Bessie Restaurant Christchurch

Want to experience locally sourced beef from the Canterbury region while visiting Christchurch? Then Bessie is the restaurant for you.

They carefully dry-age cuts of beef for a minimum of 45 days in their bespoke drying room. Your cut of choice is then roasted in the charcoal oven, searing your cut to perfection. Add to this a selection of succulent sides, and you will be sampling some of the best that Aotearoa has to offer.

Bessie is a short and easy walk from Christchurch's CBD and some of the best bars in Christchurch. Perfect for walking up an appetite and then walking off a hearty meal on your way back.

We had already experienced, probably the best degustation in Christchurch, at Inati. Now it was time to put Bessie's reputation for beef to the test. Also known for showcasing local produce from the Canterbury Region of the South Island of New Zealand.

If you are a lover of bovine deliciousness, then you are in for a treat.

Sara xxx

Our visit to Bessie in Christchurch, New Zealand, was independently paid for and anonymous. We have an "own time and own dime" philosophy for restaurant write-ups.

What's in this post

• The look and feel
• The Service
• Bessie's menu
• Final Thoughts
• Bessie Quick FAQs
• Location Map

The look and feel

We've arrived at Bessie hungry and ready to embrace what they have a reputuation of doing well. There is no denying their speciality from the moment you enter. It's all about beef. Dry-aged beef, cuts hung for a minimum of 45 days. Their drying room takes centre stage for diners to appreciate.

The majority of our fellow diners seem to be very casually dressed tourists wanting to experience local beef. Then dotted amongst them, you can spot the locals on a special night out. It is an interesting mix.

The vibe is dark and inviting, a cosy encompassing atmosphere. The Rustic brick walls and polished concrete floor are warmed by dark wooden tables and chairs. The tables have a brass cross inlay in the centre for a little flair.

The Service

You can't fault the friendly and efficient Kiwi service. From the moment we are welcomed, throughout service, to the moment we head on our way. Staff are knowledgeable, friendly and completely on the ball.

We start with well-balanced martinis. No rush, time to chill and enjoy a pre-dinner drink while perusing the menu.

Bessie's menu

Bessie specialises in local Canterbury top-grade cuts of meat, which are dry-aged in-house. Cuts of beef are cooked in a charcoal oven roaring away at 250 degree celsius. Resulting in succulent meat that's seared to perfection.

Canterbury Plains black angus steak tartare eye fillet topped with a free-range egg yolk and crostini on the side (NZ$25). Chicken liver parfait topped with fig conserve and pistachio (NZ$23).

Also tempting us but not ordered, Manuka smoked egg with onion velouté, bacon, truffle, and mushroom (NZ$22) and market fish crudo with burnt orange, pickled fennel, espelette pepper and chive (NZ$26).

Sides were duck fat potato croquettes with mushroom and rosemary salt (NZ$15) and creamed spinach with sour cream and pecorino crumb (NZ$15).

Alternative sides worth mentioning are the glazed carrots with celeriac and shaved walnuts (NZ$15), and a crisp salad of cos lettuce, pea shoots, and radish with a buttermilk dressing (NZ$16).

We ordered a dry-aged speciality cut which was designed to share. A 600g Tamar Farm Red Devon sirloin (NZ$105), cooked to a perfect medium rare.

Bessie offers prime cuts of grass-fed Canterbury beef, 250g rib eye (NZ$39 and 200g fillet (NZ$40). Plus a 400g Canterbury lamb tenderloin served on the bone (NZ$44).

For the non-beef eaters in the group, I spied some delicious free-range alternatives on the Bessie menu. Pork belly, Canterbury chicken, a market fish dish, and celeriac confit for vegetarians.

Final Thoughts

If you are visiting Bessie, then you have to try the dry-aged beef. It is what they are renowned for and pride themselves on. Definitely worth the visit to enjoy locally sourced produce.

Bessie Quick FAQs

Location Map