2012 Dierberg, Pinot Noir, Santa Maria Valley, Central Coast, USA
• Slow-cooked Spanish Iberico Pork Tenderloin
  Sautéed Obsiblue Prawn, Garlic Chorizo Sauce. Suggested Pairing: 2007 La Rioja Alta Gran Reserva 904, Rioja, Spain
• Braised Dutch Veal Cheek
  Poached Leeks, Mashed Potatoes. Suggested Pairing: 2014 Ecos De Rulo, Gran Reserva Merlot, Colchagua Valley, Chile
• Roasted Toothfish Wrapped in Prosciutto di Parma
  Creamy Orzo Pasta, Prosciutto Lardons. Suggested Pairing: 2015 Pomino Bianco, Benefizio, Marchesi de' Frescobaldi, Tuscany, Italy
• Black Olive-crusted Australian Lamb Loin
  Cannellini Bean Purée, Braised Daikon Radish, Anchovy Gravy. Suggested Paring: 2012 Juniper Estate Cabernet Sauvignon, Margaret River, Australia
• Poached Pear
  With Citrus Fruit, Tonka Bean Syphon, Caramel Ice Cream. Suggested Pairing: 2014 Château Le Pradey, Sainte-Croix-du-Mont, France
• Coffee or Proprietary Peninsula Teas
• Petits Fours

Tasting Menu

• Botan Shrimp Tartar
  With Sake-Argan Oil Dressing and Caviar, Crab Salad and Crab Bisque Mousse with Seaweed Cake. Suggested Pairing: NV, AR Lenoble Grand Cru Blanc de Blancs, Chouilly, France
• Duck Liver Mousse and Green Apple Sauce
  Pan-seared Duck Liver and Green Apple Compote with Green Apple Sorbet. Suggested Pairing: 2015 Moccagatta, Langhe, Chardonnay, Piedmont, Italy
• Pan-seared Rock Fish
  With Tomato-ginger Emulsion, Poached Squid Dumpling. Suggested Pairing: 2012 Cousino-Macul Terrae Blanc, Chardonnay Riesling Viognier, Maipo Valley, Chile
• Slow-cooked French Pigeon
  With Salmis Sauce, Mashed Potato, Black Quinoa. Suggested Pairing: 2015 Sileni Cellar Selection Merlot, Hawke's Bay, New Zealand
• Grilled Japanese A5 Beef Striploin and Braised Beef Short Rib
  With Beef Consommé. Suggested Pairing: 2015 Powell & Son, Shiraz, Barossa Valley, Australia
• Felix Wall
  White Chocolate Mousse and Whisky Chocolate Ganache with Verbena Sorbet. Suggested Pairing: Nikka Taketsuru Pure Malt Whiskey
• Coffee or Proprietary Peninsula Teas
• Petits Fours