Christchurch Central has become one of New Zealand’s most rewarding dining districts. Compact streets around the Avon River, The Terrace, New Regent Street and Rauora Park bring together ambitious tasting menus, relaxed bistros, specialist wine bars and restaurants built around fire. The variety makes the inner city useful for almost every occasion, from a leisurely daytime meal to a celebratory dinner with several courses. Short walks between these pockets also make it practical to combine an early drink, dinner and a late dessert without arranging transport between venues.
The most interesting kitchens use Canterbury produce without limiting themselves to one tradition. Local fish, lamb, beef and seasonal vegetables might appear with Mediterranean smoke, Italian craft, Southeast Asian spice or modern European technique. Several dining rooms favour plates for sharing, so a table can move from bright raw seafood and vegetable dishes towards richer meat, handmade pasta and dessert. That range is especially useful for groups whose preferences span seafood, vegetables, handmade carbohydrates and carefully sourced meat.
Booking ahead is sensible for Friday and Saturday evenings, especially at smaller rooms and restaurants with chef-led tasting menus. Menus often change with the season, while wine bars and all-day venues can be more flexible for an unplanned stop. Dietary needs are best raised when reserving, allowing the kitchen to explain which current dishes can be adapted before the meal begins.
Inati
Inati turns dinner into an intimate, kitchen-facing experience centred on sharing. The room’s chef’s table gives diners a view of the cooking, while smaller tables suit those who prefer a little distance from the action. Seasonal Canterbury and New Zealand produce drives plates that are precise without feeling stiff, making this a compelling choice for an anniversary, milestone or a meal planned around the kitchen rather than a fixed main course.
The menu moves through Earth, Land and Sea. Duck trumpets with blackberry jam offer a playful introduction, while pāua with wakame, pickled fennel and crisp duck skin shows the kitchen’s taste for layered texture. Aged beef tartare, gurnard with saffron bouillabaisse and larger plates of dry-aged duck or lamb broaden the experience. The Trust Us format is the most natural way to understand the restaurant’s style, though individual plates allow a more focused meal.
Address: 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
Roca
Roca looks across the Avon from The Terrace and channels the Mediterranean through fire, smoke and New Zealand produce. It works particularly well for groups because the menu encourages several plates in the middle of the table. The lively riverside setting suits lunch that stretches into the afternoon, pre-theatre dinner or an energetic evening when cocktails and food deserve equal attention.
Begin with sourdough flatbread and za’atar, roasted peppers with whipped ricotta, or goat’s cheese croquettes sharpened by burnt honey. Chargrilled octopus with black-garlic eggplant purée is a strong bridge to larger dishes such as smoked aged beef rib with zhoug or lamb loin with sour cherry and black cardamom. Vegetable cooking receives the same smoky detail, including fire-grilled mushrooms and carrots with orange glaze, truffle salsa verde and taleggio.
Address: Level 1, 134 Oxford Terrace, Christchurch Central City, Christchurch 8011
Roca Menu
Food
Dietary codes: DF = dairy free, GF = gluten free, GFO = gluten free option, DFO = dairy free option. Please advise us of any dietary requirements. We cannot guarantee dishes do not contain traces of nuts, seafood and other allergens. Surcharge for credit cards and paywave 1.5%.
Sturia Oscietra caviar, crisp rice paper
DF GF
Fresh oyster, raspberry granita
DF GF
Fried oyster, citrus butter
Ortiz anchovy toast, tomato, pecorino romano
Warm marinated olives, rosemary, olive oil
DF GF
Ortiz anchovies, kakariki olive oil
ROCA sourdough flat bread, zaatar, evo
DF GFO
Roasted sweet peppers, whipped ricotta
DFO GF
Wairiri buffalo burrata, fennel jam, kakariki olive oil
GF
Goats cheese croquettes, burnt honey, almonds, rosemary
GFO
Market fish crudo, saffron vinaigrette, burnt mandarin
DF GF
Chargrilled octopus, black garlic eggplant puree, chermoula
GF DF
Beef tartare, esme salad, romesco, cos lettuce
DF GF
Smoked butter beans, sundried tomato, guindilla, straciatella
GF
Lamb pinchos, salsa rosa, soft herbs
GF
Butternut pumpkin, mascarpone, peanut harissa, popcorn
GF
Smoked akaroa salmon, pineapple, ceviche cream, salary
GF DF
Organic chicken, pomegranate, harissa glaze, mixed glaze
DF GF
Lumina lamb loin, chutney tomato, sour cherry jus, black cardamom sauce
GF
Smoked aged beef rib, zhoug, jus
DF GF
Organic carrots, orange glaze, truffle salsa verde, taleggio
GF
Fire grilled mushrooms, black lime sauce, smoked provolone, chives
GF
Smashed cucumbers, avocado buttermilk, mint, hazelnuts
GF
Confit potato latkes, garlic tuom, grana padano, aleppo pepper
GF
Tabbouleh salad, fresh herbs, crisp grains, honey vinaigrette
DF
Cos lettuce, walnut apricot gremolata, green grapes
DF GF
Trust the chef
Desserts
Please advise us of any dietary requirements. We cannot guarantee dishes do not contain traces of nuts, seafood and other allergens. Surcharge for credit cards and paywave 1.5%.
