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, marinated olives and feta, salami, cabanossi, 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

Steamed NZ clams and cabanossi on fresh fettuccine in a lemon, white wine and garlic sauce

Chilli dusted calamari served with jasmine rice, pickled ginger, bean sprouts, coriander, mint, spring onion, teriyaki and 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

Sliced Lamb Rump served on a pearl couscous salad with feta, peas, mint, rocket and a red wine vinegar reduction

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

Tender Pork Belly served on apple and cauliflower puree, baby carrots, watercress and fennel salad with a spiced plum sauce

Chicken breast wrapped in prosciutto served on mediterranean style rice with seasonal herbs and toasted nuts, a rocket, parmesan and roast beetroot salad finished with a brandy & cream sauce

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

Braised beef cheek served on a celeriac and agria mash with rocket pesto and parsnip crisps

Prime Scotch fillet served with a potato, sage and bacon cake, steamed brocolli and baby spinach, topped with our house made onion rings with a sauce choice of:

Port & Red Wine Jus
Blue Cheese and Bacon
Mushroom
Garlic butter

Wedges/fries

Garden salad

Steamed Broccoli with slithered almonds