At Bloody Mary’s we’re passionate about quality produce and even more importantly, quality produce sourced right here in Canterbury.
Mary’s is a beef lovers paradise. Our Executive Chef and his team have selected the best quality cuts from the best local producers to create a grill menu unlike any other in Christchurch. Angus, Hereford and Wagyu feature and of course a Kiwi Grill would be anything but without some fine Canterbury Lamb. Match our amazing Grill menu with some delicious locally sourced seafood and House crafted desserts and Mary’s truly is a dining experience to remember.
Start your day off right with our renowned breakfast buffet. We’ve got hot and cold items so you can stock up for the day. Breakfast is available between 6.00am-10.00am Mon – Fri and 7.00am-10.30am Sat-Sun.
Bloody Mary’s features two menus to suit your mood and budget. Our Brasserie menu is available in the Bar from 12pm daily and features a number of classic bistro style and short order items.Bookings aren’t always necessary for the bar. Bloody Mary’s Restaurant menu is available from 5:30pm until 10:00pm daily with our full grill selection and additional entrees and mains.
Plus we offer happy hour specials every week night between 5.30pm-6.30pm
Bookings are essential for Bloody Mary’s restaurant,.
whitestone windsor blue – oamaru-otago- new zealand
creamy blue with a soft buttery texture and a silky smooth mouth feel. it has a unique blue culture that dissects the rich curd
mount eliza red leister- kati-kati, bay of plenty – new zealand
semi-hard to hard, smooth, sweet and nutty, made to a traditional recipe from pasteurised cow’s milk microbial rennet.
over the moon dairy company o.m.g brie, putaruru, south waikato – new zealand
award winning soft triple cream, mould ripened cheese very rich, becoming strong with age.
* All cheeses are served with wafers, walnut loaf, chutney & quince paste
"I love a good steak but so often they disappoint. This time the whole meal was superb. Grass-fed sirloin, medium rare, with gratin potatoes and cauliflower cheese. If I lived in Christchurch this would become a regular haunt"