The Sparta House Menu  features  hearty meals for those who appreciates  traditional British fare

 

Quiche: created especially savoury for your pleasure. Inquire which quiche offered suits your fancy this day.

Steak or Steak & Kidney Pot Pie: Made with a traditional puff pastry crust.

Chicken & Veg Pot Pie: creamy filling with puff pastry crust.

or choose from our variety of Soups, Sandwiches and Salads: 

AFTERNOON CREAM TEA 
two raisin scones, cream and preserve, price includes a pot of tea
 Picture







   ploughman's Lunch:
This selection of cold cuts, bread, cheese and pickle was supposed to be the traditional lunch taken into the fields by farm workers. There are some, however, who say the term "Ploughman's Lunch" was simply invented in the 19th Century to advertise a certain band of pickle. Whichever version of the story is true the Ploughman's Lunch was established as a traditional mid afternoon meal.

Scouse: This is a REAL scouse recipe from  REAL Scousers. This traditional Liverpool variation of Irish Stew became popular after a wave of Irish immigration to the city in the 19th Century. "Scouse" became so popular that it eventually leant it's name to the people of the city who became known as 'Scousers'. It is also claimed that the world 'scouse' is derived from a Nordic word used by early Viking invaders of the Liverpool area. Scouse without any meat is curiously known as 'Blind Scouse
 Picture
Sunday's Fare:
our regular menu plus
English Roast Beef with Traditional Yorkshire Pudding & all                                                           the trimmings.
Picture
High Tea:
'Ideal for any special occasion'
A delicious selection of delicate sandwiches, pastries, scones and the like with tea or coffee served on tiered cake stand.
$22.95 per person ~
RESERVATIONS REQUIRED '
Picture



Cornish Pastie
The Pastie was the traditional meal of the Cornish Tin miners. It's thick pastry case provided the miners with a clean, self contained meal for lunch breaks taken underground. Originally the Pastie contained three separate courses including a dessert. As time went on however, they became best known for their rich meat and vegetable filling.

Bangers & Mash:
Thick English style sausage served with mash potato, veg and onion gravy.