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

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

Taste of Pacific raw fish - Hawaiian style poke and Fijian kokoda served on wonton crisps

Panko crumbed tiger prawns served on wasabi and avocado puree with rocket, smoked salmon and kewpie mayo

Crispy aromatic duck spring rolls served with a duo of dipping sauces

Crispy salt and pepper calamari served on a Vietnamese rice noodle salad with fresh herbs and a chilli, lime dressing

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 BBQ rub, roast capsicum, chipotle and pineapple salsa, chunky handcut fries and sweetcorn slaw with a ranch dipping sauce

Lamb rump on pea puree, a rocket, pea, feta and pearl couscous salad with marinated courgette ribbons and a mint/lemon crème fraiche dressing

Chicken breast topped with a macadamia crumble served with creamed camembert and spinach, green beans, roast cherry tomatoes, fresh basil, beetroot chips and crispy chicken skin

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

Tender beef short rib with butternut puree, roast summer harvest and a pale ale reduction

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 slivered almonds

Roast baby potatoes