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57 Beach Road, Akaroa


Dinner Menu
Bread Board
Bully’s bread selection of olive focaccia, pumpernickel ciabatta & sundried tomato bread warmed over the char-grill.  Served with our home made dips, balsamic oil & dukah
Small  12.00     To Share   18.00

Warmed Triple Garlic Loaf
Filled with melted garlic & herb butter   8.70
Side dish of garlic, chilli marinated black Kalamata & jumbo green olives 5.50
Bully Hayes Famous Seafood Chowder
An abundance of New Zealand seafood, served with garlic, olive & herb bread
Regular serve   14.30   Large serve   18.00

Our Homemade Soup of the Day
Served with garlic, olive & herb bread
Regular serve   12.30     Large Serve   15.80

  Entrees /Bullys Tapa Plates

Pan Fried Atlantic Scallops [G]

Seared Atlantic scallops over a pea puree with fried black pudding, lemon butter sauce and crispy pancetta 19.80

Crusted Tuna Loin

Seared togarashi rubbed tuna loin served on a green vegetable gazpacho. Accompanied by chilli paste, saffron cream and quail egg 19.80

Duck Liver Pate

Duck liver blended with diced dried figs, cranberries and apricots. Served with balsamic dressed endive leaves, grapes and brioche finger croutons 16.00

Seared Venison Carpaccio [G]

Venison loin seared and served with honey glazed pumpkin, beetroot & feta spread and burnt goats’ cheese. Drizzled with sweet balsamic dressing 18.00

Popcorn Chicken

Chicken thigh pieces marinated in ginger and soy. Crispy fried served with chipotle dipping mayonnaise 16.00

Tempura Prawns (9)

Garlic marinated prawn cutlets tempura battered with sweet chilli mayonnaise 16.00

Gurnard Fish Tacos (3)

Spiced fillets of gurnard grilled and served in tacos. Filled with Bully’s slaw and topped with creamy chipotle mayo and fresh lime 17.50
Crispy Chicken Wings
Marinated chicken wings coated in seasoned flour and cooked till crispy, served with devilled sauce 16.00

Char Siu BBQ Pork Riblets

Twice cooked Chinese BBQ style baby back ribs with hoisin, Shaoxing and spices. Finger licking good! 16.00

Pulled Pork Bao Buns (3)

Spicy pulled pork filled mini Bao buns with our Asian slaw, finished with sriracha mayo and roasted peanuts 17.80

Herb Crumbed Mussel Flats (6)

Fresh herb & garlic butter crumb sprinkled over mussels in ½ shell and grilled till golden with fresh lemon 16.00

Spiced Crispy Squid Tentacles

Fried squid tentacles served with sriracha mayo and fresh lemon 16.00

Patatas Bravas

Crispy potato wedges drizzled with smoky salsa brava and garlic aioli. Finished with grilled cheese and bacon lardons 15.00

Bully’s Combo Tapas Platter. Enjoy a tasty selection to nibble on with your drink

Choose 3 Plates 40.00 Choose 5 Plates 70.00

         Seafood Platter [G]

Chef’s daily choice of local seafood’s including Bully’s hot smoked salmon, salmon pate, salmon gravlax, ceviche, poached salmon, marinated mussels, herb butter grilled mussel flats, tempura prawns, crispy squid and Thai fish cake with dipping sauces 42.80

Side of char-grilled breads 4.80

Bullys 12” Pizza

True Neapolitan pizza with Bully’s tomato base, mozzarella slices, fresh tomato and basil leaves. Drizzled with olive oil 25.00


Ask your server for our special of the day. Guaranteed to satisfy the hangriest of appetites. 28.00

Winter Warmers

Braised Lamb Shank [G]
Canterbury lamb shank slowly braised with tomatoes, red wine, herbs and vegetables. Served on horseradish & parsley potato mash with buttered green peas and braising juices 32.00

Smoking BBQ Beef Brisket

Cooked low and slow in our BBQ smoker for 10 hours, sliced and served on Moroccan couscous with bacon barbeque sauce 32.00

Light Mains

Seafood Paella [G]
Arborio rice infused with crayfish bisque and saffron tossed with pan-fried mussels, prawns, calamari, fish and chorizo. Garnished with shaved fennel and lemon 31.00

Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese 27.50

Monkfish Curry [G]

Monkfish in a tomato coconut curry sauce with red lentils. Topped with salsa and accompanied with basmati rice and poppadum 29.00

Prawn, Sundried Tomato Pesto & Ricotta Linguine Pasta

Pan-fried prawn tails tossed with sundried tomato pesto, crayfish bisque and fresh herb ricotta. Mixed with spinach linguine and finished with baby spinach leaves and lemon 29.50

Battered Chatham Island Blue Cod [G]

Fillets of Blue Cod freshly cooked to order with Bully’s crispy golden batter. Served with salad greens, home-made tartare, lemon wedges and French fries 32.00

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles 32.00

Steamed Marlborough Mussel Bowl [G]

Premium green lip mussels steamed with Thai coconut, tomato curry sauce and coriander. Served with grilled pumpernickel bread to mop up the juices 500g 17.80 1kg 27.80

West Coast Whitebait Omelette [G]

The revered West Coast delicacy served in a light omelette with salad greens, lemon wedges and grain toast 24.00


Bully’s House Salad with Arancini Balls [G,V]
Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts and seeds dressed with an orange & mustard olive oil vinaigrette served with mushroom and cheese arancini balls 23.50

Warm Winter Seasonal Salad [G, V]

Tempura portobello mushroom slices tossed with roasted winter vegetable medley and salad greens and dressed with a blue cheese and orange dressing, topped with freeze dried raspberries 24.00

With grilled 200g aged Beef Rib-eye Fillet 13.00 With a Breast of Bully’s Smoked Chicken 9.50

With Bully’s cured Salmon Gravlax 11.00 With Hot Smoked Akaroa Salmon 11.00

All mains include your choice of seasonal salad, steamed vegetables or French fries

Crispy Skin Groper Fillet [G]

Pan seared locally line caught groper served on a saffron cauliflower puree with pan-fried peas, prawns and caramelised baby onion finished with citrus saffron sauce and parsley oil   40.00

Confit Duck Leg [G]

Leg portion of Canterbury duck confit in duck fat served with Bully’s potato and celery gnocchi, braised red cabbage and apple finished with orange & red wine jus   42.00

Freedom Farmed Crispy Skin Roasted Pork Belly [G]

Slow cooked pork belly served on sweet potato and carrot mash with wilted bok choy, spiced pear chutney and hoi sin & red wine jus    38.00

Roasted Chicken Breast [G]

Breast stuffed with mushroom, feta, mozzarella and spinach served over a mushroom and tomato risotto with wilted spinach, crispy prosciutto and truffle oil drizzle   38.00

High Country Venison Rump [G]

Venison Rump char grilled to rare and served on a roast pumpkin mash with pan-fried shallot, shitake and chick peas. Accompanied with spiced poached pear, wild berry sour cream and red wine jus   40.00

Silere Alpine Origin Merino Lamb Rump [G]

Sous vide herb infused rump of lamb served on a minted celeriac puree with duck fat roasted yams, buttered peas, slow cooked cherry tomatoes and red wine jus   42.00

Braised Stuffed Stems of Leek [V] [G]

Slow braised leek stuffed with short grain rice, fresh herbs, caramelised onion and halloumi cheese served on carrot crush with sauté button mushrooms, spring onion and kale crisps finished with vegetable jus    34.00

“Aged Beef” 280g Rib Eye [G]

Reserve aged Rib Eye char grilled to your liking. Served with a horseradish & parsley potato mash, roasted vine tomato, topped with café de paris butter and jus of your choice   41.50

“Aged Beef” 220g Beef Eye Fillet [G]

Reserve aged fillet char grilled to your liking. Served on herbed potato rosti, green beans & bacon bundles and battered onion rings. Accompanied by café de paris butter and jus of your choice   42.80

Choice of Jus for Steaks - Green Peppercorn – Creamy Mushroom – Red Wine

Mixed leaf salad with orange & mustard olive oil      8.50
Seasonal Summer vegetables      6.50
French Fries with garlic aioli       8.50

[G] Able to be made gluten free   [V] Vegetarian
If you have any allergies, please inform 

[G] Able to be made gluten free   [V] Vegetarian