Wood-Fired – my Goodness!
7 Balmacewen Rd, Maori Hill, Dunedin 9010
03 464 0064
16 The Octagon
Dunedin 9010
03 464 0064
While we rebuild after the fire we have a small pop up in the Octagon.
Open 7am-late Tuesday – Saturday
We’re running a small brunch menu followed by dinner and drinks list with organic & biodynamic wines, small batch tap beers and organic kombucha on tap.
We would like to wish everyone a happy and safe holiday, we will be closed from the 23rd of December and reopening on the 3rd of January.
One Happy Restaurant
Great coffee, amazing baking, brunch and delicious dinners paired with interesting wines. Dunedin's best kept secret eatery in the suburbs... don't forget the Texan wood-grill, we've been cooking on applewood since 2009!
2013, 2014, 2015, 2016 & 2017 Cuisine Good Food Awards Finalist "a neighbourhood feel and solid bistro hits"
We are nestled in the Maori Hill neighbourhood, an easy 5mins drive from the city center or meander through the historic buildings up the hill to Balmacewen Rd.
Herbs, greens & lettuces used in our kitchen are lovingly raised in our organic garden.
We unfortunately do not take bookings for dessert, we welcome you to pop in and we will find you a table.
Here at NO7 City we are currently taking bookings on Tuesday, Wednesday, Thursday, and Saturday from 5pm onward
For Graduation bookings and all other enquires please email
7am to 3pm
| granola, yoghurt, fruit, honey | 15 |
| warmed crepes, sweetened homemade ricotta, cardamom baked apples, vanilla syrup |
18 |
| smashed avo, ciabatta, garden micro greens, radish, sprouted seeds |
18 |
| slab bacon, roasted mushrooms, garden spinach, poached eggs, sweet pickle, beet ketchup |
22 |
| hummus, spiced chickpeas, flat bread | 15 |
| mussel & clam fritters, steamed and charred cabbage, toasted sesame seeds, kimchi mayo gf | 18 |
| panko crumbed fish ‘n chips | 22 |
| lightly spiced rubbed beef, almond-tahini hummus, sourdough pancake, toasted cauliflower herb tabouli, crispy onions | 22 |
cos and avocado green goddess salad, sprouted sunflower seeds, garden spring onion, crunchy buckwheat / gf df |
19 / add free-range chicken 7 |
| chickpea and avocado burger, Penny’s tomato relish, vegan cheddar, beetroot ketchup, homemade bun, veggie fries df | 22 |
| pan roasted brined free-range chicken, labneh, sesame-crusted winglet, fresh herb za’atar, Balmac garden slaw | 27 |
| today’s daily fish | 29 |
| SIDES | |
| hand-cut chips, aioli gf | 7.9 |
| roasted mushrooms with smashed pumpkin gf | 11 |
| salad leaves, sunflower seed dressing df gf | 8.5 |
| zero waste means not only training the mind and muscle memory to discard less but to use practical yet innovative ways to produce great quality food and fantastic service without being wasteful - Penny Allan |
October 2018. Currently taking reservations Tuesday, Wednesday, Thursday,and Saturday from 5PM
| TO BEGIN / SOMETHING SMALLER | |
| warmed olives | 8 |
| spiced nuts | 8 |
| hummus, flat bread | 15 |
| mussel-clam fritters, steamed & charred cabbage, toasted sesame seeds, kimchi mayo GF | 19 |
| No.7 Balmac kitchen platter | 15 per person minimum 2 |
| woodgrilled spice rubbed beef, almond-tahini hummus smeared sourdough pancake, toasted cauliflower herb tabouli, crispy onions | 22 |
| twice baked 3 cheese souffle, olive paste | 21 |
| cos & avocado green goddess salad, sprouted sunflowers seeds, garden spring onions, crunchy buckwheat gf +7 for chicken | 19 |
| MAINS | |
| panko fish 'n chips | 22 |
| chickpea crepe, sautéed garden brassica, olives, green garlic df v | 29 |
| wild Fiordland venison saltimbocca, balsamic roasted jersey bennies, whipped goats chèvre, crispy prosciutto, sage gf |
36 |
| pan roasted brined free-range chicken, sesame crusted winglet, labneh, fresh herb zaatar, balamc garden slaw | 27 |
| daily fish | 29 |
| slow roasted free-range pork belly, homemade sambal, daikon, crushed cucumber, lime | 35 |
| SIDES | |
| hand-cut chips, aioli gf |
7.9 |
| roasted mushroom, smashed pumpkin gf | 11 |
| salad leaves, sunflower seed dressing df, gf | 8.5 |
July 2018
Desserts |
|
| Penny's black doris plum & creme fraiche bombe alaska, stewed blackberries GF | 15.9 |
| rolled pavlova, mascarpone, cherries, white chocolate honeycomb gf | 15.9 |
| condense milk flan, caramel, whole orange marmalade, whipped cream gf | 15.9 |
| oreo s'mores, icecream | 9 |
Available on reservation. Shared plates to start.
