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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 $45.00 per person



Entrees

Bread Board

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

Mains

Akaroa Sea Run Salmon [G]

180g Skin fried 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

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

Five Dhal Curry [V] [G]

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

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

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

Aged Canterbury Rib Eye Fillet – 280gm [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

Dessert

Dark Chocolaté Décadence [G]

Dark chocolate mousse cube coated in white chocolate. Served with Kumquat compote with an orange sauce, candied mandarin and a citrus sorbet

Vanilla Bean Crème Brulee [G]

Classic vanilla infused brulee, caramelised and served with rhubarb compote, raspberry coulis and a chocolate chip biscuit

Sticky Date Pudding

Our individual fruit packed sticky date pudding served with butterscotch sauce, Kapiti vanilla bean ice-cream, caramel pearls and thickened cream

 



Dinner Set Menu 2, three course menu $49.50 per person


 
 

Entrees

Bread Board

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

Our Homemade Soup of the Day

Served with garlic olive & herb bread

Bully Hayes Famous Seafood Chowder

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

Sake Cured 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

Green Pea Risotto [Vegan]

Green peas cooked into a creamy risotto of carnaroli rice and pearl barley and topped with cauliflower crisps (parmesan optional)

Mains

Akaroa Sea Run Salmon [G]

180g Skin fried 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

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

Five Dhal Curry [V] [G]

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

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

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

Aged Canterbury Rib Eye Fillet – 280gm [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

Dessert

Dark Chocolaté Décadence [G]

Dark chocolate mousse cube coated in white chocolate. Served with Kumquat compote with an orange sauce, candied mandarin and a citrus sorbet

Vanilla Bean Crème Brulee [G]

Classic vanilla infused brulee, caramelised and served with rhubarb compote, raspberry coulis and a chocolate chip biscuit

Sticky Date Pudding

Our individual fruit packed sticky date pudding served with butterscotch sauce, Kapiti vanilla bean ice-cream, caramel pearls and thickened cream




Dinner Set Menu 3, three course menu $58.50 per person

 
Entrees
House made Chicken Liver Pate [G]
Served with pumpernickel croutons, onion jam, port wine jelly and cornichons
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
Bully Hayes Famous Seafood Chowder
An abundance of New Zealand seafood, served with garlic olive & herb bread
Sake Cured 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
Green Pea Risotto [Vegan]
Green peas cooked into a creamy risotto of carnaroli rice and pearl barley and topped with cauliflower crisps (parmesan optional)
Mains
Akaroa Sea Run Salmon     [G]
180g Skin fried 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
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 
Five Dhal Curry [V] [G]
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
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
High Country Venison Rump   [G]
Chargrilled to rare and served with a smoked beetroot risotto, green pea puree, goats cheese and red wine jus
“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
Dessert
Sticky Date Pudding
Our individual fruit packed sticky date pudding served with butterscotch sauce, Kapiti vanilla bean ice-cream, caramel pearls and thickened cream
Vanilla Bean Crème Brulee      [G]
Classic vanilla infused brulee, caramelised and served with rhubarb compote, raspberry coulis and a chocolate chip biscuit
Dark Chocolaté Décadence    [G]
Dark chocolate mousse cube coated in white chocolate. Served with Kumquat compote with an orange sauce, candied mandarin and a citrus sorbet

 


 
 

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