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BREADS

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

Crusty Garlic Sour dough Bap
Garlic and cheese butter crust 6.00
Side dish of garlic & chilli marinated kalamata olives   4.00

SOUPS

Our Housemade Soup of the Day
Served with olive toast and whipped herb butter
8.50 Regular serve    11.50 Large serve

Bully Hayes Famous Seafood Chowder 
With an abundance of New Zealand seafood, served with our herb buttered baguette
10.50 Regular serve   14.50 Large serve


 
ENTREES

“Southern Glory” Oyster Plate [G]
Sweet, plump, succulent oysters from the cold clean waters of Foveaux Strait.
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

Smoked Duck and Porcini Risotto
Twice cooked caramelised duck with porcini mushroom risotto, aged parmesan and sweet soy reduction
16.00

Akaroa Salmon Tasting Plate
Three ways, gravlax, hot smoked, salmon terrine and accompaniments
16.50

Salt and Pepper Squid
Served on lemon and herb couscous with mesclun, fresh lemon and nam jim dressing
15.00

PLATTERS

Seafood Platter [G]
Chef’s choice of local seafood’s served in a variety of styles including salmon, prawns, mussels, oyster, fresh marinated 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






PASTA

Exotic mushroom medley fried in garlic with Napoli tomato sauce and cream, tossed with tagliatelle, spinach & chopped olives and then topped with shaved parmesan  [V]
18.50

Akaroa fresh and hot smoked salmon sautéed with garlic, capers and cream, tossed with tagliatelle and spinach and then topped with shaved parmesan
20.50

Smoked Chicken and Chorizo fried in garlic with Napoli tomato sauce and cream tossed with tagliatelle and spinach and then topped with shaved parmesan
20.50

SALADS

Bully’s House Salad  [G, V]  
Goats cheese Arancini balls with crisp salad greens, roasted pumpkin, tomatoes, olives, marinated feta, 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

LIGHT MAINS

Akaroa Salmon [G]
Grilled salmon fillet served on fennel, lemon and fresh tarragon risotto, deep fried capers, micro greens caramelized lemon and lime oil
24.50

Pad Thai [G]
Thai style fried rice noodles with egg, fish sauce, tamarind, chilli pepper, bean sprouts, tofu, spring onion and garnished with coriander, crushed peanuts and fresh lime
Prawns $17.50   Chicken $17.50

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 fresh tomato bisque with olive toast and whipped butter
500g 17.50 / 1kg 25.50

Bullys Winter Warmers

Monteiths Wild Food entry  Bully Goat Gruff "Yah Mon"
Aromatic Caribbean style curry of wild goat served with kumara  crisps, kawakawa mash, watercress and horopito flatbread.
22.50

Served with a glass of  Monteith's Crushed Apple Cider  27.00


MAINS


Groper Fillet
Pan seared, served on a warm salad of baby potatoes, fennel, prosciutto, fresh herbs and aioli,   caramelised lemon, tarragon and caper butter sauce
34.00

Monkfish Fillets
Pan fried and served on a gratin of potato and kumara with spinach leaves and a fragrant crayfish and saffron bisque

32.50

Truffle Butter Roasted Chicken
Half roasted chicken with a tarragon and onion stuffing, whipped potato, watercress, bok choy, roast chicken gravy
30.00

Canterbury Rack of Lamb
Herb crusted with spiced couscous, roasted vegetable timbale, fruit chutney, yoghurt riata, poppy seed lavosh and lamb jus
36.00

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  
Manuka honey smoked and Crusted in porcini mushroom with kumara and cumin puree, spiced chorizo, maple and pinot wine reduction and syrah jus
34.00 

Aged Canterbury Beef Eye Fillet – 230gm
230gm prime beef fillet with truffle oil infused potato mash, portabello mushroom topped with leek and blue cheese fondue, roasted garlic bulb, beef jus
34.00 

Bone in Aged Beef Rib Eye – 400gm 
 Canterbury “Flintstone” rib for the serious steak eater.
Aged Canterbury rib fillet served with cafe de paris butter, shoe string fries and shiraz jus
36.00

Dukah Spiced Vegetarian Strudel   [V]
Roasted portabello mushrooms, eggplant, zucchini, capsicum with goats feta, marinated olives and tomato ratatouille encased in crispy pastry
28.00

All mains include your choice of fresh garden salad or seasonal vegetables

SIDES

Baby potatoes with minted butter
Steamed winter 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

 


DESSERT MENU
 
Apple, Rhubarb and Raspberry Crumble   12.50
Poached fruits topped with a rolled oat and coconut crumble accompanied with fresh egg custard and vanilla bean icecream 

Apple Tarte Tartin    12.50
Warmed Caramelised apples in an upside down tart accompanied by vanilla icecream 

Tiramasu “The pick me up”    12.50
Savoiardi biscuits dipped in Tia Maria and Cafe L’Affare espresso and layered in an Italian custard cream and finished with shaved chocolate 

Baked Baileys & Dark Chocolate Cheesecake    12.50
Pure chocolate decadence accompanied by a chocolate ganache and triple
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

Cheese Selection    15.50
Our selection of three local cheeses blue, soft and hard served with fruit chutney, crackers, dried fruits and grapes

Affogato Coffee
Double shot of coffee and liqueur of your choice both served over
Kapiti vanilla bean icecream

Baileys, Kahlua, Tia Maria, Glayva, Sambuca white, Amarula, Benedictine, Drambuie, Frangelico, Amaretto, Wild Turkey honey liqueur, Cointreau, Lochan Ora, Grand Marnier, Opal Nera Sambuca, Galliano, Midori, Irish Mist, Southern Comfort, Jameson Irish Whiskey
11.00