Connection lost

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

A rich and creamy chowder w an abundance of seafood. Served in a toasted farmhouse cob loaf.

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.

200gms of prime steer porterhouse cooked to your liking, w two fried eggs, steak fries, and your choice of sauce from peppercorn, mushroom, or garlic butter.

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.

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.

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

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

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

300grm Hereford Ribeye steak cooked to your liking. Served w mushroom duxelle, freshly made onion gravy, salsa verde, and a side of creamy mash potato.

Lamb leg, pan seared, finished in the oven to medium rare. Served resting on kumara and nutmeg mash w wilted greens, roasted tomato, baby beets, and garlic, finished w a red wine jus, blue cheese, and walnut crumb.

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.

Juniper and rosemary rubbed venison leg, pan seared and oven baked to medium rare. Served on a baked kumara stack w a red wine poached pear, green beans, a parmesan crisp, and a peppered port reduction.

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

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.

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.

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.

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 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.

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.

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

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.

Caramel Slice with chantilly cream