Bistro Felix chef Amane’s cooking video to help you out with some instructions and to show you how to make your dish look chef worthy.
Menu:
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
Menu from 7 – 20 May 2020