Christchurch’s contemporary dining scene is closely tied to Canterbury. Chefs have access to coastal seafood, high-country lamb, local beef, organic vegetables, wine from the surrounding regions and a growing network of small producers. The most convincing restaurants let those ingredients lead, then use influences from Europe, Asia and the Mediterranean to add structure, acidity and surprise.
The city offers several styles of meal within that broad idea. An open-kitchen tasting experience feels very different from a vineyard lunch, a New Regent Street bistro or a craft-beer pub, yet each can express modern New Zealand hospitality. Sharing menus are common, making it useful to balance raw or vegetable-led plates with something richer and to ask staff how much food suits the table. A relaxed pub can be as useful as a small tasting room when the cooking is consistent and the occasion calls for conversation rather than ceremony.
Match the booking to the occasion and the service period. Some kitchens are built for an evening sequence, Tussock Hill is strongest as a destination lunch, and Miro focuses on breakfast and daytime dining. Seasonal menus can change quickly, so confirm current dishes, accessibility and dietary needs before travelling. Reservations are wise for small dining rooms and Friday or Saturday services. Think about transport as well: central rooms work easily around theatre or city plans, while vineyard dining deserves its own unhurried part of the day.
5th Street
5th Street turns a converted Sydenham villa into a warm, energetic dining room built for sharing. The kitchen moves freely across New Zealand produce and global seasoning, so a meal can begin with market fish crudo or sweetcorn doughnuts before shifting towards richer plates. The cooking is bold without becoming muddled: smoke, acidity and chilli are used to sharpen the main ingredient rather than hide it.
Its larger dishes make sense at the centre of the table. Depending on the season, Canterbury pork, lamb shoulder, market fish or a vegetable-led pasta may anchor the meal, supported by triple-cooked potatoes and greens with nutty or fermented accents. The room is lively and tables often order across every section, which suits birthdays and dinners with friends. Book ahead, mention dietary requirements early and arrive ready to share rather than protecting one plate.
Address: 5th Street 5 Elgin Street, Sydenham, Christchurch 8023
5th Street Menu
Small Plates
GF - GLUTEN FREE | DF - DAIRY FREE | V - VEGETARIAN | VG - VEGAN | O - OPTIONAL
Marinated Olives
Horopito. Lemon.
Tofu Gribiche
Hashbrown. Carmelised Lemon. Buckwheat.
Stracciatella
Jalapeño Agrodolce. Sourdough. V.GFO
Char Siu Pork
Rice Crisp. Pickled Cucumber. Sesame. GF.DF
Karaage Fried Chicken
Coriander Mayonnaise. Caramel. GF.DF
Salmon Tartare
Bitters Crema. Fennel. Almond. Potato. GF.DFO
Spinach Palusami Croquette
Coconut. Burnt Lime. V.
Brassica Salad
Mint. Chilli Peanut. Shallot. Lemon Vinaigrette. VG.GF
Triple-Cooked Agria Potatoes
Tomato Reduction. Balsamic. VG.GF
Charred Broccolini
Smoked Cheddar Custard. Pink Pepper. V.GF.VGO
Fried Cauliflower
Sour Cream. Zhoug. Currants. V.GF.VGO
Roasted Carrots
Honey. Caraway. Chimichurri Creme. V.GF.VGO
Medium Plates
Kumara Gnocchi
Kale. Miso Butter. Provolone. V.
Pan-Fried Market Fish
Tarragon. Chardonnay. Butter. GF.DFO
Grilled Speckle Beef Sirloin
Mushroom Duxelle Sauce. GF.DFO
Lamb Shoulder
Butternut Pumpkin Yoghurt. Macadamia. GF.DFO
Grilled Speckle Beef Ribeye
5th Street Spiced Reduction. Paprika Butter. GF.DFO
Trust The 5th
2 COURSES | $75 PP. A generous selection of small, medium, and large plates from our à la carte menu. Our 'Trust The 5th' menu is designed to be shared and enjoyed by the whole table.
Trust The 5th
2 COURSES | $75 PP. A generous selection of small, medium, and large plates from our à la carte menu. Designed to be shared and enjoyed by the whole table.
Inati
Inati is one of Christchurch’s most distinctive expressions of modern New Zealand dining. Simon and Lisa Levy built the restaurant around an open chef’s table, with smaller plates arranged under Earth, Land and Sea and larger dishes designed for the middle of the table. Local produce drives the menu, while precise technique and playful combinations keep the experience from feeling dutiful. The restaurant received one Michelin star in 2026.
The current sample menu shows the range clearly: asparagus with pecorino and almond, aged wagyu tartare with horseradish and wasabi, gurnard with saffron bouillabaisse and paua with wakame and crisp duck skin. Larger plates might bring dry-aged duck, lamb saddle or fish with shellfish. Choose the chef’s sequence when you want the kitchen to shape the pace, or build your own progression for more control. Dietary restrictions should be discussed when booking because the menu changes with supply.
Address: Inati restaurant 48 Hereford Street, Christchurch Central City, Christchurch 8013
Inati Menu
Trust Us – Lunch to Share
12–2 pm. 4 plates $79pp.
Trust Us – lunch to share
4 plates $79pp
Trust Us – for the Table
6 plates $145pp, with wine $220pp; 8 plates $185pp, with wine $275pp.
