THE FELIX EXPERIENCE Lobster Vichyssoise and Chicken Consommé Jelly Australian Lobster and Chicken Confit Brochette with Green Pea Coulis Wehlener Klosterberg, Markus Molitor, Riesling Spätlese Feinherb, 2014 Mosel Saar Ruwer, Germany Chilled Capellini Pasta with Tomato Sauce and Soy Beans Poached Caribbean Lobster and Parma Ham Moccagatta, Langhe, Chardonnay, 2014, Piedmont, Italy Pan-seared Boston Lobster and Duck Liver with Colourful Coulis and Squash Spaghetti Torbreck Vintners The Steading, 2015, Barossa Valley, Australia Butter-poached Blue Lobster and Grilled American Beef Tenderloin with Tarragon Sauce Variation of Summer Vegetables Cornas, Domaine Vincent Paris, 2014, Rhone Valley, France Selection of Cheese (HK$ 80 supplement charge) Pumpkin Pudding and Vanilla Panna Cotta with Raspberry Sorbet Domaine de Coyeux, Muscat de Beaumes de Venise, Rhone Vally, 2006, France Coffee or Peninsula Teas Petits Fours 1,188 per person 1,888 per person pairing with wines
CHEF KAJI S TASTING MENU Caviar and Botan Shrimp Tartar with Sake-Argan Oil Dressing Crab Salad and Crab Bisque Mousse with Seaweed Cake NV Laurent Perrier Ultra Brut, Reims, Champagne, France Green Apple Duck Liver Mousse and Green Apple Sauce Pan-seared Duck Liver and Green Apple Compote with Green Apple Sorbet 2015 Moccagatta, Langhe, Chardonnay, Piedmont, Italy Pan-seared Rock Fish with Tomato-ginger Emulsion Poached Squid Dumpling 2012 Cousino-Macul Terrae Blanc, Chardonnay Riesling Viognier, Maipo Valley, Chile Slow-cooked French Pigeon with Salmis Sauce Mashed Potato, Black Quinoa 2015 Sileni Cellar Selection Merlot, Hawke s Bay, New Zealand Shabu-Shabu Grilled Japanese A5 Beef Striploin and Braised Beef Short Rib with Beef Consommé 2011 Pago del Ama, Adolfo Coleccion Toledo, La Mancha, Spain Felix Wall White Chocolate Mousse and Whiskey Chocolate Ganache with Verbena Sorbet Nikka Taketsuru Pure Malt Whiskey Coffee or Peninsula Teas Petits Fours 1,688 per person 2,438 per person pairing with wines
APPETISERS Chilled Capellini Pasta with Tomato Sauce and Soy Beans Poached Caribbean Lobster and Parma Ham 210 Red Tuna Carpaccio with Red Onion Dressing Dried Chili Pepper and Citrus-ginger Salad 175 Sesame-crusted Hokkaido Scallops and Shrimp Mousse with Honey Mustard Sauce, Roasted Yellow Endive 225 Caviar and Botan Shrimp Tartar with Sake-Argan Oil Dressing Crab Salad and Crab-bisque Mousse with Seaweed Cake 300 Green Apple Duck Liver Mousse and Green Apple Sauce Pan-seared Duck Liver and Green Apple Compote with Green Apple Sorbet 290 Duck Leg Confit and Mushroom Spring Roll with Yogurt Dressing Romaine and Pineapple Salad 175 Lobster Vichyssoise and Chicken Consommé Jelly Australian Lobster and Chicken Confit Brochette with Green Pea Coulis 220 Clear Clam and Chicken Soup with Poached Cabbage, Saffron Rice Ball 195 Crab and Tomato Chowder with Black Pepper and Cheese Stick 185
Felix Seasonal Oyster Specials Fresh Oysters All oysters and clams are served with lemon, shallot vinegar and cocktail sauce as desired Per piece French Royal Cabanon Oyster 75 Namibian Pacific Oyster 65 Tasmanian Rock Oyster 65
MAIN COURSES Grilled Red Tuna, Braised Bell Pepper and Tomato Caramelised Pineapple, Soy Vinaigrette 370 Pan-seared Salmon with Black Pepper Cracker and Hazelnut Crust Bell Pepper and Bacon Stock 360 Patagonian Tooth Fish à la Milanaise and Deep-fried Soft Shell Crab with Tomato-pineapple Sauce 360 Braised Hokkaido Abalone and Shrimp Kataifi with Beetroot Risotto 660 Butter-poached Blue Lobster and Grilled American Beef Tenderloin with Tarragon Sauce Variation of Summer Vegetables 850 Roasted Challan Duck Breast with Blanquette Sauce Poached Purple Carrots and Quinoa 410 Zucchini and Grilled New Zealand Lamb Chops Zucchini Salpicon and Portobello Fricassée 410 Grilled American Beef Tenderloin with Shallot Sauce Eggplant and Black Cabbage with Black Olive-capers Dressing 425 Shabu-Shabu Grilled Japanese A5 Beef Striploin and Braised Beef Short Rib with Beef Consommé 1180
Vegetarian Menu APPETISERS Felix Salad Romaine, Tomato, Cucumber, Parmesan, Brioche, Black Olives Choose from - Chilli Bean Dressing, Lemon Dressing, Yoghurt Dressing 170 Caprese Sliced Tomato, Tomato Jelly, Tomato Confit, Micro Tomato Mozzarella, Basil, Balsamico 180 MAIN COURSES Spinach and Eggplant Cannelloni, Mushroom Cream Mushroom Tart, Sautéed Kyoto Mushrooms 290 Parmesan Barley Risotto with Diced Vegetables and Chips 220
CHEESES and DESSERTS Selection of Cheese Apple Salad, Fig Chutney, Gingerbread Powder, Plum Liqueur Jam 210 Felix Wall White Chocolate Mousse and Whiskey Chocolate Ganache with Verbena Sorbet Green Tea Mousse and Cake Green Tea Ice Cream, Cassis Marshmallow, Cherry Compote Litchi Jelly and Mousse with Litchi-sake Sorbet Wasabi and Pomelo Salad Lemon Meringue and Verbena-calamansi Jelly with Wasabi Ice Cream Pumpkin Pudding and Vanilla Panna Cotta with Raspberry Sorbet