ELEMENTS RESTAURANT

Under new Chef Adam McLean the restaurant is open for dinner from Wednesday to Saturday evenings from 6.00pm to 9.00pm, for brunch on Sundays from 9.00am - 2.30pm and for lunch on Thursdays, Fridays and Saturdays from Noon to 2.00pm.

Adam also offers a full catering service for all your Functions, Parties and Seminars.

Contact the club on     (02) 6922 6444     for bookings or reservations.

Breads

Garlic Bread                                                                                                       5.50

Cheesy garlic bread                                                                                          6.50

Bruschetta w tomato basil and olive oil                                                           11.00

Starters

Chilli salt crust quail garnished with fried shallots,

 fresh chilli with a cucumber salsa 15.00

Salt & pepper squid with a rocket, caramelised shallots

 & radish salad garnished with tartare and curry oil 15.00

Hand made pasta with chorizo, spinach & cherry tomato sauce 15.00

Cajin spiced Kangaroo loin served with roast eggplant,

 snow peas & tomato jam 15.00

Butter crumbed prawn skewers with Vietnamese

 coleslaw & sweet chilli & lime dressing 15.00

Southern style fried chicken wings with eastern flavours,

 shredded cumber & herb salad 15.00

Mains

Eye fillet served with mustard slaw, garlic cream sauce,

 confit potato & prawn dumplings 27.00

Twice cooked pork belly with a celeriac puree finished

 with a pear & quince salad 26.00  

Confit duck Maryland on parsnip puree with a duck liver pate,

 beetroot relish & finished with sour cream 26.00

Braised lamb shank with Irish mash potato & roast capsicum relish 26.00

Pan fried chicken breast fillet with roast pumpkin salad tabouleh & aioli 26.00

Crispy skin salmon with fried polenta, Asian greens & avocado mousse 26.00

Sides

Seasonal vegetables, steamed, tossed in sea salt and olive oil.                    6.00

Beer battered chips w chilli and lime aioli                                                        6.50

Fresh garden salad w balsamic and mustard dressing                                    6.00

Green Beans with Persian fetta and toasted almond                                      9.00

Dessert

Vanilla bean crème brulee with warm banana fritters & pistachio shortbread 13.00                                                                                                                                   

Fig and almond tart with drunken fruit ice cream and a red wine syrup 13.00

Selection of fine cheeses with lavosh, olives & hazelnut & raison paste 13.00

Apple & rhubarb crumble with vanilla bean ice cream 13.00

Chocolate brownie with white chocolate mousse, caramel poached orange & citrus syrup 13.00