icon phone2(03) 304 7533
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  11.80     To Share   17.80

Warmed Triple Garlic Loaf
Filled with melted garlic & herb butter   8.50
Side dish of garlic & chilli marinated kalamata olives   4.50

Our Homemade Soup of the Day
Served with garlic, olive & herb bread
Regular serve   12.00     Large Serve   15.50

Bully Hayes Famous Seafood Chowder
An abundance of New Zealand seafood, served with garlic, olive & herb bread
Regular serve   14.00   Large serve   17.80


Green Pea Risotto [Vegan]
Green peas cooked into a creamy risotto of carnaroli rice and pearl barley and topped with cauliflower crisps 
(parmesan optional)      15.50

House made Chicken Liver Pate [G]
Served with pumpernickel croutons, onion jam, port wine jelly and cornichons       15.50

Grilled Mussel flats
Half shell mussels topped with fresh herb butter, bacon and herb crumb then grilled. 
Served with small green salad and lemon wedge            16.50
Pan Fried Scallops     [G]
Pan seared and served on a cauliflower puree, with a white wine cream sauce, edamame beans and crisp bacon      17.80
Lamb Fillets with Spanakopita

Lamb fillets marinated with lemon zest, oregano and garlic, lightly seared and served medium rare over a Greek salad with tzatziki and spanakopita       17.50  
Sake cured Akaroa Salmon Gravlax [G]
Bully’s sake and salt cured Akaroa salmon fillet sliced and served with blini, pickled cucumber, miso crème fraiche and salmon roe accompanied with wafu dressed greens          17.50
Seafood Platter [G]
Chef’s daily choice of local seafood’s including hot smoked salmon, salmon pate, salmon gravlax, fresh fish ceviche, poached salmon, mussels, prawns, scallop, crispy squid and fish cake with dipping sauces          39.50
Side of char-grilled breads       4.80

 Pasta / Risotto
Vegetarian Linguine   [V]
Rocket pesto with roast capsicum, haloumi, oyster mushrooms, okra and kale tossed with linguine and topped with shaved parmesan      24.50

Wild Rabbit Linguine
Leg of rabbit slow cooked with winter vegetables and fresh herbs, shredded and finished with red wine cream sauce, tossed with linguine and topped with parmesan cheese      28.50

Braised Beef Cannelloni
Beef topside slowly braised in stock, shredded, mixed with tomato, spinach and wrapped in pasta. Topped with parmesan cheese and gratinated and served over a rich oyster mushroom cream sauce     28.50

Prawn Laksa Bowl
Our version of a spiced Malaysian soup packed with black bean noodles, prawns, kafir lime, snow pea shoots, edamame beans and bok choy         29.50

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      21.50

Warmed Roast Winter Vegetable Salad [G, V]

Roasted beetroot, parsnip, kumara and pumpkin lightly spiced with coriander and cumin and tossed with red quinoa, baby spinach, chickpeas and goats cheese with a yoghurt mint dressing   21.50

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
Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served over a Jamaican style coconut rundown
Sautéed seafood with aromatic spices, gourmet potatoes and peas in a coconut and seafood reduced sauce       29.80      
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        29.20

Steamed Marlborough Mussel Bowl [G]
Premium green lip mussels steamed in white wine cream with fresh herbs. Served with grilled pumpernickel bread to mop up the juices
500g   17.80     1kg   26.80

West Coast Whitebait Omelette   [G]
The revered West Coast delicacy served in a light omelette with salad greens, lemon wedges and grain toast      22.50

Braised Beef Short Ribs [G]
Beef short ribs braised in stock and red wine with rosemary and garlic. Served on creamy potato mash with reduced braising juices and baby roasted onions 28.50

All mains include your choice of seasonal salad, steamed vegetables or French fries
Crispy Skin Groper Fillet   [G]
Pan seared groper served on a cauliflower puree with steamed kale and baby clams finished with white wine cream sauce, toasted almond, lemon and caramelised mandarin     37.00
Monkfish Fillet    [G]
Cajun spiced monkfish fillet rested on our southern style seafood gumbo with prawns, clam, okra and chunky vegetables. Served with steamed rice     34.00
Five Dhal Curry       [V]
  Kumara and pumpkin combined into a high protein Indian curry of five lentils in a green tomato sauce. Served with flat bread and basmati rice            30.00
Lightly Smoked Pork Loin    [G]
Loin of pork lightly smoked and finished on the char grill. Served on roasted beetroot and gourmet potatoes tossed with horipito and pea feathers. Finished with red wine jus, feijoa mustard chutney and crackling       35.00

Stuffed Chicken Leg
Chicken leg and thigh portion boned and stuffed with white pudding and slow cooked by sous vide. Served with potato anna, baby carrots, braised leek mornay and red wine jus            35.00
High Country Venison Rump   [G]
Chargrilled to rare and served with a smoked beetroot risotto, green pea puree, goats cheese and red wine jus         38.00
Silere Alpine Origin Merino Lamb loin   [G]
Slow cooked herb infused rump of lamb. Served with carrot and parsnip gratin, crushed peas and crispy potatoes. Finished with red wine jus and mint sauce           39.00

“Aged Beef” 280g Rib Eye    [G]
 Reserve aged rib eye cooked to your liking served with caramelised button onions, smokey bacon potato croquettes, green beans wrapped in bacon, café de Paris butter and red wine jus        39.80
 “Aged Beef” 220g Beef Eye Fillet     [G]
 Reserve aged fillet char grilled to your liking served with smoked garlic and parmesan mash, oyster mushrooms in a cream enriched sauce, glazed baby carrots and red wine jus       42.50


Mixed leaf salad with orange & mustard olive oil      8.50
Seasonal Winter vegetables      6.50
French Fries with garlic aioli       7.50

[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