House smoked salmon. tomatoes, cucumber, guacamole, red onion and gourmet potatoes tossed with salad greens topped with a herbed yoghurt dressing and crisp garlic croutons

Blue cod fillets coated in a Speight’s Summit batter and cooked till golden. Served on fries w a garden salad and tartare sauce.

Pieces of succulent garlic and herb roasted chicken breast w bacon, sun-dried tomato, and red onion folded through cream cheese and wrapped in filo pastry then baked till crisp and golden. Served w fries and salad; topped w peach and mango chutney.

Crumbed chicken breast topped with a classic Italian Napoli sauce and melted cheese. Served with Salad or Fries

Crispy chicken breast strips served on a salad of mixed greens, crispy bacon, tomato, red onion, cucumber, carrot and red capsicum topped with shaved parmesan,maple creole roasted cashews and a mandarin, mango and mint salsa.

Slow cooked pork ribs smothered in a rich hoisin and sesame sauce, stacked on steak fries. Available for lunch.

Tender pieces of lamb cooked medium rare w kumara, pumpkin and beetroot roasted in orange, rosemary and honey; w crisp roast potatoes, green beans, tomatoes and black pepper, red onion, and feta. Served on a bed of mesclun topped w yoghurt dressing, dukkha, and balsamic glaze.

Handmade lamb and onion sausages served on creamy mash potato and peas, w a rich onion gravy..

Classic cheese burger, 200gm beef pattie, w melted cheddar cheese, American mustard, and pickles in a lightly toasted brioche bun. Served w steak fries.

Chicken chippees and mini hotdogs w a small salad and shoestrings.

Battered blue cod served w a small salad and shoestrings.

Macaroni in a cheese sauce w bacon and served w 1/2 baguette and salad.

Hoisin ribs on shoestrings w a small salad.

Waffle served w grilled bacon, slices of fresh banana, and a jug of maple syrup.

Classic cheeseburger w beef pattie, melted cheese, American mustard, and pickles in a lightly toasted bun. Served w shoestrings.

Tender lamb leg, grilled red onion, and asparagus, topped w salsa verde and toasted garlic baguette

Served warm w your choice of garlic or plain butter.

Slow cooked pork ribs stacked and smothered in a rich hoisin and sesame seed sauce.

An abundance of local seafood in a rich creamy chowder. Served in a farmhouse cobb loaf.

Tender squid rings flash fried in a zesty creole and lime seasoning. Served w a tangy dipping sauce and julienne vegetable garnish.

Blue cod fillets coated in a Speight’s Summit batter and cooked till golden. Served on fries w a garden salad and tartare sauce.

Oven baked salmon, served with parmesan and rosemary roasted potato, brocolini, roasted tomato and lemon and fennel compound butter.

Gourmet sausages. Served on creamy mashed potatoes with peas, onion rings and Speights in house gravy.

Roast chicken, bacon, red onion, and sun dried tomato folded through cream cheese and wrapped in filo pastry. Baked until golden and crisp, topped w peach and mango chutney. Served on fries w a garden salad.

Slow cooked pork ribs smothered in a rich hoisin and sesame sauce, stacked on fries. Served w a garden salad.

Twice cooked pork belly stuffed w crystallized ginger, pear and sage. Served on creamy mashed potato w pan roasted carrots, parsnips and asparagus and finished w a cider and five spice jus.

Succulent roast pork. Served w roasted potatoes, pumpkin, and kumara, steamed carrots and peas, Speight’s Porter gravy, apple sauce, and crackling.

Succulent chicken thigh fillets marinated in paprika, chilli, and orange, then grilled. Served on oven roasted kumara couscous and finished w a fresh herb yoghurt.

Portobello mushrooms stuffed w spinach,cous cous, sundried tomatoes, and hummus, then wrapped in flaky pastry and baked till golden. Served on an oven baked kumara stack w a garden salad and finished w a balsamic reduction.

Our twist on the traditional w chicken, bacon, mushrooms, and herb pesto tossed in a creamy white wine and garlic sauce and topped w parmesan.

Roasted kumara, dates and walnuts resting on a salad of mixed greens and topped w crumbled goat’s cheese and fresh slices of pear. Finished w a maple and balsamic drizzle and avocado oil.

Crispy chicken breast strips topped w shaved parmesan, maple creole roasted cashews, and a mandarin, mango ,and mint salsa. Served on a salad of mixed greens, crispy bacon, tomato, red onion, and cucumber.

Chilli and lime smoked salmon, cherry tomatoes, cucumber, guacamole, red onion, and gourmet potatoes tossed w salad greens topped w a herbed yoghurt dressing and crisp garlic croutons.

Crispy coated chicken thighs w salad greens, camembert cheese, tomato, streaky bacon, and guacamole, w garlic aïoli and plum sauce in a fresh toasted bun. Served w fries.

Beer batter fried blue cod w salad greens, tomato, red onion, and beetroot w tartare sauce in a fresh toasted bun. Served w fries.

150g flatiron steak, cooked to your liking, w salad greens, grated cheese, tomato, beetroot, and a fried egg w garlic aïoli and BBQ sauce in a fresh toasted bun. Served w fries.

Grilled peppers, red onion, kumara, and mushrooms on lettuce and tomato w hummus and chilli jam in a fresh toasted bun. Served w fries.

Chicken chippees and mini hotdogs w shoestrings.

Battered blue cod served w shoestrings.

Macaroni in a cheese sauce w bacon and served w 1/2 baguette.

Hoisin ribs on shoestrings.

Waffle served w grilled bacon, slices of fresh banana, and a jug of maple syrup.

Classic cheeseburger w beef pattie, melted cheese, American mustard, and pickles in a lightly toasted bun. Served w shoestrings.

Caramel and Baileys flavoured cheesecake served with Chantilly cream.