Our Menus

At O’Connell St Bistro we source the best available seasonal produce from New Zealand and overseas, which is prepared and cooked in the contemporary European Bistro style to highlight the natural flavours and qualities of the produce.

  • Grazing Menu

  • Grazing Menu
  •  
  • New Zealand Oysters, w Cabernet Sauvignon Shallot vinegar or pickled Shallot or Tom Yum sorbet     Market price
  • Kingfish ceviche, green Apple, puffed wild Rice, Thai green curry & Avocado   22
  • Crispy peppered Squid, Wasabi aioli & Chilli Soy Caramel  22 *
  • Gin cured Big Glory Bay Salmon, Caperberries, Cucumber &  Yoghurt sorbet, Dill cream cheese & Bagel crisps    22 *
  • Berkshire Pork, Duck, Pistachio & Prune terrine, Pickles,  Dijon Mustard & toasted Brioche     22 *
  • Classic Steak tartare     22 
  • Hand cut fat chips  10 *
  • Selection of 3 Cheeses   36
  • served w Fruit bread, Ginger biscuits & Poppyseed Lavosh
* Bistro Platter for 2        40
 

  • Bistro Menu

  • Bistro Menu
  • Available for Pre Theatre Dining & Supper
    Tables must be vacated by 7.15pm
  • Gin cured Big Glory Bay Salmon, Caperberries, Cucumber & Yoghurt sorbet, Dill cream cheese & Bagel crisps
  • or
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk – add Crayfish    10
  •  
  • Confit Duck leg, Potato gnocchi, Parsnip & black Garlic puree, pickled Mushrooms & Dashi
  • or
  • Twice baked aged Parmesan soufflé, Asparagus veloute & toasted Hazelnuts
  • Tahitian Vanilla crème brulee 
  • or 
  • Strawberry & white Chocolate
  • 2 courses $38 | 3 courses $48

  • Tasting Menu

  • Tasting Menu
  • Without wine – $105 | Wine included – $170
  • This menu is designed to be enjoyed by the entire table
  • Vegetarian Option also available
  • Gin cured Big Glory Bay Salmon, Cucumber & Yoghurt sorbet, Caperberries, Dill cream cheese & Bagel crisps
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk
  • Domaine des Melandes Chablis 2017
  • Whangamata Scallops, pickled Celeriac, Pear, Prosciutto & roasted Beef hollandaise
  • Neudorf “Moutere” Albarino 2018
  • Duck breast, Crayfish & Cep dumpling, Parsnip & black Garlic puree & Shiitake broth
  • Windrush Pinot Noir 2018
  • Leelands Lamb rump, Cranky Goats cheese gnudi, Asparagus, sundried Tomato, Pea & Mint
  • Elephant Hill Syrah 2014
  • Butterscotch panna cotta, Pear sorbet, Tonka Bean Caramel & Hokey Pokey
  • Strawberry & white Chocolate
  • Lawson’s Dry Hills Gewurztraminer 2014

  • Lunch Menu

  • Lunch Menu

  • Raw

  • Freshly shucked New Zealand Oysters 4.5 each
    w Soy & Ginger dressing or pickled Shallot or Tom Yum sorbet
  • Gin cured Big Glory Salmon, Cucumber & Yoghurt sorbet, Caperberries, Dill cream cheese & Bagel crisps   24/36
  • Kingfish ceviche, green Apple, puffed wild Rice, Thai green curry & Avocado  24/36
  • Classic Steak tartare    24/36

  • SMALL

  • Crispy peppered Squid, Wasabi aioli, Chilli Soy Caramel 22/33 
  • Berkshire Pork, Duck, Pistachio & Prune terrine, Pickles, Dijon Mustard & toasted Brioche   24
  • Panfried Whangamata Scallops, pickled Celeriac, Pear, Prosciutto & roasted Beef hollandaise    26/39
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk 22/33   add Crayfish   10

  • PASTA

  • Cranky Goats cheese gnudi, Asparagus, sundried Tomato, Pea & Mint   20/30
  • Cloudy Bay Clam linguini, Garlic, Chilli, Lemon & Olive Oil 24/36 
  • Pappardelle of wild Bendigo Rabbit, our own Applewood smoked Bacon, Walnut Watercress pesto
    & Parmigiano Reggiano 36

