LUNCH & DINNER MENU

Explore our expansive dinner menu ranging from premium fish steaks to delectable pasta dishes, there really is something for every palate at Elements Seafood Grillhouse.

Find a white wine for your seafood with our carefully curated wine list, or perhaps a craft beer from our beverage menu.

freshly shucked oyster

premium sydney rock oyster 7.5 gf

freshly shucked to order, served with moscato mignonette

oyster shooters with chilled tomato gazpacho 9.5

freshly shuck premium sydney rock oysters served with chilled tomato soup with fresh vegetables and herbs

oysters rockefeller 9.5

freshly shuck premium sydney rock oysters baked with pernod creamed spinach, toasted gremolata panko crumble and parmesan cheese, served with grilled lemon

cold bar

mediterranean octopus ceviche 31 df gf

slow cooked tender octopus marinated in lemon juice, extra virgin olive oil, cherry tomatoes, kalamata olives, capers and fresh herbs, served with chilled gazpacho.

smoked beetroot cured tuna tartare 33

beetroot-cured fresh tuna seasoned with soy mirin glaze, dried seaweed and sesame seeds, served over a chili lime guacamole, finished with cured egg yolk, served smoked in hickory

toasty temptations

anchovy garlic ciabatta slices 21

country style ciabatta slices |four pieces|, smothered with anchovy olive tapenade, capers, garlic, butter, and parsley, baked under an open flame

grilled pita bread and dips 19 v

served with plankton taramasalata, signature whipped fetta and beetroot relish, sea salt, spiced dukkah and oregano

fig and tomato crostini 28 v

ripened fig caramelised with brown sugar and aged balsamic slow roasted heirloom cherry tomatoes, served on a toasted bread with a thin spread of confit garlic, whipped fetta and beetroot relish and a thick layer of stracciatella

prawn and guacamole tostada 32

two toasted blue corn tocos with four grilled king prawns , chili lime guacamole, kohlrabi, remoulade sauce, sesame seeds and chive

grilled sardines 30 v

four fresh grilled sardines in extra virgin olive oil, caper gremolata, slow roasted tomatoes, caper berries grilled sourdough

hot starters

togarashi spiced calamari 32

flower cut baby squid lightly dusted with togarashi seasoned flour and fried in thin oil, sprinkled with more togarashi spice, served with watercress salad, fried leek, fresh lemon and signature tartare sauce

seared scallops three way 36

pan seared scallops served with beetroot and fetta relish, pumpkin and chestnut puree, marrowfat mushy peas, grilled asparagus and toasted gremolata panko crumble

salt and pepper bay bugs 58

deshelled bay bug tails lightly dusted in seasoned flour, tossed in fresh chili and shallot butter, served with pumpkin and chestnut puree

flame grilled butterfly prawns 54

three yamba king prawns butterflied and broiled under open flame with our garlic harissa butter with melted pecorino cheese, finished with homemade gremolata

singapore chilli prawns 36 | recommended |

five king prawns drenched in fiery, sweet and sour sauce with egg curdles, served with grilled pita breach and lemon

signature beer mussels 36 | recommended |

half kilo mussels steamed in a beer and tomato broth with chili, onion cherry tomatoes, and garlic, served with garlic bread

sides and vegetables

bowl of chips 14 v | garlic and rosemary seasoning

nduja baked potatoes 18

manuka honey roasted dutch carrots 18 v gf | spiced dukkah

truffle parmesan potato puree 12 v gf

garlic portabella mushrooms 16 vg gf | truffle oil

steamed asparagus 18 v gf | hollandaise sauce

asian style chilli bok choy 18 v

asian style chili bok choy 18 v

marrowfat mushy peas and gravy 16 | fried leek

pernod creamed spinach 17 v

chargrilled broccolini 18 vg gf df | caramelised balsamic, toasted almond flakes

surf ‘n’ reef 18

add four chargrilled prawns to go with your steak or fish served with hollandaise sauce on the side

salads and greens

whipped fetta and beetroot greek salad 28 v gf

home-made whipped fetta and beetroot relish, tomato, cucumber, onion, kalamata olives, crumbed fetta, dried oregano, extra virgin olive oil and lemon dressing and topped with fried leek

