Be it a board meeting, product launch, cocktail function, corporate team conference, Bully Hayes can offer you the commitment of professional excellence that will ensure your event is an outstanding success. Innovative cuisine prepared fresh to your requirements and we are happy to accommodate individual dietary requirements. We can adapt our menus to meet all your conference catering needs. Following are a selection of menus we offer for larger groups. If you have smaller groups without strict time constraints we can also offer our a la carte menu for breakfast or dinner when dining at the restaurant. For catering at off site local venues we can also offer beverage services and staff to look after the setup, service and cleanup. We quote staff on a service required basis for all out catering. We have all our own equipment so can supply all cutlery, crockery and glassware. This service is included in all pricing for out catering.
We also cater for special occasion menus such as BBQ or Buffets, weddings at any venue around Akaroa. Please contact us for specific menus.
Breakfast @ Bully Hayes
Muesli Fruit Stack Homemade honey toasted muesli layered with fresh seasonal fruits & acidophilus yoghurt Topped with manuka honey
Eggs Benedict Poached eggs on a toasted bagel with avocado & hollandaise sauce
With a choice of: Bacon Smoked Salmon Mushroom
Bully’s Big Breakfast Crispy bacon, gourmet Italian chipolata, roasted tomato, portobello mushroom, hash browns & poached eggs. Served on toasted ciabatta bread.
Tea & Coffee
$19.00 per person
For smaller groups or non time constrained breakfast we can also offer our a la carte menu. Check out our website www.bullyhayes.co.nz
Morning & Afternoon Tea
Choice of one item $3.50 Two items $6.00
Selection of Mini Muffins Baby Devonshire Scones with jam & cream Selection of sweet slices Savoury scone swirls Fresh fruit selection Sweet of Savoury Muffins
Tea & filter coffee service $2.50 per person Orange Juice $8.00 per litre
Finger Style Working Lunches
Minimum of 8 people
Light Lunch
Filled freshly baked croissants Spinach & Feta individual quiche Chicken Satay Skewers Salmon and fresh fish cakes with lime & chilli Carrot cake Sliced fresh fruit selection
$16.00 per person
Working Lunch
Tortilla Rollups with assorted fillings Roasted Akaroa salmon kebabs Herb crumbed chicken tenders w spiced plum dip Blue cheese & caramelised onion tartlets Individual citrus tarts with crème faiche Fresh fruit platter New Zealand cheese with dried fruits
$18.00 per person
Tea & filter coffee service $2.50 per person Orange Juice $8.00 per litre
Boxed Packed Lunch
Ciabatta lunch rolls with assorted fillings Homemade bacon & egg pie wedges BBQ chicken drumsticks Pita pizza wedge with chorizo, olives & sundried tomato Carrot cake Fresh fruit Juice Tetra Pack
$19.00 per person
Set Menu Lunch / Tour Group @ Bully Hayes
Starters
Crusty Sour Dough Bap Topped with our garlic & cheese butter and grilled. Served with marinated olives and feta
OR
Bully Hayes Famous Seafood Chowder With an abundance of New Zealand seafood, served with our herb buttered baguette
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
Lamb M'rouzia Slow cooked Canterbury lamb leg in a sweet and spicy Moroccan Tangine served on olive and cilantro couscous
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]
Tea & Coffee
$26.00 per person
Cocktail Function
Akaroa salmon skewers with dill mayo Scallops wrapped in streaky bacon Brushetta topped with balsamic, basil, tomato and mozzarella Marinated garlic butterfly prawns Savoury pikelets topped with rare beef and horseradish Pepperoni, sundried tomato and olive palmiers Crumbed camembert wedges with spiced plum dip Mini citrus and fresh fruit tartlets
$18.00 per person
Minimum of 20 people. Menu designed for a two hour cocktail function.