Trust Us – for the table
6 plates $145pp, with wine $220pp; 8 plates $185pp, with wine $275pp
Earth
Jerusalem artichoke, black garlic & coffee
Smoked rehydrated carrot, black rice & ginger
Celeriac, red wine & pickled green peppercorns
Barbecued cabbage, buttermilk, furikake & caramelised whey
Land
Aged wagyu beef tartare, horseradish & wasabi
Duck trumpets & blackberry jam (pair)
Boeuf-nut (up to 40 min)
Pickled pork jowl, wholegrain mustard & black tamarillo
Sea
Salmon, scrambled eggs & wakame
Gurnard, saffron bouillabaisse & kaffir lime leaf
Paua, wakame, pickled fennel & crispy duck skin
Large Plates
Dry aged duck, chervil, dukkah & malt vinegar
Wagyu beef, black garlic & smoked cashew
Groper, lardo minestrone & smoked pickled clams
Nectar
Mandarin, cognac & burrata
Chocolate & elderberry truffle
Milk, mead & Waipara Valley honey
Tamarillo, chocolate, lime & burnt meringue
INATI Creations
Cosmo Blanc
Waffle Infused Milk-Washed Vodka & Strawberry
Waikawakawa
Olive Oil Gin, Kawakawa & Soda
Kererū
Aged Rum, Strawberry & Lime
Solstice
Spiced Mezcal, Rhubarb & Grapefruit
INATI Classics
Titanic
Gin, Elderflower & Lemongrass
Apollo
Feijoa Tequila, Fig, Honey & Feijoa Sherbert
Penicillin
Whiskey, Ginger, Honey & Lemon
Vesper
Gin & Champagne Vermouth
INATI Mocktails
INATI Royale
Apple & Elderberry OR Charcoal Plum & Rosemary
Card Play
Orange & Salted Lime
Titanic
Elderflower & Lemongrass
Nobleman
Plum & Strawberry
Beer
Pleasantly Corrupted Cider 7.8%
Scoundrels & Rogues - Waipara, North Canterbury
Mon Cherry Cider 4.2%
Paynter’s Cider - Hastings, Hawke’s Bay
Little Rock IPA 0%
Urbanaut - Kingsland, Auckland
Good Times XPA 0%
Altitude Brewing - Queenstown, Central Otago
Gin
Verdigris
Hawke’s Bay, New Zealand
Hemp Gin
Hawke’s Bay, New Zealand
Imagination Damson Plum Gin
Kapiti Coast, New Zealand
Imagination Wakame Gin
Kapiti Coast, New Zealand
Scotch, Bourbon & Rye
Adelphi ‘Maclean’s Nose’
Islay, Scotland
An Cnoc 12yr
Speyside, Scotland
Kilchoman ‘Machir Bay’
Islay, Scotland
Thomson ‘Two Tone’
Riverhead, New Zealand
Digestifs 60ml
Amaro Averna
Sicily, Italy
Amarula Cream
Phalaborwa, South Africa
Aperol
Veneto, Italy
Non-alcoholic
Lemon, Lime & Bitters
Fever Tree Tonics
Ginger Beer
Pomeroy’s
Pomeroy’s Old Brewery Inn offers a different kind of contemporary New Zealand meal: a heritage pub where craft beer and scratch cooking receive equal attention. The Kilmore Street building has a relaxed, lived-in character, and the long-running family operation has developed a broad following. Food is substantial enough for a proper dinner, yet the bar remains welcoming for a pint and a smaller plate after work.
Expect pub cooking with care rather than elaborate presentation. House focaccia, burgers, fish and chips and changing mains are natural partners for the rotating taps, while seasonal plates give regulars reasons to look beyond familiar favourites. The dining area accepts reservations and works well for groups; bar seating is more spontaneous. Ask staff for a beer match if the tap list feels daunting, and check the current menu if a dietary requirement or one particular dish matters to the evening.
Address: Pomeroy’s Old Brewery Inn 292 Kilmore Street, Christchurch Central City, Christchurch 8011
Pomeroy's Menu
Small Plates
Bowl of fries
plain, garlic or gravy
Pork crackling
apple pear relish
Focaccia garlic bread
house focaccia baked with garlic chive butter
Jalapeño cheese dip
toasted artisan bread
Sichuan fried squid
fermented chilli mayo, lime
Organic chicken wings
IPA chipotle glaze, red onion pickle, blue cheese, ranch
Cornflake crumbed fried cauliflower
pickles, maple jalapeno glaze, ranch, spring onion
Mac n cheese croquettes
pecorino cheese, spring onions, smoked chilli BBQ sauce
Mains
Fish and chips
beer battered fish, fries, tartare, lemon, salad greens
Seafood chowder
fish, prawns, bacon, smoked salmon, herbs, olive oil, sourdough
Pork sausages
free range cumberland sausages, spring onion mash, baby peas, cider gravy
350g ribeye
Truffle parmesan fries, seasonal vegetables, café de paris butter
Market fish
sauteed new potatoes, chorizo, baby peas, shaved fennel. saffron dressing
Burgers
Spicy fried chicken burger
nashville sauce, iceberg slaw, cheese, pickles, ranch, fries
Beef burger
free range bacon, special sauce, iceberg slaw, American cheese, pickles, fries
Fried cauliflower burger
black bean corn salsa, cheese, pickles, slaw, chipotle mayo, fries
Korean fish burger
battered fish, kimchi, peanut slaw, coriander mayo, american cheese, fries
Sides
Garden salad
shaved fennel, heirloom tomato, chardonnay dressing
Organic broccoli
smoked almonds, olive oil and parmesan cheese
Bar Menu – Small Plates
Bowl of fries
plain, garlic or gravy
Pork crackling
apple pear relish
Focaccia garlic bread
house focaccia baked with garlic chive butter
Jalapeño cheese dip
toasted artisan bread
Organic chicken wings
IPA chipotle glaze, red onion pickle, blue cheese, ranch
Cornflake crumbed fried cauliflower
pickles, maple jalapeno glaze, ranch, spring onion
Mac n cheese croquettes
pecorino cheese, spring onions, smoked chilli BBQ sauce
Bar Menu – Mains
Fish and chips
beer battered fish, fries, tartare, lemon, salad greens
Seafood chowder
fish, prawns, bacon, smoked salmon, herbs, olive oil, sourdough
Pork sausages
free range cumberland sausages, spring onion mash, baby peas, cider gravy
350g ribeye
Truffle parmesan fries, seasonal vegetables, café de paris butter
Spicy fried chicken burger
nashville sauce, iceberg slaw, cheese, pickles, ranch, fries
Beef burger
free range bacon, special sauce, iceberg slaw, American cheese, pickles, fries
Fried cauliflower burger
black bean corn salsa, cheese, pickles, slaw, chipotle mayo, fries
Korean fish burger
battered fish, kimchi, peanut slaw, coriander mayo, american cheese, fries
Bar Menu – Dessert
CRÈME BRÛLÉE
Berry compote, almond biscotti, vanilla icecream
STICKY DATE PUDDING
salted caramel sauce, banana & butterscotch icecream
Lunch
Bowl of fries
plain, garlic or gravy
Pork crackling
apple pear relish
Jalapeño cheese dip
toasted artisan bread
Organic chicken wings
IPA chipotle glaze, red onion pickle, blue cheese, ranch
Cornflake crumbed fried cauliflower
pickles, maple jalapeno glaze, ranch, spring onion
Mac n cheese croquettes
pecorino cheese, spring onions, smoked chilli BBQ sauce
Spicy fried chicken burger
nashville sauce, iceberg slaw, cheese, pickles, ranch, fries
Beef burger
free range bacon, special sauce, iceberg slaw, American cheese, pickles, fries
Fried cauliflower burger
black bean corn salsa, cheese, pickles, slaw, chipotle mayo, fries
Fish and chips
beer battered fish, fries, tartare, lemon, salad greens
Seafood chowder
fish, prawns, bacon, smoked salmon, herbs, olive oil, sourdough
Twenty Seven Steps
Twenty Seven Steps occupies an upstairs room on New Regent Street, pairing the heritage setting with a confident, produce-led bistro menu. The cooking is recognisably European but firmly connected to Canterbury through local beef, lamb and seasonal vegetables. Warm service, a serious wine list and a dining room that feels polished without stiffness make it a strong date-night choice.
