Dill and Lemon Crusted ‘Huon Bay’ Salmon - served with salad, sliced radish, herbed aioli, and topped with seared scallops and salmon caviar $28
Elephant’s Antipasto Plate - selection of cured meats, and vegetables with rosemary bread $22
Marinated Garlic Scallops - served with a blood orange and chilli paste $17
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
Chef's Soup of the day $8.5
Freshly Baked Ciabatta Bread topped with Dijon mustard and Egmont cheese $8.5
Classic Chicken Waldorf Salad - made with freshly julienne apple, roasted walnuts, grapes and sliced crispy celery $17
Elephant and Castle Chilli and Garlic Calamari - served with a ‘Murray Valley’ citrus salad and bean sprouts fresh from ‘Mulgrave Farm’ $14