Steak­house rules supreme

The Press - Zest - - From The Menu -

There’s some­thing very deluxe about Bloody Mary’s. Per­haps it’s the sump­tu­ous, ca­cao coloured in­te­ri­ors, plush leather seat­ing and su­perb light­ing. De­tail is the real queen here.

Maybe it’s the sublime cock­tail bar or the op­u­lence of the specialist whisky room where reg­u­lars can pur­chase a bot­tle of their trea­sured tip­ple, have it name-tagged and hosted in the li­brary.

The Veuve Cliquot House sta­tus is also more than note­wor­thy sit­ting along­side a first class wine list.

Pos­si­bly it’s the trol­ley laden with lus­cious ports or an­other bear­ing a per­fectly chilled cham­pagne se­lec­tion, tempt­ing guests to linger within the charm­ing at­mos­phere.

All of those things com­bined might seem enough, but add an in­spired menu and the deluxe con­cept is con­firmed.

At Bloody Mary’s, chef Adam Sal­ter lifts the no­tion of steak­house to re­gal heights. Aged for 21 or 50 days, this is grain fin­ished, South Can­ter­bury beef that cuts like but­ter and melts in the mouth just as eas­ily.

Imag­ine slic­ing into a ten­der 180 gram piece of Wakanui eye fil­let, savour­ing your choice of a 300 gram cut of rib­eye or sir­loin, or, in­dulging in 500 grams of New York strip loin.

Prime An­gus beef is also prof­fered as suc­cu­lent sir­loin or rib eye, and larger por­tions come as T-Bone or bone-in rib­eye. The Two Share op­tion de­liv­ers a chateaubriand ex­pertly sliced at your ta­ble.

Other meat dishes in­clude Can­ter­bury lamb or wild fal­low deer cut­let, and vege­tar­i­ans are nur­tured with dishes like basil and moz­zarella tortellini with cour­gette, snow peas and tomato wa­ter. Speak­ing of the in­trigu­ing tomato wa­ter, the res­i­dent mixol­o­gist crafts an ex­quis­ite take on the Bloody Mary Mar­tini with a house made tomato essence that is clear, sweet and in­tensely flavoured.

Along­side the out­stand­ing din­ner menu, a brassiere-style se­lec­tion of lighter meals is avail­able for lunch and din­ner, and the Rise break­fast is a buf­fet well worth get­ting an early start for.

From 6am skil­lets, grid­dles and pans are con­stantly re­plen­ished with fresh, crispy ba­con, grilled veg­eta­bles, home­made hash browns, poached eggs, and ev­ery day, a sur­prise dish like waf­fles or mini eggs bene­dict is on hand.

Be­hind the chilled dishes of fruits and yo­ghurts, de­signer muesli and but­tery pas­tries, sits the ul­ti­mate ma­chine for whizzing up your own fresh juice or smoothie. For the stal­warts there’s also a Bloody Mary mak­ing sta­tion.

In­door seat­ing roves from in­ti­mate set­tings for two, to shoul­der-hug­ging booths over­look­ing La­timer’s leafy greens and an out­door court­yard with large plasma screen and fire­place.

A high­light is the chefs ta­ble. With views into the kitchen, guests can ob­serve the in­ten­sity of talent as the chef di­rects sev­eral cour­ses of an im­pres­sively staged feast ex­clu­sively for your party.

A pri­vate din­ing room with a ter­race is also avail­able for up to 50 guests.

For busi­ness or plea­sure, Bloody Mary’s pro­vides a truly deluxe ex­pe­ri­ence.

Phone 03 943 5937 or visit blood­ymarys.co.nz

Rare in­dul­gence: Din­ing at Bloody Mary’s is an ex­pe­ri­ence not to be missed.

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