About Felt - Hotel Lindrum
Named after the green 'felt' lining on top of the Lindrum billiard table, the restaurant blends modern day with the history of Walter Lindrum’s championship era. Executive Chef Sharon Robinson has created a diverse yet uncomplicated menu for Felt resulting in a carefully executed mix of fresh seasonal dishes enhanced by complex flavours and textures. Recommended Specialty is the Seared Fillet of Salmon, almondine potato, cauliflower puree and caper velouté.
Features & Facilities
- Air Conditioned
- Fully Licensed
- Functions
- Disabled Access