Mains
Gourmet sausages. Served on creamy mashed potatoes with peas, onion rings and Speights in house gravy.
Slow cooked pork ribs smothered in a rich hoisin and sesame sauce, stacked on fries. Served w a garden salad.
Blue cod fillets coated in a Speight’s Summit batter and cooked till golden. Served on fries w a garden salad and tartare sauce.
Succulent roast pork. Served w roasted potatoes, pumpkin, and kumara, steamed carrots and peas, Speight’s Porter gravy, apple sauce, and crackling.
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.
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.