Olive oil ice cream sandwich, halva, pistachio, honey
Chocolate cremeux, peanut praline, raspberry, cocoa shard
GFO DFO
Almond cake, whey caramel, cream zabaglione
GF
Pavlova, chocolate whey caramel ganache, coconut yoghurt, coffee granita
GF
Sangria & Cocktails
Sangría Clásica
Rioja Tempranillo, Garnacha, Jerez Brandy, Fresh Citrus, Seasonal Fruit, Mint
Sangría Rosado
Rioja Tempranillo Rosé, Jerez Brandy, Pineapple, Fresh Citrus, Seasonal Fruit, Mint
Sangría Blanco
La Mancha Blanco, Jerez Brandy, Apple, Fresh Citrus, Seasonal Fruit, Mint
Capri
Limoncello, Fresh Pineapple, Passionfruit, Fresh Lemon, Egg White
From the Cellar
Moët & Chandon Grand Vintage 2016
Moët & Chandon Brut Impérial Magnum NV
Tattinger Prelude Grand Crus Brut NV
Veuve Clicquot La Grande Dame 2012
White Wines
Prices for 150ml, 250ml, and Bottle where shown.
Swiftsure by Man O' War
Marlborough
Jules Taylor
Marlborough
Peregrine
Central Otago
Cloudy Bay
Marlborough
Red Wines
Prices for 150ml, 250ml, and Bottle where shown.
McArthur Ridge 'Brassknocker'
Central Otago
Greystone Nor'Wester
North Canterbury
Akarua 2023
Central Otago
Lake Hayes
Central Otago
Beer & Cider
Tap and By Bottle/Can – 330ml.
BRB Hazy Pale Ale 4.8%
Tap
BRB Pilsner 5%
Tap
Peroni 5%
Tap
Somersby Apple Cider 4.5%
Tap
Spirits
Hayman's London Dry, England
GIN
Hayman's Sloe, England
GIN
Tanqueray, England
GIN
Little Biddy Classic, New Zealand
GIN
Non-Alcoholic
Coca Cola
SOFT DRINKS
Coca Cola Zero Sugar
SOFT DRINKS
Sprite
SOFT DRINKS
Coffee & Tea
Coffee made using Warring Group's signature blend from Rad Roasting Co.
Short Black
Long Black
Americano
King of Snake
King of Snake combines a dramatic dining room, river views and bold Euro-Asian flavours. The mood is polished but lively, with a balcony and bar that make the restaurant equally useful for a full shared dinner or cocktails with a few plates. Its broad appeal comes from familiar ingredients delivered with confident spice, acidity and crunch rather than from a strict allegiance to a single regional cuisine.
Crisp eggplant, prawn brioche and pork hock are recurring reference points for regulars, while curries, sashimi-style seafood and rich duck dishes give a table plenty of contrast. Ordering across small and large plates usually creates a better rhythm than treating the menu as individual entrées and mains. Recent diners often praise the depth of flavour and presentation, though opinions on pace and value vary, so state clearly if the occasion calls for an unhurried meal.
Address: Level 1, 79 Cashel Street, Christchurch Central City, Christchurch 8011
King of Snake Menu
Trust the King – Whole Table Experience
Our signature whole-table sharing experience, featuring a carefully curated selection of King of Snake's most celebrated dishes. The precise selection and number of dishes may vary according to table size, dietary requirements, and guest preferences. Bills can be split evenly, but itemised or separate item billing is not available.