  • LARGE

  • Crispy Duck leg, Potato gnocchi, Parsnip & black Garlic puree, pickled Mushrooms & Shiitake broth   36
  • Market Fish, Fennel & Caper beignet, creamed Leeks & brown buttered Prawns   38
  • Angus rib eye, confit Garlic crushed Jersey Bennes, Kale & red wine jus  38
  • Twice baked aged Parmesan soufflé, Asparagus veloute, toasted Hazelnuts  28 

  • VEGETABLES

  • 10 each
  • Baby Cos Caesar salad
  • Hand cut Agria Fat Chips
  • Seasonal greens w smoked Bacon
  • Asparagus w roast Beef hollandaise

  • CHEESES

  • 25gm serves – 9 per portion
    served w Pear, Fruit bread & Fruit paste

  • DESSERTS

  • 14 each
  • “Pineapple Lump” – Glazed milk chocolate mousse, Pineapple marshmallow & sorbet.
  • Butterscotch panna cotta, Pear sorbet, Tonka Bean Caramel & Hokey Pokey
  • The Bistro’s Classic Tahitian Vanilla crème brulee 
  • Strawberry & white Chocolate 
  • Affogato – Vanilla bean ice cream, Espresso, Disaronno Amaretto 
All our prices include 15% Goods & Services Tax.
Please note credit card payments are subject to 1.95% surcharge

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  •  

  • Dinner Menu

  • Dinner Menu

  • STARTERS

  • New Zealand Oysters w Cabernet Sauvignon Shallot vinegar or or pickled Shallot or Tom Yum sorbet    Market price
    Subject to availability

     

  • Berkshire Pork, Duck, Pistachio, Prune terrine, Pickles, Dijon Mustard & toasted Brioche       26
  • Crispy peppered Squid, Wasabi aioli, Chilli Soy Caramel   24
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk 24 add Crayfish 10
  • Gin cured Big Glory Salmon, Cucumber & Yoghurt sorbet, Caperberries, Dill cream cheese & Bagel crisps   26/40
  • Whangamata Scallops, pickled Celeriac, Pear, Prosciutto & roasted Beef hollandaise   28/42
  • Classic Steak tartare     28/42
  •  Kingfish ceviche, green Apple, puffed wild Rice, Thai green curry & Avocado   26/40

  • MAIN COURSES

  • Leelands Lamb rump, Cranky Goats cheese gnudi, Asparagus, sundried Tomato, Pea & Mint   42
  • Twice baked aged Parmesan soufflé, Asparagus veloute, Olive oil caviar & toasted Hazelnuts   38
  • Pappardelle of wild Bendigo Rabbit, our own Applewood smoked Bacon, Walnut Watercress pesto & Parmigiano Reggiano. 42
  • Duck breast, Crayfish & Cep dumpling, Parsnip & black Garlic puree & Shiitake broth   45
  • Market Fish, Fennel & Caper beignet, creamed Leeks & brown buttered Prawns   45
  • Roasted Angus eye fillet, Garlic grilled Crystal Bay Prawn, smoked Potato cream, Kale & Shallot Tarragon jus   45

  • SIDES

  • All 12 each
  • Baby Cos Caesar salad
  • Kombu buttered baby Perla Potatoes, Earth Gems & smoked Goats cheese
  • Hand cut Agria Fat Chips
  • Seasonal greens  w smoked Bacon
  • Asparagus & roast Beef hollandaise

  • LOCAL & IMPORTED CHEESE

  • 50gm serves 18 : Selection of 4 cheeses (25 gm serves) 36
  • served w Pear, Fruit bread & Fruit paste

  • DESSERTS

  • All 18 each
  • Butterscotch panna cotta, Pear sorbet, Tonka Bean Caramel & Hokey Pokey
  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Strawberry & white Chocolate
  • The Bistro’s Classic Tahitian Vanilla crème brulee
  • Affogato – Vanilla bean ice cream, Espresso,Disaronno Amaretto & or without Disaronno Amaretto 12
  • Selection of homemade ice creams & sorbets
All our prices include 15% Goods & Services Tax
Please note credit card payments are subject to 1.95% surcharge

 

 
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