Current dishes move from braised beef cheek, pork belly and beetroot with blue cheese into Canterbury beef fillet, mountain venison, lamb rack and a carefully composed celeriac steak. Sauces and garnishes are classical in spirit, with pickles, jus, gratin and purées supplying contrast. Portions encourage a conventional starter-main-dessert rhythm more than grazing. Reserve for busy evenings, allow time for the stairs and tell the restaurant about accessibility or dietary needs before arrival.
Address: 16 New Regent Street, Christchurch Central City, Christchurch 8011, New Zealand
Twenty Seven Steps Menu
Beginning
House Bread
extra serve
Olives
Citrus & herb marinated olives, served warm
Soup
Winter inspired (v)
Slow Braised Beef Cheek
anchovy, pickled walnut, potato
Sardine Escabeche
radish, pine nut, toasted white loaf
Pork Belly
Twice cooked, burnt onion, apple gel, pickled mustard seeds, crispy shallot
Roast Baby Beets
Kikorangi blue cheese, hazelnut, frisée, chervil (v)
Charred, Pickled & Pureed Cauliflower
golden raisins, curry oil, toasted almond (vg)
Middle
Canterbury 200g Aged Beef Fillet
Rosemary & potato gratin. Bearnaise butter, winter vegetables, red wine jus, buttermilk onion rings
Winter Risotto
Seasonal flavours changing regularly (v)
Fresh Fish of the Night
Panfried, brown shrimp butter, poached Agria potato fondant, winter vegetables, lemon gel, crispy capers Price: POA
Celeriac 'Steak'
Charred & miso poached, black garlic puree, macadamia crumb, celeriac skin. porcini jus, broccolini (vg)
Mountain River Venison
Venison rump, duck fat potato fondant, parsnip puree, pickled blackberry, crispy kale, venison jus
Canterbury Lamb Rack
Herb & Dijon crust, turned potato, winter veg, black olive tapenade, lamb jus
End
Dark Chocolate Tart
with salted caramel, toasted barley ice cream
Sticky Date Pudding
caramel toffee sauce, vanilla ice cream
Brown Sugar Meringue Roulade
burnt Mānuka honey apples, marscapone ice cream
Vanilla Poached Pear
Almond crumble, maple caramel, pear & elderflower sorbet (vg)
Affogato
Lyttelton Coffee Co. espresso, vanilla ice cream, choice of liqueur Price: POA
Cheese Board
Thyme crackers, fennel jam Price: POA
Veg/Pesc Set Menu
$85.0 per person
House bread & butter
Charred, pickled & pureed cauliflower, golden raisins, curry oil, toasted almond (vg)
Chargrilled sardine escabeche, radish, pine nut, toasted white loaf
Roasted baby beets, Kikorangi blue cheese, hazelnut, frisee greens, chervil (v)
Charred celeriac steak, black garlic puree, macadamia crumb, celeriac skin, porcini jus, chargrilled broccolini (vg)
Winter risotto of the night, ask your server (v)
Pan fried fish of the night, brown shrimp butter, poached Agria potato fondant, lemon gel, crispy capers
Vanilla poached pear, almond crumble, maple caramel, pear & elderflower sorbet (vg)
Vanilla crème brulee, berry compote, almond & apricot biscotti
Sticky date pudding, caramel toffee sauce, vanilla ice cream
$87.0 Set Menu
$87.0 per person
House bread & butter
Soup – Winter offering (v)
Chargrilled sardine escabeche, radish, pine nut, toasted white loaf
Duck liver, brandy & bacon parfait, fennel jam, toasted white loaf / gf lavosh
Mountain River venison rump, duck fat potato fondant, pickled blackberry, parsnip puree, crispy kale, venison jus
Winter risotto of the night, ask your server (v)
Pan fried fish of the night, brown shrimp butter, poached Agria potato fondant, lemon gel, crispy capers
Vanilla crème brulee, berry compote, almond & apricot biscotti
Sticky date pudding, caramel toffee sauce, vanilla ice cream
Brown sugar meringue roulade, burnt Mānuka honey apples, mascarpone ice cream
$95.0 Set Menu
$95.0 per person
Duck liver, brandy & bacon parfait, fennel jam, toasted white loaf / gf lavosh
Roasted baby beets, Kikorangi blue cheese, hazelnut, frisee greens, chervil (v)
Soup – Winter offering (v)
Twice cooked pork belly, burnt onion, apple gel, pickled mustard seeds, crispy shallot
Mountain River venison rump, duck fat potato fondant, pickled blackberry, parsnip puree, crispy kale, venison jus
Winter risotto of the night, ask your server (v)
Pan fried fish of the night, brown shrimp butter, poached Agria potato fondant, lemon gel, crispy capers
Aged Canterbury beef fillet, rosemary & potato gratin, bearnaise butter, winter vegetables, red wine jus, buttermilk onion rings (+$3.5)
Dark chocolate & salted caramel sauce, toasted barley ice cream
Vanilla crème brulee, berry compote, almond & apricot biscotti
Sticky date pudding, caramel toffee sauce, vanilla ice cream
Brown sugar meringue roulade, burnt Mānuka honey apples, mascarpone ice cream
$99.5 Set Menu
$99.5 per person
Roasted baby beets, Kikorangi blue cheese, hazelnut, frisee greens, chervil (v)
Chargrilled sardine escabeche, radish, pine nut, toasted white loaf
Slow braised beef cheek, anchovy, pickled walnut, potato
Twice cooked pork belly, burnt onion, apple gel, pickled mustard seeds, crispy shallot
Herb & Dijon crusted rack of Canterbury lamb, turned potato, winter vegetables, black olive tapenade, lamb jus
Charred celeriac steak, black garlic puree, macadamia crumb, celeriac skin, porcini jus, chargrilled broccolini (vg)
Pan fried fish of the night, brown shrimp butter, poached Agria potato fondant, lemon gel, crispy capers
Aged Canterbury beef fillet, rosemary & potato gratin, bearnaise butter, winter vegetables, red wine jus, buttermilk onion rings (+$3.5)
Dark chocolate & salted caramel sauce, toasted barley ice cream
