Steakhouse rules supreme
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.