The grill is the main focus of Bloody Mary’s restaurant, as we put most of our energy into being more than just a steakhouse; we’re taking the highest quality produce from some of the purest places in New Zealand and making them simply delicious. Emphasis is put on the proper treatment of animals: only using meat we can identify the breed of and farm sourced from. The menus reflect both the primal influence of nature and the highly seasonal ingredients used to create uncomplicated and approachable cuisine.

pick your cut



21 day aged, grass fed

The classic Cantabrian steak, grazed free range on fertile, lush pastures. Reared to a maximum of 24 months, only the best animals are hand selected for Canterbury Angus. For you this means beef that is naturally marbled, fine textured, flavoursome and nutritious


50 day aged, grass fed, Orari Gorge, South Canterbury

This beef delight has a more intense flavour than other cuts due to being grass fed. The meat is then hand graded for meat and fat colour. Aging the meat for 50 days allows the meat to be more tender.

Angus Hereford Cross

28 day aged, South Canterbury

Being a cross between Angus and Hereford, this breed is renowned for both it’s rich, strong, meaty flavour and good marbling of fat. In our blind taste test this steak was selected by the whole team as the solid favourite.


21+ day aged, Grain finished, South Canterbury

Wakanui beef is the premier brand of beef from Canterbury using both Angus and Hereford cattle. The Wakanui is grain finished for at least 75 days, which adds succulence and richness.

Firstlight Wagyu

40 day aged, Hastings

The only commercial grass feed free range certified Wagyu beef – one of the top breeds in the world. Being grass-fed, Firstlight Wagyu beef has a higher Omega 3 content than that of grain-fed beef, making it a healthy choice for discerning meat eaters.




The most tender and lean cut of meat, the fillet is by far the most requested steak. As it is so lean it can be served blue to medium anymore and it will become dry and tough!


Taken from the top of the loin and served with the fat cap still on to retain moisture the sirloin is best cooked medium rare to medium well


The joy of getting two for one; having both the sirloin and the fillet on the T-bone means you get a fantastic combo of meat – cooked medium rare to medium is best


Our Executive Chef’s personal  favourite steak. Rich in flavour and high in fat taken from the prime rib the ribeye is perfectly suited to our char grill it can be cooked from rare to medium well and still be moist and tender.

Beef cheek

Rich and fatty slow braised over 4 hours to make this once tough meat into one of the most tender portions you can eat, the cheek is so full of flavour.


"Absolutely amazing night for a bit of a splurge. Don't go if you don't love steak though. Lovely customer service and a relaxed dining feel. Will defiantly be coming back!"

Sarah F -