Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Stuffed Spinach and Feta Grilled Chicken Breast - served with chargrilled medley of vegetable fried polenta topped with burnt butter yoghurt and blood orange $27
Dessert Tasting Plate - a silky rich ‘Lindt’ white chocolate mousse, a rhubarb panna cotta, and a creamy vanilla bean brûlée with Persian fairy floss, a fluffy bundle of heaven $18
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Apricot Roast Stuffed Pork and Ham Christmas Fare - served with roasted seasonal vegetables, caramelised apples and house made gravy $25
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34