Main Menu

ENTREES

Ale House Loaf

Served warm with your choice of garlic or plain butter

Half Loaf 8.0 | Whole Loaf 14.0 

Soup Of The Day

Chef’s choice of the freshest local ingredients, served with toasted baguette

13.9

Seafood Chowder

An abundance of local seafood in a rich creamy chowder, served in a farmhouse cobb loaf

18.9

McKenna Mussels

A half dozen southern green lipped mussels steamed open on a hearty bed of pork belly lardons, spicy chorizo, red onion, gourmet potatoes and tomatoes in a McKenna bourbon broth. Served with toasted garlic baguette

17.9

Pig Hunters Ribs

Slow cooked pork ribs stacked and smothered in a rich hoisin and sesame seed sauce

18.0

Grilled Lamb

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

17.9

Chicken Diavolo

Succulent chicken thigh fillets marinated in paprika, chilli and orange, then grilled and served on oven roasted kumara couscous and finished with a fresh herb yoghurt

16.9

Goat’s Cheese With Hazel Nuts (V)

Chevre cheese, warmed and layered with toasted hazelnuts in a maple balsamic glaze. Served on mesclun with crisp melba toast

16.9

Creole And Lime Squid

Tender squid rings in a zesty creole and lime seasoning, flash fried and served with a tangy dipping sauce and julienne vegetable garnish

16.9

If you have any special dietary requirements (ie. Allergies) please tell your waiter

MAINS

Blue And Gold

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

small 26.9 | large 31.9

Deep South Salmon And Blue Cod

Stewart Island salmon and southern blue cod fillets, pan seared then oven baked, served on a red pepper and parmesan risotto with bacon wrapped asparagus, roast capsicum puree and hollandaise sauce

32.9

Seafood Bowl

Green lipped mussels, prawns, squid and blue cod steamed on a bed of gourmet potatoes and red onion and finished with a garlic and lemon madras cream and served with garlic toasted baguette

30.9

Portobello Wellington (V)

Portobello mushrooms stuffed with spinach, sundried tomatoes and hummus, then wrapped in flaky pastry and baked till golden. Served on an oven baked kumara stack with a garden salad and finished with a balsamic reduction

26.9

Chicken Parcels

Roast chicken, bacon red onion and sun dried tomato folded through cream cheese and wrapped in filo pastry. Baked until golden and crisp, topped with peach and mango chutney. Served on fries with a garden salad

small 24.90 | large 28.9

Black Cherry Chicken

Succulent rolled chicken thigh wrapped in bacon and stuffed with cherries. Served with sautéed mushrooms on a bed of wild rice

32.9

Pig Hunters Ribs

Slow cooked pork ribs smothered in a rich hoisin and sesame sauce, stacked on fries and served with a garden salad

37.9

Highlander Roast Pork

Succulent roast pork served with roasted potatoes, pumpkin and kumara, steamed carrots and peas, Speight’s Porter gravy, apple sauce and crackling

25.9

Pork Belly

Twice cooked pork belly stuffed with crystallised ginger, pear and sage and served on creamy mashed potato with pan roasted carrots, parsnips and asparagus and finished with a cider and five spice jus

33.9

Good Old Bangers And Mash

Truck stop sized sausages served on creamy mashed potatoes with Speight’s Porter gravy

22.9

The Roaring Stag

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

37.9

Drunken Steak 

300g Hereford ribeye cooked to your liking and served on a Portobello duxelle filled pastry, roasted potatoes and wilted spinach. Finished with a Speight’s Old Dark jus

36.9

Surf & Turf

300g Hereford ribeye cooked to your liking and served resting on a baked potato gratin, topped with prawns in a creamy garlic sauce with a garden salad

39.9

Lamb Shank

A Southland lamb shank, slow cooked with calamine beans and fresh herbs. Includes a side of mash and gravy

27.9

Munro Lamb

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

37.9

SALADS

Chicken Salad

Crispy chicken breast strips served on a salad of mixed greens, crispy bacon, tomato, red onion and cucumber and topped with shaved parmesan, maple creole roasted cashews and a mandarin, mango and mint salsa

