I wouldn't worry about the pellicle - it seems fairly normal, and I've seen far stranger than that on successful lambics.
I'd definitely suggest tasting the beer before considering bottling. Lambics have to be treated way differently than Sacch beer. In traditional lambics, at least, it was always considered necessary to store it through at least one complete summer, because the high temperatures allow the pediococcus to flourish, producing the perfect sour profile. From the pellicle, I believe you have nice secondary yeast activity, but the sourness is up in the air. Ultimately, I'd leave it to your palate. If you like it now, great! Bottle it. If not, trust that it will continue to develop with more time.