Wood-Fired Goodness!
7 Balmacewen Rd, Maori Hill, Dunedin 9010
03 464 0064
7 Balmacewen Rd
Maori Hill
Ōtepoti / Dunedin
9010
03 464 0064
Monday - Friday 7am - late
Saturday 8am - late
Sunday 8am - 3pm
*
Please use the form below to make a reservation for up to 9 people.
For 10 or more guests please get in touch via restaurant@no7balmac.co.nz
We take reservations for breakfast, lunch and dinner.
For dinner bookings of 10 or more guests we offer a set menu.
For drinks, snacks and dessert please just come in and we will do our best to accommodate you.
sorry, no BYO cakes
Can be made online or email for groups over 10
we run our three course set menu $85pp
| COCKTAILS | |
| bitter orange spritz– bitter aperitivo, orange, prosecco 20 | 20 |
| pear manhattan –rye & barley, garden pear, ginger | 20 |
| classic martini – gin or vodka, served at your preference, wet, dry, dirty or with citrus | 20 |
| clover club 0.0 - grove 42, strawberry, aquafaba |
15 |
| chamomile fizz 0.0% – grove 42, chamomile, soda 15 |
15 |
| “G&T” grove 42 and tonic 0% |
14 |
BEERS ON TAP |
|
| guest tap | 11/14 |
| altitude sled dog session hazy 4.5% | 11/14 |
| ryhme & reason happy pils 5.2% | 11/14 |
BOTTLE BEERS / CIDER |
|
| emersons pilsner 4.9% | 11 |
| corona 4.5% | 10 |
| cassels milk stout 6.0% | 12 |
| sawmill ipa 5.2% | 11 |
| beer baroness little mighty ipa 2.5% |
11 |
| garage project tiny but mighty hazy ipa 0% | 11 |
| sawmill bare beer 0% |
11 |
| peckhams original cider 5.3% | 14 |
BUBBLY |
|
| NV argeo ruggeri prosecco italy | 12.5/58 |
| NV quartz reef methode traditionnelle brut ** | 18/85 |
| NV taittinger brut reserve champagne france | 190 |
WHITE WINE |
|
| ’23 tap wine – decibel hawkes bay albarino | 13/43 |
| '22 scout central otago chardonnay | 17.5/58/87 |
| ‘23 the marlborist marlborough chardonnay | 19.5/67/97 |
| ‘23 neudorf nelson tiritiri pinot gris* | 15/50/75 |
| '23 prophets rock central otago pinot gris* | 17/58/87 |
| ‘24 greywacke marlborough sauvignon blanc* | 15/50/75 |
| '23 dicey bannockburn chenin blanc | 18/59/89 |
| '23 o naturel central otago dry riesling* | 15/48/72 |
| '22 scout central otago blanc | 87 |
| ’23 peregrine central otago rosé * | 16/54/78 |
| ’23 mondillo bendigo rosé | 15/48/72 |
RED WINE |
|
| '22 tap wine - selection massale central otago pinot noir* | 14/45 (500ml) |
| '20 q waitaki pinot noir | 19/65/95 |
| ’23 maude central otago pinot noir | 19/65/95 |
| '22 valli gibbston pinot noir | 27/90/135 |
| '22 felton road bannockburn pinot noir** | 150 |
| '22 stonecroft hawkes bay serine syrah * | 16/54/78 |
| ’22 dune mclaren vale shiraz | 16/54/78 |
| '23 stonecroft hawkes bay ruhanui merlot cab* | 18/59/89 |
| ’21 paritua stone paddock scarlet red blend* | 15/48/72 |
DESSERT WINE |
|
| ’22 seresin late harvest riesling | 17/88 |
| ** biodynamic | |
| * organic |
From 5pm
| available from 5pm | |
SMALL PLATES / TO START |
|
| warmed roasted olives | 9 |
| house-made crisps & kiwi dip gf | 10 |
| house-pickled seasonal vegetables gf df | 9 |
| house-baked bread, cultured butter | 9.5 |
| wood-fired oyster, garden kimchi butter | 7 |
| kingfish crudo, coconut yoghurt, curry leaf oil, finger lime, garden coriander gf df | 22 |
| wood-fired peppers, garden oregano, anchovies gf df | 19 |
| wood-fired brisket croquette, grana padano, garden chives, mustard |
