Portobello mushrooms stuffed w spinach, 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.
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.
Stewart Island salmon and southern blue cod fillets, pan seared then oven baked. Served on a red pepper and parmesan risotto w bacon wrapped asparagus, roast capsicum puree, and hollandaise sauce.
Gourmet sausages. Served on creamy mashed potatoes with peas and Speights in house gravy.
Blue cod fillets coated in a Speight’s Summit batter and cooked till golden. Served on fries w a garden salad and tartare sauce.
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.
Succulent roast pork. Served w roasted potatoes, pumpkin, and kumara, steamed carrots and peas, Speight’s Porter gravy, apple sauce, and crackling.