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, balsamic oil & dukah |
|
| Small |
10.80 |
| To Share |
16.00 |
| Crusty Garlic Sour Dough Baguette | |
| Garlic & cheese butter crust | 6.50 |
| Side dish of garlic & chilli marinated Kalamata olives | 4.50 |
Soups
| Our Homemade Soup of the Day |
|
| Served with olive toast & whipped herb butter |
|
| Regular serve |
9.50 |
| Large Serve |
12.80 |
| Bully Hayes Famous Seafood Chowder |
|
| With an abundance of New Zealand seafood, served with garlic olive & herb bread |
|
| Regular serve | 12.00 |
| Large serve | 16.00 |
Entrees
| “Clevedon Coast” Oyster Plate [G] |
|
| Sweet, plump, succulent oysters from the cold clean waters of The Hauraki Gulf and Waiheke Island. Tempura or Natural, Served with grain bread, sherry vinegar, fresh lemon & salad garnish |
|
| ½ Doz |
23.00 |
| Doz |
36.50 |
| Pan Fried Scallops | 17.80 |
| Over a cauliflower and almond puree with blood sausage, baby capers and raisin vinaigrette | |
| Venison Loin |
16.50 |
| With roasted mushroom and walnuts, rocket and peninsula bleu with pinot noir syrup | |
| Smoked Duck & Porcini Risotto | 17.00 |
| Twice cooked caramelised duck with porcini mushroom risotto, aged parmesan & sweet soy reduction |
|
| Akaroa Salmon Gravlax Bruschetta |
17.00 |
| Our own cured salmon served on toasted grain bread with lemon cream fraiche, baby capers, puttanesca salsa and drizzled with avocado oil | |
| House made Chicken Liver Pate |
15.50 |
| Served with ciabatta fingers, onion jam, port wine jelly, cornicons and cherry tomatoes |
Platters
|
Seafood Platter [G] |
34.00 |
|
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 and fish cake with dipping sauces Side of char-grilled breads 4.80 |
|
| Antipasto Tasting Platter to Share |
44.00 |
| Bully’s selection of smoked & cured meat cuts, local cheese, variety of seafood in various styles & antipasto selection. Served with chargrilled breads & dips | |
Pasta
| Mushroom Pasta [v] | 19.80 |
| Mushroom medley, pan fried with garlic, chive cream, pesto, olives, rocket and tagliatelle pasta topped with parmesan |
|
Garlic Prawn Tail Pasta
| 23.50 |
|
| Garlic Prawn tails pan fried, tossed with lemon butter, fresh chilli, italian parsley, rocket and tagliatelle pasta |
Salads
| Bully’s House Salad [G, V] |
21.50 |
| 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 Hereford Beef Rib-fillet |
12.00 |
| With a Breast of house Smoked Chicken |
8.00 |
| With Bully’s Salmon Gravlax |
10.00 |
| With Tempura Prawns | 10.00 |
Light Mains
| Akaroa Salmon [G] |
27.50 |
| Grilled salmon fillet served over a potato and feta gratin with baby rocket, avocado salsa, lemon and chive mayonnaise |
|
| Battered Blue Cod | 24.50 |
| Fillets of Chatham Island Blue Cod battered to order with our crispy batter served with salad greens, tartare, lemon and shoestring fries |
|
| Seafood Paella [G] |
28.50 |
| Saffron rice with pan fried mussels, prawns, calamari & fish garnished with shaved fennel, chorizo, parmesan and lemon |
|
| Mussel Pot [G] | |
| Premium green lip mussels in a white wine, tomato, garlic, chilli and coriander broth with garlic baguette | |
| 500g | 17.80 |
| 1 kg | 25.80 |
Mains
All mains include your choice of seasonal salad or vegetables
| Crispy Skin Groper Fillet[G] |
36.00 | |
| Pan seared, served on a warm salad of baby potatoes, fennel and prosciutto accompanied by a lemon, tarragon & ;caper butter sauce | ||
| Monkfish Fillet [G] |
34.00 | |
| Wrapped in streaky middle bacon & pan fried. Served on a baby potato & chive salad accompanied by a lemon, tarragon & caper butter sauce and puttanesca salsa | ||
| Crispy Skin Chicken Saltimbocca[G] |
34.00 | |
| Half spatchcock chicken with fresh sage & prosciutto, field mushrooms, new season potatoes and roast chicken gravey | ||
| Silere Alpine Origin Merino Lamb Rump[G] |
38.00 | |
| Smoked and roasted rump of lamb accompanied with ratatouille, baba ganoush, creme fraiche, kumara chips and red wine jus |
||
| Slow Roasted Free Range Pork Belly |
||
| Five spice seasoned pork roulade on potato puree with spiced apple mango chutney, sage & onion
stuffing, roasted pear, crispy crackling & Madeira jus |
||
| High Country Venison Rump |
36.00 |
|
| Manuka smoked &
rubbed with porcini crust, served on kumara & cumin puree with
tomato ratatouille, spiced chorizo, maple & wine reduction
& 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 & shiraz jus |
37.00 | |
| “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 & shiraz jus | 40.00 |
| “Wakanui Blue” Grain Fed Angus Ribeye 350g |
42.00 |
|
| 21 day aged, grass reared and grain finished prime beef ribeye served with café de paris butter, onion rings, shoestring fries & peppercorn jus | ||
| Bone in “Hereford Prime” Beef Rib Eye 450g |
42.00 | |
| Canterbury “Flintstone” rib for the serious steak eater. 21 day aged prime ribeye served with café de paris butter, onion rings, shoestring fries & peppercorn jus | ||
| Vegetarian Strudell [V] |
30.00 | |
| Dukah spiced vegetarian strudel with roasted portabello mushrooms, eggplant, tomato, courgette, olives and cows feta |
||
| [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
| Tiramasu The pickme up | 13.50 |
| Savoiardi biscuits dipped in Tia Maria & Cafe L Affare expresso & layered in an Italian custard cream, served with chocolate garnish and berry compote | |
| Sticky Date Pudding | 13.50 |
| Rich fruit ladden pudding served with a smooth toffee, butterscotch sauce & Kapiti vanilla bean ice cream | |
| 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 |
|
| Lemon Meringue Pie |
13.50 |
| Silky Lemon tart topped with a swiss meringue, served with Kapiti Lemon Meringue icecream | |
| Indulgent Dark Chocolate Cheesecake |
13.50 |
| Baked cheesecake accompanied by Kapiti triple chocolate ice cream, poached pear & chocolate ganache | |
| Cheese Selection (G) | 17.80 |
| Our Cheese selection of three Barrys Bay cheeses, blue, soft and hard served with fruit chutney, crackers, dried fruit & grapes | |
| Affogato Coffee | 12.50 |
| Double Shot of coffee &: liqueur of your choice both served over Kapiti vanilla bean icecream | |
Open 7 days for Breakfast, Lunch
and Dinner from 8.00am
