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 dumpling soup with spring onion, baby spinach and noodles

Crispy salt and pepper calamari rings served on fried rice, with gochujang sauce and herb salad

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

Sliced lamb rump on a kumara rosti, rocket, feta and roast capsicum sauce

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

Pork drumstick on celeriac and potato mash, honey glazed carrots, toasted walnut and cider gravy

Herb and pistachio crusted chicken breast with pumpkin puree, roasted beetroot, watercress, crispy bacon and halloumi

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

Korean bbq braised beef cheek with hand cut fries, kimchi slaw, toasted sesame chimichurri

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