Dinner

From 5pm til late

Entrée

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

Kokoda – Island style raw fish marinated in lemon juice and coconut cream with cucumber, chilli, tomato and coriander served with prawn crackers

Salt and pepper calamari served on a rice noodle salad with red cabbage, spring onion, carrot, capsicum, mung beans, fresh herbs, cashews and a chilli/lime vinaigrette

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

Hoisin pork lettuce cups with asian slaw, coriander, crispy shallots and pickled ginger

Sliced lamb rump served on a greek salad of cherry tomato, feta, olives, red onion, cucumber, mesclun and capsicum finished with balsamic 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

Mains

Caesar salad with crispy bacon, parmesan, sliced egg, croutons, cos lettuce and a rich creamy caesar dressing:

With Chicken

With Smoked Salmon

Tender pork belly served on beetroot puree with garlic green beans a mozzarella, rocket & pine nut salad, beetroot, basil & tomato salsa finished with balsamic strawberry reduction

Crispy skin chicken breast served on roast summer harvest with pea & watercress coulis, microgreens and fried prosciutto

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

Apple cider glazed baby back ribs with a pickled red onion slaw, chilli butter and hand cut fries

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

38.5