Classic
A three-course selection of our long-standing favourites and signature dishes.
Premium
An elevated three-course selection showcasing more premium ingredients.
Royal
Similar to the Premium experience, with the addition of an individual dessert for each guest.
To Start
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Roasted coconut spinach leaf
peanuts, garlic, chilli, lime GF/VO
Smoked salmon spinach leaf
galangal, chilli jam, salmon roe GF
Natural oyster
ginger vinaigrette GF
Thai-style oyster
chilli jam, galangal, garlic, tamarind juice, fried shallots GF
Tempura fried oyster
pickled wakame, sweet wasabi, cos GFO
Grilled scallop
seaweed butter, seaweed salad, fish roe GF
Small Plates
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Sticky beef wontons
mayo, tamarind sauce
Pork wontons
house made sweet chilli sauce
Prawn dumplings
chives, sesame, supreme broth
Banana prawn brioche slider
spicy mayo
Marinated chicken roti
sriracha mayo
Tofu roti
sriracha mayo
Crispy eggplant
fragrant sauce V
Crispy squid
garlic, sriracha, lemon GFO
Wild venison carpaccio
pickled green papaya, E.V.O, herb, khao khua GF
Sashimi of market fish
young coconut, nuoc cham, cherry tomato GF
Chatham Island Paua patties
chilli mayo
Akaroa salmon
organic white miso, salmon caviar GF
Chicken fried rice balls
kaffir lime cream GFO
Moong dal
mixed seed salad, avocado, fresh lime GFO/VO
Marinated chicken wings
mayo, sweet chilli sauce
Large Shared Plates – Seafood
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Marinated yellow fin tuna
chilli, mandarin, coconut salad GF
Grilled Chatham Island blue cod
shiitake puree, seaweed butter GFO
Stir fried chilli prawns
cherry tomatoes, chilli jam, kaffir lime
Grilled seafood salad
peanuts, chilli, lime, green beans, cos GF
Large Shared Plates – Chicken & Duck
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Kung Pao chicken
peanuts, chilli, sichuan pepper
Crispy pressed half duck
caramelised mandarin sauce
Roasted duck salad
mint, coriander, kaffir lime, hot & sour dressing GF
Chicken larb
crispy rice, lettuce, chilli, herbs
Large Shared Plates – Beef, Lamb & Pork
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Penang curry of beef cheek
green beans, eggs, fried shallots, kaffir lime GF
Cumin crusted lumina lamb loin
eggplant puree, masala sauce GF/DF
Stir fried beef
ginger, garlic, spinach GFO
Vietnamese lamb curry
pickles, chilli oil GF
Crispy pork hock
sweet & sour, crispy shallots, chilli
Large Shared Plates – Vegetables
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Sichuan silken fried tofu
red dragon sauce, spicy cucumber salad GFO/VO
Yellow curry of pumpkin
green beans, tofu, spinach, basil, cashew GFO/V
Stir fried eggplant
tofu, ginger, vinaigrette GFO/V
Sides
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Wok fried greens
garlic, black vinegar GFO/VO
Green salad
palm sugar vinaigrette GFO/VO
Tam taeng kwaa
nahm jim (fresh cucumber salad) GF/VO
Som tum
(spicy carrot salad) GF/VO
Egg fried rice
GFO/VO
Tofu fried rice
GFO/VO
Grilled roti bread
(2)
French fries
truffle salt GFO/V
Dessert
V – Vegan; GF – Gluten Free; VO – Vegan Optional; GFO – Gluten Friendly Option. We cannot guarantee dishes do not contain traces of allergens. Surcharge for credit cards and paywave 1.5%.
Lemongrass panna cotta
lime granite, mint GFO
Hot sticky date pudding
salted caramel sauce, hokey pokey ice cream
Passionfruit, coconut & white chocolate sphere
kaffir lime ice cream GF
Coconut, raspberry, feijoa & pear sorbets
pandan syrup GF
Vietnamese Affogato
House-made condensed milk ice cream, espresso & liqueur. Choose from one of the following:
Frangelico
Coffee Liqueur
Vanilla Liqueur
Orange Liqueur
Butterscotch Liqueur
Port
Penfolds Club Reserve Classic Tawny N.V.
