Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Freshly Baked Ciabatta Garlic Bread $8
Steamed Vegetables $7
Greek Salad $9
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34
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