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, chorizo, kransky, guacamole, crackers, and tomato 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

Fijian style curry of the day served with jasmine rice, mango chutney and fresh coriander

Crispy calamari served with jasmine rice, pickled vegetables and a mildly spiced sweet and sour sauce

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

Glazed tender pork belly pieces served on beetroot chutney, fennel and red cabbage slaw with horseradish mayo

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

Slow cooked lamb shank in plum, rosemary and red wine with crisp agria potatoes, minted pea puree and a watercress and feta salad

Chicken breast roasted in hoisin and sesame served on Asian vegetables, a light soy broth and dumplings

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

Crisp coated confit of duck leg with a kumara dauphinoise, red onion relish and baby spinach finished with an orange glaze and balsamic blueberries

Angus Scotch fillet served with a potato, rosemary and bacon cake, garlic butter seasonal vegetables, topped with our house made onion rings. With a sauce choice of:

Red Wine Jus
Blue Cheese and Bacon
Mushroom
Garlic butter

Wedges/fries

Garden salad

Steamed Broccoli with slithered almonds