17 |
| ferry road halloumi, garden honey, peanut dukkah gf | 17 |
| falafel, broad bean hummus, pickled cabbage gf df |
13 |
| salmon ceviche, buttermilk, cucumber, roasted coconut, garden mint, za’atar cracker gf |
22 |
| coconut potato samosas, coconut raita, eggplant pickle, mint vegan |
24 |
| green pepper muhammara, pistachio, pomegranate, flatbread df |
24 |
| prosciutto wrapped baked mt domett double cream brie, pickled onion, salted walnut, hot honey, house-baked bread |
27 |
| twice baked 3 cheese souffle, olive paste | 25 |
MAINS |
|
| bbq’d leeland’s lamb loin, new season asparagus, broad beans, verjus currants, black olive caramel, jus gf |
43 |
| bbq’d southern stations wagyu picanha, peppercorn sauce, watercress gf |
43 |
| wood-fired, crumbed and fried eggplant burger, chermoula cabbage slaw, mozzarella, pickles, green chilli sauce, mayo, milk bun | 32 |
| agria tart, roasted field mushroom, wood-fired oyster mushroom, garlic cream, salsa verde gf v | 32 |
| bbq’d beef scotch, shiitake butter, charred onion sauce, rocket, jus gf | 49 |
| confit duck leg, salted and slow cooked, wood roasted eggplant, walnut tarator, coriander, grapes, stone fruit gf df | 45 |
| bbq’d & brined pork chop, green goddess jersey bennies, hemp seed zaatar gf df | 43 |
| daily market fish gf | 42 |
SIDES |
|
| roasted cauliflower, tahini, dukkah, fried parsley & chilli gf v | 14 |
| wood-fired zucchini, confit tomato, garden herb chimichurri, labneh gf |
14 |
| crispy potatoes, garlic toum, roasted aleppo oil gf v | 14 |
| garden leaves, radish, pickled currants, pumpkin seeds, fennel gf v | 14 |
| hand-cut chips, aioli gf | 10.5 |
| WE HAVE A KIDS MENU TOO! |
Desserts |
|
| black doris plum & crème fraiche bombe alaska, stewed blackberries |
17 |
| christmas pudding, anglaise, vanilla bean ice-cream |
17 |
| sticky date pudding, caramelised milk ice cream | 17 |
| self-saucing flourless belgian chocolate pudding, vanilla bean ice cream, otago hazelnut praline gf |
17 |
| soft rolled pavlova, fresh strawberries, roasted berries, honeycomb gf | 17 |
| dark chocolate ganache 'mudslide', cherries with blackcurrant coffee syrup, pineapple, coconut bark vegan gf |
17 |
| vanilla bean pannacotta, orange marmalade, mandarin gf | 17 |
| affogato, vanilla ice-cream add a nip rose rabbit orange liqueur / baileys / rose rabbit butterscotch liqueur / quick brown fox |
11 / 17 |
| emmental cheese, fig paste, house-made crackers |
17 |
7am to 3pm
| available from 7am to 3pm | |
| house-baked ciabatta, cultured butter, jam or honey |
12 |
| granola: toasted & active seeds, nuts, fresh & stewed fruit, coconut yoghurt gf, vegan |
18 |
| brioche french toast, orange marmelade, mandarin, caramelised white chocolate, whipped mascarpone, vanilla syrup |
28 |
| chilli fried eggs, whipped feta, garden herbs, house-baked ciabatta |
24 |
| mediterranean brekky: feta, marinated olives, soft egg, pickled garden vegetables, falafel, labneh, hummus, flatbread gfo |
25 |
| free-range poached eggs, house-made ciabatta |
12 |
| eggs benedict add free range streaky bacon 9/ cured salmon 9/ roasted mushrooms 8/ homemade pickles 5 |
15 |
| green pepper muhammara, pistachio, pomegranate, flatbread df |
24 |
| lightly spice-rubbed beef, almond tahini hummus, smeared sourdough pancake, crispy onions, toasted cauliflower herb tabouli df | 29 |
