Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Traditional Christmas Plum Pudding - served with a shot of flaming brandy and crème anglaise $15
Vegetarian Gnocchi - served with sun-dried tomato pesto, trussed cherry tomatoes, fresh peas, local Manzanillo olive oil and topped with 'Grana Padano' parmesan $22
Butterfly Black Angus Eye Fillet - served with garlic beans, parsnip puree, bocconcini and stuffed zucchini flowers $33
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Crispy Salted Fries $7
‘South Australian’ Line Caught Soda Battered Whiting - served with crispy sea salted fries with a green bean salad topped with 'Grana Padano' parmesan $29