Set Menus
Option 1 - $40pp
Entrée
Bread & Dips to Start
Mains
Crispy skin chicken breast served on roast summer harvest with pea & watercress coulis, microgreens and fried prosciutto
Prime Scotch fillet cooked to medium, served with a potato, sage and bacon cake, garlic butter brocolli and baby spinach, topped with a port and red wine jus
Fresh Fish pan-fried and served on seafood paella topped with a crumbed tiger prawn and cherry tomato salsa.
Add Dessert $12.50pp
Baked Cheesecake of the day served with ice cream
Triple Chocolate Brownie served with ice cream
Option 2 - $55pp
Entrée
Kokoda – Island style raw fish marinated in lemon juice and coconut cream with cucumber, chilli, tomato and coriander served with prawn crackers
Sliced lamb rump served on a greek salad of cherry tomato, feta, olives, red onion, cucumber, mesclun and capsicum finished with balsamic reduction
Hoisin glazed pork belly pieces on a rice noodle salad with Asian slaw, pickled ginger, crispy shallots and fresh herbs with a chilli lime dressing.
Mains
Crispy skin chicken breast served on roast summer harvest with pea & watercress coulis, microgreens and fried prosciutto
Prime Scotch fillet cooked to medium, served with a potato, sage and bacon cake, garlic butter brocolli and baby spinach, topped with a port and red wine jus
Fresh Fish pan-fried and served on seafood paella topped with a crumbed tiger prawn and cherry tomato salsa.
Add Dessert $12.50pp
Baked Cheesecake of the day served with ice cream
Triple Chocolate Brownie served with ice cream
#splitrestaurant