Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Dill and Lemon Crusted ‘Huon Bay’ Salmon - served with salad, sliced radish, herbed aioli, and topped with seared scallops and salmon caviar $28
Vegetarian Gnocchi - served with sun-dried tomato pesto, trussed cherry tomatoes, fresh peas, local Manzanillo olive oil and topped with 'Grana Padano' parmesan $22
Roasted Rosemary Duckling Breast and Confit Duckling Leg - served with a sticky duck jus with a fried gnocchi, roasted cherry tomatoes, frizzy endive and goat’s cheese feta salad $29
Polenta Fries - served with ratatouille and marinated Swiss brown mushrooms $17
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Scallop and Prawn Gnocchi - tossed with a lemon zest rocket pesto, semi-dried tomatoes, sambal oelek chilli and topped with saganaki cheese $23
Apricot Roast Stuffed Pork and Ham Christmas Fare - served with roasted seasonal vegetables, caramelised apples and house made gravy $25