Penfolds Father Grand Tawny 10y
Penfolds Grandfather Rare Tawny 20y
Cognac
Hennessy VS
Hennessy VSOP
Hennessy XO
Coffee
Made using Warring Group's signature blend from Rad Roasting Co.
Espresso, Long Black, Americano, Flat White, Cappuccino, Latte
Hot Chocolate
Alternative Milk
Tea
Tea selections by Love Tea only use organic and fairly sourced ingredients.
English Breakfast
French Earl Grey
Peppermint
Green Tea
Lemon
Chamomile
Jasmine
Licorice
A'mano Authentic Pasta & Cucina
A’mano brings a handmade approach to Italian food in a warm Lichfield Street dining room. Pasta is rolled in house, focaccia and desserts are baked on site, and the menu follows the familiar Italian progression from antipasti through pasta and larger dishes to dolci. It is an easy fit for a date night or a family meal where straightforward hospitality matters as much as technical polish.
Fresh ravioli and silky long pasta are the main draw, with sauces that shift according to the season. Arancini and house focaccia make useful starters, while pizza adds a crisp, shareable option for a mixed table. Tiramisu, cannoli or another house-made dessert completes the traditional arc. Diners who want the kitchen to set the pace can consider the chef’s menu; those with a particular pasta craving can build a shorter meal à la carte.
Address: 6/150 Lichfield Street, Christchurch Central City, Christchurch 8011
A'mano Authentic Pasta & Cucina Menu
Antipasti
Our products contain allergens, such as gluten, dairy, and eggs. Gluten-free items are not prepared in an entirely gluten-free environment, some cross-contamination may occur. Please inform our staff of any allergies or dietary requirements as not all ingredients are listed.
Focaccia
Homemade rosemary focaccia served with EVOO*
Mix olives
Marinated mixed olives, sun-dried tomatoes, EVOO*
Bruschetta
Sourdough, heirloom cherry tomato, buffalo mozzarella, basil, EVOO*, Modena balsamic glaze
Arancini
Pumpkin risotto balls, Fior di latte mozzarella, Grana Padano, smoked sauce
Brisket Arancini
Risotto balls, brisket ragù, Fior di latte mozzarella, Grana Padano, aioli
Burrata
Creamy burrata cheese, roasted marinated baby beetroot, smoked heirloom cherry tomato, witloaf, EVOO*
Polpette
Beef and ricotta meatballs in a rich Napoli sauce, basil, Grana Padano, organic sourdough
Carpaccio di manzo
Homemade beef carpaccio, heirloom cherry tomatoes, rocket, caper berries, lemon EVOO*, Cipriani sauce
The A’mano Platter
Selection of prosciutto, spicy salami, homemade bresaola, Manchego, Pecorino, Gorgonzola piccante, homemade focaccia, mixed olives, cornichons, EVOO*
Pasta & Risotto
*saucy and perfect with our fresh homemade scarpetta $6 per serve
Fettuccine alla Bolognese
Rich slow-cooked bolognese ragù, parmesan foam
Tonnarelli ai Frutti di mare
Squid ink pasta, fresh chilli, garlic, Italian parsley, clams, mussels, calamari, prawns, monkfish in a rich homemade marinara sauce
Agnolotti di Zucca*
Pasta filled with Pumpkin and ricotta cheese, creamy basil pesto sauce, shaved almonds, Pecorino cheese
Beef Ravioli*
Slow-cooked beef cheek filled pasta, A’mano creamy sauce, sage, truffle oil, Grana Padano
Gnocchi al Ragù d’agnello
Slow-cooked lamb ragù, wild mushroom, cherry tomato, truffle oil, Grana Padano
Gnocchi al Gorgonzola*
Gorgonzola piccante, walnuts, truffle oil, Grana Padano
Duck Tortelloni*
Pasta filled with duck, creamy duck jus, peas purée, Grana Padano
A’mano Lasagna
Slow cooked brisket ragù, béchamel, mozzarella, Grana Padano, salad
Cannelloni ricotta & spinach
Ricotta, spinach, mushroom, béchamel, Napoli sauce, basil, mozzarella, Grana Padano, salad
Risotto ai funghi
Wild mushroom, porcini, spinach, leek, pecorino cheese, truffle butter
Secondi
Market fish
Parsnip puree, roasted brussels, crispy kale, salsa rossa
Beef cheeks
Slow-cooked beef cheeks, horseradish potato mash, salsa verde, A’mano beef jus
A’mano Meatballs
Chicken and pork meatballs, truffle soft polenta, kale, salsa verde, Napoli sauce, Grana Padano
Contorni
Truffle fries
Patata Pacciani
Crispy potato skin, Grana Padano, aioli
Polenta
Homemade crispy polenta chips, rosemary, truffle oil, Grana Padano, aioli
A’mano garden salad
balsamic dressing, Grana Padano
Scarpetta
a side of homemade rosemary focaccia
Cucina di Casa
minimum of 4 people, $58 per p. A’mano platter and antipasti to start, a variety of our signature handmade pastas to share, and a home-made dessert to finish. A taste of everything we do best!
