Stuffed Spinach and Feta Grilled Chicken Breast - served with chargrilled medley of vegetable fried polenta topped with burnt butter yoghurt and blood orange $27
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Eggplant Parmigiana - crumbed eggplant topped with Napoli sauce, Egmont cheese and served with a wild rocket and pumpkin salad $15
Bucket of South Australian King Prawns - served in the shell with ‘Marie Rose’ sauce and fresh lemon $20