New Menu at Elephant Bank
Good news for all of you out there, who have a special place in their hearts for delicious, fresh Italian food. There is a new menu at Elephant Bank!
Don’t worry! We’ve kept the classics and the favourites and added some new exciting editions using fresh, local produce! You will find anything from new exciting pasta dishes to crispy, authentic pizzas.
Does that sound interesting? Check out the menu below!
Click the headings below to view the dishes on the new menu at Elephant Bank.
a bowl of nocellara & kalamata olives, marinated in rapeseed, garlic puree and syrup.
ROSEMARY FOCACCIA & DIPPING OIL
housemade authentic focaccia bread, lightly toasted and served with rapeseed oil and aged balsamic.
WHIPPED GOATS CHEESE CROSTINI
toasted crostini with whipped goats cheese, topped with honey, thyme and sumac.
dough, rolled into balls and seared with melted mozzarella. served with a choice of garlic & rosemary butter, garlic mayonnaise or homemade tomato and chilli jam for dipping.
locally sourced beef, rolled into authentic meatballs, served in a fresh arrabiata tomato sauce. finished with parmesan and our homemade rosemary focaccia.
LEMON & CHILLI KING PRAWNS
locally sourced king prawns, warmed in a butter infused with lemon, chilli, garlic, paprika, tabasco and lime. finished with our homemade rosemary focaccia.
smoked haddock, smoked salmon, cod, halibut with lemon zest and seasoning, rolled into fishcakes and served on a peashoot and fennel salad. finished with a small squeeze of lemon.
penne pasta in a traditional, fresh arrabiata sauce made up of san marzano tomatoes, garlic, fresh chilli and rapeseed oil.
*add chicken or salami for 2*
spaghetti in a fresh carbonara-style sauce made up of free rage egg, cream, pancetta, pepper and parmesan.
*add chicken for 2*
spaghetti in a fresh homemade bolognese sauce made up of slow cooked beef, san marzano tomato and fresh basil.
WILD MUSHROOM TAGLIATELLE
tagliatelle pasta in a porcini cream sauce with fresh, foraged wild mushrooms.
SICILIAN SAUSAGE LINGUINI
linguini pasta in a shallot, tomato, cream and white wine sauce, finished with paprika and parmesan and tossed with authentic spicy Sicilian sausage.
linguini pasta in a chilli, garlic, white wine and fish sauce with fresh mussels, king prawns and fresh crab.
VEGAN CAJUN COURGETTE
spiraled courgette in a cajun vegetable sauce, made up of shallots, mushroom, aubergine, red pepper, garlic and coconut milk.
*courgette instead of pasta*
RED PEPPER AND GOATS CHEESE RISOTTO
sweet roasted red peppers, cooked into a creamy risotto and finished with pieces of beetroot and goats cheese.
locally sourced crab meat cooked into a creamy risotto and finished with white crab meat.
GARLIC AND ROSEMARY
lashings of garlic and rosemary infused butter.
*add buffalo mozzarella for 1.20*
san marzano tomatoes, oregano, garlic and basil oil.
san marzano tomatoes, mozzarella and basil leaves.
SPINACH, FETA AND SUN-BLUSHED TOMATOES
san marzano tomatoes, mozzarella, fresh spinach, feta and sun-blushed tomatoes.
san marzano tomatoes, mozzarella, pepperoni, fennel salami and dry cured italian coppa ham.
san marzano tomatoes, mozzarella, pepperoni.
san marzano tomatoes, mozzarella, pitted olives, oil salted anchovies and red onion.
SOUTH DEVON CHILLI FARM
san marzano tomatoes, mozzarella, spicy south devon chillies, sunblushed tomatoes and sicilian sausage.
ROASTED PEPPER AND GOATS CHEESE
san marzano tomatoes, mozzarella, fire roasted bell peppers and goats cheese.
FOREST HAM AND MUSHROOM
san marzano tomatoes, mozzarella, free-range forest ham and wild mushrooms.
THE BANK BURGER
1/4 pound of locally sourced beef, flamed and seared until juicy. surrounded by the banks delicious secret sauce, crisp iceberg lettuce, ripened plum tomatoes, a slice of gherkin and melted monterey jack cheese. all inside a soft, toasted brioche bun and served with funky chips.
*double up – make it a 1/2 pound patty for 3.50*
THE CHICKEN BURGER
a full chicken breast, roasted with garlic and thyme. surrounded by the banks delicious secret sauce, crisp iceberg lettuce and ripened plum tomatoes. all inside a soft, toasted brioche bun and served with funky chips.
red shannon potatoes, hand cut and twice deep fried for extra crispiness. seasoned with salt, garlic puree and crushed rosemary.
SPICED RUB CHIPS
red shannon potatoes, hand cut and twice deep fried for extra crispiness. seasoned with salt and a homemade red spiced rub.
crunchy tenderstem broccoli, cooked with rapeseed oil.
*add blue cheese for 1*
radicchio leaves, chicory leaves and confit tomatoes, tossed with homemade italian dressing and parmesan.
please see out specials board for our current dish that always uses locally sourced, seasonal produce and the freshest cuts of fish from the local, award-winning fishmongers ‘wards’.
please see out specials board for the current dish that always uses locally sourced, seasonal produce and the tastiest cuts from the local award-winning dunstan butchers, located in burton.
STEAK ON THE GRILL
please see out specials board for our current cut. we serve only the best cuts of meat from the local, award-winning dunstan butchers, located in burton. we work closely with them to hand select our current cuts before ageing in himalayan pink salt. our cuts are then hand cut by our chefs before being flamed and seared to your liking.
please see out specials board for our current speciality pizza. we give our chefs free rein to come up with delicious pizza flavours that you probably haven’t tried before, using only the best, local and freshest ingredients we can get our hands on.
please see out specials board for the current chefs pasta. we give our chefs free rein to come up with other delicious pasta dishes which appear on our board. take a look at them and give them a go. they always pass through four stages of taste tests before they reach your plate, so you can be assured they’re going to be delicous.
a homemade three-chocolate brownie, served with nicholls vanilla ice cream on top of a homemade salted caramel sauce.
*want it warm? just ask when ordering*
a double shot of elephant coffee roast espresso, a single shot of amaretto and a scoop of nicholls vanilla ice cream.
CHOCOLATE AND ORANGE TART
a homemade rich chocolate and orange tart, served with candied orange peel and mandarin sorbet.
a homemade creme brulee, flavoured with lemon and served with a light homemade viennese biscuit.
TRIO OF ICE CREAM
choose three scoops of ice cream from these flavours to make up your trio: vanilla, pistachio, strawberry or chocolate.
SINGLE SCOOP SORBET
a single scoop of sorbet, for the perfect palate cleanser. choose from: lemon or mandarin.