Vanilla crème brulee, berry compote, almond & apricot biscotti
Sticky date pudding, caramel toffee sauce, vanilla ice cream
Brown sugar meringue roulade, burnt Mānuka honey apples, mascarpone ice cream
$79.5 Set Menu
$79.5 per person
House Bread & Butter
Duck liver, brandy & bacon parfait, fennel jam, toasted white loaf / gf lavosh
Mountain River venison rump, duck fat potato fondant, pickled blackberry, parsnip puree, crispy kale, venison jus
Winter risotto of the night, ask your server (v)
Pan fried fish of the night, brown shrimp butter, poached Agria potato fondant, lemon gel, crispy capers
Vanilla crème brulee, berry compote, almond & apricot biscotti
Sticky date pudding, caramel toffee sauce, vanilla ice cream
Brown sugar meringue roulade, burnt Mānuka honey apples, mascarpone ice cream
Cellar Door
Cellar Door brings contemporary cooking and Canterbury wine together in the South Quad of the Arts Centre. Its tasting flights compare four wines by region, grape or winemaking style, but the food is substantial enough to support a complete lunch or dinner. Seasonal local ingredients sit inside a European frame, producing plates that are easy to pair without tasting like an afterthought to the drinks.
The kitchen’s recent work has included Akaroa salmon crudo, local venison and wine-friendly combinations built around cheese, preserved vegetables and carefully judged acidity. Order a flight and ask the team to connect it to two or three dishes, or choose a bottle when the table already knows its direction. The historic room is intimate and the restaurant limits group size, so bookings are particularly useful at night and at weekends. Non-drinkers can still enjoy the cooking and low-alcohol options.
Address: Cellar Door 1 Hereford Street, Christchurch Central City, Christchurch 8013
Cellar Door Christchurch Menu
To Start
Salted almonds
Warm Grizzly Bakery sourdough bread
Terrace Edge EVOO
Warm Spanish and Italian olives
marinated in orange, garlic & thyme
Roasted kūmara hummus
pimentón oil crisp, seed wafers
White anchovies
sourdough, gremolata, pickled shallot, preserved lemon
Bostock Organic chicken liver parfait
house-made pickles, ciabatta
Market Fish crudo
green olive tapenade, orange, rice crisp
Smoked Akaroa Salmon rillette
bread & butter pickle, ciabatta
Warm beetroot salad
salsa di noci, walnut crumb, lemon
Lovat Venison Carpaccio
horseradish crème fraiche, fermented apple, capers, puffed rice
Cheese fondue
ciabatta, pickles
Salumi selection
4x 20gm local and international cured meats
Sides
Witloof salad
beetroot, orange, walnut, watercress, Cabernet dressing
Wilted Winter greens
olive oil Béarnaise, green apple
Vichy heirloom carrots
honey, currants, parsley, almonds
Potato pavé
raclette custard, pickles
Balle Farms French fries
aioli
Mains
Smoked pumpkin risotto
Pumpkin seed espuma, pickled pumpkin
Pan-seared Akaroa Salmon fillet
Green romesco, almonds, fennel escabèche, charred savoy
Merino lamb ragu, pappardelle
Green olives, baby spinach, lemon, Salumi XO, Pecorino Romano
Lovat Venison leg fillet
Celeriac fondants, wilted kale, entrecôte sauce
Canter Valley half duck for two
Roasted cauliflower puree, parsnips, fermented cherry, duck jus. Served with Wilted Winter greens and Potato pavé
Sweets
Apple tarte tatin
vanilla bean ice cream – to share, allow 25 minutes
Vanilla crème brûlée
Coconut and Earl Grey parfait
almond, mandarin, lemon balm, riesling
Dark Chocolate tart
rhubarb, olive oil
House-made chocolate truffle
Affogato
Cheeses – Soft 50g
Served per 50gm with crackers, fresh fruit and condiments
Little River Brie de Moutere – Nelson, NZ
Rouzaire Brie de Meaux (raw milk) – FR
Rouzaire Brie aux Truffes (raw milk, Truffles) – FR
Délice de Bourgogne Coupe – FR
Fromager d'Affinois Le Campagnier (washed rind) – FR
Buche de Chevre (goat’s milk) – FR
Cheeses – Blue
Served per 50gm with crackers, fresh fruit and condiments
St Agur – FR
Barry’s Bay Peninsula Blue – Canterbury, NZ
Over the Moon Blue (goat’s milk) – Waikato, NZ
Papillon Roquefort (raw, sheep milk) – FR
Cheeses – Hard 50g
Served per 50gm with crackers, fresh fruit and condiments
Manchego (sheep milk) – ES
Morbier (raw milk) – FR
Moléson Gruyère (raw milk) – CH
Meyer Vintage Gouda – Waikato, NZ
Barrys Bay Vintage Cheddar 2019 – Canterbury, NZ
Soft 50g
Served per 50gm with crackers, fresh fruit and condiments
Little River Brie de Moutere
Nelson, NZ
Rouzaire Brie de Meaux (raw milk)
FR
Rouzaire Brie aux Truffes (raw milk, Truffles)
FR
Délice de Bourgogne Coupe
FR
Fromager d'Affinois Le Campagnier (washed rind)
FR
Buche de Chevre (goat’s milk)
FR
Blue
Served per 50gm with crackers, fresh fruit and condiments
St Agur
FR
Barry’s Bay Peninsula Blue
Canterbury, NZ
Over the Moon Blue (goat’s milk)
Waikato, NZ
Papillon Roquefort (raw, sheep milk)
FR
Hard 50g
Served per 50gm with crackers, fresh fruit and condiments
Manchego (sheep milk)
ES
Morbier (raw milk)
FR
Moléson Gruyère (raw milk)
CH
Meyer Vintage Gouda
Waikato, NZ
Barrys Bay Vintage Cheddar 2019
Canterbury, NZ
Tussock Hill Vineyard and Cellar Door Restaurant
Tussock Hill is a Port Hills vineyard restaurant where the landscape directly shapes the meal. Organic wines grown on the property and in Waipara accompany seasonal sharing plates, while the kitchen draws on its garden, Canterbury suppliers and responsibly foraged ingredients. Chef Adam Harrison’s approach gives familiar produce unexpected detail without losing sight of flavour. Tussock Hill received one Michelin star in 2026.