A’mano platter and antipasti to start
a variety of our signature handmade pastas to share
a home-made dessert to finish
Dolci
Tiramisú
Coffee, lady finger, mascarpone cream, cacao.
Sicilian Cannoli
Homemade cannoli shells filled with ricotta cheese, candied orange, pistachio and dark chocolate.
A’mano Cheesecake
Baked cheesecake, vanilla mascarpone cream, Calvados, berries, served with your choice of toppings: Raspberry coulis or Chocolate sauce.
Affogato
Vanilla gelato, espresso.
Selection of gelato or sorbetto
Ask our staff for flavours.
Digestivi
Coffee Liquor available with any digestive/spirit.
Galliano Almond, Italy
Galliano Black Sambuca, Italy
Tia Maria Coffee & Vanilla, Italy
Santa Maria Elixir di Caffe, Italy
Signature Cocktails
Limone & Basillico Spritz
Lemoncello, Prosecco, soda, homemade basil syrup
La Dolce Vita Spritz
Malfy Gin con Arancia, Prosecco, aranciata
Ciao Bella
vodka, Campari, Maraschino, sweet vermouth, orange
O Sole Mio!
Kapriol gin, aperitivo, apricot preserve, lemon, soda
Italian Classics
Classic cocktails available on request.
Sgropinno
vodka, lemon sorbet, Italian prosecco
Sbagliato
Campari, sweet vermouth, prosecco
Hugo Spritz
Elderflower liqueur, prosecco, soda, mint, lime
Amaretto Sour
bourbon, amaretto, lemon, sugar, whites
Non-Alcoholic
Smeraldina Sparkling Water 750ml, Italy
San Pellegrino Aranciata Rossa, Italy (blood orange)
San Pellegrino Limonata, Italy (lemon)
Coke / Coke Zero / Ginger Ale / Ginger Beer / Sprite
Birre
Three Boys Hazy Pale Ale 3.8%, Canterbury
Three Boys IPA 5.2%, Canterbury
Three Boys Pilsner 5% Canterbury
Manabrea Lager 4.8% Italy
Spiriti
Finlandia Vodka, Finland
Grey Goose Vodka, France
Bacardi Spiced Rum, Puerto Rico
Flor de Cana 4yo White Rum, Nicaragua
Rossi / Reds
Il Muri Negroamaro (Negroamaro) IGP, Puglia
Renzo Masi Contrappasso Rosso, (Sangiovese & Shiraz) IGT 2020, Tuscany
Catalina Sounds (Pinot Noir) 2023, Marlborough
Bianchi / Whites
Pipoli Bianco Basilica (Greco & Fiano), Basilicata
Atzei Saragat Isola dei Nuraghi (Vermentino) IGT 2023, Sardinia
Dog Point (Sauvignon Blanc) 2024, Marlborough
Cellar Door
Cellar Door occupies a handsome room overlooking the South Quad of the Christchurch Arts Centre. Wine is the organising idea, but the all-day food menu is substantial enough for a full meal. More than a dozen themed flights compare four small pours by grape, region or winemaking style, helping curious drinkers explore without committing to a bottle. The historic setting makes afternoon tasting feel especially distinctive.
The kitchen favours classical wine-friendly food: seasonal plates, charcuterie, cheese, anchovy-led snacks and desserts that can support rather than overwhelm what is in the glass. A group might start with a flight and a few small dishes, then add a richer main or cheese course if the visit develops into dinner. Staff guidance is valuable because both wine and food change regularly, and it is worth describing preferred flavours rather than simply asking for the most expensive pour.
