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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 $50.00 per person

Entrees

Bread Board

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

Mains

Mains

Akaroa Sea Run Salmon [GF]

150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer

Roasted Pork Belly

Crispy skinned pork belly, slow cooked. Served with beauregard kumara puree, pulled pork croquette, roasted shallots and finished with saffron apple sauce and jus

Spinach and Exotic Mushroom Medley Risotto [V]

Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Crispy Skin Groper Fillet [GF]

Pan seared locally line caught groper served with potato & lemon gratin, sautéed winter greens and beurre blanc sauce

Grilled Chicken Breast 300g [GF]

Skin on char grilled and oven baked breast served with a vegetable rosti, grilled baby corn, smoked capsicum relish, wilted baby spinach, café de Paris butter and red wine jus

“Aged Beef” 280g Rib Eye [GF]

Reserve aged Rib Eye char grilled to your liking. Served with garlic & thyme hassel back potatoes, baby carrots topped with café de Paris butter and red wine jus

Dessert

Dulce de Leche Crème Brulee [GF]

South American style caramel infused brulee served with Kapiti affogato ice-cream and salt caramel macaron

Baileys & White Chocolate Cheesecake

A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream

French Lemon Tart

Classic style, refreshingly zesty baked lemon tart served with limoncello curd, blueberry compote and Kapiti lemon sorbet



Dinner Set Menu 2, three course menu $55.00 per person

Entrees

Bread Board

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

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

Gurnard Fish Tacos (3)

Spiced fillets of gurnard, grilled and served in soft tacos filled with Bully’s slaw. Topped with creamy chipotle mayo and fresh lime

Mains

Akaroa Sea Run Salmon [GF]

150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer

Roasted Pork Belly

Crispy skinned pork belly, slow cooked. Served with beauregard kumara puree, pulled pork croquette, roasted shallots and finished with saffron apple sauce and jus

Spinach and Exotic Mushroom Medley Risotto [V]

Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Crispy Skin Groper Fillet [GF]

Pan seared locally line caught groper served with potato & lemon gratin, sautéed winter greens and beurre blanc sauce

Grilled Chicken Breast 300g [GF]

Skin on char grilled and oven baked breast served with a vegetable rosti, grilled baby corn, smoked capsicum relish, wilted baby spinach, café de Paris butter and red wine jus

“Aged Beef” 280g Rib Eye [GF]

Reserve aged Rib Eye char grilled to your liking. Served with garlic & thyme hassel back potatoes, baby carrots topped with café de Paris butter and red wine jus

Dessert

Dulce de Leche Crème Brulee [GF]

South American style caramel infused brulee served with Kapiti affogato ice-cream and salt caramel macaron

Baileys & White Chocolate Cheesecake

A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream

French Lemon Tart

Classic style, refreshingly zesty baked lemon tart served with limoncello curd, blueberry compote and Kapiti lemon sorbet


Dinner Set Menu 3, three course menu $64.00 per person
 

Entrees

Pan-fried Dumplings (9)
Pork & garlic dumplings, steamed and fried. Served with crispy shallots, kyupi mayo and chili jam [DF]

Groper Ceviche
Thinly sliced groper marinated in tigers milk and coconut cream. Served with pickled red onion and kumara crisps [GF, DF]

Buns (3) 3 x Spicy Pulled Pork or 3 x Chickpea and Caramelised Onion [V, DF]

Bao buns filled with Bully's coriander slaw, your selected topping, sriracha mayo and toasted peanuts

Tempura Prawns (9)
Seasoned prawn cutlets tempura battered with sweet chili mayonnaise

Gurnard Fish Tacos (3)
Spiced fillets of gurnard, grilled and served in soft tacos filled with Bully’s slaw. Topped with creamy chipotle mayo and fresh lime

Mains

Grilled Chicken Breast 300g [GF]
Skin on char grilled and oven baked breast served with a vegetable rosti, grilled baby corn, smoked capsicum relish, wilted baby spinach, café de Paris butter and red wine jus

Confit of Duck [GF, DF]
1/4 duck portion marinated in orange, thyme and garlic, slow roasted and served with roasted yams and braised fennel & carrot. Finished with blackberry and orange compote

Spinach and Exotic Mushroom Medley Risotto [V]
Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Crispy Skin Groper Fillet [GF]
Pan seared locally line caught groper served with potato & lemon gratin, sautéed winter greens and beurre blanc sauce