Lunch is the natural time to visit because the view across the vines and city is part of the experience. Diners can choose seasonal plates or a curated progression that concentrates on what is growing and available now. Expect vegetables, herbs and wild ingredients to play roles as important as meat or fish, with the wines helping to explain the site. Allow time for the journey up Huntsbury Avenue, book ahead and confirm the current format if you want the full tasting experience.
Address: Tussock Hill Vineyard and Cellar Door Restaurant 210 Huntsbury Avenue, Cashmere, Christchurch 8022
Tussock Hill Vineyard Cellar Door And Restaurant Menu
Tussock Hill Curated Lunch
90pp. Trust the Chef: Settle in and enjoy your time while we share a series of seasonal dishes that reflect the produce from surrounding lands. Our restaurant menu is designed to be shared and we are able to customise lots of our dishes to suit dietary requirements. Our menu changes frequently with seasonal produce and this may not be the menu when you dine with us.
Seasonal oysters freshly shucked
lemon verbena & green peppercorn jelly (DF, GF). Recommended wine pairing: Pétillant Naturel
Marinated olives
warmed with citrus and fennel (DF, GF, V, VE)
Housemade sourdough
Housemade Nettle Sourdough with Milmore Down’s organic grains, house butter and garden pickles (GF*, DF* V, VE*)
Little River Brie with blackcurrant mostarda
50g of local cheese served with homemade lavosh, fruit and a creation suited to complement the cheese
Little River Wildfire with honeycomb
50g of local cheese served with homemade lavosh, fruit and a creation suited to complement the cheese
Mahoe Blue with Quince Paste
50g of local cheese served with homemade lavosh, fruit and a creation suited to complement the cheese
Thorvald Curado with lemon chutney
50g of local cheese served with homemade lavosh, fruit and a creation suited to complement the cheese
Free range Coppa
50g shaved fresh
Bresaola
50g shaved fresh
Braised oxtail terrine
syrah jelly, bone marrow custard, juniper gastrique & wild onion vinaigrette (DF*, GF)
Cured wild caught fish
pine and preserved lemon, salt baked celeriac, pine nut milk, roast garlic clams (DF, GF, N)
Aged beetroot
Middlehurst honey, deer milk espuma, violet (DF, GF, V)
Lamb Ribeye
Middlehurst Lamb, slow roast onion, smoked apple and shallot marmalade, nettle emulsion, lamb’s tongue ragu (DF, GF). Suitable for 2-3 people. Recommended wine pairing: Waipara Pinot Noir
Lamb shoulder
Middlehurst Lamb, slow roast onion, smoked apple and shallot marmalade, nettle emulsion, lamb’s tongue ragu (DF, GF). Recommended wine pairing: Waipara Pinot Noir
Roasted local catch
Local caught fish, salt baked heritage carrots, little neck clams, saffron bisque (DF, GF). Recommended wine pairing: Pinot Gris
Buckwheat panisse
lion’s mane mushroom, fermented blackcurrant, tarragon (DF, GF, V, VE). Recommended wine pairing: Barrel Fermented Sauvignon Blanc
Lamb fat, sorrel and horopito Hasselback potato
garlic cream, chive (GF)
Roasted leek
hemp, globe artichoke tapenade & green apple (DF, GF, V, VE)
Basque cheesecake
dandelion root, autumn raspberries (GF, V)
Buttermilk panna cotta
poached rhubarb, white chocolate & magnolia sorbet, spiced oats (GF*)
Kids platter
Sourdough bread, fruit, cheese, salami & chocolate fish (GF*, DF*, V*, VE*). We can also suggest a range of things from our menu
Odeon
Odeon links Mediterranean and Andalusian ideas with produce from Canterbury in a handsome room near New Regent Street. The food arrives as sharing plates, and the strongest meals balance grilled, pickled and slow-cooked flavours across the table. Organic and biodynamic wines reinforce the restaurant’s old-world-meets-new-world character. The Michelin Guide awarded Odeon a Bib Gourmand in 2026.
A chef-chosen sequence is useful for a first visit because it prevents the table from leaning too heavily into rich dishes. Otherwise, contrast seafood or vegetables with a deeper meat plate, then add bread or potatoes to catch the sauces. The room feels celebratory but remains relaxed enough for an ordinary dinner, and service runs every evening at the time of checking. Book for weekends and discuss allergies before choosing a shared format, where sauces and garnishes cross several plates.
