The Little Elephant Menu

with whipped garlic labneh, sautéed greens, confit cherry tomatoes, chilli butter, za'atar served with Turkish bread

bokchoy, broccoli, broccolini, pumpkin miso puree, toasted seeds, avocado, shallots, sesame, ponzu dressing and a fried egg

with peas, broad beans, grilled zucchini, topped with toasted seeds, za'atar, pomegranate, whipped goat cheese and a poached egg

with apple soaked oats and house granola, saffron poached pear, pomegranate and a vanilla bean labneh

with crispy maple bacon, apple gel, green apple, maple syrup, praline mascarpone

on seeded sourdough with crispy chorizo garnish, shallots, chimichurri, pomegranate and fresh coriander

with forest mushrooms medley, broccolini, truffle, goat cheese mousse and hazelnuts on toasted multigrain

with baked free range eggs in a tomato and capsicum sumo, fire roasted eggplant, green tahini and fluffy pita

with grilled halloumi, smashed avocado, tomato corn salsa, poached eggs and green mojo dressing

with marinated beef flank, fajita mix, chimichurri, Swiss cheese and rocket

bacon jam, avocado, chipotle aioli, jalapeño relish and rocket on brioche bun

with smoked brisket, bacon jam, marinated red cabbage and brown butter hollandaise on house crumpets

with potato latke, roasted fennel, poached egg, orange segments and hollandaise

with poached quince and apple, rhubarb, cinnamon crumble and toffee mascarpone

on fluffy pita bread with red cabbage, salsa, chimichurri and tahina