Bessie is a central Christchurch dinner restaurant built around the theatre of a contemporary chophouse. The Saint Asaph Street dining room makes room for intimate tables, booths and longer group tables, allowing the experience to work for a quiet steak dinner or a larger occasion. Its focus is clear without being austere: guests come to choose carefully handled meat, explore the sauces and sides around it, and settle into an evening rather than rush through a quick meal.
Dry ageing is central to the kitchen's identity. Specialty cuts rest for at least 45 days in a bespoke ageing room, a patient process that concentrates flavour and changes the meat's texture before cooking begins. Keeping this work in house gives diners a direct connection to the method behind the plate. Canterbury meat provides the main canvas, while more adventurous cuts encourage guests to look beyond a familiar fillet and consider how different muscles, ageing and preparation affect the result.
Once a cut is selected, it meets a charcoal oven running at roughly 250 degrees Celsius. The fierce heat provides sear, smoke and char without disguising the character developed during ageing, bringing the kitchen's two central techniques together on one plate. New Zealand produce shapes the rest of the meal, with imaginative side dishes and sauces supplying contrast. A fish choice gives the table an alternative when not everyone wants the same meat-led course.
Wine is treated as part of the meal rather than a separate attraction, with bottles gathered from around the world to accompany the range of cuts and richer flavours. Bessie also maintains dedicated food, beverage and dessert selections, so a visit can develop from an opening plate through the charcoal-cooked centrepiece to a complete finish. The result is a focused restaurant whose detail lies in time, temperature and careful sourcing, yet whose varied seating and supporting menus leave space for different kinds of evening.
Address: Ground Floor, 178 Saint Asaph Street, Christchurch Central City, Christchurch 8011, New Zealand
Moved or closed? Tell us: Moved·Temporarily closed·Permanently closed
Bessie Menu
Entrees
NGA – NO GLUTEN ADDED | NDA – NO DAIRY ADDED | V – VEGETARIAN. Please notify your server of any allergies.
Focaccia
Rosemary, Olive oil, balsamic vinegar (V)
Market Oysters
(NGA/NDA)
Tuna Crudo
Horseradish buttermilk, compressed cucumber, rice crisp, espelette (NGA)
Mushroom Agnolotti
Buffalo curd, charred leeks, brown butter, pecorino
Chicken Liver Parfait
Fig, pistachio, crostini
Akaroa King Salmon
Escabeche, fennel, buckwheat (NGA)
Steak Tartare
Southern Station wagyu rump heart, free range soft yolk, crostini (NDA)
Manuka Smoked Egg
Onion veloute, bacon, truffle, mushroom (NGA)
Our Prime Cuts
Grass Fed Prime Canterbury Beef
Rib eye 250g (NGA/NDA)
Grass Fed Prime Canterbury Beef
Eye fillete 200g (NGA/NDA)
Canterbury Lamb
Tenderloin on the bone 400g (NGA/NDA)
Rib eye 250g
Grass Fed Prime Canterbury Beef (NGA/NDA)
Eye fillete 200g
Grass Fed Prime Canterbury Beef (NGA/NDA)
Tenderloin on the bone 400g
Canterbury Lamb (NGA/NDA)
Sauces
Extra sauce $5
White peppercorn
Chimichurri
(NGA/NDA/V)
Black garlic, mushroom
Red wine jus
(NGA/NDA)
Seaweed butter
(NGA/V)
Horseradish
(NGA/V)
Sides
Roasted spring potatoes, rosemary, garlic
(NGA/V)
Creamed spinach, sour cream, pecorino crumb
(V)
Duck fat potato croquettes, mushroom, rosemary salt
Roasted cauliflower, butter beans puree, caper brown butter, capsicum dressing, almonds
(NGA/V)
Cos lettuce, pea shoots, radish, buttermilk dressing
(NGA/V)
Roasted beetroot, whipped ricotta, orange, pistachio, watercress
(NGA/V)
White polenta, mushroom, crispy kale, parmesan
(NGA/V)
Glazed carrot, celeriac, shaved hazelnut
(NGA/V)
Mains
NGA – NO GLUTEN ADDED | NDA – NO DAIRY ADDED | V – VEGETARIAN. Please notify your server of any allergies.
