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
  • Bluff Oysters, w Cabernet Sauvignon Shallot vinegar or Tom Yum sorbet 30 (6)/60 (12)
  • 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
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Confit Duck leg, Potato gnocchi, spiced Pumpkin puree & red wine jus
  • 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

  • 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 *
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut 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

  • Bluff Oysters w Cabernet Sauvignon Shallot vinegar or Tom Yum sorbet 30(6)/60(12) 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 12/24
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk 24 add Crayfish 10
  • Kingfish ceviche, Papaya, Coconut & Thai dressing 26/40
  • Roasted Scampi, Chicken liver parfait, Lardo & Leek veloute 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 32
  • 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 40

  • SIDES

  • All 12 each
  • Garden leaves, Fennel, Apple & Parmesan
  • Potato & Jerusalem Artichoke 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 12

  • Set Lunch Menu

    Available for parties of 8 or more and by prior arrangement
  • Set Lunch Menu
  •  
  • $65 per person

  • Mains

  • Angus eye fillet, braised Beef, crispy Potato pave, Jerusalem Artichoke puree & Shallot Tarragon jus
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • served w Hand Cut Agria Fat Chips & seasonal Greens, smoked Bacon & confit Garlic

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • Espresso
  •  
  • $80 per person

  • Mains

  • Crispy peppered Squid, Wasabi aioli & Chilli Soy Caramel
  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Angus eye fillet, braised Beef, crispy Potato pave, Jerusalem Artichoke puree & Shallot Tarragon jus
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • served w Hand Cut Agria Fat Chips & seasonal Greens, smoked Bacon & confit Garlic

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • Selection of Cheeses
  • Espresso
  •  
  • $115 per person

  • Mains

  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock
  • Crayfish, Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Kingfish ceviche, Papaya, Coconut & Thai dressing
  • Classic Steak tartare
  • Leelands Lamb rump, Cannellini beans, Ricotta tortellini, smoked Bacon & spiced Pumpkin puree
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy bay Clams, Bouillabaisse & Rouille
  • Twice cooked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • Wild South Island red Deer loin, smoked rib pithivier, Parsnip puree, Beetroot choucroute, Feta & red wine jus
  • served w Hand Cut Agria Fat Chips & seasonal Greens, smoked Bacon & confit Garlic
  • Selection of Cheeses

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • Espresso w our own handmade Chocolates

  • Set Dinner Menu

    Available for parties of 8 or more and by prior arrangement.
  • Set Dinner Menu
  • $88 per person

  • Mains

  • Crispy peppered Squid, Wasabi aioli & Chilli Soy Caramel
  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Angus eye fillet, braised Beef, crispy Potato pave, Jerusalem Artichoke puree & Shallot Tarragon jus
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • served w Potato & Jerusalem Artichoke gratin & seasonal Greens, smoked Bacon & confit Garlic

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • $98 per person

  • Mains

  • Crispy peppered Squid, Wasabi aioli & Chilli Soy Caramel
  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock
  • Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Kingfish ceviche, Papaya, Coconut & Thai dressing
  • Leelands Lamb rump, Cannellini beans, Ricotta tortellini, smoked Bacon & spiced Pumpkin puree
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • Angus eye fillet, braised Beef, crispy Potato pave, Jerusalem Artichoke puree & Shallot Tarragon jus
  • served w Potato & Jerusalem Artichoke gratin & seasonal Greens, smoked Bacon & confit Garlic

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • Selection of Cheeses
  • Espresso
  • $130 per person

  • Mains

  • Crispy Pork belly, Cauliflower custard, pickled Vegetables & black vinegar master stock
  • Kingfish ceviche, Papaya, Coconut & Thai dressing
  • Crayfish, Jerusalem Artichoke, Bulgar wheat & black Truffle risotto, Hazelnut beurre noisette & smoked Egg yolk
  • Classic Steak tartare
  • Market Fish, seared Tuna, Crab, Gnocchi, Cloudy Bay Clams, Bouillabaisse & Rouille
  • Leelands Lamb rump, Cannellini beans, Ricotta tortellini, smoked Bacon & spiced Pumpkin puree
  • Twice baked Parmesan soufflé, Gorgonzola cream, Pear, Celery, Walnuts & Fig chutney
  • Wild South Island red Deer loin, smoked rib pithivier, Parsnip puree, Beetroot choucroute, Feta & red wine jus
  • served w Potato & Jerusalem Artichoke gratin & seasonal Greens, smoked Bacon & confit Garlic

  • Desserts

  • “Pineapple Lump” – glazed milk Chocolate mousse, Pineapple marshmallow & sorbet
  • Tahitian Vanilla crème brulee
  • Butterscotch panna cotta, Rhubarb, Caramel & Buttermilk ice cream
  • Espresso w our own handmade Chocolates