Bloody Mary’s Menu

Confit garlic butter

Au naturel w/ mignonette | kilpatrick | tempura Price: M/P

Cornichons, cured egg yolk, aged parmesan, pommes paille

Passionfruit leche de tigre, mango, pickled red onion, chilli oil

Blackfoot pāua, crispy bacon, preserved lemon, garlic chips

Wairiri buffalo stracciatella, coppa, smoked tomato, puffed grains, sherry vinaigrette

Cauliflower purée, aged parmesan, beef jus

Pecorino romano, macadamia, preserved lemon

Lemon yoghurt, charred broccolini, sweet corn salsa, avocado crema

Paris mash potato, spring greens, peas, bacon, tarragon jus

Potato pavé, baby carrots, saffron pickled onions, caramelised onion soubise

Designed for the entire table, this four-course dining experience showcases the finest seasonal produce, premium local ingredients and signature flavours from Bloody Mary’s. Leave the decisions to our chefs and enjoy an experience shared by all guests at the table.

Premium grass-fed New Zealand beef, with a marbling score of 4+ required on every cut, then aged to perfection.

Produced from Japanese Wagyu genetics and raised in Canterbury by Black Origin. A New Zealand-bred Wagyu programme built on Japanese heritage, careful breeding and regional provenance.

Grass-fed Canterbury Angus x Hereford ribeye on the bone, prized for its generous marbling and depth of flavour.

Raised in the volcanic foothills of the Kirishima mountain range from Japanese Black cattle. The A5 grade represents the highest level awarded under Japan’s official beef grading system.

Ethically harvested from Fiordland National Park, with every dish supporting native forest conservation through the Fiordland Wapiti Foundation.

Wild New Zealand crayfish from the nutrient-rich Tora Coast, sustainably harvested and caught to order by Tora Collective. Price: MP

Carved from Greenstone Creek’s award-winning, hand-selected beef tenderloin, this premium centre-cut fillet is aged for exceptional tenderness.

Coastal lamb shoulder, slow-cooked in a Merlot and thyme braise until delicately tender. This generous sharing dish showcases the exceptional quality of New Zealand lamb.

An ever-changing showcase of exceptional cuts selected by our chefs, paired with thoughtful accompaniments to elevate each offering. Please refer to your server for today’s featured selection. Price: M/P

Roasted pecans, labneh

Truffle butter, chicken gravy

Aged cheddar mornay

Tahini, kasundi, puffed rice

Parmesan, truffle

Ranch, pickled pear, feta

Mascarpone cream, cocoa nibs, pink peppercorns

Hazelnut brittle, diplomat cream, verjuice

Traditional crumble served with ice cream and crème anglaise

Your choice of topping: Chocolate fudge / strawberry compote / salted caramel

Rooftop honey, walnut loaf, chutney & quince paste

Espresso shot over vanilla bean ice cream

Your choice of: Galliano / Cointreau / Baileys / Frangelico / Kahlua / Grand Marnier / Drambuie / Amaretto

shaved parmesan

aioli, ketchup

hot honey, pickles, chipotle aioli

white anchovies, basil, aged balsamic, grilled sourdough

battered gurnard, avocado crema, pickled red onion, coriander, jalapeno salsa

cauliflower puree, aged parmesan, beef jus

grass fed Angus beef, maple bacon, bearnaise, confit garlic, watercress

slow cooked lamb shoulder, smoked tomato jam, feta, crispy onions, coriander

buffalo stracciatella, cherry tomatoes, artichoke hearts, rocket, kalamata olives

two smashed wagyu patties, bacon mayo, American mustard, cheddar cheese, McClures pickles

free-range buttermilk fried chicken, streaky bacon, smoked cheddar, kimchi mayo

kumara hash, pickled red onion, truffle fried egg, smoked cheddar. Add: fries 6 | green salad 6 | gluten & dairy free bun 5

grass fed New Zealand beef, béarnaise, petite salad, shoestring frites

Cos lettuce, ranch dressing, roasted butternut, cranberries, toasted walnuts. Add: grilled chicken breast 6 | hot smoked salmon 12 | thick cut bacon 6

two local cheeses, two cured meats, buttermilk fried chicken, tallow fries, olives, nuts and all trimmings

wafers, walnut loaf, chutney & quince paste

mascarpone cream, cocoa nibs, pink peppercorns

hazelnut brittle, diplomat cream, verjuice

traditional crumble served with ice cream and crème anglaise

your choice of topping: Chocolate fudge / strawberry compote / salted caramel

Vanilla vodka, chambord, creme de cacao, cream

Spiced whisky liqueur, apple juice, cinnamon, cream

Lush and sweet with apricot and honey

Silky and mellow with caramel notes

Bright, floral, and a touch citrus

Liquid raisins — sticky, sweet, and luscious

english breakfast, earl grey, mint, green, lemon & ginger