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 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 salt and pepper calamari served on a warm Pad Thai style soba noodle salad

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

Sliced lamb rump served with beetroot puree and a warm pearl couscous salad of feta, peas, mint and rocket finished with red wine vinegar 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

Twice cooked pork belly served with creamy parsnip puree, plum sauce, poached pear, baby carrots, water cress and a fennel pan jus

Crispy skin chicken breast served on beetroot puree, roast winter harvest, panko crumbed feta and fried prosciutto

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

Tender beef short rib with a rich port and red wine reduction, creamy pesto mashed potato, winter greens and dressed rocket

Prime scotch fillet served with a potato, sage and bacon cake, garlic broccoli 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

Fries

Garden salad

Steamed broccoli with slithered almonds

Roast baby potatoes