Bessie

Our specialty at Bessie is dry aged meat, a process that exemplifies our dedication to exceptional taste. Within the walls of our bespoke drying room, we carefully age these specialty cuts for a minimum of 45 days. This meticulous process enhances flavours and textures, resulting in a dining experience unlike any other. When you’re ready to order, your cut is placed in our charcoal oven, roaring at 250 degrees Celsius, where the aged meat is seared to succulent perfection. This creates a unique flavour, that when combined with world class New Zealand produce, and a selection of wines from around the globe, delivers a destination for any special occasion. Our menu showcases top graded cuts of Canterbury meat, as well as some more adventurous cuts (if you want to try something different).