Address: Odeon restaurant 165 Gloucester Street, Christchurch Central City, Christchurch 8011
Odeon Christchurch Menu
Dinner – Bites
ODEON FOCACCIA
Charred Eggplant Hummus (DF V PB)
Chicken Shish
Tomato Zaalouk, Pickles (GF DF)
LAMB Pincho
Spiced Labneh, Chermoula, Sumac Onion (GF)
Lamb pastrami
Three Boys Mustard, Odeon Pickles (GF DF)
Oyster mushroom
Cannellini, Pickled Coral Tooth (GF DF PB V)
Beef neck & manchego croquettes
Paprika Aioli, Chives
POTATO SKINS
Herb Toum GF, DF, V, PB
Dinner – Medium
Designed to share
KINGFISH curado
Rhubarb, Compressed Cucumber, Caviar (GF DF)
Chargrilled broccolini
Burnt Hollandaise, Almond Dukkah (GF DFO PBO)
Beetroot
Whipped Goat Cheese, Pistachio, Golden Beetroot (GF, DFO, PBO)
BEEF MANTI
Hung Yoghurt, Salsa Macha, Black Garlic (DFO)
Jerusalem artichokes
Creamed Leeks, Chive Salt, Artichoke Crisps (GF, V)
Dinner – Large
Designed to share
Lamb Roulade
Celeriac, Burnt Onion Jus, Matbucha (GF DF)
Beef Short Rib
Chimichurri, Salsa Criolla , Beef Jus (GF DF)
Ricotta Gnudi
Kale Emulsion, Pangrattato, Eggplant Relish (V)
Bostock Chicken Adobo
Romesco, Chicken Jus, Guindilla (GF DF)
Market Fish
Lemon Caper Tarator, Fennel (GF DFO) Price: MP
Dinner – Sweet
Limoncello Tart
Meringue (V)
Dark Chocolate Crémeux
Corn Bread, Grilled Summer Fruit, Plum Sorbet (DF GFO)
'Just Feed Me'
Ideal for those who like to experience many things. A selection of shared dishes for the table, some from the menu and others just for the night. $89PP
'Just Feed Me'
Ideal for those who like to experience many things. A selection of shared dishes for the table, some from the menu and others just for the night.
Dry Sherry – 60ml
Fernando De Castilla Fino
Jerez De La Frontera - ES
La Gitana 'En rama' Manzanilla
Sanlucar De Barrameda - ES
Delgado Zuleta 'Moneteagudo' Palo Cortado
Sanlucar De Barrameda - ES
Sparkling
From fun & playful to rare & serious
PARES BALTA CAVA
NV, Pendes, ES
Amélie & Charles Sparr 'Célébration' Crémant
2023, Alsace, FR
PERRIER - JOUET 'GRAND BRUT' CHAMPAGNE
NV Champagne, FR (125ml)
ANDRE CLOUET ROSÉ 'NO.5' CHAMPAGNE
NV, Bouzy, Champagne, FR
White
From crisp to voluptuous
Félines Jourdan Picpoul de Pinet
2025 - Languedoc - FR
Maior De Mendoza Albariño
2025 - Rías Baixas - ES
The Katalyst Sauvignon Blanc
2025 - Marlborough - NZ
Pegasus Bay 'Aged Release' Riesling
2016 - Waipara - NZ
Wiese Family Wines Pinot Gris
2025 - Alexandra - NZ
Skin Contact White + Rosé
D. S. Bio 'Matre' Maturano-Trebbiano
2022 - Lazio - IT
Pheasant's Tears Chinuri
2018 - Kakheti - GE
Easthope Syrah
2025 - Hawke's Bay - NZ
Gai'a '14-18 hours' Agiorgitiko
2021 - Nemea - GR
Red
From light & pretty to big & powerful
Amelse Gamay
2024 - Hawke's Bay - NZ
Argiolas 'Costera' Cannonau
2021 - Sardegna - IT
Forager 'Single Vineyard' Pinot Noir
2022 - Isolated Hill, Waiau - NZ
Monte Christo 'Pisa' Pinot Noir
2023 - Pisa - NZ
Château De Jacques Gamay
2017 - Moulin-A-Vent, Beaujolais - FR
Late Harvest Wines – Liqueurs – Sweet Sherry – Port – 60ml
Churton Petit Manseng
2020 - Marlborough - NZ
Belasco De Baquedano Antracita Ice Malbec
2015 - Mendoza - AR
Coasters del Priorat 'Memories' Rancio Priorat
2019 (solera 1927) - Priorat - ES
Gonzalez Byass 'NOE' Pedro Ximenez V.O.R.S
NV - Jerez de la Frontera - ES
Gontier Calvados Fermiere
2016 - Domfrontais - FR
Spirits
Isle of Raasay Marsala Cask Single Malt
Highlands - SC
Pokeno Totara Cask Single Malt Whisky
Pokeno - NZ
BarSol Pisco Quebranta
Ica Valley - PE
Ancestral 'Coyotero' Espadin Joven Mezcal
Oaxaca - MX
Miro
Miro occupies a restored central-city villa with fireplaces, high ceilings and a calm terrace. Its focus is daytime dining, moving from breakfast into lunch and weekend all-day menus, with occasional events extending the kitchen’s range. Seasonal New Zealand ingredients meet influences such as miso, harissa and saffron, creating food that feels current while remaining comfortable.
Breakfast and brunch can be light or generous, while event menus show the kitchen’s broader instincts through smoked fish crudo, beetroot with goat cheese, lamb rump with harissa and market fish with lentils and ginger-pumpkin purée. Choose the terrace in settled weather or a fireside table when the day is cool. Miro suits a long lunch, a polished breakfast meeting or a weekend catch-up; check the service period before travelling because regular hours finish in the afternoon.
Address: Miro 176 Oxford Terrace, Christchurch Central City, Christchurch 8011
Miro Menu
Weekend Brunch
Saturday and Sunday from 9am.
