For Lamont Wine dinner bookings please select 'reservations' April 15th
Wood-Fired Goodness!
7 Balmacewen Rd, Maori Hill, Dunedin 9010
03 464 0064
7 Balmacewen Rd
Maori Hill
Dunedin 9010
03 464 0064
Wood-Fired Goodness!
7 Balmacewen Rd, Maori Hill, Dunedin 9010
03 464 0064
7 Balmacewen Rd
Maori Hill
Dunedin 9010
03 464 0064
For Lamont Wine dinner bookings please select 'reservations' April 15th
***please know we cannot take bookings for desserts or drinks only, feel free to just come in and we will accommodate you as soon as possible. Please no BYO cakes***
August & December University Grads please email for a reservation. We serve our three course set menu at $79 per person
for bookings over 10 people please email or call 03 464 0064
We will be closed Good Friday ( April 2nd) and Easter Monday ( April 5th )
7am to 3pm
| toast, house jam or our own honey | 9 |
| granola, roasted & fresh fruit, strained yoghurt, our own honey | 15 |
| mediterranean breaky: feta, marinated olives, soft egg, pickled garden vegetables, falafel, labneh, beetroot lentil hummus, ciabatta gfo |
23 |
| brioche French toast, berry oat crumble, whipped mascarpone, syrup add free-range bacon |
19 +7 |
| beetroot lentil hummus, cucumber, mint grilled flatbread vegan |
18 |
| eggs royale, free-range eggs, ora king house smoked salmon, english muffin, hollandaise, watercress | 24 |
| eggs benedict add free range streaky bacon 7/ beetroot cured salmon 7/ roasted mushrooms 7/ homemade pickles 4/ |
14.5 |
| No.7 big breakfast, scrambled chive free range-eggs, free-range bacon, spicy merguez sausage, grilled mushrooms, handmade hash brown, tomato jam gf |
25 |
| free-range three egg omelette, fine herbs, smoked cheddar, hand-picked garden salad gf add beetroot cured salmon gf |
21 +7 |
| twice baked 3 cheese souffle, olive paste | 22 |
| avocado, fresh pepper masala, onion bhaji, broad bean tips, fresh lime gf, vegan add beetroot cured salmon gf |
21 + 7 |
| fresh local herb-crumbed fish ‘n chips | 23 |
| wood-fired saffron infused chicken breast, pickled red cabbage salad, pomegranate. aioli, garden herbs gf |
25 |
| Balmac burger, brioche bun, wood-fired beef & onions, cheddar, lettuce, spiced gherkins, mustard mayo add chips / add onion rings |
21 + 5 |
| mushroom quinoa croquette burger, avocado, pickled onion and beetroot, herb salad, cheese, truffle mayo add chips |
21 + 5 |
| daily fish gf | 27 |
| lightly spice-rubbed beef, almond tahini hummus, smeared sourdough pancake, crispy onions, toasted cauliflower herb tabouli | 23 |
SIDES |
|
| hand-cut chips, aioli gf | 9.5 |
| garden salad, shaved fennel, pickled currants, radish, pumpkin seeds gf df | 11 |
| crispy beer battered onion rings - vegan | 9.5 |
From 5pm
SMALL PLATES |
|
| warmed roasted olives | 8 |
| spiced nuts | 8 |
| bruschetta, garlic rubbed, smoked mushroom, parmesan, rocket, truffle oil |
15 |
| beetroot lentil hummus, pickled cucumber, grilled flatbread vegan |
18 |
| squid ink arancini, roasted cherry tomato sauce, garlic oil | 15 |
| slow braised lamb belly croquettes, parsley garlic sauce, pickles | 15 |
| TO START | |
| seared, thinly sliced venison, pickled onion salad, citrus ponzu, crispy shallots gf | gf |
| crispy buttermilk fried chicken, freshly pickled zucchini, wood-fired chilli sauce gf |
