Akaroas Premier Dining Destination
You can reach us at 03 3047533
by fax at 03 3047800
or email wayne@bullyhayes.co.nz
We are looking forward to hearing from you
Dinner
Breads
| Bread Board Bully’s bread |
|
| Selection of olive focaccia, blue maize ciabatta & sundried tomato bread warmed over the char-grill. Served with our trio of dips |
|
| Small |
10.30 |
| To Share |
15.50 |
| Crusty Garlic Sour Dough Bap | |
| Garlic & cheese butter crust | 6.50 |
| Side dish of garlic & chilli marinated Kalamata olives | 4.20 |
Soups
| Our Homemade Soup of the Day |
|
| Served with olive toast & whipped herb butter |
|
| Regular serve |
8.90 |
| Large Serve |
12.00 |
| Bully Hayes Famous Seafood Chowder |
|
| With an abundance of New Zealand seafood, served with olive & herb toast |
|
| Regular serve | 11.00 |
| Large serve | 15.00 |
Entrees
| “Southern Glory” Oyster Plate [G] |
|
| Sweet, plump, succulent oysters from the cold clean waters of Foveaux Strait. Tempura or Natural, Served with multi grain bread, balsamic vinegar, lemon & salad garnish |
|
| ½ Doz |
21.50 |
| Doz |
33.50 |
| Pan Fried Scallops | 17.80 |
| Flambéed in pernod with smoked bacon, mushrooms and cream on toasted brioche | |
| Smoked Duck & Porcini Risotto | 16.00 |
| Twice cooked caramelised duck with porcini mushroom risotto, aged parmesan & sweet soy reduction |
|
| Akaroa Salmon Tasting Plate |
16.50 |
| Three ways, grilled fresh with Japanese mayo & wasabi, hot smoked salmon pate with toasted grain bread & gravlax rolled with lemon & chive cream |
Platters
|
Seafood Platter [G] |
31.00 |
|
Chef’s choice of local seafood’s including hot smoked salmon pate, natural oyster, salmon gravlax, fresh fish ceviche, chilli garlic mussels, tempura prawns and crispy squid with dipping sauces Side of char-grilled breads 4.80 |
|
| Antipasto Tasting Platter to Share |
38.50 |
| Bully’s selection of smoked & cured meat cuts, local cheese, variety of seafood in various styles & antipasto selection. Served with chargrilled breads & dips | |
Pasta & Noodles
| Exotic mushroom medley, warm salad of mushrooms fried in garlic, chive cream, rocket, parmesan and tagliatelle pasta [v] |
19.80 |
| with Scallops | 29.80 |
| Smoked Chicken | 23.50 |
| Smoked Salmon | 24.50 |
| Calamari | 24.50 |
| Akaroa fresh & hot smoked salmon, warm salad of salmon fried in
garlic & herb oil, capers & spinach, tossed with tagliatelle
& then topped with shaved parmesan & tomato concasse |
21.80 |
Salads
| Bully’s House Salad [G, V] |
19.90 |
| Feta cheese and mushroom
arancini balls with crisp salad greens, roasted pumpkin, tomatoes, olives, marinated feta, nuts, seeds & a roasted red capsicum &
E.V. olive oil vinaigrette |
|
| With grilled 200g Beef Rib-fillet |
10.00 |
| With a Breast of Smoked Chicken |
8.00 |
| With Bully’s Salmon Gravlax |
8.50 |
| With Tempura Prawns | 10.00 |
Light Mains
| Akaroa Salmon [G] |
26.50 |
| Grilled Salmon fillet on a wild
mushroom risotto with rocket and accompanied by a lemon butter sauce
finished with a brunoise of Spanish onion and fresh lime |
|
| Mie Goreng Indonesian style fried egg noodles with garlic, shrimp paste, peanut oil, chilli pepper, sweet soy, cabbage and garnished with spring onion, cucumber and fried onion flakes. |
|
| Prawns |
21.50 |
| Chicken |
20.50 |
| Pork |
20.50 |
| Combination | 21.50 |
| Pad Thai [G] Thai style fried rice noodles with egg,
fish sauce, tamarind, chilli pepper, bean sprouts, tofu, spring onion,
& garnished with coriander, crushed peanuts & fresh lime |
