Mains
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.