Dinner

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, prosciutto, salami, chorizo, kransky, guacamole, crackers and chutney

Soup of the day served with garlic bread

Split’s creamy seafood chowder schooling with fish, mussels, prawn, scallop & potato. Served with garlic bread

Poke bowl -. Hawaiian style raw fish with coconut rice, edamame, crispy shallots, spring onion, pickled ginger and wakame finished with sriracha kewpie

Sliced lamb rump on pea puree, a rocket, pea, feta and pearl couscous salad, with mint and crème fraîche dressing

Crispy salt and pepper calamari served on a cashew and soy stir fry with onion, carrot, broccoli, celery and rice noodles

Tender lambs fry simmered in a sticky port jelly and onion sauce then served on sautéed potatoes with roasted field mushroom & crispy bacon

BBQ rubbed chicken served through a salad of chorizo, roast vegetables, pistachios, red onion, feta and salad greens topped with avocado, kumara crisps and bound with a honey mustard dressing

Caesar salad with crispy bacon, parmesan, sliced free range egg, croutons, cos lettuce and a rich creamy caesar dressing:

Twice cooked pork belly with a sticky apple glaze, roast baby potatoes, baby carrots, garden peas, watercress salad and gravy

Chicken breast served with pea puree, roast yams and red onion, micro kale, maple bacon, macadamia crumble and tamarillo coulis

Beer battered fresh fish of the day served with shoestring fries, garden salad, tartare sauce, vinegar and lemon

Pan fried fish of the day – refer to blackboard for daily special

Bone-in lamb shank and winter vegetable hot pot pie in a brandy and white wine gravy served with steamed broccoli and baby spinach

Slow cooked beef cheek in a red wine sauce served with potato and parsnip puree, baby beetroot, rocket and salsa verde

Prime Scotch fillet served with a potato, sage and bacon cake, garlic broccoli and baby spinach, topped with our house made onion rings:

Port & red wine jus
Blue cheese and bacon
Mushroom
Garlic butter

Fries

Garden salad

Steamed broccoli with slithered almonds

Roast baby potatoes