Elena's Ristorante

A curated board of artisanal Italian salumi and formaggi, marinated vegetables, olives, mustard, and grilled sourdough

Chargrilled sourdough topped with heirloom cherry tomatoes, genovese basil, sea salt and cold-pressed extra virgin olive oil

Three king prawns flambeed with French brandy, sautéed shallots, cultured butter and fresh parsley

Soft creamy gnocchi, local mushrooms sauteed spinach, pine nuts

Large paccheri, queensland tiger prawns, local cherry tomato, pinot grigio

Wide tagliatelle, slow-cooked lamb shoulder, Roma tomato, shiraz wine

Pomme puree, Tasmanian salmon, lemon myrtle salmoriglio

Pomme puree, tomato, olives, and native iceplant

Crispy roasted chat potato, shiraz wine jus

Long-cured prosciutto, calabrese salami, mortadella, olives, eggplants, capsicum, parmigiano