$77 per person
TO START
no7 shared plate
MAINS
pan fried gurnard, parsnip puree, roasted fennel, peppersolata, salsa verde gf
chickpea crepe, sautéed garden brassica, olives, green garlic v, gf
pan roasted brined free-range chicken, sesame-crusted winglet, labneh,
fresh herb zaatar, balmac garden slaw gfo
wild Fiordland venison saltimbocca, balsamic roasted jersey bennies,
whipped goats chèvre, crispy prosciutto, sage gf
garden leaves for the table
Dessert
rolled pavlova, mascarpone, cherries, white choc honeycomb gf
dark choc torte, dulce de leche, cream gf
Whitestone Moeraki Bay blue cheese, fig compote, fresh ciabatta
garden leaves for the table
we compost all our vegetable waste into our garden!
BEERS ON TAP |
|
| new new new APA | 8.5/10.5 |
| new new new pilsner | 8.5/10.5 |
| scotts brewing co, vienna larger | 8.5/10.5 |
BOTTLE BEERS / CIDER |
|
| Corona | 9 |
| Parrot Dog bloodhood red ale | 11 |
| altitude brewing mischievous kea IPA 5.5% | 10 |
| scotts brewing co B-10 porter 4.5% | 9 |
| altitude brewing powder day pilsner 5.2% | 10 |
| Kingston alcoholic ginger beer | 8.5 |
| Kingston organic Cider | 9 |
APERITIF/COCKTAILS |
|
| Gonzales Byass 'tio-pepe fino sherry, spain | 8 |
| aperol spritz | 16 |
| limoncello spritz | 16 |
| Mojito | 16 |
cardrona essence |
|
| BUBBLY | |
| NV Quartz Reef Methode Traditionnelle Brut ** | 12/49 |
| NV Pirramimma McLaren Vale Sparkling Shiraz | 11/52 |
| WHITE WINE | |
| 17 Carrick Central Otago Sav* | 10/32/42 |
| 18 walnut block marlborough sauvignon blanc * | 12/37/528 |
| 16 Urlar Gladstone Wairarapa Riesling * | 10/32/47 |
| 17 Lamont central Otago Pinot Gris * | 13/39/55 |
| 16 Walnut Block Marlborough Chardonnay * | 12/38/53 |
| 16 Peregrine Central Otago Chardonnay * | 15/47/65 |
| 17 Stonecroft Hawkes Bay Rose * | 10/32/47 |
| 18 Black Estate Treble Waipara Rose * | 14/44/65 |
| RED WINE | |
| 15 Glandovey Wanaka Pinot Noir | 14.5/47/65 |
| 15 Burn Cottage Moonlight Race Pinot Noir ** | 17.5/55/83 |
| 13 felton road bannockburn pinot noir * | 140 |
| 17 ‘NOW’ by paxton McLaren shiraz 13.5/46/64* | 13.5/46/64 |
| 14 Stonecroft Hawkes Bay Merlot Cabernet | 14/42/60* |
| 15 Mitolo Jester mclarenvale shiraz | 14.5/65 |
DESSERT WINE |
|
| 13 M.Chapoutier muscat beaumes de venise France | 14/59 |
| ** biodynamic | |
| * organic |
From May 2019 we will be 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.
Phone 03 464 0064
Email restaurant@no7balmac.co.nz
16 The Octagon, Dunedin
