Grilled Snapper Fillets - served with a zucchini and Gruyère galette, fried tempura battered shallots, topped with a lime buerre blanc sauce $29
Apricot Roast Stuffed Pork and Ham Christmas Fare - served with roasted seasonal vegetables, caramelised apples and house made gravy $25
Dill and Lemon Crusted ‘Huon Bay’ Salmon - served with salad, sliced radish, herbed aioli, and topped with seared scallops and salmon caviar $28
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
Freshly Baked Ciabatta Bread topped with Dijon mustard and Egmont cheese $8.5
Bucket of South Australian King Prawns - served in the shell with ‘Marie Rose’ sauce and fresh lemon $20
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22