Lunch

Potato wedges grilled with bacon & cheese served with sour cream

Split’s Beef Nachos loaded with cheese, sour cream, guacamole and fresh tomato salsa

Pork belly and dumpling broth with fresh Asian vegetables and crispy shallots

Creamy seafood chowder schooling with fish, mussels, prawns, scallops and 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

Fijian style curry of the day served with jasmine rice, mango chutney and fresh coriander

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

Beer battered fish tacos with Asian slaw, pickled red onion, coriander, avocado, ranch and lime

Fettuccine – Chicken, prosciutto, basil pesto and pine nuts simmered in a white wine cream sauce topped with fresh parmesan

Corn fritters with a mesclun salad, streaky bacon and hollandaise 

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

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

Sliced scotch fillet steak over an old school potato salad finished with rocket, parmesan, crispy bacon and a beetroot vinaigrette

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

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

Splits scotch fillet steak burger with smoked cheddar, McClures pickles, cos lettuce, tomato, red onion, relish and aioli. Served with fries