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Pan seared marinated chilli and lime squid. Served w a sweet tangy citrus mango and chilli salsa w a fresh herb salad and spicy chilli mayo.

House smoked Stewart Island salmon. Served on a bed of mesclun, crispy golden roast potatoes, olives, tomatoes, green beans, and red onion salad; sprinkled w shaved parmesan topped w a poached egg and hollandaise.

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.

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 topped with shaved parmesan,maple creole roasted cashews and a mandarin, mango and mint salsa.

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.

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

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

Half a rack of moist and tender pork ribs, coated in a creole BBQ rub then slow smoked w manuka, and glazed w spiced apple sauce. Served w steak fries.

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.

200gms of tender American-style slow smoked brisket, w aged cheddar and branston pickle between two slices of toasted garlic bread w steak fries.

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

Tender lamb leg, grilled red onion, and asparagus, topped w salsa verde and garlic croutons.

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

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.

Served warm w your choice of garlic or plain butter.

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.

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. Served w fettuccine pasta and salad.

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.

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.

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.