grilled vegetable and watercress salad 34 v

grilled broccolini, asparagus, and dutch carrots tossed in salsa verde dressing, toasted almond flakes, shaved pecorino, dressed watercress, and truffle oil

rocket and pear salad 26 v gf

thinly sliced brined pear and rocket leaves tossed in white balsamic vinaigrette, topped with shaved pecorino romano cheese and almond flakes

kohlrabi salad with smoked salmon and grilled octopus 36 gf

thinly sliced kohlrabi, rocket and cucumber ribbons dressed in caper gremolata, topped with smoked salmon and grilled octopus, garnished with pomegranate and caper berries

potato and grilled tuna salad 35 df gf

roasted potatoes, spanish onion, watercress, cherry tomatoes, steamed asparagus, capers, tossed in our gribiche dressing (hard-boiled egg sauce), topped with grilled tuna, garnished with toasted sesame seeds, dried seaweed and caper berries

pasta series

signature seafood fra diavolo 52

prawns, mussels, vongole and calamari in a spicy tomato sauce with fresh chili and confit garlic, deglazed with white wine, tossed together with squid ink mafalda

spicy vodka risoni with slipper lobster 54

pan fried slipper lobster, fresh chili, confit garlic, tossed in arrabbiata sauce, thickened with heavy cream, deglazed with vodka, garnished with grilled asparagus and pecorino cheese

creamy crab orzo 48 | recommended |

blue swimmer crab, confit garlic, cherry tomatoes tossed in a white wine reduction and a rich creamy prawn bouillabaisse

squid ink mafalda with spicy prawns 46

pan fried king prawns and cherry tomatoes cooked with prawn head oil, fresh chili, confit garlic, deglazed in champagne, finished with butter, served with fresh herbs

spicy spaghetti vongole 44

fresh vongole in onion, cherry tomato, chilli, garlic and butter sauce, deglazed with white wine, tossed in fresh spaghetti, finished with fresh herbs, garnished with micro herbs

spinach pernod spaghetti 36

creamy crushed spinach in pernod, heirloom cherry tomatoes and percorino cheese, tossed with spinach spaghetti, served with toasted herb breadcrumbs

gluten free pasta 3

smoked burgers

signature smoked beef burger 38 | recommended |

250gm dry-aged and wagyu patty, lettuce, tomato, provolone cheese, spicy bbq and signature burger sauce

surf 'n' turf burger 46

250gm dry-aged and wagyu patty, grilled prawns, tomato, spanish onion, rocket, provolone cheese, signature burger sauce, spicy bbq sauce

jewels from the land

rib eye on the bone | 600 gm | dry aged | marble score 2+ | 98 gf |

served with nduja baked potatoes and red wine jus

surf 'n' turf prosciutto wrapped fillet-mignon | 250 gm | marble score 2+ | 82

tender eye fillet wrapped in prosciutto pan seared in butter served with charcoal truffle mash, two grilled prawns and red wine jus

pan seared duck breast 52

meduim cooked duck breast, served with pumpkin and chestnut puree, asparagus, chimichurri cucumber ribbons, cranberry jus

sous vide loin of kangaroo 56

24 hours cooked to medium perfection, served with whipped fetta and beetroot relish, chargrilled broccolini with almond flakes and balsamic glaze, veal jus

vegan mushroom stack 38 vg df gf

portabella mushrooms cooked with al pomodoro sauce, layered and stacked with chargrilled capsicum, baked together and served with dressed rocket, chimichurri and chargrilled broccolini dressed with caramelized balsamic and almond flakes

premium fish steaks

spice rubbed swordfish steak | 220gm | 58 gf

ulladulla, new south wales

parmesan wasabi salmon steak | 200 gm | 57 gf

tasmania, australia

old bay blackened mahi-mahi steak | 200gm | 52 gf

coffs harbour, new south wales

premium seafood

crispy skin humpty doo barramundi | 220 gm | 52 gf

middle point, northern territory pan seared fresh barramundi fillet, served with rocket and parmesan salad, grilled broccolini, chimichurri, whipped fetta beetroot relish and burnt lemon

honey miso glazed john dory | 200gm | 66 gf

south eastern queensland served with asian style bok choy in garlic chili sauce, garnished with sesame seeds, burnt lemon