Breakfast Board
beef brisket hash | miro chia bowl
Coconut Soaked Chia
roasted mandarin gel | seed granola | saffron & yuzu yoghurt GF, VG
Green Eggs by Sam
bean & spinach curry | chickpeas | preserved chilli | coconut yoghurt V, DF, GFO. Choice of tofu or poached eggs. Add halloumi 5 | fried tofu 5
Avo on Rye
tomatillo | corriander chutney | goats cheese | bird seed cracker V, GFO, VGO
Eggs Benedict
potato gratin | elderflower hollandaise | poached eggs V, GF, DFO. Choice of bacon, mushrooms, smoked white fish, fried chicken, halloumi
French Toast
espresso custard | amaretto mascarpone | pinot noir poached cherry GFO
Confit Mushroom
truffled stracciatella | caramelised onion | pangritata | rye toast V, GFO
Beef Brisket Hash
poached eggs | brown butter hollandaise | wilted kale | jus GF, DFO
Smoked Fish Rare Bit
stout bechamel | housemade HP sauce | midnight rye
Steak Frites
aged ribeye 200g | sauce au poivre GF, DFO
Flatbread
beef & pork kofte | sun dried tomato | smoked labneh | harissa
Carcamusa Pie
pork | red chimichurri | potato mash | fennel & apple salad | jus
Caesar Salad
pecorino | pickled red onion | croutons | bacon salt VGO, DFO, GFO. Add grilled chicken 9 | add anchovies 7 | add halloumi 6
Weekend Sides
Fried Tofu
Bacon
Mushrooms
Smoked White Fish
Halloumi
Egg
Hollandaise
Toast
Gratin
Jam
Avocado
Shoestring Fries
Weekend Brunch Bundle
71pp. This bundle includes our breakfast board featuring beef brisket hash and miro chia bowl. Along with free-flowing beverages for 90 minutes: mimosas, prosecco, captains beer, and sodas. Host responsibility policy applies.
Breakfast Board
beef brisket hash | miro chia bowl
Weekday Breakfast
Monday to Friday until 11:30am.
Breakfast Board
beef brisket hash | miro chia bowl
Coconut Soaked Chia
roasted mandarin gel | seed granola | saffron & yuzu yoghurt GF, VG
Green Eggs by Sam
bean & spinach curry | chickpeas | preserved chilli | coconut yoghurt V, DF, GFO. Choice of tofu or poached eggs. Add halloumi 5 / fried tofu 5
Avo on Rye
tomatillo | corriander chutney | goats cheese | bird seed cracker V, GFO, VGO
Eggs Benedict
potato gratin | elderflower hollandaise | poached eggs V, GF, DFO. Choice of bacon, mushrooms, smoked white fish, halloumi
French Toast
espresso custard | amaretto mascarpone | pinot noir poached cherry GFO
Confit Mushrooms
truffled stracciatella | caramelised onions | pangritata | rye toast V, GFO
Beef Brisket Hash
poached eggs | brown butter hollandaise | wilted kale | jus GF, DFO
Flatbread
beef & pork kofte | sun dried tomato | smoked labneh | harissa
Smoked Fish Rare Bit
stout bechamel | housemade HP sauce | midnight rye
Eggs Your Way on Toast
pickles | chilli jam | toast V, GFO, DFO. Choice of bacon, mushrooms, smoked white fish, halloumi
Weekday Breakfast Sides
Bacon
Mushrooms
Fried Tofu
Smoked White Fish
Halloumi
Egg
Hollandaise
Toast
Gratin
Jam
Avocado
Ask Us About Baked Goods
Weekday Lunch
Monday to Friday from 11:30am.
Housemade Focaccia
miso brown butter GFO, DFO. Add marinated olives 6 | whole garlic confit 2 | white anchovies 7
Beetroot Textures
whipped goats cheese / za’atar | honeycomb V, GF, DFO
Market White Fish Ceviche
tiradito dressing | pickled chilli | tamarillo sago cracker GF DF
Fried Chicken
tamarind mayo | house sambal GF, DF
Duck Liver Parfait
fennel & orange jam | candied orange sherbet | toast GFO
Confit Haku Kingfish
braised celeriac | marmitako broth | nori & sesame salad | red pepper rouille DF, GF
Carcamusa Pie
pork | red chimichurri | potato mash | fennel & apple salad | jus
Steak Frites
aged ribeye 200g | sauce au poivre GF, DFO
Caesar Salad
pecorino | pickled red onion | croutons | bacon salt VO, GFO. Add grilled chicken 9 | add anchovies 7 | add halloumi 6
Hot Honey Squash
white bean fricassee | gorgonzola melt | crispy kale V, GF, VGO
Miro Pasta
caramelised fennel soffrito | courgette crisps | fazzoletti | pork & beef sausage
Weekday Lunch Sides
Courgette Ribbon & Olive Salad
grape vinaigrette | preserved fruit | goats cheese GF, VGO
Salt & Vinegar Agrias
caramelised onion dip VO, GF, DFO
Fried Brussel Sprouts
bacon & bourbon preserve | labneh | shallot pickle VGO, GF, DFO
Weekday Lunch Sweet
Bread & Butter Pudding
salted caramel ice cream V
Affogato
ice cream | lady finger | choice of liqueur. Quick Brown Fox Flat White + 4 | Thunderdonk Salted Caramel Whisky + 4 | Pallini Limonchello + 3
Madeleines
sweet yoghurt / fresh fruit
Selection of Cheeses
fig mostarda | preserve | seeded cracker
Cocktails
Miro Mimosa
fresh orange juice | prosecco
Morning Margarita
tequila | orange liqueur | marmalade | citrus salt
Bloody Mary
vodka | house spiced tomato juice | bacon
Espresso Martini
espresso | vanilla vodka | dark rum | coffee liqueur
Gin Sour
plum | ginger
Miro Martini
rogue society gin | marmalade | OJ | lemon
Matcha Martini
rogue society gin | Irish cream | matcha
Mocktails
Berry Oregano Spritz
strawberry | oregano | lime | soda
Mimosa Mocktail
orange juice | edenvale 0% sparkling cuvée
Smoothies
Peanut Butter Cup
chocolate | peanut butter | banana | almond milk
Spirulina
avocado | banana | mango | almond milk | spinach | spirulina
Strawberry Glaze
avocado | banana | strawberries | almond milk
Fresh Pressed Juices
Orange
Apple
Orange, Carrot & Ginger
Sodas
Coca Cola
Diet Coke
Schweppes Classic Lemonade
Schweppes Classic Ginger Beer
Fever Tree Pink Grapefruit Soda
Fever Tree Lime & Yuzu Soda
Coffee & Tea
Black
Macchiato
Flat White
Latte
Cappuccino
Mocha
Hot Chocolate
Weekend Bubbles
For our full wine list, please ask our team.