Address: 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
Earl
Earl is a relaxed inner-city bistro beside Rauora Park, built around seasonal European cooking and a thoughtful wine programme. The room feels smart enough for an occasion yet comfortable enough for lunch, pasta and a glass of wine. Plates are designed to share, which allows two diners to mix something raw or fried with handmade pasta, fish or Canterbury meat without committing to a long tasting format.
Current ideas include market-fish crudo with pickled fennel and soy dashi, venison tartare with nori emulsion, and pumpkin fritti brightened by lemon labneh and hot honey. Handmade cavatelli with mushroom, hazelnut and rosemary shows the kitchen’s pasta strength, while market fish, venison rump and lamb move into bistro territory. The chef’s shared menu suits a table that wants several courses; Tuesday’s rotating pasta format offers a simpler way to experience the kitchen.
Address: 128 Lichfield Street, Christchurch Central City, Christchurch 8011
Earl Menu
Dinner – To Start
Wednesday to Saturday from 5pm.
House-made focaccia
Smoked butter
Confit garlic
Italian olives
Dinner – Sharing Plates
Wednesday to Saturday from 5pm.
Market fish crudo
Pickled fennel, soy dashi dressing
Venison tartare
Nori emulsion, potato matchsticks
Pumpkin fritti
Lemon labneh, hot honey
Artichoke fritti
Harissa, preserved lemon
Brussel sprouts
Burnt onion crema, pecorino
Orange roasted beetroot
Mascarpone, tea smoked salmon, toasted rice
Chargrilled prawns
Ajo blanco, chilli oil
Dinner – Sides
Wednesday to Saturday from 5pm.
Autumn table salad
Swede, apple, buttercrunch, mustard vinaigrette
House cut chips
Earl sauce
Dinner – Bistro Classics
Wednesday to Saturday from 5pm.
Hand made cavatelli
Mushroom, hazelnut, rosemary
House made gnocchi
Braised beef short rib, salsa verde
Market fish
Prawn bisque, shaved fennel, preserved lemon
Venison rump
Caramelised cauliflower, rum raisins
Canterbury lamb
Carrot, olive pangrattato, basil
Dinner – Desserts
Wednesday to Saturday from 5pm.
Lemon tart
Italian meringue, orange reduction
Chocolate entremet
Almond praline, pomegranate, ganache, raspberry cremeux, mousse
Seasonal sorbet
Basil oil and tuile
Cheese plate
House-made seeded crackers, seasonal relish
Affogato
Espresso, vanilla ice cream. Liqueur of choice +6
Eat Like an Earl
Our five-course chef's tasting menu, designed to share and to celebrate the season's best. $80pp. Wine pairing +45pp. Dietaries welcome, just let your waiter know.
Eat Like an Earl
Five-course chef's tasting menu, designed to share. Wine pairing +45pp.
Pasta + Wine Night
Tuesdays are for Pasta + Wine Night. $28, rotating weekly.
Pasta + Wine Night
Rotating weekly.
Bessie
Bessie is a specialist steak restaurant with a dark, energetic room and a clear focus on dry-aged meat. Selected cuts spend at least 45 days in the restaurant’s ageing room before being finished in a very hot charcoal oven. That process produces the savoury depth and char that define the meal, while Canterbury provenance and an international wine selection give it a strong sense of place without narrowing the experience.
Ask about the available cuts, their size and how the ageing has changed the flavour before ordering. Larger steaks are well suited to sharing, leaving room for vegetable sides, sauces and perhaps bone marrow or another richer accompaniment. Confirm the weight and total price of any cut sold by size before it reaches the grill. This is a natural venue for committed beef eaters and celebratory groups, while diners seeking a lighter, vegetable-led evening will find more range elsewhere.
Address: Ground Floor, 178 Saint Asaph Street, Christchurch Central City, Christchurch 8011
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
Miro
Miro occupies a 1934 heritage building beside the Avon, pairing an elegant interior with an easy daytime rhythm. Two open fireplaces make the room inviting in winter, while the riverside terrace works well in warm weather. Breakfast, lunch and weekend brunch give it a different role from the dinner-led restaurants nearby: it is equally useful for coffee and a composed morning plate, a business lunch or a long weekend catch-up.
