Lunch

Split’s beef nachos loaded with cheese, sour cream, guacamole and fresh tomato salsa

Soup of the day served with garlic bread

Creamy seafood chowder schooling with fish, mussels, prawns, scallops and 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 cashew and soy stir fry with onion, carrot, broccoli, celery and rice noodles

Poke bowl - Hawaiian style raw fish with coconut rice, edamame, crispy shallots, spring onion, pickled ginger and wakame finished with sriracha kewpie

Beef cheek tacos with creamy slaw, pickled red onion, cheese and chipotle mayo

Fettuccine – chicken, bacon, onion, sundried tomato and pine nut, simmered in a creamy white wine and garlic sauce topped with fresh parmesan

Corn fritters with a mesclun salad, streaky bacon and hollandaise

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

BBQ rubbed chicken served through a salad of chorizo, roast vegetables, pistachios, red onion, feta, and salad greens topped with avocado and kumara crisps, bound with a honey mustard dressing

Sliced scotch fillet steak served on sautéed baby potatoes, baby spinach, roast red onion, blue cheese, crispy bacon, and salsa verde

Sliced lamb rump on pea puree, a rocket, pea, feta and pearl couscous salad with mint and crème fraîche dressing

House battered fish with chips, coleslaw, tartare sauce, vinegar and lemon wedges

Cubano – pork belly, prosciutto, smoked cheddar, pickles and mustard mayo in a toasted white loaf served with fries

Chicken breast burger with bacon, tomato, mesclun, red onion, camembert, plum sauce and aioli. Served with fries