Beatrix Bubble Rosé
Hawke's Bay, NZ
Andre Delorme Crémant
Rully, France
Chillingworth Road
Chillingworth Road gives Papanui a flexible restaurant that can be approached as a neighbourhood bistro or a more elaborate special-occasion meal. The dining room is formal enough to feel considered, while the menu uses recognisable ingredients and generous sauces rather than demanding unfamiliarity. Current operating information and menus confirm the restaurant at the Cranford Street address, upstairs from the surrounding retail complex.
The bistro menu includes confit duck, aged beef fillet, Akaroa salmon, Merino lamb and a mushroom-and-red-pepper risotto, with arancini, dumplings and fried chicken among the smaller plates. These are substantial dishes, so two courses may be enough unless the table deliberately paces the meal. Chillingworth Road works well for mixed preferences because meat, fish and vegetarian choices are clearly separated. Confirm stairs or access needs, reserve for weekend dinner and ask which dishes best reflect the season.
Address: Chillingworth Road 2/478 Cranford Street, Papanui, Christchurch 8053
Chillingworth Road Restaurant Menu
Bistro Menu – To Share
Homemade Bread, Balsamic & Olive Oil & Marinated Olives
GFOA
Seasonal Soup, House Baked Bread
GFOA
Chillingworth Fried Chicken, Slaw, Coriander & Mint Chutney
GFOA
6 piece Prawn & Ginger Dumplings, Nuoc Cham Sauce
DF
Pumpkin, Feta & Thyme Arancini, Slaw, Capsicum & Tomato Sauce
Shrimps Cocktail, Creamy Sauce, Mesclun, Lemon & Thyme Sorbet
GF
Bistro Menu – The Main Event
Pulled Confit Duck, Duck Fat Potato Rosti, Market Vegetables, Berry Jus, Micro Greens
(GF / DF)
14 days Aged Beef Fillet, Carrot Fennel Mash, Garden Vegetables, Red Wine Jus
(GF)
Pan Seared Akaroa Salmon, Grilled Asparagus, Avacado Puree, Beetroot Chutney, Dill Hollandaise
(GF)
Malabar Beef Cheek Curry, Carrot & Potato Mash, Market Vegetables, Crispy Onions
(GF / DF)
Merino Lamb, Thai Parsnip Puree, Oven Baked Duck Fat Potatoes, Green Beans, Pickled Radish, Labneh, Red Wine Jus
(GF)
Chicken Breast, Thyme Lemon Zest, Streaky Bacon, Bok Choy, Orange Carrot Mash, Spicy Tomato Sauce, Micro Greens
(DFOA)
Wild Mushroom & Red Pepper Risotto, Radish, Parmesan Crispy, Micro Green
(GF)
Bistro Menu – Extra Sides
Market Vegetables with House Butter
(GF)
Fries, Aioli, Tomato Sauce
(GF)
Kumara Fries, Paprika Aioli
(GF)
Story
Story is an intimate New Regent Street restaurant shaped by a multicultural kitchen and a concise seasonal menu. Chef Shafeeq Ismail and the team treat each dish as a meeting point between local produce and global technique, so spices and ferments appear with restraint rather than as decoration. With only a small number of seats, the room feels personal and the cooking arrives with close attention.
The current menu moves from kingfish with buttermilk and chilli to venison croquettes, lamb with curried parsnip, beef cheek with mushroom XO and a plant-based eggplant dish with smoked purée and hazelnut rayu. Groups of six or more use a four-course tasting format, while smaller tables can shape their own meal. This is a strong choice for diners who enjoy creative combinations and a quieter setting. Reserve ahead and share dietary information before the kitchen plans the sequence.
Address: Story 8 New Regent Street, Christchurch Central City, Christchurch 8011
Story Christchurch Menu
Seasonal Tasting Menu
Autumn 2026 Trust the Chef tasting menu — four seasonal courses crafted by Chef Shafeeq Ismail. Catering to all dietaries.
Fennugreek Foccacia, Karro Spice Butter
Venison Crouqueett, Swede, Black Garlic, Parmesan
Bluff Octopus, Romesco, Kosho Dressing, Masala Praline, Cucumber
Kingfish, Pickled Celery, Buttermilk, Chilli Gel, Dill Oil
Beetroot, Goat Cheese, Candid Walnut, Pear, Balsamic, Cumin
Lumina Lamb Rump, Curried Parsnip, Corriander Verde, Pine Nut, Kale
Beef Cheek, Mushroom XO, Pepper Jus, Leeks, Pickled Fungi
Bostock Chicken, Cider Jus, Sunchoke, Herbs, Chips
Marketfish, Celeriac Veloute, Remoulade, Pickle Fennel, Watercress Oil
Miso Eggplant, Smoked Puree, Chutney, Basil Vinaigrette, Hazelnut Rayu
Charred Bussel Sprout, Hot Honey, Sumac Chickpea
Nori Salted Agria Potato, Sour Cream, Togarashi
Ricotta Cheesecake Mousse, Rhubarb, Mandarin Granita, Thyme
Dark chocolate Creamaux, Hazelnut Ice Cream, Streusel
Final Thoughts
Christchurch rewards diners who look beyond one definition of contemporary New Zealand food. Inati and Tussock Hill offer highly focused expressions of local produce; 5th Street, Odeon and Story bring global seasoning into convivial shared meals; Twenty Seven Steps and Chillingworth Road favour a composed bistro rhythm. Cellar Door connects cooking to wine, Miro makes daytime dining feel special, and Pomeroy’s shows how a neighbourhood pub can build loyalty through care and consistency. That variety lets visitors plan around mood, budget and time without giving up a clear sense of place.
The best approach is to order around each kitchen’s strengths. Share when the menu is designed for it, let seasonal ingredients guide the choice and ask for a wine or beer pairing when drinks are central to the venue. Confirm the latest menu and opening period close to the visit, particularly for tasting formats and vineyard dining. With those details settled, Christchurch offers memorable meals across relaxed pubs, intimate city rooms and a hillside among the vines. Lunch and dinner can therefore feel quite different, even when both start from the same regional ingredients.