Breakfast might move from avocado on rye to beef-brisket hash with poached eggs and brown-butter hollandaise, while French toast gains espresso custard, amaretto mascarpone and pinot-noir-poached cherry. Later menus bring steak frites, fish, pasta and a Caesar salad, keeping enough substance for lunch. The food combines recognisable café and bistro forms with considered sauces and garnishes, so Miro suits diners who want creative detail without the structure of a tasting menu.
Address: 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
Odeon
Odeon draws on Mediterranean and Andalusian dining culture, filling a comfortable room near New Regent Street with share plates and organic or biodynamic wine. Different seating areas handle both intimate dinners and larger celebrations, while the kitchen’s emphasis on warmth, spice and generous sauces makes the experience convivial. It is particularly appealing when everyone at the table is happy to pass dishes and discover combinations together.
Chicken shish with tomato zaalouk, lamb pincho with labneh and beef-neck croquettes provide compact, flavour-packed openings. From there, kingfish curado with rhubarb and caviar, beetroot with whipped goat’s cheese, or Jerusalem artichokes with creamed leeks add freshness and contrast. Lamb roulade, beef short rib and ricotta gnudi cover different appetites. The Just Feed Me format gives the kitchen control of the sequence and is useful when choosing from the broad menu feels difficult.
Address: 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
Soul Quarter
Soul Quarter sits in Stranges Lane, with a fairy-lit courtyard for warmer evenings and a fire that gives the interior winter appeal. The food crosses Louisiana, French, New Zealand and Latin American ideas, producing a menu that feels broad but remains anchored by smoke, spice and slow cooking. Nearby live music adds energy on weekend nights, so choose an earlier table if conversation is the main purpose of the visit.
Southern fried chicken with chilli-garlic glaze, salmon crudo with ginger-miso dressing and truffle gnocchi are useful starting points. The twelve-hour braised short rib is a richer signature, balanced by celeriac and remoulade, while beetroot risotto and smoked pumpkin ravioli give plant-based diners more than an afterthought. Lamb rump, venison rigatoni and Cajun-spiced Akaroa salmon extend the range. The chef’s sharing menu works well for a group comfortable handing over the ordering decisions.
Address: 219 High Street, Christchurch Central City, Christchurch 8011
Soul Quarter Menu
To Share
Our chef's selection of our best dishes and specials served for sharing in groups. All guests at the table must be included in Trust the Chef unless by arrangement. Trust the chef does not include dessert.
Trust The Chef
Our chef's selection of our best dishes and specials served for sharing in groups. All guests at the table must be included in Trust the Chef unless by arrangement. Trust the chef does not include dessert.
Entrees
V = Vegetarian; GF = Gluten Free; DF = Dairy Free; VE = Vegan; O = option available
Seasonal Soup of the Day
House sourdough, homemade butter. GFODFOVEO
Baked Camembert
Balsamic glaze, grapes, candied walnuts, burnt honey, ciabatta. VGFO
Southern Fried Chicken
Caramelised onion jam, chilli & garlic glaze, smoked garlic aioli. GF
Black Angus Steak Tartare
Egg yolk cream, shallots, chives, capers, sun dried tomato, charred sourdough bread. GFODF
Truffle Gnocchi
Five cheese fondue, black truffle salsa. V
Akaroa Salmon Crudo
Avocado, rhubarb pickle, ginger miso dressing, passionfruit gel. GFDF
Smoked Pumpkin Ravioli
Celeriac puree, seasonal greens, toasted almond, chimichurri. VE
Small Plates
V = Vegetarian; GF = Gluten Free; DF = Dairy Free; VE = Vegan; O = option available
Potato Mash
GFDFVE
Truffle Mash
GFDFOVE
Thick Cut Fries
