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OPEN 7 DAYS FROM 8AM
57 Beach Road, Akaroa
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Dinner

Dinner Menu
Breads
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   8.50
Side dish of garlic & chilli marinated kalamata olives   4.50

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


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

  Entrees /Small Plates

Pan Fried Scallops [G]
Seared Atlantic scallops over celeriac puree with saute black sausage and sauce Jacqueline 19.80

Warm Venison Sushi [G]
Prawn and salmon sushi lapped with venison and grilled, drizzled with spiced Japanese mayonnaise dressing Accompanied with soy and wasabi 19.80

Pan Seared Salmon Supreme [G]
Sous vide Akaroa salmon, seared and served rare on warm soba noodle salad with Asian herbs, spices and miso dressing 19.80

Popcorn Chicken
Chicken thigh pieces marinated in ginger and soy and crispy fried. Served with chipotle dipping mayonnaise 15.00

Tempura Prawns
Garlic marinated prawn cutlets tempura battered with sweet chilli mayonnaise 15.00

Chicken Croquette Balls
Lightly spiced chicken & mushroom filling encased in potato and crumbed with panko. Deep-fried and served on a tomato coulis with rocket pesto and parmesan cheese 15.00

Char Siu BBQ Pork Riblets
Twice cooked Chinese BBQ style baby back ribs with hoisin, Shaoxing and spices. Finger licking good 15.00

Chessy Italian Style Chicken Meatballs
Spicy chicken meatballs served in an oregano tomato sauce with BBQ drizzle, burrata mozzarella cheese and toasted ciabatta to soak up the sauce 15.00


            Platters
Seafood Platter [G]

Chef’s daily choice of local seafood’s including our hot smoked salmon, salmon pate, salmon gravlax, fresh fish ceviche, poached salmon, marinated mussels, herb butter grilled mussel flats, tempura prawns, crispy squid and Thai fish cake with dipping sauces         41.80
Side of char-grilled breads       4.80

 

Winter Warmers

(Available as takeaway dishes)

Seafood Paella [G]
Arborio rice infused with saffron and pan-fried with mussels, prawns, calamari, fish and chorizo. Garnished with shaved fennel, parmesan and lemon 29.50

10 hour Slow Cooked Beef Short Ribs [G]
Served with cabbage and bacon potato mash, dressed slaw and reduced braising juices 29.50

Mushroom, Walnut and Feta Pansotti [V]
Large filled pasta parcels tossed with butter, parmesan, roasted mushrooms and salsa alle noci – walnut sauce
25.50

Pad Thai [Prawn or Vegetarian] [G]

Thai style fried rice noodles with egg, fish sauce, tamarind, chilli pepper, bean sprouts, tofu, spring onion. Garnished with coriander, crushed peanuts and fresh lime Prawn 28.50 / Vegetarian 26.50

Monkfish Curry [G]
Monkfish in a coconut, tomato Thai yellow curry sauce. Topped with salsa and accompanied with basmati rice and poppadum 28.50

Chicken Leg Fillet Curry [G]
Sri Lankan style “Black” spice mild curry topped with salsa and accompanied with basmati rice and poppadum 27.50

Pumpkin Gnocchi [V]
Roasted Winter vegetables tossed with gnocchi in Napoli sauce finished with fresh rocket and parmesan cheese 25.50

Salads
Bully’s House Salad with Arancini  [G,V]
Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts and seeds dressed with an orange & mustard olive oil vinaigrette topped with mushroom and cheese arancini balls      22.00

Warmed Roast Winter Vegetable Salad [G, V]
Roasted beetroot, parsnip, kumara and pumpkin lightly spiced with coriander and cumin. Tossed with red quinoa, spinach, chickpeas and goats cheese with a yoghurt mint dressing 22.00


With grilled 200g aged Beef Rib-eye Fillet   13.00              With a Breast of house Smoked Chicken   9.50
With Bully’s Sake & Salt cured Salmon Gravlax   10.00                        With Hot Smoked Akaroa Salmon   10.00

 
Light Mains

Battered Chatham Island Blue Cod [G]
Fillets of Blue Cod freshly cooked to order with our crispy golden batter. Served with salad greens, home-made tartare, lemon wedges and French fries 29.80

Akaroa Sea Run Salmon [G]
Skin fried 180g salmon fillet served on sautéed gourmet potatoes, fennel, onion, garlic and heirloom tomatoes over a lightly spiced cauliflower puree 30.00

Steamed Marlborough Mussel Bowl [G]
Premium green lip mussels steamed with white wine, garlic and cream finished with rocket pesto. 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 23.00

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

Crispy Skin Groper Fillet
Pan seared groper served on a warm risotto of prawns, pearl barley, crayfish bisque, heirloom tomatoes and spinach finished with sauce Jacqueline 38.00

Monkfish Fillet
Monkfish fillet wrapped in bacon, pan fried and served on a ragout of tomato, fennel and sweet pepper with kumara and horopito gnocchi   35.00

Vegetable Terrine [V] [G]
Portabello mushrooms and capsicum wrapped in kale served on warm gazpacho of pepper dew and tomato finished with a drizzle of fresh burrata mozzarella   33.00

Pork Loin Cutlet
Freedom Farmed Pork cutlet filled with smoked bacon, chorizo and roast capsicum, char grilled and served with fried bread dumplings, red wine braised cabbage and jus    37.00

Roasted Chicken [G]
Leg and thigh portion boned out, stuffed with nori and chicken farce. Served with a timbale of shitake mushroom, pearl barley and fresh herbs. Finished with a red wine and tomato cream sauce 35.00

High Country Venison Rump [G]

Venison Rump char grilled to rare served on a celeriac puree with panfried gourmet potatoes, lardons, herbs and caramelised onion. Finished with a red wine jus 39.00

Silere Alpine Origin Merino Lamb Rump [G]
Sous vide herb infused rump of lamb served with beauregard kumara and agria gratin, sautéed button onions and spinach with a mint jus 42.00

“Aged Beef” 280g Rib Eye [G]
Reserve aged Rib Eye char grilled to your liking. Served with a crispy potato rosti, 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 smashed gourmet potatoes, roasted yams, shallots and finished with soy dressing and fresh herbs. Accompanied by café de paris butter, roasted baby carrots 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

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