
Explore our expansive lunch menu ranging from premium steaks to delectable pasta dishes, there really is something for every palate at Elements Bar and Grill
Find something a red wine for your steak, or a white wine for your seafood with our carefully curated wine list, or perhaps a craft beer from our beverage menu.
country style ciabatta slices |four pieces|, smothered with garlic, butter, and parsley, baked under an open flame
heirloom cherry tomatoes cooked in olive oil and balsamic reduction, on a bed of toasted charcoal bread with our confit garlic spread, topped with salsa verde
flower cut baby squid lightly dusted with seasoned flour and fried in thin oil, sprinkled with aleppo pepper, served with watercress salad, fried leek, fresh lemon and signature tartare sauce
premium pulled beef, slow-cooked in our rich tomato and beef broth, topped with purple cabbage coleslaw, tomato salsa, and chimichurri
five meatballs braised in red wine and sugo sauce, simmered in a rich, creamy green peppercorn sauce served with warm artisan bagel
heirloom cherry tomatoes, marinated olives, and risoni tossed in basil dressing served with fresh creamy burrata and balsamic glaze
moroccan grilled chicken, roasted potatoes, onion, leek, radicchio, cherry tomatoes, steamed asparagus, pomegranate, tossed in our gribiche dressing (hard-boiled egg sauce)
two beef skewers marinated in garlic and a blend of spice, grilled to perfection and served with whipped fetta and beetroot relish, dressed rocket and toasted almonds
250gm dry-aged and wagyu beef patty, grilled beef bacon, homemade mushroom and caramelised onion jam, provolone cheese, tomato, radicchio, signature burger sauce, and habanero bbq sauce
250gm dry-aged and wagyu patty, whiskey flambé beef bacon, tomato, fried leek, radicchio, provolone cheese, gribiche sauce, and signature burger sauce
spicy crispy chicken, provolone cheese, tomato, purple cabbage coleslaw, signature burger sauce, buffalo hot sauce
180 days ration fed, north-eastern victoria
full rack of beef back ribs marinated in our stick bbq glaze, cooked for 48 hours, served with steakhouse chips.
500 gm lamb shank braised in tomato anchovy broth for 24 hours, served with slow- cooked beef ragout and roasted potato, garnished with veal jus and fried leek
chicken thigh marinated in moroccan spices, grilled to perfection, served with potato puree, roasted carrots, grilled mushroom, mushroom sauce, grilled lemon
fresh salmon fillet 200gm, marinated with pecorino, kibbled pepper and a hint of wasabi, served with potato puree, steamed asparagus, beetroot relish, salsa verde and burnt lemon
portabella mushrooms cooked with al pomodoro sauce, layered and stacked with chargrilled capsicum, baked together and served with dressed rocket, chimmichurri and chargrilled broccolini dressed with caramelised balsamic and almond flakes
pan-fried king prawns and cherry tomatoes cooked with prawn head chili oil, confit garlic, deglazed in champagne, finished with butter, served with fresh herbs
creamy basil pesto sauce with pecorino cheese, deglazed in white wine, chicken, mixed with rigatoni pasta
home-made premium ground beef, slow-cooked in our rich napolitana sauce tossed with risoni pasta
chestnut biscuit, milk chocolate cremeux, crunchy pailleté
feuilletine, chestnut bavarois and vermicelli, candied chestnut
cocoa shortbread, wattle seed cheesecake,
dulce de leche ripple, caramel glaze, hazelnuts
crispy rice biscuit, dark chocolate mousse,
raspberry coulis, raspberry glaze
wattle seed and dulce de leche cheesecake, mont blanc, choc raspberry, vanilla ice-cream
espresso coffee, frangelico, vanilla ice-cream
cakeage 3pp | cakeage 30 per cake if over 12 people
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
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
Phone: 1300 ELEMENTS (1300353636)
E-mail: [email protected]
Darlinghurst 248 Palmer st.
Darlinghurst
New South Wales 2010
Pyrmont 3 Harris st.
Pyrmont
New south wales 2009
Haberfield 217 Ramsay St.
Haberfield
New South Wales 2045
Woolloomooloo 6 Cowper Wharf Roadway
Woolloomooloo
New South Wales 2011
Monday 5 PM to 10 PM
Tuesday 5 PM to 10 PM
Wednesday 5 PM to 10 PM
Thursday 5 PM to 10 PM
Friday 12 PM to 10 PM
Saturday 12 PM to 10 PM
Sunday 12 PM to 10 PM
(Sun-Thurs Kitchen open until 9:30pm
Fri-Sat Kitchen open until 10:00pm)
Monday 5 PM to 11 PM
Tuesday 5 PM to 11 PM
Wednesday 5 PM to 11 PM
Thursday 5 PM to 11 PM
Friday 5 PM to 11 PM
Saturday 5 PM to 11 PM
Sunday 5 PM to 11 PM
(Sun-Thurs Kitchen open until 9:30pm
Fri-Sat Kitchen open until 10:00pm)
Monday 12 PM to 11 PM
Tuesday 12 PM to 11 PM
Wednesday 12 PM to 11 PM
Thursday 12 PM to 11 PM
Friday 12 PM to 11 PM
Saturday 12 PM to 11 PM
Sunday 12 PM to 11 PM
(Sun-Thurs Kitchen open until 10:00pm
Fri-Sat Kitchen open until 10:30pm)
Monday 12 PM to 11 PM
Tuesday 12 PM to 11 PM
Wednesday 12 PM to 11 PM
Thursday 12 PM to 11 PM
Friday 12 PM to 11 PM
Saturday 12 PM to 11 PM
Sunday 12 PM to 11 PM
(Sun-Thurs Kitchen open until 10:00pm
Fri-Sat Kitchen open until 10:30pm)
ENTREE
SALADS
BURGERS
MAINS
PASTA
DESSERT