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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   9.50
Side dish of garlic, chilli marinated black Kalamata & jumbo green olives 6.00
Bully Hayes Famous Seafood Chowder
An abundance of New Zealand seafood, served with garlic, olive & herb bread
Regular serve   15.00   Large serve   18.00

Our Homemade Soup of the Day
Served with garlic, olive & herb bread
Regular serve   13.00     Large Serve   16.00

  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 20.00

Crusted Tuna Loin

Seared togarashi rubbed tuna loin served on a green vegetable gazpacho. Accompanied by chilli paste, saffron cream and poached egg 20.00

Duck Liver Pate

Duck liver blended with diced dried figs, cranberries and apricots. Served with balsamic dressed endive leaves, grapes and brioche finger croutons 18.00

Seared Venison Carpaccio [G]

Venison loin seared and served with honey glazed pumpkin, beetroot & feta spread. Drizzled with sweet balsamic dressing 19.00

Popcorn Chicken

Chicken thigh pieces marinated in ginger and soy. Crispy fried served with chipotle dipping mayonnaise 17.00

Tempura Prawns (9)

Seasoned prawn cutlets tempura battered with sweet chilli mayonnaise 17.00

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! 17.00

Pulled Pork Bao Buns (3)
Spicy pulled pork filled mini Bao buns with our Asian slaw, finished with sriracha mayo and roasted peanuts 18.00

Akaroa Salmon Ceviche on Bruschetta (3)
Diced fresh salmon fillet marinated with lime juice, red onion and coriander served on toasted ciabatta fingers 18.00

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 16.00

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

Choose 3 Plates 44.00 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 43.80

Side of char-grilled breads 5.00

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

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 32.00

Mushroom, Walnut and Feta Pansotti [V]
Large filled pasta parcels tossed with butter, roasted mushrooms, creamy salsa alle noci – walnut sauce, baby spinach and topped with parmesan cheese 30.00

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

Monkfish Curry [G]
Monkfish in a tomato coconut curry sauce with red lentils. Topped with salsa and accompanied with basmati rice and poppadum 30.00

Garlic fried Prawn Linguine Pasta
Pan-fried prawn tails tossed with garlic, chilli, sundried tomato and chorizo finished with white wine and mixed into spinach linguine and rocket leaves 30.00

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 33.00

Akaroa Sea Run Salmon
Skin fried 180g salmon fillet served on a Mediterranean Israeli couscous salad with fresh herbs finished with a lemon & lime dressing and topped with salsa cruda 33.00

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 18.50 1kg 28.50

West Coast Whitebait Omelette [G]
The revered West Coast delicacy served in a light omelette with salad greens, lemon wedges and grain toast 24.50


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 24.50

Waldorf Superfood Seasonal Salad [G, Vegan]
A classic salad of apple, celery, grapes and toasted walnuts enhanced with quinoa, goji berries, raisins, edamame and cranberries served over crispy endive leaves with apple cider mayonnaise dressing 24.50

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 crayfish bisque risotto with prawn cutlets finished with a citrus saffron sauce and parsley oil 40.00

Skin on Gurnard Fillet [G]
Pan-fried skin on fillets served on an Asian style crunchy chopped salad with aromatic herbs, rustic potato fries and nam jim dressing 36.00

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 39.00

Chicken Saltimbocca Caesar Salad [G]
Breast stuffed with a selection of cheeses and spinach and wrapped with prosciutto and sage leaves, grilled and served on a salad of baby cos leaves, olives, toasted walnuts, pickled vegetables and drizzled with Caesar dressing and jus sprinkled with brioche croutons 38.00

High Country Venison Rump [G]
Venison Rump char grilled to rare and served on a warm salad of gourmet potatoes, roasted beetroot, green beans and spinach leaves finished with balsamic apple drizzle, gooseberry salsa and red wine jus 41.00

Silere Alpine Origin Merino Lamb Rump [G]
Sous vide herb infused rump of lamb served on a minted celeriac puree with sautéed gourmet potato, garbanzo beans, spinach, caramelised onion and buttered peas finished with red wine jus 43.00

Braised Stuffed Stems of Leek [V] [G]
Slow braised leek stuffed with short grain brown 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 35.00

“Aged Beef” 280g Rib Eye [G]
Reserve aged Rib Eye char grilled to your liking. Served with garlic and fresh herb potato rosti, battered onion rings, roasted vine tomato, topped with café de paris butter and jus of your choice 43.50

“Aged Beef” 220g Beef Eye Fillet [G]
Reserve aged fillet char grilled to your liking. Served with smoky bacon potato croquettes, green bean & bacon bundles and sauté button mushrooms & baby onions. Accompanied by café de paris butter and jus of your choice 44.00

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

Mixed leaf salad with orange & mustard dressing 8.50
Seasonal Summer vegetables 6.50
Small side fries $5.00
Cone of French Fries with garlic aioli 10.00

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