| twice baked 3 cheese souffle, olive paste | 25 |
| coconut potato samosas, coconut raita, eggplant pickle, mint vegan | 24 |
| fresh local herb-crumbed fish ‘n' chips, tartare | 28 |
| woodfired broccoli, cos leaves, whipped avocado green goddess, sprouted & active seeds, confit lemon chilli oil gf vegan | 24 |
| brined & bbq’d tandoori chicken, chermoula spiced cabbage, lime yogurt gf |
26 |
| balmac burger, milk bun, wood-fired house minced beef, onions, cheddar, rocket, homemade gherkins, mustard mayo add chips 5 |
24 |
| daily market fish gf | 31 |
SIDES |
|
| hand-cut chips, aioli gf | 10.5 |
| garden leaves, buttermilk, sweet spiced seeds gf | 14 |
| Set menu available for groups of 12 and more | |
| Seasonal Three Course Set Menu - sample (POSSIBLE CHANGES MAY HAPPEN DUE TO SEASONAL AVAILABILTY) |
$85pp |
| TO START | |
| salmon ceviche, buttermilk, cucumber, roasted coconut, garden mint, za’atar cracker gf |
|
| wood-fired brisket croquette, grana padano, garden chives, mustard |
|
| coconut potato samosa, coconut raita, eggplant pickle, mint vegan |
|
| MAINS | |
| bbq’d beef scotch, shitake butter, charred onion sauce, rocket, jus gf | |
| bbq’d & brined pork chop, bacon fat scone, caraway cabbage, green peppercorn sauce gf |
|
| agria tart, roasted field mushroom, wood-fired oyster mushroom, garlic cream, salsa verde gf vegan |
|
| daily fish gf | |
| DESSERT | |
| cheesecake semifreddo, candied lemon, roasted berries, lemon curd gf |
|
| vanilla bean pannacotta, orange marmalade, mandarin gf |
|
| dark chocolate ganache ‘mudslide’, cherries with blackcurrant coffee syrup, coconut bark vegan gf |
|
| emmental cheese, fig paste, house-made crackers |
|
| Set menu available for groups of 12 and more | |
| 2 course ( entree + main OR main + dessert ) | 2 course, $47pp / 3 course $66 |
| ENTRÉE | |
| coconut potato samosa, coconut raita, eggplant pickle, mint - vegan |
|
| salmon ceviche, buttermilk, cucumber, roasted coconut, garden mint, za’atar cracker gf |
|
| wood-fired brisket croquette, grana padano, garden chives, mustard |
|
| MAIN | |
| lightly spiced rubbed beef, almond tahini hummus smeared sourdough pancake, crispy onions, toasted cauli-herb tabouli - df |
|
| woodfired broccoli, cos leaves, whipped avocado green goddess, sprouted & active seeds, confit lemon chilli oil gf vegan |
|
| brined & bbq’d tandoori chicken, chermoula spiced cabbage, lime yoghurt gf |
|
| daily market fish gf |
|
| DESSERT | |
| semifreddo, candied lemon, roasted berries, lemon curd gf |
|
| dark chocolate ganache ‘mudslide’, cherries with blackcurrant coffee syrup, coconut bark vegan gf |
|
| vanilla bean pannacotta, orange marmalade, mandarin gf |
|
| kapiti kikorangi blue, fig paste, house-made crackers |
We are offering private functions in our beautiful downstairs dining space exclusively. Comfortably seating up to 35 people for the full No.7 experience. The space opens 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.
Sample set menus can be viewed in the Menu section
Phone 03 464 0064
Physical gift vouchers can be purchased at the restaurant
Phone 03 464 0064
Email restaurant@no7balmac.co.nz
For Recruitment Opportunities Email opportunities@novatrust.co.nz
7 Balmacewen RD
Maori Hill
Dunedin
9010