Free Range Pork Belly
Cauliflower puree, star anise, fennel glaze (NGA)
Free Range Canterbury Chicken
Black barley, roasted carrots, miso
Market Fish
Cauliflower, spinach, meyer lemon, caper, raisin (NGA)
Celeriac Confit
Wild mushroom, pearl onions, parmesan, apple (NGA/V)
Our Speciality Cuts
ALL ITEMS HAVE NO GLUTEN OR DAIRY ADDED
day rib eye on the bone 500g
DRY AGED
Pork cotoletta 800g
TO SHARE
Lamb shoulder 1kg
TO SHARE
Tamar Farm Red Devon sirloin 600g
TO SHARE
Canterbury Angus tomahawk 800g
TO SHARE
Tamar Farm Red Devon rib eye on the bone 500g
BUTCHERS BLOCK
Short rib 300g
BUTCHERS BLOCK
Lake Ohau Wagyu sirloin MBS 5-7 300g
BUTCHERS BLOCK
Waitaha Wagyu eye fillet MBS 6-7
BUTCHERS BLOCK
Desserts
NGA – NO GLUTEN ADDED | NDA – NO DAIRY ADDED | V – VEGETARIAN
Meyer Lemon Tart
Mascarpone and rosemary foam, lemon sorbet, raspberry (V)
Chocolate Mousse
Dark chocolate mousse hazelnut praline, caramelised white chocolate (V)
Dulce de Leche Panna Cotta
Dulce de leche panna cotta, almond coffee crumb, apple gel
Tiramisu
Chocolate, espresso, Amaretto, mascarpone (V)
Affogato
Vanilla ice cream, espresso shot (V)
Our Speciality Cuts – Dry Aged
day rib eye on the bone 500g
Our Speciality Cuts – To Share
Pork cotoletta 800g
Lamb shoulder 1kg
Tamar Farm Red Devon sirloin 600g
Canterbury Angus tomahawk 800g
Our Speciality Cuts – Butchers Block
ALL ITEMS HAVE NO GLUTEN OR DAIRY ADDED
Tamar Farm Red Devon rib eye on the bone 500g
Short rib 300g
Lake Ohau Wagyu sirloin MBS 5-7 300g
Waitaha Wagyu eye fillet MBS 6-7
Price: $6/10g
Classic Cocktails
Margarita
Martini
Espresso Martini
Mojito
Beer & Cider
Your server will let you know what we have on tap currently
TAP BEER Price: POA
Steinlager
BOTTLED BEER
Steinlager Light 2.5%
BOTTLED BEER
Stella Artois
BOTTLED BEER
Non-Alcoholic
Oravida Still Mineral Water
Oravida Sparkling Mineral Water
Schweppes Ginger Beer
Schweppes Lemon, Lime & Bitters
White Wine – Chardonnay
YEAR | WHITE WINE | REGION | GLASS | BOTTLE
Rockburn
2024 | Central Otago
Mahi
2024 | Marlborough
Akurua
2024 | Central Otago
Kumeu River Estate
2024 | Auckland
White Wine – Sauvignon Blanc
YEAR | WHITE WINE | REGION | GLASS | BOTTLE
Jules Taylor
2025 | Marlborough
Loveblock
2023 | Marlborough
Amisfield
2024 | Central Otago
Dog Point 'Section 94' Barrel Fermented
2024 | Marlborough
Red Wine – Pinot Noir
YEAR | RED WINE | REGION | GLASS | BOTTLE
Rua
2024 | Central Otago
Gibbston Valley Gold River
2023 | Central Otago
Te Mata Estate Gamay Noir
2025 | Hawke’s Bay
Lake Hayes
2024 | Central Otago
Red Wine – Shiraz/Syrah
YEAR | RED WINE | REGION | GLASS | BOTTLE
Dune Shiraz
2023 | McLaren Vale
Craggy Range Gimblett Gravels Syrah
2024 | Hawke’s Bay
Man O' War Dreadnought Syrah
2023 | Waiheke
Champagne and Methode – Champagne
YEAR | CHAMPAGNE AND METHODE | REGION | GLASS | BOTTLE
Piper Heidsieck Cuvée Brut 375ml
NV | France
Piper Heidsieck Cuvée Brut 750ml
NV | France
G.H. Mumm
NV | France
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