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57 Beach Road, Akaroa
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Set Menus for Groups

Dinner Set Menu 1, two course menu with our Breads selection to start $48.00 per person
 

Entrees

Bread Board

Bully’s bread selection of olive focaccia, pumpernickel ciabatta & sundried tomato bread warmed over the char-grill. Served with Bully’s house dips, balsamic oil & dukah

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Freedom Farmed Crispy 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

Braised Stuffed Stems of Leek [V] [G]

Slow braised leek stuffed with short grain 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

Crispy Skin Groper Fillet [G]

Pan seared locally line caught groper served on a saffron cauliflower puree with pan-fried peas, prawns and caramelised baby onion finished with citrus saffron sauce and parsley oil

Roast Chicken Breast [G]

Breast stuffed with mushroom, feta, mozzarella and spinach served over a mushroom and tomato risotto with wilted spinach, crispy prosciutto and truffle oil drizzle

“Aged Beef” 280g Rib Eye [G]

Reserve aged Rib Eye char grilled to your liking. Served with a horseradish & parsley potato mash, roasted vine tomato, topped with café de paris butter and jus of your choice

Dessert

Individual Lemon & Lime Syrup Cake

Lightly warmed pudding served with limoncello curd, coconut cream quenelle and toasted coconut thread

Matcha Green Tea Crème Brulee [GF]

Classic brulee infused with green tea served with vanilla bean ice-cream and vanilla macaroon

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato icecream

Tea & Coffee



Dinner Set Menu 2, three course menu $53.00 per person


Entrees

Bread Board

Bully’s bread selection of olive focaccia, pumpernickel ciabatta & sundried tomato bread warmed over the char-grill. Served with Bully’s house dips, balsamic oil & dukah

Our Homemade Soup of the Moment

Served with garlic, olive & herb focaccia

Bully Hayes Famous Seafood Chowder

An abundance of New Zealand seafood, served with garlic, olive & herb focaccia

Tempura Prawns

Garlic marinated prawn cutlets tempura battered with sweet chilli mayonnaise

Duck Liver Pate

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

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Freedom Farmed Crispy 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

Braised Stuffed Stems of Leek [V] [G]

Slow braised leek stuffed with short grain 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

Crispy Skin Groper Fillet [G]

Pan seared locally line caught groper served on a saffron cauliflower puree with pan-fried peas, prawns and caramelised baby onion finished with citrus saffron sauce and parsley oil

Roast Chicken Breast [G]

Breast stuffed with mushroom, feta, mozzarella and spinach served over a mushroom and tomato risotto with wilted spinach, crispy prosciutto and truffle oil drizzle

“Aged Beef” 280g Rib Eye [G]

Reserve aged Rib Eye char grilled to your liking. Served with a horseradish & parsley potato mash, roasted vine tomato, topped with café de paris butter and jus of your choice

Dessert

                                      Individual Lemon & Lime Syrup Cake

                          Lightly warmed pudding served with limoncello curd, coconut cream quenelle and toasted coconut thread

Matcha Green Tea Crème Brulee [GF]

Classic brulee infused with green tea served with vanilla bean ice-cream and vanilla macaroon

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato icecream

Tea & Coffee


Dinner Set Menu 3, three course menu $62.00 per person

 

Entrees

Tempura Prawns

Garlic marinated prawn cutlets tempura battered with sweet chilli mayonnaise

Pan Fried Atlantic Scallops [G]

Seared Atlantic scallops over a pea puree with fried black pudding, lemon butter sauce and crispy pancetta

Bully Hayes Famous Seafood Chowder

An abundance of New Zealand seafood, served with garlic olive & herb bread

Seared Venison Carpaccio [G]

Venison loin seared and served with honey glazed pumpkin, beetroot & feta spread and burnt goats’ cheese. Drizzled with sweet balsamic dressing

Char Siu BBQ Pork Riblets

Twice cooked Chinese BBQ style baby back ribs with hoisin, Shaoxing and spices.

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Silere Alpine Origin Merino Lamb Rump

Sous vide herb infused rump of lamb served on a minted celeriac puree with duck fat roasted yams, buttered peas, slow cooked cherry tomatoes and red wine jus

Braised Stuffed Stems of Leek [V] [G]

Slow braised leek stuffed with short grain 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

Crispy Skin Groper Fillet [G]

Pan seared locally line caught groper served on a saffron cauliflower puree with pan-fried peas, prawns and caramelised baby onion finished with citrus saffron sauce and parsley oil

High Country Venison Rump [G]

Venison Rump char grilled to rare and served on a roast pumpkin mash with pan-fried shallot, shitake and chickpeas. Accompanied with spiced poached pear, wild berry sour cream and red wine jus

“Aged Beef” 220g Beef Eye Fillet [G]

