Lunch

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

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

Soup of the day served with garlic bread

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

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

Beer battered fish tacos with creamy slaw, chipotle mayo, roast capsicum salsa, and pickled red onion

Fresh Spaghetti and meatballs in a rich tomato sauce topped with fresh parmesan and herbs

Corn fritters with a mesclun salad, streaky bacon and hollandaise

Caesar salad with crispy bacon, parmesan, sliced free range 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 kumara crisps, bound with a honey mustard dressing

Buddah bowl with seasoned chicken breast, tabbouleh, sundried tomato hummus, roast vegetables, roast chickpeas, watercress

Sliced scotch fillet steak on baby potatoes, roast red onion, beetroot, baby spinach, peas, almonds finished with a blue cheese and ranch dressing

Sliced lamb rump on potato gnocchi with rosemary, lemon and garlic finished with herb crème fraiche and rocket

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

Chicken breast burger with cos, creamy slaw, tomato, streaky bacon, gouda and special burger sauce. Served with fries