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 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 seasonal green vegetables with honey mustard dressing and soft poached 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

Salmon Ceviche [G]
Akaroa salmon marinated in lemon & lime. Served with an aromatic herb salad and supergrain bark crispbreads    18.00,

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

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

Gurnard Fish Tacos (3)
Spiced fillets of gurnard grilled and served in baby tacos. Filled with Bully’s slaw and topped with creamy chipotle mayo and fresh lime     17.00

Crispy Chicken Wings
Marinated chicken wings coated in seasoned flour and fried till crispy, served with devils dressing     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

Pulled Pork Bao Buns (3)
Spicy pulled pork filled Mini Bao buns with julienne of carrot, spring onion and coriander. Finished with sriracha mayo and roasted peanuts    17.00

Ginger Prawn Dumplings
Pan-fried traditional Asian dumplings (6) served with soya and chilli dip     15.00

          Platters

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      41.80
Side of char grilled breads 4.80

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     29.50

Roasted Beetroot and Feta Ravioloni Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan     25.50

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

Prawn, Chilli and Chorizo Linguine Pasta
Pan-fried prawn tails tossed with garlic, chilli and chorizo mixed into spinach linguine and finished with rocket     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     30.50

Akaroa Sea Run Salmon [G]
Skin fried 180g salmon fillet served on a warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde    31.00

Steamed Marlborough Mussel Bowl [G]
Premium green lip mussels steamed with Thai coconut 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     23.50

Salads

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      23.00

Superfood Salad [G, V]
Curly kale and micro leaves mixed with quinoa, edamame, walnut, sunflower seeds, goji berries, chia seed, sultanas, cranberries, cauliflower and goats cheese with an orange yoghurt dressing    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   10.00 With Hot Smoked Akaroa Salmon   10.00

    Mains
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 spiced puy lentil ragout with green beans, lemon beurre blanc sauce and parsley oil      39.00

Skin on Gurnard Fillet [G]
Pan-fried skin on fillets served on rustic potato fries with wilted spinach, crispy capers and lemon, herb butter sauce       35.00

Mediterranean Vegetable Souffle [V] [G]
Feta, fresh herb and spinach souffle topped with grilled Mediterranean vegetables with tzatziki dressing, herb oil and parmesan tuille       33.00

BBQ Duck Breast [G]
Crispy skinned, lightly smoked duck breast served on a warmed gourmet potato salad, topped with an Atlantic scallop, fried edamame beans, sweet wasabi dressing and jus      41.00

Freedom Farmed Crispy Heo Quay Pork Belly [G]
Slow cooked pork belly, light spiced and served on a mustard potato crush with bok choy, apple chutney and pork jus      37.00

Chicken Breast Saltimbocca [G]
Chicken breast stuffed with spinach, feta and parmesan and wrapped in pancetta and sage leaves. Served over a salad of baby cos leaves, marinated zucchini, olives, peas and toasted walnuts with a Caesar dressing       35.00

High Country Venison Rump [G]
Venison Rump char grilled to rare and served on a Thai style rice noodle salad with capsicum, spring onion, cucumber, carrot, bean sprouts and savoy cabbage. Finished with Thai dressing, herbs and toasted peanuts      39.00

Silere Alpine Origin Merino Lamb Rump
Sous vide herb infused rump of lamb served with braised lamb shoulder croquettes, roasted vegetables, pea puree and 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 duck fat roasted potatoes, broccolini and roast baby beets. 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