22 |
| twice baked 3 cheese souffle, olive paste | 22 |
| potato chickpea kibbeh, fig stuffed & fried, pomegranate, coriander gf, vegan | 21 |
MAINS |
|
| roasted butternut, coconut spiced chickpeas, garden apple, fresh mint gf vegan |
29 |
| bbq’d citrus & lime infused free-range chicken, potatoes, labneh, zaatar gf | 38 |
| confit duck leg, salted and slow cooked, wood roasted eggplant, walnut tarator, coriander, spiced pear from the garden gf | 39 |
| mushroom quinoa croquette burger, avocado, pickled onion & beetroot, herb salad, cheese, truffle mayo, soft brioche bun | 21 |
| sweet and spicy chilli rubbed cauliflower, sumac, pistachios, parsley, red onion gf vegan |
29 |
| daily fish - gf | 38 |
| twice cooked, bbq’d havoc pork belly, celeriac puree, maple roasted pears, local hazelnuts, jus gf | 39 |
| bbq’d beef scotch, charred red onion, spiced house pickles, green pepper sauce, wild rocket gf |
39 |
| wild shot Fiordland venison saltimbocca, balsamic roasted potatoes, whipped chèvre, crispy prosciutto, sage, jus gf | 39 |
SIDES |
|
| avocado goddess waldorf, pear, mizuna, walnut, cos, apple from out garden gf vegan |
12 |
| bbq’d broccoli, burnt butter hollandaise, flaked black garlic gf |
11 |
| roasted cauliflower, tahini, dukkah, fried parsley & chilli gf vegan |
12 |
| green beans, almond hummus, lemon, salted almonds gf, vegan |
11 |
| roasted beetroot, basil pistou, fresh basil, black pepper vegan gf |
11 |
| balmac’s garden salad leaves, radish, pickled currants, pumpkin seeds - vegan gf | 11 |
| hand-cut chips, aioli - gf | 9.5 |
| WE HAVE A KIDS MENU TOO! |
Desserts |
|
| black forest bombe alaska, stewed blackberries | 16 |
| soft meringue roulade, mascarpone, black doris plums lemon curd, gf | 16 |
| self-saucing flourless Belgian chocolate pudding, gelato junkie vanilla ice-cream, local hazelnut praline gf |
16 |
| cardamom spiced frozen parfait, nutella ice-cream poached garden pear vegan gf |
16 |
| Turkish coffee crème pot, walnut baklava, spiced fig, clotted cream | 16 |
| affogato, Gelato Junkie vanilla ice-cream add a nip - the source gin / for de cana dark rum / rose rabbit orange liqueur |
11 / 17 |
| cheese - changes nightly |
16 |
| Summer Set Menu Evening 2 courses - $59 per person / 3 courses $79 per person |
| For groups over 10 guest and over with prior request. Please email |
KITCHEN PLATTER |
| beetroot lentil hummus, roasted olives wood-grilled eggplant capsicum & oregano bake house baked ricotta saffron arancini, aioli fresh bread |
MAINS |
| slow roasted pork belly, celeriac purée, cherry relish, parsley green beans, jus gf, df |
| confit duck leg, salted and slow cooked, wood roasted eggplant, walnut tarator, coriander, spiced pear gf, df |
| roasted eggplant, herbed rice, spiced fruit, toasted almonds, pomegranate gf, vegan |
| pan-seared yellowfin tuna, zucchini bubba ganoush, green olives, roast pepper & cherry tomato salad, fried caper gf |
| wood grilled scotch, mustard, charred onions, spiced gherkin, rocket, jus gf, df cooked MR |
DESSERT |
| frozen chocolate tahini parfait, fresh cherries, coconut dulce de leche, sesame brittle gf, vegan |
| vanilla bean panna cotta, warm spiced figs, honeycomb, burnt honey anglaise gf |
| hazelnut ice-cream, macerated strawberries, warm chocolate cookie |
