Dinner

For reservations of 7 or more guests a credit card will be required to secure your booking. Please notify the restaurant of changes at least 2 hours prior to your reservation. A holding fee of $30 per empty seat may be charged at Ellen Hotel’s discretion.

Menu

Garlic Bread   5.0

Toasted Ciabatta Bread slathered with Chef’s own Garlic butter (V)

Tomato and Basil Bruschetta   7.5

Fresh tomato and basil served on toasted Ciabatta Bread seasoned with olive oil (V, GFO)

Sides    

Garden Salad 9.0                                             Seasonal Vegetables 9.0

Soup of the Day   10.0

Fresh made soup accompanied by a slice of toasted Pane Di Casa

Oysters

Natural ½ doz  20.0

Kilpatrick ½ doz  24.0

Greek Salad

Entrée 10.0        Main 21.0

Tomato, cucumber, Spanish onion, fetta cheese, olives and fresh oregano tossed with a zesty dressing (V, GF)

Smoked Salmon Delice

Entrée 18.0     Main 30.0

Salmon Pate with fresh avocado, tomato salsa, horseradish cream, pappadum and smoked salmon roses

Chef’s recommended wine to complement dish: Eradus Sauvignon Blanc

Sous Vide Chicken Breast   30.0

Tender chicken stuffed with Italian chorizo, fetta cheese, spinach and semi sundried tomatoes, served with a tangy tomato glaze

Chef’s recommended wine to complement dish: La Linda Riesling

Baby Octopus Salad   35.0

Marinated and charred baby octopus served with fresh garden salad and tangy tomato dressing

Chef’s recommended wine to complement dish: Kirrihill Chardonnay

Chicken Stir Fry   30.0

Marinated chicken tenderloins, stir fried with Asian vegetables, Hokkien noodles and a Teriyaki glaze

(VO, GF)

Chef’s recommended wine to complement dish: Boundary Row Grenache Shiraz Mataro

Butterfly Pork Porterhouse Steak   30.0

Char grilled and served with fresh apple and cranberry and green peppercorn reduction Jus (GF)

Chef’s recommended wine to complement dish: Moore’s Hill Pino Noir

Ravioli Puttanesca    30.0

Spinach and ricotta ravioli with capers, olives, garlic, anchovies, chilli, basil onion finished with a Napoli sauce and a parmesan crust.

(VO, GFO – Penne option)

Chef’s recommended wine to complement dish: Gleeson & Co. Pinot Gris

Prime Angus Beef Fillet     45.0

300gm Angus Steak cooked to your liking, served with a crouton stack, seasonal vegetables, bearnaise glaze and smoked salmon roses

Chef’s recommended wine to complement dish: Front & Centre Shiraz

Basil Pesto Linguini    25.0

Linguini pasta pan fried with olive oil, basil pesto, sun dried tomatoes and a shaved parmesan crust (VO, GFO – Penne option)

Add chicken tenderloins 5.0

Add prawns and baby octopus 10.0

Chef’s recommended wine to complement dish: Bel Elpine Rose

Twice cooked Pork belly    35.0

Delicious spiced plum and craft beer marinated, served with seasonal vegetables and a pan reduction glaze (GF)

Chef’s recommended wine to complement dish: Bos Provincia Tempranillo

Marinated Atlantic Salmon Steak    35.0

Spiced Salmon steak, pan served with baby octopus and an Asian salad (GF)

Chef’s recommended wine to complement dish: Eradus Sauvignon Blanc

Smoky Chorizo and Bacon Salad   30.0

Spanish chorizo and short cut bacon served with fetta cheese, semi sundried tomatoes, fresh salad greens and a zesty vinaigrette dressing

Add chicken tenderloins 5.0

Chef’s recommended wine to complement dish: Kirrihill Cabernet Sauvignon

Dessert Menu

 Espresso Martini Affogato

(non-alcoholic on request)

Espresso martini, salted caramel hazelnut ice cream, candied hazelnut crumb 18.0

Apple or Apricot Crumble

Served with your choice of ice cream or cream 12.0

Olive Oil & Fig Ice Cream

Olive oil ice cream, figs, candied pistachio shortbread crumb, filo sesame snap 12.0

Cheesecake

Ask for the flavour of the day 12.0

Nut Sundae

Served with your choice of chocolate or strawberry topping 12.0

Menu Items & Prices are subject to change
15 % surcharge on public holidays