High Country Venison Rump
Venison Rump char grilled to rare and served with Bully's house made pumpkin gnocchi, sauté wilted spinach and cherry tomatoes, sage butter and red wine jus

“Aged Beef” 220g Beef Eye Fillet [GF]
Reserve aged fillet char grilled to your liking. Served with truffle mash, grilled portabelo and caramelised onion stuffed tomato. Accompanied by café de Paris butter and red wine jus

Dessert

Molten Chocolate Cake
72% Dark Ghana chocolate single serve gooey centre pudding. Served with raspberry coulis and Dutch Chocolate ice cream

Sticky Date Steamed Pudding

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

Baileys & White Chocolate Cheesecake
A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream

Lunch Set Menu One 34.00 per person
 

Starters

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 reduction, Akaroa olive oil & dukkah

Mains

Akaroa Sea Run Salmon
150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer [GF]

Battered Chatham Island Blue Cod
Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh dressed salad greens, home-made tartare, lemon wedges and seasoned fries (Pan-fried available) [GF]

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 topped with sous vide chicken breast stuffed with cheese & wrapped with prosciutto

Sri Lankan Jackfruit Curry
Hearty jackfruit & coconut curry served with roti and a tomato, coconut rice [GF, DF, Vegan]

Tea & Coffee


Lunch Set Menu Two 36.90 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
150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer [GF]

Battered Chatham Island Blue Cod
Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh dressed salad greens, home-made tartare, lemon wedges and seasoned fries (Pan-fried available) [GF]

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 topped with sous vide chicken breast stuffed with cheese & wrapped with prosciutto

Sri Lankan Jackfruit Curry
Hearty jackfruit & coconut curry served with roti and a tomato, coconut rice [GF, DF, Vegan]

Tea & Coffee

Lunch Set Menu Three 41.00 per person

Mains

Akaroa Sea Run Salmon
150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer [GF]

Battered Chatham Island Blue Cod
Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh dressed salad greens, home-made tartare, lemon wedges and seasoned fries (Pan-fried available) [GF]

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

Spinach and Exotic Mushroom Medley Risotto [V, Vegan available]Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Dessert

Dulce de Leche Crème Brulee [GF]
South American style caramel infused brulee served with Kapiti affogato ice-cream and salt caramel macaron

Baileys & White Chocolate Cheesecake
A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream

French Lemon Tart 
Classic style, refreshingly zesty baked lemon tart served with limoncello curd, blueberry compote and Kapiti lemon sorbet

Tea & Coffee

Lunch Set Menu Four 44.30 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 reduction, Akaroa olive oil & dukkah

Mains

Akaroa Sea Run Salmon
150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer [GF]

Battered Chatham Island Blue Cod
Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh dressed salad greens, home-made tartare, lemon wedges and seasoned fries (Pan-fried available) [GF]

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

Spinach and Exotic Mushroom Medley Risotto [V, Vegan available]
Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Dessert

Dulce de Leche Crème Brulee [GF]
South American style caramel infused brulee served with Kapiti affogato ice-cream and salt caramel macaron

Baileys & White Chocolate Cheesecake
A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream
French Lemon Tart 
Classic style, refreshingly zesty baked lemon tart served with limoncello curd, blueberry compote and Kapiti lemon sorbet

Tea & Coffee

 

Lunch Set Menu Five 47.40 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
150g skin fried salmon fillet served on a spinach and lemon risotto finished with crispy salmon skin and parmesan wafer [GF]

Battered Chatham Island Blue Cod
Fillets of Blue Cod freshly cooked to order in Bully’s crispy golden batter. Served with fresh dressed salad greens, home-made tartare, lemon wedges and seasoned fries (Pan-fried available) [GF]

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

Spinach and Exotic Mushroom Medley Risotto [V, Vegan available]
Spinach and shitake risotto topped with sautéed exotic mushroom medley, rocket, parmesan cheese and drizzled with herb oil

Dessert

Dulce de Leche Crème Brulee [GF]
South American style caramel infused brulee served with Kapiti affogato ice-cream and salt caramel macaron

Baileys & White Chocolate Cheesecake
A wedge of Bully’s self-indulgent cheesecake finished with milk chocolate shavings and Kapiti raspberry white chocolate ice-cream
French Lemon Tart 
Classic style, refreshingly zesty baked lemon tart served with limoncello curd, blueberry compote and Kapiti lemon sorbet

Tea & Coffee

 

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