pan fried glacier 51 toothfish | 150 gm | 88 gf

heard island & mcdonald islands, australian territory served with pumpkin and chestnut puree, manuka honey roasted dutch carrots, steamed asparagus, dressed watercress, burnt lemon

broiled whole new zealand snapper | 600gm | 78 gf

gremolata marinated whole snapper broiled under open flame, served with chargrilled broccolini, dressed watercress, burnt lemon

beer battered fish and chips | 200 gm | 48

beer battered fish fillet (catch of the day) fried in thin oil, three grilled prawn, served on a bed of marrowfat mushy peas, steakhouse chips, remoulade sauce, grilled lemon

signature grilled seafood platter 169 gf

grilled octopus | two grilled sardines | two grilled scallops broiled whole snapper | four grilled king prawns chargrilled broccolini | steakhouse chips grilled lemon | homemade tartare sauce

kids menu

available for children up to 8 years old

kid’s chicken schnitzel and chips 15

crispy fried chicken, served with chips and tomato sauce

kids pasta | 12

home-made premium napolitana sauce tossed with risoni pasta and served with parmesan

sauces and condiments

mushroom sauce 6

a classic steak sauce made freshly in-house with blended mushroom to give a thick, creamy and buttery richness.

veal jus 6 df

a very rich roasted veal broth reduced over 72 hours of cooking, leaving you with an intensely concentrated flavour of beef and red wine.

cranberry jus 6 df

our veal jus thickened with cranberry jam for a sweet and fruity taste

chimichurri 6 vg df gf

an uncooked blended sauce made of fresh herbs, lots of lemon, garlic and olive oil, a refreshing condiment to any steak.

signature spicy bbq 6 v gf df

home-made bbq sauce made with a secret blend of ingredients infused with our signature spicy habanero sauce and chili oil.

hollandaise sauce 6 v

a rich, buttery sauce made with eggs and olive oil, freshened with the lightest touch of lemon.

remoulade sauce 6 v

a tangy mayo and mustard based sauce with zesty hints of pickles and capers

garlic harissa butter 6 v

salted butter mixed with spicy harissa chili paste and confit garlic puree

devilish desserts

mont blanc 18 v

chestnut biscuit, milk chocolate cremeux, crunchy pailleté feuilletine, chestnut bavarois and vermicelli, candied chestnut

wattle seed and dulce de leche cheesecake 18 v

cocoa shortbread, wattle seed cheesecake, dulce de leche ripple, caramel glaze, hazelnuts

choc raspberry 18 vg

crispy rice biscuit, dark chocolate mousse, raspberry coulis, raspberry glaze

dessert platter 54 v

wattle seed and dulce de leche cheesecake, mont blanc, choc raspberry, vanilla ice-cream

affogato 18

espresso coffee, frangelico, vanilla ice-cream

cakeage 3pp | cakeage 30 per cake if over 12 people

dessert cocktails

boozy chocolate 26 | baileys, tequila, white chocolate liqueur, chocolate syrup, milk
creamy berry 26 | strawberry baileys, vodka, fresh strawberry, raspberry syrup, milk
irish coffee 26 | coffee, brown sugar, jameson, whipped cream

dessert wine

wood park rutherglen muscat | rutherglen | victoria | 18 glass 120 ml | 75 bottle 500 ml
riversdale estate pictor winter harvest riesling | 2021 | coal river | tasmania | 95 bottle 375 ml

after dinner drinks

premium roasted espresso

short black 4 | doppio 5 | macchiato 5 | long macchiato 6 | piccolo 5

espresso bar 5.5

cappuccino | latte | flat white | long black | chai latte | hot chocolate

cold coffee

iced latte 7 | iced mocha 8 | iced long black 7 | iced chocolate 8

add on

ice-cream 2 | whipped cream

tea selection 6

english breakfast | earl grey | chai tea | peppermint tea | chamomile tea | green tea

extras 1

decaf | extra shot | soy milk

digestifs

limoncello 14 | fernet-branca 14 | averna amaro 14 | jägermeister 14 amaretto 14 | ricard pastis 14 | grappa russo siciliano 14 | peach schnapps 14 caffo vecchio amaro del capo 15 | lillet blanc 15

graham's tawny port 26 | 60ml

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