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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
Slow Roasted Pork Belly   [G]
Slow roasted pork belly cooked with aromatic spices served with lotus root, cha siu pork bun, crackling and braising juices
Mediterranean Charred Vegetable Stack       [V]
Courgette, capsicum, and eggplant over a tomato and herbed couscous finished with salsa verde, olive tapenade and thick tzatziki
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
Chicken Breast Saltimbocca   [G]
Chicken wrapped in bacon & sage over a salad of mizuna lettuce, apple, walnut and feta cheese dressed with a smoked apple and balsamic dressing
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
 
Baileys & White Chocolate Cheesecake
Smooth and creamy cheesecake served with butterscotch sauce, caramel pearls and chocolate salted caramel and almond icecream
Passionfruit Infused Crème Brulee      [G]
Classic brulee, caramelised and served with a raspberry macaroon and blood orange & cranberry sorbet
Dark Chocolaté Décadence    [G]
Dark chocolate mousse cube coated in white chocolate. Served with cherry vanilla compote and berry sorbet on a chocolate biscuit



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
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        
Superfood Cauliflower Risotto  [Vegan]
Edamame beans, chia seed, cauliflower and red quinoa gently cooked into a creamy risotto topped with kale crisps
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      
Slow Roasted Pork Belly   [G]
Slow roasted pork belly cooked with aromatic spices served with lotus root, cha siu pork bun, crackling and braising juices
           Mediterranean Charred Vegetable Stack       [V]
  Courgette, capsicum, and eggplant over a tomato and herbed couscous finished with salsa verde, olive tapenade and thick tzatziki
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
Chicken Breast Saltimbocca   [G]
Chicken wrapped in bacon & sage over a salad of mizuna lettuce, apple, walnut and feta cheese dressed with a smoked apple and balsamic dressing
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
Baileys & White Chocolate Cheesecake     
           Smooth and creamy cheesecake served with butterscotch sauce, caramel pearls and chocolate salted caramel and almond icecream
Passionfruit Infused Crème Brulee      [G]
Classic brulee, caramelised and served with a raspberry macaroon and blood orange & cranberry sorbet
Dark Chocolaté Décadence    [G]
Dark chocolate mousse cube coated in white chocolate. Served with cherry vanilla compote and berry sorbet on a chocolate biscuit




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
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
Superfood Cauliflower Risotto  [Vegan]
Edamame beans, chia seed, cauliflower and red quinoa gently cooked into a creamy risotto topped with kale crisps
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
Slow Roasted Pork Belly   [G]
Slow roasted pork belly cooked with aromatic spices served with lotus root, cha siu pork bun, crackling and braising juices
Mediterranean Charred Vegetable Stack       [V]
Courgette, capsicum, and eggplant over a tomato and herbed couscous finished with salsa verde, olive tapenade and thick tzatziki
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
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
“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
Dessert
Tiramasu  “The pick me up”
Savoiardi biscuits dipped in Café L’Affare espresso and liqueur then layered in an Italian custard cream. Served with chai foam and lemongrass ginger icecream
Passionfruit Infused Crème Brulee      [G]
Classic brulee, caramelised and served with a raspberry macaroon and blood orange & cranberry sorbet
Dark Chocolaté Décadence    [G]
Dark chocolate mousse cube coated in white chocolate. Served with cherry vanilla compote and berry sorbet on a chocolate biscuit

 


 
 

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