Stuffed Spinach and Feta Grilled Chicken Breast - served with chargrilled medley of vegetable fried polenta topped with burnt butter yoghurt and blood orange $27
Scallop and Prawn Gnocchi - tossed with a lemon zest rocket pesto, semi-dried tomatoes, sambal oelek chilli and topped with saganaki cheese $23
Red Pepper Risotto with Twice Cooked Lamb - with roasted sweet potato, continental parsley, topped with parmesan and mint $22
Vegetarian Gnocchi - served with sun-dried tomato pesto, trussed cherry tomatoes, fresh peas, local Manzanillo olive oil and topped with 'Grana Padano' parmesan $22
Chef's Soup of the day $8.5
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Freshly Baked Ciabatta Bread topped with Dijon mustard and Egmont cheese $8.5
Twice Cooked ‘Otway’ Pork Belly - with balsamic infused shallots, julienne apple and garnished with currants $15