Bread Board Bully’s bread selection warmed over the char-grill. Served with our mixed dips, EV oil, balsamic & spiced dukah Small 9.80 To share 14.80
Warmed Garlic Baguette Topped with our garlic & cheese butter and grilled 6.00
Side dish of garlic & chilli marinated kalamata olives 4.00
SOUPS Chefs Soup of the Day Served with our herb buttered baguette 7.90 small serve 10.80 full serve
Bully Hayes Famous Seafood Chowder With an abundance of New Zealand seafood, served with our herb buttered baguette 9.80 small serve 13.80 full serve
ENTREES
“Southern Glory” Oyster Plate [G] Sweet, plump, succulent oysters from the cold clean waters of Foveaux Straight. Tempura or fresh natural Served with multi grain bread, balsamic vinegar, lemon and salad garnish ½ Doz 19.50 / to share Doz 31.50
Pan Fried Scallops Flambéed in pernod with smoked bacon, mushrooms and cream en croute 16.50
Prawn Cutlet Pad Thai [G] Pan fried in fresh garlic & lime and tossed with Asian rice noodles, salad garnishes and pad thai sauce 17.50 (9) to share 26.50 (18)
Terrine of Duck Served with cornicons, cherry tomatoes, caramelised red onion jam and toasted ciabatta fingers $15.50
Smoked Venison Loin With roasted portabello mushrooms, rocket, walnuts, blue cheese and pinot noir syrup 16.00
Salad Nicoise [G, V] Crunchy butterhead lettuce with green beans, gourmet potatoes, tomatoes and boiled egg drizzled with anchovy caper vinaigrette (Traditionally served with Tuna)
With Seared Tuna Loin 16.50 With Bullys Salmon Gravlax 15.50 Salad Only 10.50
PLATTERS Seafood Platter [G] Chef’s choice of local seafood’s served in a variety of styles including salmon, prawns, mussels, oyster, fresh fish and calamari with dipping sauces 28.50
Side of char-grilled breads 4.80
Tasting Platter to Share Bully’s selection of smoked and cured meats, local cheese, variety of seafood in various styles and antipasto selection. Served with char grilled breads & dips 36.50
LIGHT MAINS
Akaroa Salmon [G] Grill seared salmon fillet served over a salad of grilled summer vegetables and mixed leaves, dressed with white balsamic & lime vinaigrette and topped with a yoghurt riata 24.50
Seafood Risotto Pan-fried prawns, scallops, calamari and mussels on our medley of mushroom risotto with a pumpkin and saffron veloute and finished with spiced chorizo 25.50
“Southern Glory” Mussel Pot [G] Premium Stewart Island green lip mussels in a fresh tomato bisque with herb buttered crusty baguette 500g 17.50 / 1kg 25.50
SALADS
Please see below for our selection of salad accompaniments
Caesar Salad [G] Baby cos leaves with smoky bacon, garlic croutons, aged parmesan, soft egg and anchovy aioli 17.50
Bully’s House Salad [G, V] Medley of mushroom Arancini served over salad greens with roasted pumpkin & capsicum, marinated tomatoes, olives and feta. Finished with sprouts, nuts, seeds and a roasted red capsicum and E.V. olive oil vinaigrette 19.50 With Grilled 200g Beef Rib-Fillet 8.00
With a Breast of Smoked Chicken 6.50
With Bully’s Salmon Gravlax 6.50
With Seared 150g Tuna Loin 10.00
With 9 Pan-fried Prawn Cutlets 10.00
With Fried Arancini Balls (3) 6.00
PASTA Exotic mushrooms, warm salad of mushrooms fried in garlic, basil pesto, chilli oil and olives, tossed with tagliatelle and then topped with shaved parmesan and tomato [V] 18.50
Akaroa fresh and hot smoked salmon, warm salad of salmon fried in garlic, basil pesto, capers and spinach, tossed with tagliatelle and then topped with shaved parmesan and tomato 20.50
MAINS
Groper Fillet Pan seared, skin on fillet served on a warm salad of baby jersey benne potatoes, fresh herbs, preserved lemon and caper butter sauce $34.00
Monkfish Fillets Pan fried and served on a gratin of potato and kumara with rocket leaves and a fragrant crayfish and saffron bisque $32.50
Twice Roasted Pork Belly Roulade On potato, mustard & chive salad with spiced mango chutney, sage stuffing, roasted pear, crispy crackling and a Madeira jus $30.00
High Country Venison Rump Crusted in porcini mushroom with olive ratatouille, homemade chunky cut kumara chips and a syrah jus $34.00
Aged Canterbury Beef Eye Fillet – 230gm With truffle oil infused potato mash, portabello mushroom topped with blue cheese, roasted garlic bulb, caramelised onion confit and finished with pinot beef jus $34.00
Bone in Aged Beef Rib Eye – 400gm Canterbury “Flintstone” rib for the serious steak eater.
Served with a medley of mushrooms & green peppercorn garlic crust, slow roasted tomato, shoestring fries, pinot beef jus and garnished with a pancetta crisp $36.00
Moroccan Spiced Half Chicken Spatchcock Served on a medley of summer root vegetables and a ratatouille stack with a smoky BBQ sauce $32.00
Manuka Smoked Lamb Rump With spiced couscous, roasted vegetable timbale, fruit chutney, yoghurt riata, and poppy seed lavosh $34.00
Vegetable Strudel [V] Combination of exotic mushrooms, summer vegetables, tomato napoli and baby spinach encased in puff pastry topped with cucumber riata $28.00
All mains include your choice of fresh garden salad or seasonal vegetables
SIDES
Baby potatoes with minted butter Steamed summer vegetable medley Mixed leaf salad with red wine vinaigrette 5.50
Fries with garlic aioli 6.00
[G] Gluten Free or able to be made gluten free [V] Vegetarian
Surcharge applies on Public Holidays
DESSERT MENU
Tarte au Citron 12.50 Classic French lemon dessert served with crème fraiche, pistachio praline and cassis syrup Tiramasu “The pick me up” 12.50 Savoiardi biscuits dipped in marsala and espresso and layered in an Italian custard cream and finished with shaved chocolate and berries
Baked Baileys & Dark Chocolate Cheesecake 12.50 Pure chocolate decadence accompanied by a chocolate ganache and milk chocolate ice cream
White Chocolate Crème Brulee 12.50 Classic brulee lightly blended with white chocolate. Served with kapiti raspberry and white chocolate icecream and raspberry compote
Sticky Toffee Pudding 12.50 Rich fruit laden pudding served with a smooth toffee, chocolate sauce and Kapiti vanilla bean ice cream
“Bully’s Bombe” 16.50
A Balloon glass of Kiwiana to share
Our selection of Hokey Pokey, Manuka Honey and Feijoa icecreams served over fresh fruits topped with a mini pavlova, whipped cream and berry coulis
Cheese Selection 15.50 Our selection of three local cheeses blue, soft and hard served with fruit chutney, crackers, dried fruits and grapes
Petit Four Platter 4.00 per piece The perfect accompaniment to finish your meal and accompany a coffee. Please ask your staff member to peruse our selection
Affogato Coffee
Double shot of coffee and liqueur of your choice both served over Kapiti vanilla bean icecream