BBQ Dinner at venue of your choice
(Minimum of 15 people)
Selection of marinated and peppered rib eye steak Venison sausage thins Lemon and basil marinated chicken tenderloins Soya and ginger & lime Akaroa salmon fillet Roasted vegetable skewers with honey vinaigrette
Selection of pickles and chutneys
Mesclun Salad with avocado cherry tomatoes with a lime & balsamic dressing Mediterranean vegetable pasta with olives & feta Marinated mushrooms with capsicum and tomato Country style cheese and pineapple slaw
Fresh bread selection
Individual fresh fruit tartlets Chantilly Cream Creamy brie and soft blue with dried fruits and crackers
$38.00 per person
Buffet @ your venue of choice
(Minimum of 15 people)
Breast of Chicken stuffed with sundried tomato, brie and avocado Roasted sweet & spicy Akaroa salmon fillet on rocket leaves Scotch fillet of beef, medium rare with garlic and seed mustard crust Roasted summer vegetable & pasta bake with herbed tomato sauce
Mesclun and salad greens with capsicum vinaigrette Mediterranean vegetable & fusilli pasta with cherry tomatoes olives and feta Marinated mushroom salad with red onions and tomatoes
Rock salt & rosemary baby gourmet potatoes Fresh bread selection with butter Condiments
Fresh fruit medley & chantilly cream Baked dark chocolate cheesecake
$42.00 per person
(If heating items on site is an issue we can change menu to suit an all cold options)
Dinner @ Bully Hayes Entrees
Our House made Soup of the Day Served with olive toast and whipped herb butter Bully Hayes Famous Seafood Chowder With an abundance of New Zealand seafood, served with our herb buttered baguette Pan Fried Scallops Flambéed in pernod with smoked bacon, mushrooms and cream en croute Akaroa Salmon Tasting Plate Three ways, gravlax, hot smoked, salmon terrine and accompaniments Salt and Pepper Squid Served on lemon and herb couscous with mesclun, fresh lemon and nim jim dressing
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
Twice Roasted Pork Belly Roulade On potato, mustard & chive salad with spiced mango chutney, sage stuffing, roasted pear, crispy crackling and a Madeira jus
Monkfish fillets Pan fried and served on a gratin of potato and kumara with spiach leaves and a fragrant crayfish and saffron bisque
Truffle Butter Roasted Chicken Half roasted chicken with a tarragon and onion stuffing, whipped potato, watercress, bok choy, roast chicken gravy
Aged Canterbury Rib Eye Fillet – 200gm 230gm prime rib fillet with truffle oil infused potato mash, portabello mushroom topped with leek and blue cheese fondue, roasted garlic bulb, beef jus
Dukah Spiced Vegetarian Strudel [V] Roasted portabello mushrooms, eggplant, zucchini, capsicum with goats feta, marinated olives and tomato ratatouille encased in crispy pastry
Dessert
Apple, Rhubarb and Raspberry Crumble Poached fruits topped with a rolled oat and coconut crumble accompanied with fresh egg custard and vanilla bean icecream
Baked Baileys & Dark Chocolate Cheesecake Pure chocolate decadence accompanied by a chocolate ganache and triple chocolate ice cream
White Chocolate Crème Brulee Classic brulee lightly blended with white chocolate. Served with Kapiti raspberry and white chocolate icecream and raspberry compote
Sticky Toffee Pudding Rich fruit laden pudding served with a smooth toffee, chocolate sauce and Kapiti vanilla bean ice cream
$40.50 per person
Starters
Bread Board Bully’s bread selection warmed over the chargrill. Served with our mixed dips, EV oil & dukah
Entrée
Bully Hayes Famous Seafood Chowder With an abundance of New Zealand seafood, served with our herb buttered baguette
Pan Fried Scallops Flambéed in pernod with smoked bacon, mushrooms and cream en croute
Mains
Groper Fillet Pan seared, skin on fillet served on a warm salad of baby potatoes, fennel and caper butter sauce
Aged Canterbury Beef Eye Fillet – 230gm With truffle oil infused potato mash, portabello mushroom topped with blue cheese and leek gratin, roasted garlic finished with pinot beef jus
High Country Venison Rump Crusted in porcini mushroom and winter herbs with olive ratatouille, mascarpone & chive polenta and a Madeira jus
Portabello Mushroom and Winter Vegetable Strudel [V] Combination of exotic mushrooms, winter vegetables, tomato napoli and baby spinach encased in puff pastry
Desserts
Baked Baileys & Dark Chocolate Cheesecake Pure chocolate decadence accompanied by a Berry coulis and milk chocolate ice cream
Sticky Toffee Pudding Rich fruit laden pudding served with a smooth toffee, chocolate sauce and vanilla bean ice cream.
