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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  11.20     To Share   17.00

Warmed Triple Garlic Loaf
Filled with melted garlic & herb butter   7.20

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

Superfood Cauliflower Risotto  [Vegan]
Edamame beans, chia seed, cauliflower and red quinoa gently cooked into a creamy risotto topped with kale crisps
House made Chicken Liver Pate [G]
Served with pumpernickel croutons, onion jam, port wine jelly and cornichons       15.50
Smoked Eel Sushi
Smoked Canterbury eel and cucumber sushi with a wasabi mousse, fried pickled ginger and grapefruit ponzu dipping sauce          16.50
Pan Fried Scallops     [G]
Pan seared and served on a celeriac puree, crushed peas and crispy streaky bacon bits with a sweet balsamic drizzle     17.80
Duck Breast Salad    [G]  
Pan roasted
 medium rare, sliced and served over Asian inspired leaf and shredded vegetable salad topped with mandarin segments. Finished with pomegranate dressing, red quinoa and fresh mint & coriander      17.50  
Beetroot cured Akaroa Salmon Gravlax [G]
Bully’s salt cured Akaroa salmon fillet sliced and served with Spanish salsa, carrot & coriander salad with sweet black bean & chilli dressing         17.50
Garlic Prawn Gazpacho    [G]
Sautéed garlic prawns, chilled and served in a lightly spiced cold tomato and cucumber soup finished with avocado pieces, tomato & cucumber salsa and garlic bruschetta       16.50  
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]
Sautee courgettes, aubergine, garlic and olives tossed with linguine and finished with cherry tomatoes, fresh herbs, olive oil and butter topped with shaved parmesan     24.50
Prawn Linguine  [V]
Pan-fried prawn cutlets with garlic, chilli, chorizo, pesto and peas tossed with linguine and rocket     28.50
Spiced Pork filled Conchiglioni Pasta Shells
                                    Spiced pulled pork baked in pasta sea shells and served with an arugula, mizuna and apple salad, sweet pork jus and finished with shaved parmesan        27.50
Seafood Risotto
Pan fried selection of seafood cooked into a creamy squid ink risotto topped with preserved lemon & kale crisps   28.50
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

Caesar Salad  [G]
 Fresh crisp baby cos lettuce tossed with garlic croutons, crispy belly bacon, soft boiled egg, shaved parmesan cheese and Caesar 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 Beetroot 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        28.50

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
Fresh Tuna Loin Nicoise    [G]
Lightly seared tuna loin to rare served on a nicoise salad of green beans, baby potatoes, olives, capers and tomatoes with soft egg and olive tapenade            29.50
All mains include your choice of seasonal salad, steamed vegetables or French fries
Crispy Skin Groper Fillet   [G]
Pan seared groper served on a bed of ratatouille vegetables with smokey bacon, baby clams and a saffron cream sauce       37.00
Gurnard Fillet    [G]
Pan fried skin on gurnard fillets served on an Asian salad with nam jim dressing, fried chicken & prawn dumplings and finished with a Thai green salsa        34.00
                    Mediterranean Charred Vegetable Stack       [V]
  Courgette, capsicum, and eggplant over a tomato and herbed couscous finished with salsa verde, olive tapenade and thick tzatziki           30.00
Roasted Pork Belly    [G]
Slow roasted pork belly cooked with aromatic spices served with lotus root, cha siu pork bun, crackling and braising juices        35.00
Chicken Breast Saltimbocca
Chicken wrapped in bacon & sage over a salad of mizuna lettuce, apple, walnut and feta cheese dressed with a smoked apple and balsamic dressing           35.00
High Country Venison Rump   [G]
Chargrilled to rare and served on a warmed salad of gourmet potatoes, chorizo, green peas, roasted beetroot and spinach drizzled with red wine jus and topped with a gooseberry salsa         37.00
Silere Alpine Origin Merino Lamb loin   [G]
Slow cooked by sous vide to medium rare, topped with za’atar spices served on Israeli couscous with green tomato harissa and red wine jus            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, café de Paris butter and red wine jus        39.00
“Aged Beef” 220g Beef Eye Fillet     [G]
 Reserve aged fillet cooked to your liking served with duck fat fondant potatoes, a warm charred vegetable salad and red wine jus       42.00

Mixed leaf salad with orange & mustard olive oil      8.50
Seasonal Summer 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