A daily changing meal, straight from the menu of your flat, back in the varsity days

Locally smoked chicken tossed with fresh tomatoes, feta cheese, kalamata olives, cucumber, red onion and dressed with an oregano infused olive oil

Our take on the traditional ensemble that has embedded itself in the Kiwi psyche: cos lettuce, garlic croutons, poached egg, anchovies and bacon and all bound with parmesan and our own Caesar dressing

Grilled marinated chicken, tossed through salad mix, marinated mushroom, feta, olives, tomato, crispy noodles and balsamic vinaigrette

Pan-seared calamari and prawn tails in a spicy lemongrass Thai sauce, then bound in traditional Thai herbs, and salad greens.

Slow braised lamb in a Porters, vegetable and mint gravy, don’t forget the peas! All served Pot Pie style with creamy mash, mini salad and fresh bread

Served with cheddar, bacon, BBQ sauce and all sandwiched in a massive bun with lettuce, tomato and beetroot, served with golden fries

Ever changing roast with all the trimmings, ask your wait staff for today’s cut

Freshly steamed in your choice of Coconut Laska broth or a classic White Wine Cream served with a wedge of chargrilled garlic bread

An ever changing curry, sometimes hot sometimes not, with steaming rice

Smoked chicken, bacon and mushroom bound with a garlic cream sauce and fresh fettuccine.

Locally baked focaccia loaf, dripping with garlic butter or served plain both served with a herb and sweet chilli dip

A trio of locally baked breads served with a trio of dips

Thick cut oven toasted specialty breads, covered in garlic butter and cheddar cheese

A selection of tasty bits and pieces from our menu! BBQ ribs, paté, stuffed vine leaves, smoked sausage,
hot smoked salmon, dips, pickles, cheese, olives, sundried tomatoes served with fresh bread and crackers

Sometimes weird, sometimes wild, but always tasty

A hearty local favourite. A thick, creamy seafood and fish soup, served with toasted Vienna.

Classic TexMex Style fried burrito filled with spicy chicken, cheese, red onion, capsicum, jalapenos and sour cream finished with a garnish salad and spicy smoked tomato relish cream

Chargrilled marinated calamari, bacon-wrapped scallop kebab and jumbo shrimp cocktail bound in a brandy, roast tomato and dill cream.

Tender rings of dill & garlic marinated calamari, lightly crumbed and served with sweet chilli and aioli dipping sauces.

Oven baked, rubbed with a spicy cajun mix, served with satay aioli and our special extreme magma chilli sauce.

Wedges of soft camembert, crumbed and golden fried served with a spicy, sweet plum sauce

Marinated lamb mince with lemon, coriander, cumin and hint of chilli. Served hot off the grill with garlic pita, hummus and yoghurt dipping sauce

Marinated king prawn tails wrapped in spring roll pastry, fried and served with aioli and smoky tomato relish

Our take on the classic "Beef Wellington", 180gm of Angus Eye Fillet, wrapped in homemade pate, puff pastry. Baked to your liking resting on a bacon and onion potato hash. Served with your choice of sauce

250grm prime aged black Angus Ribeye, char-grilled to your liking served on prawn tail and bacon risotto and topped with cashew nut and blue cheese oven baked pacific oyster and Speight’s Old Dark Jus

A massive 400 gm aged ribeye on the bone

Old dark marinated prime cut of sirloin

250 grm Prime Aged Black Angus Ribeye

Thinly sliced lamb’s liver, pan-seared with bacon and mushroom, bound in a rich Ale House gravy and served on mash.

Ale House specialty, crockpot style, simmered in thick Porters gravy served on creamy mashed spuds

Slow roasted pork belly, served on creamy mash topped with rich gravy, apple sauce, garnished with watercress and shoe string crackling

Locally made Bratwurst sausage, over a potato mash with onion jam, rich Ale House gravy, topped with watercress and a side of bread to mop up the leavings

Double roasted pork ribs in a rich BBQ sauce...use ya fingers! Served with a satay slaw and fries

The ultimate seafood experience - oven-baked and natural oysters, lemon crumbed calamari, marinated char-grilled calamari, steamed green lipped mussels, brandy tomato shrimp, king prawn tail skewers, marinated mussels, crumbed scallops, prawn cigars, scallop kebabs, and not to forget the beer-battered blue cod, served with salad greens and dipping sauces

Freshly caught fish fillets cooked according to the whim of the chef. Please check specials boards for today’s creation

Southern blue cod, lightly fried in Speight’s beer batter, served with crispy fries, salad greens, fresh lemon, tartare sauce and ketchup, wrapped in the Otago Daily Times

Tender rings of dill & garlic marinated calamari, lightly crumbed and served with sweet chilli and aioli dipping sauces.

250gm poached prawn tails in spinach and roast garlic cream sauce, shrimp Caesar Salad and crispy prawn cigars served with char-grilled garlic bread

Bacon-wrapped breast, stuffed with a black cherry cream cheese, oven baked and rested on creamy cumin and kumara mash, drizzled with a red wine and cherry reduction

Marinated chicken, sundried tomato, apricot and soft cheese, wrapped in golden filo pastry, served with a spiced apricot sauce with salad greens and rosemary & garlic roasted potatoes

Tender chicken thighs marinated in our own Distinction Ale and Canterbury Honey Glaze, oven-baked served with salad and your choice of creamy potato mash, fries or kumara mash

Homemade herbed crepes filled with a medley of roasted seasonal veggies bound with ricotta cheese topped with a rich tomato and oregano sauce

Sourced from a local free range farm, crusted in a Brazil nut and pork crackling dust, oven-baked resting on a chunky Tuscan roast vegetable salad and Speight’s Apple Cider jus