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

Poke - Hawaiian style raw fish with avocado, pickled ginger and wonton crisps

Crispy roast garlic tiger prawns served with saffron rice and a chilli seafood dipping sauce

Sliced scotch fillet steak served on a char-grilled vegetable salad in a tortilla basket with roast sesame dressing

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

Twice cooked pork belly in a cajun rub with slaw, house cut chunky fries, smokey BBQ sauce finished with pineapple and pickled red onion salsa

Harissa marinated chicken breast served with saffron rice pilaf, dukkah roasted baby carrots, fresh cucumber finished with cumin yoghurt and roasted chickpeas

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

Lamb Roulade stuffed with rocket and mint pesto served with charred vegetables, halloumi salad, crispy prosciutto and a balsamic strawberry and tomato salsa

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 slithered almonds

Roast baby potatoes