The Vineyard’s summer-only poolside restaurant SPLASH is open, and this year its menu has a standout feature – sustainable sushi. From maki rolls, nigiri and sashimi to fashion sandwiches, California rolls and hand rolls, each piece of sushi features ethically sourced and produced ingredients.
The Vineyard has served only sustainable fish for years and last year supported the Abalobi App, which gives the kitchen access to ‘traceable, storied seafood provided by empowered small-scale fishers, in a manner that is not only ecologically responsible, but also socially fair’.
The sustainable sushi features local pole-caught tuna, sea trout farmed in natural bays along the West Coast, Abalobi fish from self-sustaining fishing communities using traditional, low-environmental-impact methods to fish, and abalone/perlemoen that is locally farmed and purchased under license.
Avocados are bought locally and will not be offered if they are completely out of season. Even the sides are locally sourced: ginger is bought from a farmer in the area, then freshly pickled and prepared on site, wasabi is mimicked by mixing local horseradish with turnip.
The less salty, white soy sauce is offered on the tables and Tamari gluten-free soy is also available. Sweet chilli sauce is prepared by the Splash team from local hot peppers and the mayo is also house made. Yuzu and jalapeno dressing are available on request.
Aside from the sustainable sushi, Splash’s menu is filled with wholesome holiday fare – along with brunch (09:00 to 12:00), poke bowls, wraps, burgers (veg and vegan included), build-your-own salads and puddings.