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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 warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

Freedom Farmed Crispy Heo Quay Pork Belly [G]
Slow cooked pork belly, light spiced and served on a mustard potato crush with bok choy, apple chutney and pork jus

Mediterranean Vegetable Souffle [V] [G]
Feta, fresh herb and spinach souffle topped with grilled Mediterranean vegetables with tzatziki dressing, herb oil and parmesan tuille

Skin on Gurnard Fillet [G]
Pan-fried skin on fillets served on rustic potato fries with wilted spinach, crispy capers and lemon, herb butter sauce

Chicken Breast Saltimbocca [G]
Chicken breast stuffed with spinach, feta and parmesan and wrapped in pancetta and sage leaves. Served over a salad of baby cos leaves, marinated zucchini, olives, peas and toasted walnuts with a Caesar dressing

“Aged Beef” 280g Rib Eye [G]
Reserve aged Rib Eye char grilled to your liking. Served with a crispy potato rosti, roasted vine tomato, topped with café de paris butter and red wine  jus 

Dessert
Salted Caramel Crème Brulee GF
Classic salted caramel brulee served with Kapiti chocolate, caramel & almond ice-cream and chocolate macaroon

White Chocolate Mojito Cheesecake
A wedge of Bully’s decadent cocktail cheesecake with lemon curd and Kapiti lemon sorbet


Gingered Almond Chocolate Truffle Tart
72% Dark Ghana chocolate with fresh ginger in an almond tart served with coffee sauce and Kapiti Affogato ice cream

 

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 bread

Bully Hayes Famous Seafood Chowder
An abundance of New Zealand seafood, served with garlic, olive & herb bread

Salmon Ceviche [G]
Akaroa salmon marinated in lemon & lime. Served with an aromatic herb salad and supergrain bark crispbreads

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 warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

Freedom Farmed Crispy Heo Quay Pork Belly [G]
Slow cooked pork belly, light spiced and served on a mustard potato crush with bok choy, apple chutney and pork jus

Mediterranean Vegetable Souffle [V] [G]
Feta, fresh herb and spinach souffle topped with grilled Mediterranean vegetables with tzatziki dressing, herb oil and parmesan tuille

Skin on Gurnard Fillet [G]
Pan-fried skin on fillets served on rustic potato fries with wilted spinach, crispy capers and lemon, herb butter sauce

Chicken Breast Saltimbocca [G]
Chicken breast stuffed with spinach, feta and parmesan and wrapped in pancetta and sage leaves. Served over a salad of baby cos leaves, marinated zucchini, olives, peas and toasted walnuts with a Caesar dressing

“Aged Beef” 280g Rib Eye [G]
Reserve aged Rib Eye char grilled to your liking. Served with a crispy potato rosti, roasted vine tomato, topped with café de paris butter and red wine jus

Dessert

Salted Caramel Crème Brulee GF
Classic salted caramel brulee served with Kapiti chocolate, caramel & almond ice-cream and chocolate macaroon

White Chocolate Mojito Cheesecake
A wedge of Bully’s decadent cocktail cheesecake with lemon curd and Kapiti lemon sorbet


Gingered Almond Chocolate Truffle Tart
72% Dark Ghana chocolate with fresh ginger in an almond tart served with coffee sauce and Kapiti Affogato ice cream

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

Salmon Ceviche [G]
Akaroa salmon marinated in lemon & lime. Served with an aromatic herb salad and supergrain bark crispbreads

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 warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

Silere Alpine Origin Merino Lamb Rump
Sous vide herb infused rump of lamb served with braised lamb shoulder croquettes, roasted vegetables, pea puree and mint jus

Mediterranean Vegetable Souffle [V] [G]
Feta, fresh herb and spinach souffle topped with grilled Mediterranean vegetables with tzatziki dressing, herb oil and parmesan tuille

Crispy Skin Groper Fillet [G]
Pan seared locally caught groper served on a spiced puy lentil ragout with green beans, lemon beurre blanc sauce and parsley oil

High Country Venison Rump [G]
Venison Rump char grilled to rare and served on a Thai style rice noodle salad with capsicum, spring onion, cucumber, carrot, bean sprouts and savoy cabbage finished with Thai dressing, herbs and toasted peanuts

“Aged Beef” 220g Beef Eye Fillet [G]
Reserve aged fillet char grilled to your liking. Served on duck fat roasted potatoes, broccolini and roast baby beets. Accompanied by café de paris butter and red wine jus

Dessert

The Kiwi Pav GF
Classic Kiwi mini pavlova with fresh berries, Chantilly cream, passionfruit sauce and Kapiti lemon passionfruit ice cream

Vanilla & Coconut Pannacotta (GF, Dairy Free)
Silky smooth pannacotta blended with coconut and vanilla topped with rhubarb jelly & served with rhubarb compote and coconut cream

Gingered Almond Chocolate Truffle Tart
72% Dark Ghana chocolate with fresh ginger in an almond tart served with coffee sauce and Kapiti Affogato 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 warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

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 Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan


Tea & Coffee


Lunch Set Menu Two 34.80 per person

 

Starters

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

Mains

Akaroa Sea Run Salmon [G]
Skin fried 180g salmon fillet served on a warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

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 Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan


Tea & Coffee


Lunch Set Menu Three 38.60 per person

Mains

Akaroa Sea Run Salmon [G]
Skin fried 180g salmon fillet served on a warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

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 Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan

Dessert

Salted Caramel Crème Brulee [GF]
Classic salted caramel brulee served with Kapiti chocolate, caramel & almond ice-cream and chocolate macaroon

White Chocolate Mojito Cheesecake
A wedge of Bully’s decadent cocktail cheesecake with lemon curd and Kapiti lemon sorbet

Gingered Almond Chocolate Truffle Tart
72% Dark Ghana chocolate with fresh ginger in an almond tart served with coffee sauce and Kapiti Affogato ice cream

 


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 warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

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 Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan

Dessert

Salted Caramel Crème Brulee [GF]
Classic salted caramel brulee served with Kapiti chocolate, caramel & almond ice-cream and chocolate macaroonWhite Chocolate Mojito Cheesecake
A wedge of Bully’s decadent cocktail cheesecake with lemon curd and Kapiti lemon sorbet


Tea & Coffee



Lunch Set Menu Five 44.70 per person

Starters

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

Mains

Akaroa Sea Run Salmon [G]
Skin fried 180g salmon fillet served on a warm salad of gourmet potato, spring onion, fennel, shallots, capers and harissa dressing finished with a citron & saffron sauce, fresh herb and salsa verde

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 Puttanesca Pasta [V]
Olive oil, garlic, tomato, olives and capers tossed with Ravioloni parcels, finished with rocket and shaved parmesan

Dessert

alted Caramel Crème Brulee [GF]
Classic salted caramel brulee served with Kapiti chocolate, caramel & almond ice-cream and chocolate macaroon

White Chocolate Mojito Cheesecake
A wedge of Bully’s decadent cocktail cheesecake with lemon curd and Kapiti lemon sorbet

Gingered Almond Chocolate Truffle Tart
72% Dark Ghana chocolate with fresh ginger in an almond tart served with coffee sauce and Kapiti Affogato ice cream

 

Tea & Coffee

 

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