Dinner

Garlic and herb bread

Split’s tomato bruschetta – grilled garlic bread topped with tomato salsa and parmesan

Breads & dips

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

Pork and chive dumplings with pickled ginger, soy and sweet chilli sauce

Crudo – raw fish with orange, citrus/herb dressing, fresh basil, pickled red onion

Crispy salt and pepper calamari rings served on Vietnamese rice noodle salad with a chilli/lime dressing

Mussel fritters with a mesclun salad, aioli and a side of chilli sauce

Garlic butter prawns with thousand island dipping sauce, avocado, cherry tomato and cos

Sliced lamb rump on a rocket, cherry tomato and mozzarella salad finished with balsamic glaze

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 kumara crisps and bound with a honey mustard dressing

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

BBQ glazed pork belly with pickled vegetable salad, hand cut fries and tomato/corn salsa

Prosciutto wrapped chicken breast with roast beetroot, feta, beans, fresh basil and rocket finished with a herb dressing

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

Braised beef cheek on crispy polenta, charred seasonal vegetables finished with a cherry tomato and herb pan sauce

Prime Scotch fillet served with a caramelised onion and potato cake, garlic seasonal vegetable, topped with our house made onion rings, and a sauce choice of:

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

Fries

Garden salad

Steamed broccoli with slivered almonds

Roast baby potatoes