Smoked garlic aioli. GFVEO
Grilled Asparagus
extra virgin olive oil, sea salt. GFDFVE
Charred Broccolini
smoked garlic aioli, extra virgin olive oil, charred lemon. GFDFVE
Charred Carrot
VGF
Seasonal Roasted Vegetables
GFDFO
Blue Cheese Crust
Danish blue cheese, bread crumb. GF
Grilled Jumbo Prawns
Chef's special chilli & garlic oil, charred lemon. GFDFVE
Mains
V = Vegetarian; GF = Gluten Free; DF = Dairy Free; VE = Vegan; O = option available
Beetroot Risotto
Celeriac steak, chimichurri, vegan mascarpone, house made pickle. GFVE
12 Hour Braised Short Rib
Chimichurri, celeriac, fresh green leaves, remoulade
Slow Cooked Venison Rigatoni
Venison ragout, truffle cheese sauce, Grana Padano, chocolate oil. DFO
Cajun Spiced Akaroa Salmon
Creamy risotto, sundried tomato, prawn bisque, seasonal greens. GFDFO
Charcoal Canterbury Lamb Rump
Charred leek, cabbage ragout, goat cheese mousse, red wine jus. GFDFO
Chargrilled Black Angus Marble Grade 2+ Porterhouse
Celeriac puree, wild mushrooms, seasonal greens, red wine jus. GFDF
Braised Pork Shoulder
Smoked carrot puree, roasted celeriac, pineapple & mustard gel. GFDF
Sauces
V = Vegetarian; GF = Gluten Free; DF = Dairy Free; VE = Vegan; O = option available
Bearnaise
GF
Chimichurri
GFDFVE
Steak Butter
GF
Dessert
V = Vegetarian; GF = Gluten Free; DF = Dairy Free; VE = Vegan; O = option available
Chocolate Souffle
Vanilla bean ice cream, cookie crumb, chocolate ganache
Cheesecake
Earl Grey crumb, passionfruit gel, mango sorbet, dulche de leche sauce. GFVE
Tiramisu
Mascarpone cream, cocoa powder, coffee liquor, dark chocolate. V
Cheesemongers Selection
Handcrafted accompaniments, toasted ciabatta, 50g Moutere Brie | mango & peach jam, 50g Peninsula Blue, fig jam. V
Cocktails
Peach 75
peach & rose gin, lemon, rosemary, brut
The Last Quarter
dry gin, elderflower, maraschino, lime
Jack Of All Trades
whiskey, apple liqueur, lime juice, honey
Amaretto Sour
amaretto almond liqueur, lemon juice, whites
Champagne
Laurent Perrier La Cuvee
Laurent Perrier Rose
Ayala Le Blanc de Blancs
Louis Roederer Vintage
Chardonnay
TW Estate
Hawkes Bay
Spy Valley
Waipara
Man O' War Valhalla
Waiheke Island
Greystone
North Canterbury
Pinot Noir
Crater Rim
Waipara
Peregrine
Central Otago
Black Estate Home
North Canterbury
Amisfield Breakneck
Central Otago
Shiraz / Syrah
Take It To The Grave Shiraz
Barossa
Langmeil 'Valley Floor' Shiraz
Barossa
Man O' War Dreadnought Syrah
Waiheke Island
Two Hands Bella's Garden Shiraz
Barossa
Blends / Other
Main Divide Merlot Cab
North Canterbury
Mojo Cabernet Sauvignon
South Australia
Turkey Flat Butchers Block S.G.M.
Barossa
Fontananbianca Bordini D.O.C.G.
Italy
On Tap
Chinchiller GC Lager
Duncan's Brewing Pilsner
Duncan's Pale Ale
Low/No Alcohol
Beer Baroness Little Mighty 2.5%
330ml can
Three Boys Local Lager 2.5%
330ml can
Urbanaut Juno Hazy Pale Ale 2.5%
330ml can
Final Thoughts
Central Christchurch rewards diners who match the restaurant to the occasion. Inati offers the most immersive chef-led evening, while Roca, King of Snake and Odeon thrive on lively shared plates. A’mano and Earl bring craft and warmth to relaxed dinners; Bessie concentrates on dry-aged meat; Cellar Door puts wine exploration at the centre. Miro covers the daytime hours with unusual polish, and Soul Quarter adds a welcoming lane-side atmosphere. Each has a clear identity, which makes choosing by mood and company more useful than choosing by cuisine name alone.
Menus in this part of the city move with seasons, produce and service periods, so confirm the current offering when a particular dish matters. Reserve early for a small dining room, a chef’s menu or a busy weekend, and mention allergies at the time of booking. With those details settled, the inner city makes it easy to plan anything from a spontaneous plate and glass of wine to a full evening built around several courses.