Reserve aged fillet char grilled to your liking. Served on herbed potato rosti, green beans & bacon bundles and battered onion rings. Accompanied by café de paris butter and jus of your choice

Dessert

                                           Sticky Date Steamed Pudding

I                           Individual date, sultana and walnut steamed pudding served with butterscotch sauce and vanilla bean ice cream

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato ice cream

Molten Chocolate Cake

72% Dark Ghana chocolate single serve gooey centre pudding served with raspberry coulis and Dutch chocolate ice cream


Tea & Coffee


Lunch Set Menu One 32.00 per person
 

Starters

Bread Board

Bully’s bread selection of olive focaccia, pumpernickel ciabatta & sundried tomato bread warmed over the char grill. Served with our trio of Bully’s dips, balsamic olive oil & dukah

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Battered Chatham Island Blue Cod

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

Smoked Chicken Arancini Salad

Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts, seeds and an orange & mustard olive oil vinaigrette topped with mushroom and cheese arancini balls and sliced breast of Bully’s smoked chicken

Roasted Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese

Tea & Coffee


Lunch Set Menu Two 34.80 per person

Starters

Our Homemade Soup of the Day

Served with garlic, olive & herb focaccia

Bully Hayes Famous Seafood Chowder

An abundance of New Zealand seafood, served with garlic, olive & herb focaccia

Mains

9/Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Battered Chatham Island Blue Cod

Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh salad greens, home-made tartare, lemon wedges and French fries

Smoked Chicken Arancini Salad

Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts, seeds and an orange & mustard olive oil vinaigrette topped with mushroom and cheese arancini balls and sliced breast of Bully’s smoked chicken

Roasted Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese

Tea & Coffee


Lunch Set Menu Three 38.60 per person

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Battered Chatham Island Blue Cod

Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh salad greens, home-made tartare, lemon wedges and French fries

Aged Ribeye of Beef 200g Arancini Salad

Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts, seeds and an orange & mustard olive oil vinaigrette topped with mushroom and cheese arancini balls and chargrilled ribeye of beef

Roasted Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese

Dessert

                   Individual Lemon & Lime Syrup Cake

Lightly warmed pudding served with limoncello curd, coconut cream quenelle and toasted coconut thread

Matcha Green Tea Crème Brulee [GF]

Classic brulee infused with green tea served with vanilla bean ice-cream and vanilla macaroon

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato icecream

Tea & Coffee


Lunch Set Menu Four 41.80 per person

Starters

Bread Board

Bully’s bread selection of olive focaccia, pumpernickel ciabatta & sundried tomato bread warmed over the char grill. Served with a trio of Bully’s dips, balsamic olive oil & dukah

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacle

Battered Chatham Island Blue Cod

Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh salad greens, home-made tartare, lemon wedges and French fries

Aged Ribeye of Beef 200g Arancini Salad

Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts, seeds and an orange & mustard olive oil vinaigrette served with mushroom and cheese arancini balls and chargrilled ribeye of beef

Roasted Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese

Dessert

                              Individual Lemon & Lime Syrup Cake

                  Lightly warmed pudding served with limoncello curd, coconut cream quenelle and toasted coconut thread

Matcha Green Tea Crème Brulee [GF]

Classic brulee infused with green tea served with vanilla bean ice-cream and vanilla macaroon

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato icecream

Tea & Coffee



Lunch Set Menu Five 44.70 per person

Starters

Our Homemade Soup of the Day

Served with garlic, olive & herb focaccia

Bully Hayes Famous Seafood Chowder

An abundance of New Zealand seafood, served with garlic, olive & herb focaccia

Mains

Akaroa Sea Run Salmon [G]

Skin fried 180g salmon fillet served on a medley of seasonal poached vegetables in a seafood broth topped with crispy fried squid tentacles

Battered Chatham Island Blue Cod

Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh salad greens, home-made tartare, lemon wedges and French fries

Aged Ribeye of Beef 200g Arancini Salad

Fresh crisp seasonal garden salad greens, tomatoes, cucumber, olives, marinated feta, nuts, seeds and an orange & mustard olive oil vinaigrette topped with mushroom and cheese arancini balls and chargrilled ribeye of beef

Roasted Beetroot and Feta Ravioloni Pasta [V]

Roasted Winter root vegetable selection tossed with ravioloni in Napoli sauce. Finished with fresh baby spinach and parmesan cheese

Dessert

                      Individual Lemon & Lime Syrup Cake

Lightly warmed pudding served with limoncello curd, coconut cream quenelle and toasted coconut thread

Matcha Green Tea Crème Brulee [GF]

Classic brulee infused with green tea served with vanilla bean ice-cream and vanilla macaroon

White Russian Cheesecake

A wedge of Bully’s decadent cocktail cheesecake with vodka and Kahlua served with coffee sauce and Affogato icecream

Tea & Coffee

 

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