|
| Prawns |
21.50 |
| Chicken |
20.50 |
| Vegetarian | 17.50 |
| Mussel Pot [G] 500g | 17.80 |
| Premium green lip mussels in a white wine, tomato, garlic, chilli and coriander broth with crusty bread | |
| 1 kg | 25.80 |
Mains
All mains include your choice of seasonal salad or vegetables
| Groper Fillet |
36.00 |
| Skin on Groper Fillet, Pan seared, skin on fillet served on a warm salad of baby potatoes, fennel, prosciutto, fresh herbs and aioli accompanied by caramelised lemon & tarragon, caper butter sauce 36.00 | |
| Monkfish Fillet |
34.00 |
| Wrapped in streaky middle bacon & pan fried. Served on a potato and kumara gratin with baby bok choy and a fragrant crayfish and saffron bisque | |
| Truffle Butter Roasted Chicken |
33.00 |
| Half roasted chicken with a tarragon & onion stuffing, whipped potato, bok choy & roast chicken gravy | |
| Sweetbriar Merino Cross Rack of Lamb |
38.00 |
| Herb crusted
rack accompanied by crumbed lamb sweet breads, red onion confit, roasted
vegetable timbale, yoghurt riata & a lamb jus |
|
| Slow Roasted Free Range Pork Belly |
34.00 |
| On potato,
mustard & chive salad with spiced mango chutney, sage & onion
stuffing, roasted pear, crispy crackling & a Madeira jus |
|
| High Country Venison Rump |
36.00 |
| Manuka smoked &
rubbed with porcini mushroom, served on kumara & cumin puree with
tomato ratatouille, spiced chorizo, maple & pinot wine reduction
& syrah jus |
|
|
Aged Canterbury Beef Eye Fillet |
|
| 220g Prime beef fillet with truffle oil infused potato mash,
portabello mushroom topped with leek & blue cheese fondue, roasted
garlic bulb & beef jus |
36.00 |
| Surf & Turf with Panfried Scallops | 40.50 |
| “Hereford Prime” Beef Eye Fillet 250g 21 day aged prime beef fillet with truffle oil infused potato mash, portabello mushroom topped with leek & blue cheese fondue, roasted garlic bulb & beef jus |
40.00 |
| Surf & Turf with Panfried Scallops | 44.50 |
| “Wakanui Blue” Grain Fed Angus Ribeye |
42.00 |
| 350g 21 day aged, grass reared and grain finished prime beef ribeye served with café de paris butter, shoestring fries & shiraz jus | |
| Bone in “Hereford Prime” Beef Rib Eye |
42.00 |
| 450gm Canterbury “Flintstone” rib for the serious steak eater. 21 day aged prime ribeye served with café de paris butter, shoestring fries & shiraz jus | |
| Vegetarian Strudel [V] |
30.00 |
| Roasted portabello and
exotic mushroom medley, eggplant, zucchini, capsicum with cows feta,
marinated olives & tomato ratatouille encased in crispy pastry |
|
| [G] Gluten Free or able to be made gluten free [V] Vegetarian | |
Sides |
|
| Baby potatoes with minted butter, Steamed winter vegetable medley |
5.80 |
| Mixed leaf salad with red wine vinaigrette Fries with garlic aioli |
6.80 |
Dessert Menu
| Blueberry, Lemon and Coconut Cake (G) | 13.50 |
| Warmed blueberry, lemon & coconut cake soaked with citrus syrup and topped with pineapple & mint confit and mascarpone | |
| Traditional Crème Brulee (G) |
13.50 |
| Classic brulee lightly blended with white chocolate & baileys liqueur. Served with Kapiti raspberry & white chocolate ice cream & berry compote |
|
| Indulgent Rich Dark French Chocolate Tart |
13.50 |
| Velvety chocolate tart served with baked pear, cointreau sauce and feijoa icecream | |
| Passion fruit and Lime Cheesecake |
13.50 |
| Lime and passion fruit infused baked cheesecake accompanied by a lemon passion fruit mascarpone ice cream & passionfruit slick |
Open 7 days for Breakfast, Lunch
and Dinner from 8.00am