25.5

Kumara, Date & Walnut (V)

Roasted kumara, dates and walnuts resting on a salad of mixed greens and topped with crumbled goat’s cheese and fresh slices of pear. Finished with a maple and balsamic drizzle and avocado oil

25.5

Smoked Salmon

Chilli and lime smoked salmon, cherry tomatoes, cucumber, guacamole, red onion and gourmet potatoes tossed with salad greens topped with a herbed yoghurt dressing and crisp garlic croutons

25.5

PASTA

Spinach, Mushroom & Blue Cheese Risotto (V)

Roast kumara, spinach and mushrooms in a creamy blue cheese risotto and topped with shaved parmesan and toasted pumpkin seeds

25.9

Chicken, Bacon & Mushroom Carbonara

Our twist on the traditional with chicken, bacon, mushrooms and herb pesto tossed in a creamy white wine and garlic sauce and topped with parmesan. Served with fettuccine pasta and salad

25.9

Chilli Smoked Mussel & Chorizo Arrabiata

Chilli smoked mussels and chorizo in a spicy tomato and caper sauce and topped with a Kalamata and lemon tapenade. Served with fettuccine pasta and salad

25.9

BIG BARN BURGERS

Vegetarian (V)

Grilled peppers, red onion, kumara and mushrooms on lettuce and tomato with hummus and chilli jam in a fresh toasted bun, served with fries

25.9

Steak 

150g flatiron steak, cooked to your liking, with salad greens, grated cheese, tomato, beetroot and a fried egg with garlic aïoli and BBQ sauce in a fresh toasted bun, served with fries

25.9

Chicken

Crispy coated chicken thighs with salad greens, camembert cheese, tomato, streaky bacon, and guacamole, with garlic aïoli and plum sauce in a fresh toasted bun, served with fries

25.9

Blue Cod

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

26.9

PLATTERS TO SHARE

CHEESE PLATTER

A variety of cheeses served with fresh and dried fruits, pickled vegetables, dips, crackers and breads

42.0

MALTHOUSE PLATTER

A generous selection of seafood, meats, cheese, charred and pickled vegetables, fruit and dips served with crackers and an Ale House loaf

48.0

DEEP FRIED PLATTER

Tempura prawns, popcorn shrimp, squid rings, chicken chippees, onion rings, spring rolls and samosas with fries and a selection of dipping sauces 

small (2-4 people) 31.9 | Large (4-6 people) 45.0

SIDES

Side Salad

6.5

Fries

4.5

Beer Battered fries

5.5

Mash and Gravy

5.0

Mushrooms

4.0

Mushroom sauce

4.5

Gravy

3.0

Aïoli / Tartare

2.0

Butter – Plain / Garlic

2.0

Side Vegetables

6.5

Wedges

5.5

Mashed Potatoes

4.0

Beer Battered Onion rings

4.5

Eggs x 2

4.0

Creamy Garlic Sauce

4.5

Sour Cream

2.0

Sweet Chilli/ BBQ sauce

1.5

DESSERTS

Death By Mud Cake

Chocolate mud cake served warm with chocolate sauce, chocolate mousse, chocolate crumb and dutch chocolate ice cream

12.5

Banoffi & Baileys Split

A twist on the traditional Banana split, loaded with vanilla ice cream, Kahlua and Baileys toffee sauce, whipped cream and chocolate covered banana chips

12.5

Lemon Meringue Sundae

Layered vanilla ice cream, tangy lemon curd and meringue pieces topped with whipped cream

12.5

Farm House Cheesecake

Baked raspberry and white chocolate cheesecake served with Chantilly cream and couli

12.5

Cromwell Crumble

Apple and rhubarb crumble served with vanilla anglaise and vanilla ice-cream

12.5

Créme Brulee

Saffron infused créme brulee, served with an apple and rhubarb compote

12.5

Orange & Almond Cake

Orange and almond cake served with a lime syrup and citrus marscapone

12.5



If you have any special dietary requirements (ie. Allergies) please tell your waiter