| shenley station blue cheese, fruit mince filo, whole orange marmalade |
BEERS ON TAP |
|
| guest tap | 9.5/12 |
| new new new APA 5.6% | 8.5/11 |
| new new new pilsner 5.2% | 8.5/11 |
BOTTLE BEERS / CIDER |
|
| hawkes bay kingston original apple cider 5% | 9.5 |
| emersons pilsner 4.9% | 10 |
| cassels milk stout 5.2% | 10 |
| garage project fugazi 2.2% | 8 |
| Corona | 9 |
APERITIF/COCKTAILS |
|
| mt edward dry elderflower vermouth, central otago | 9 |
| reid + reid nz rosso vermouth, martinbourogh | 9 |
| valdespino inocente fino sherry, spain | 9 |
| gonzales byass 'tio-pepe fino sherry, spain | 8 |
| espresso martini - vanilla, espresso, QBF | 17 |
| elderflower sidecar - twist on the cognac classic | 18 |
| TIKI Balmac #3 – citrus, gin, rum, pineapple | 16 |
| martinborough pimms - twist on a pimms cup | 16 |
BUBBLY |
|
| NV la gioiosa etamorosa prosecco italy ** | 11/45 |
| NV Quartz Reef Methode Traditionnelle Brut ** | 14/63 |
| NV veuve clicquot brut champagne france | 130 |
| NATURAL WINES | |
| 19 kindeli blanco nelson | 69 |
| 19 kindeli tinto nelson | 69 |
| 19 ‘NOW’ by paxton McLaren shiraz * | 13.5/46/64 |
| 18 pyramid valley 'appelation series' central otago pinot noir** | 18/68/92 |
WHITE WINE |
|
| ‘19 tap wine - mt ed central otago chardonnay | 13/43 (500mls) |
| 19 Walnut block Marlborough sauvignon blanc * | 52 |
| 19 clos marguerite marlborough sauvignon blanc | 12.5/40/60 |
| 19 dog point marlborough sauvignon blanc* | 14/47/68 |
| 18 aurum central otago dry riesling* | 11.5/38/52 |
| 19 kelly washington marlborough pinot blanc** | 15/49/71 |
| 18 Lamont central Otago Pinot Gris * | 13/41/55 |
| 18 Walnut Block Marlborough Chardonnay * | 12.5/40/60 |
| 19 scout lowburn chardonnay | 15/49/69 |
| ’20 millton florist rosé gisborne** | 14/44/65 |
RED WINE |
|
| 18 tap wine - TED pinot noir central otago * | 13/44 (500ml) |
| 17 glandovey wanaka pinot noir | 16/54/75 |
| 18 valli bannockburn pinot noir | 18/68/92 |
| 18 Burn Cottage Moonlight Race Pinot Noir ** | 83 |
| 18 black estate 'damsteep' north canterbury pinot noir** | 92 |
| ‘15 colere moutere valley pinot noir | 16/51/79 |
| 18 felton road bannockburn pinot noir | 140 |
| 16 stonecroft hawkes bay ‘serene syrah’ | 12.5/38/60 |
| 16 stonecroft hawkes bay ‘rahunui’ merlot cabernet | 14/47/65 |
| 10 william murdoch hawkes bay cab sav / cab franc | 85 |
DESSERT WINE |
|
| 18 koyama, waipara, noble riesling | 14.5/70 |
| ‘14 nevis bluff, central otago, |
12 / 52 |
| ** biodynamic | |
| * organic |
We are back offering private functions in our beautiful downstairs dining space exclusively. Comfortably seating up to 32 people for the full No7 experience, or standing canape events for up to 45. The room opens out onto our sheltered courtyard, outdoor fireplace and kitchen-garden beyond.
For evening events the outdoor fire will be roaring. We have wall heaters and awnings if you want to spill outside - no matter the Dunedin weather.
Phone 03 464 0064
You can enter the voucher amount on the next step.
For email option please provide the email address you wish the voucher to be sent to and a message if required.
Phone 03 464 0064
Email restaurant@no7balmac.co.nz
For Recruitment Opportunities Email opportunities@novatrust.co.nz
7 Balmacewen RD
Maori Hill
Dunedin
9010
