Dinner
From 5pm til late
Entrée
Garlic and Herb Bread
Split’s Tomato bruschetta – grilled garlic bread topped with tomato salsa and parmesan
Breads & Dips
Mezze – camembert, pickles, blue cheese, smoked salmon, marinated olives and feta, salami, chorizo, kransky, guacamole, crackers, and tomato chutney
Split’s creamy seafood chowder schooling with fish, mussels, prawn, scallop & potato. Served with garlic bread
Fijian style curry of the day served with jasmine rice, mango chutney and fresh coriander
Kokoda – Island style raw fish marinated in lemon juice and coconut cream with cucumber, chilli, tomato and coriander served with prawn crackers
Chilli dusted calamari served with pickled ginger, bean sprouts, coriander, mint, spring onion, capsicum and finished with Japanese mayo
Tender lambs fry simmered in a sticky port jelly and onion sauce then served on sautéed potatoes with roasted field mushroom & crispy bacon
Tangy caramel glazed pork belly pieces served on jasmine rice, fresh herbs, onion, capsicum and green beans
BBQ rubbed chicken served through a salad of chorizo, roast vegetables, pistachios, red onion, feta, and salad greens finished with avocado and kumara crisps, bound with a honey mustard dressing
Mains
Caesar salad with crispy bacon, parmesan, sliced egg, croutons, cos lettuce and a rich creamy caesar dressing:
With Chicken
With Smoked Salmon
Lamb rump served on minted pea puree, haloumi and vegetable kebabs with a baby spinach, pinenut, pearl couscous and red onion salad finished with tzatziki
Cashew and basil crusted chicken breast served on pumpkin puree with balsamic beets and a rocket & goats cheese salad finished with lemon and herb dressing
Beer battered fresh fish of the day served with potato wedges, garden salad, tartare sauce, vinegar and lemon
Pan fried fish of the day – refer to blackboard for daily special
Tokyo Dry sticky beef short rib with crispy polenta chips, summer slaw and a chargrilled capsicum, coriander and pineapple salsa
Prime Scotch fillet served with a potato, rosemary and bacon cake, chargrilled seasonal vegetables, topped with our house made onion rings with a sauce choice of:
Port & Red Wine Jus
Blue Cheese and Bacon
Mushroom
Garlic butter
Sides
Wedges/fries
Garden salad
Steamed Broccoli with slithered almonds
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