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

Panko crumbed tiger prawns served on wasabi and avocado puree with rocket, smoked salmon and kewpie mayo

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

Taste of Pacific raw fish – Hawaiian style poke and Fijian kokoda served on wonton crisps

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

Fettuccine – chicken, bacon, onion, sundried tomato and pine nut, simmered in a basil pesto cream sauce topped with fresh parmesan

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 avocado and kumara crisps, bound with a honey mustard dressing

Mediterranean Buddah bowl with seasoned chicken breast, tabbouleh, hummus, olives, cucumber, capsicum, cherry tomato and chilli oil

Sliced scotch fillet steak on pesto baby potatoes and green beans with a rocket, parmesan, pine nut and cherry tomato salad, balsamic reduction

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

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

Cajun chicken breast burger with bacon, tomato, ranch slaw, cos, camembert and avocado. Served with fries