The Little Bistro

the little bistro

The Little Bistro serves hearty, locally sourced, seasonal meals in a fantastic atmosphere. A Canterbury focused wine list completes the picture to wash down what we've termed 'rustic european' inspired cuisine. If wine is not your thing, there are many craft beers, artisan sodas or even peninsula roasted coffee. With service that goes the extra mile, the best bentwood chair collection in town and an outlook over the green to the sea and volcanic hills of Akaroa, come join us for an unforgettable evening.

Autumn Hours: Dinner from 6pm, 6 nights a week (closed Mondays)

Available for small functions too! (Max. 32 people). Ph 03 304 7314 for bookings/more info. You can also find us on facebook.

Here is a sample menu, although can it be noted that as we have the community bring their produce to us, the menu varies....

the little bistro Menu

DINNER MENU – SPRING

To Start:

Extra bread 5.0

Robinson’s Bay Olives 8.0

Proscuitto wrapped Nelson scallops on Akaroa smoked salmon, chive & potato mash,

brandied clam & spring onion cream sauce. 17.5

Gurnard, quid, clam, mussel, saffron & pea chowder. 14.5

Broad bean, asparagus & Chevre du Bellay goats cheese salad with pomegranate

and Sharon’s organic mixed leaves. 13.5

Crab, lemon and salmon caviar pots with clarified butter, home made bread 16.5

Mains:

Organic Aged Rib eye steak with Kikorangi blue cheese grilled Portobello mushrooms

on gourmet roast potatoes with spring veg, port wine jus and truffle oil. 33.0

Risotto of the day (v) 26.0

Dijon mustard, Manuka honey and herb encrusted rack of Takamatua lamb in garlic

and rosemary roasted potato with pea puree, spring veg and lamb glaze. 35.5

Pan roasted fish of the day on pesto crushed potato with spring veg, salsa verde

and anchovy butter. 34.0

Moroccan style tagine with free range organic chicken on nutty brown rice with

Organic leaf and pomegranate salad garnish. 27.5

Catalan inspired gurnard, clam, mussel, squid, chorizo and puy lentil cassoulet

with saffron aioli. 28.0

Extras: all 7.5

Gourmet potato with salsa verde

Mixed organic leaves with local walnuts, spiced pears and Kikorangi blue cheese.

Desserts:

Lemon curd crème brulee with lemon meringue ice cream. 13.0

Chocolate, orange and Cointreau teacup mousse with amaretti biscuits. 14.0

Affogato – espresso, liqueur shot and vanilla bean ice cream. 15.0

Warmed rhubarb and ginger soup with feijoa ice cream. 12.5

NZ Cheese plate with local walnuts, quince paste and crackers. 19.0