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
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
Bucket of South Australian King Prawns - served in the shell with ‘Marie Rose’ sauce and fresh lemon $20
Elephant and Castle Chilli and Garlic Calamari - served with a ‘Murray Valley’ citrus salad and bean sprouts fresh from ‘Mulgrave Farm’ $14
Visa
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Mastercard
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Wheelchair accessible
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Reservations
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Seating
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Highchairs Available
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Street Parking
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Serves Alcohol
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Full Bar
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Takeout
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Groups
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Bar