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
  • Oysters
  • New Zealand Oysters, w Cabernet Sauvignon Shallot vinegar or Tom Yum sorbet   Market price
  • Crispy peppered Squid, Wasabi aioli & Chilli Soy Caramel  12/24
  • Classic Steak tartare & Potato crisps 28
  • Hand cut fat chips & Truffle salt 12
  • Selection of Local & Imported Cheeses served w Pear, Fruit bread & Fruit paste
  • 18 per 50gm
  • Selection of 4 cheeses (25gm serves) 36

  • Bistro Menu

  • Bistro Menu
  • Available for Pre Theatre Dining & Supper Tables must be vacated by 7.15pm
  • Kingfish ceviche, Papaya, Coconut & Thai dressing
  • or
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk
  • Confit Duck leg, Potato gnocchi, Parsnip & black Garlic puree, pickled Mushrooms & Dashi
  • or
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • Tahitian Vanilla crème brulee or Mandarin & white Chocolate
  • 2 courses $38 | 3 courses $48

  • Tasting Menu

  • Tasting Menu
  • Without wine – $98 | Wine included – $150
  • This menu is designed to be enjoyed by the entire table
  • Vegetarian Option also available
  • Kingfish ceviche, Papaya, Coconut & Thai dressing
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk
  • Dampt & Fils Chablis 2017
  • Pan fried Whangamata Scallops, pickled Celeriac, Pear, Prosciutto & roasted Beef hollandaise
  • Famille Hugel “Classic” Pinot Gris 2015
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Windrush Pinot Noir 2018
  • Leelands Lamb rump, Cannellini beans, Ricotta tortellini, smoked Bacon & spiced Pumpkin puree
  • Chateau Pegau Cotes du Rhone Villages “Setier”2017
  • Butterscotch panna cotta, Rhubarb & Caramel
  • Mandarin & white Chocolate
  • Millton “Clos Samuel” Late Harvest Viognier 2015

  • Lunch Menu

  • Lunch Menu

  • Raw

  • Freshly shucked New Zealand Oysters 4 each w Soy & Ginger dressing or Tom Yum sorbet
  • Kingfish ceviche, Papaya, Coconut & Thai dressing 22/33
  • Classic Steak tartare 22/33

  • SMALL

  • Crispy peppered Squid, Wasabi aioli, Chilli Soy Caramel 22/33 *
  • Confit Pork belly, brown buttered Prawns, Cauliflower & Mustard 22/33 *
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk 22/33 *

  • PASTA

  • Roasted Gnocchi, Beetroot & Goats cheese 20/30
  • Seared Tuna, Ricotta & Herb agnolotti, smoked Paprika beurre blanc 22/33
  • Cloudy Bay Clam linguini, Garlic, Chilli, Lemon & Olive Oil 22/33 *
  • Pappardelle of wild Bendigo Rabbit, our own Applewood smoked Bacon, Walnut Watercress pesto & Parmigiano Reggiano 35

  • LARGE

  • Crispy Duck leg, Potato gnocchi, Parsnip & black Garlic puree, pickled Mushrooms & Dashi 35 *
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille 38
  • Angus rib eye, crispy potato pave, charred baby Cos, Parmesan & Peppercorn cream 36
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney 28 *

  • VEGETABLES

  • 10 each
  • Garden leaves, Fennel, Apple & Parmesan
  • Hand cut Agria Fat Chips
  • Seasonal greens, smoked Bacon & confit Garlic
  • Warm salt baked Beetroot, Goats cheese, pickled Onions & Pinenuts

  • 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, Rhubarb, Caramel & Buttermilk ice cream
  • The Bistro’s Classic Tahitian Vanilla crème brulee *
  • Mandarin & white Chocolate *
  • Affogato – Vanilla bean ice cream, Espresso, Disaronno Amaretto *

  • * Bistro Menu Dishes

  • 2 courses $38
  • 3 courses   $48

  • Dinner Menu

  • Dinner Menu

  • STARTERS

  • New Zealand Oysters w Cabernet Sauvignon Shallot vinegar or Tom Yum sorbet    Market price Subject to availability w Soy & Ginger dressing or pickled Shallot sorbet
  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock       26
  • Crispy peppered Squid, Wasabi aioli, Chilli Soy Caramel   24
  • Cauliflower risotto, Almonds, beurre noisette & smoked Egg yolk 24 add Crayfish 10
  • Kingfish ceviche, Papaya, Coconut & Thai dressing 26/40
  • Panfried Whangamata Scallops, pickled Celeriac, Pear, Prosciutto & roasted Beef hollandaise 28/42
  • Classic Steak tartare. 28/42

  • MAIN COURSES

  • Leelands Lamb rump, Cannellini beans, Ricotta tortellini, smoked Bacon & spiced Pumpkin puree 40
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney 34
  • Pappardelle of wild Bendigo Rabbit, our own Applewood smoked Bacon, Walnut Watercress pesto & Parmigiano Reggiano. 42
  • Wild South Island red Deer loin, smoked rib pithivier, Parsnip puree, Beetroot choucroute, Feta & red wine jus 45
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille 43
  • Angus eye fillet, braised Beef, crispy Potato pave, Jerusalem Artichoke puree & Shallot Tarragon jus 42

  • SIDES

  • All 12 each
  • Garden leaves, Fennel, Apple & Parmesan
  • Potato gratin
  • Hand cut Agria Fat Chips
  • Seasonal greens, smoked Bacon & confit Garlic
  • Warm salt baked Beetroot, Goats cheese, pickled Onions & Pinenuts

  • 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, Rhubarb, Caramel & Buttermilk ice cream
  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Mandarin & 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