No7 Balmac | Restaurant, bar & bistro in Maori Hill, Ōtepoti / Dunedin.

Monday - Friday 7am - late

Saturday 8am - late

Closed on Sundays and Public Holidays

We will be closed on Friday, 10th July
to observe Matariki.

Reservations

We take reservations for breakfast, lunch and dinner.

Please use the form below to reserve a table for up to 8 people. For 9 or more guests please email restaurant@no7balmac.co.nz

For drinks, snacks and dessert, please just come in and we will do our best to accommodate you.

Sorry, no BYO cakes. Please email or call to arrange a house-made cake.

Menus

Please note, our menus change often, and the examples below are subject to seasonal changes. For graduation dinner, we offer our three course set menu at $89pp.

Cocktails + Beer + Wine

COCKTAILS
apricot mezcal negroni – campari, central otago apricot, mezcal	22.5
quince margarita – roxbourgh quince, tequila, orange, agave	22
applewood smoked olive martini - gin or vodka, vermouth, olive brine, smoked olives	23.5
chamomile fizz 0.0% – grove 42, chamomile, soda 15	15
cosNo 0% - grove 42, cranberry, citrus	16
“G&T” grove 42 and tonic 0%	14
BEERS ON TAP
guest tap	12/14.5
altitude sled dog session hazy 4.5%	12/14.5
ryhme & reason happy pils 5.2%	12/14.5
BOTTLE BEERS / CIDER
emersons pilsner 4.9%	12.5
corona 4.5%	10
cassels milk stout 6.0%	13
sawmill ipa 5.2%	12
beer baroness little mighty ipa 2.5%	12
garage project tiny but mighty hazy ipa 0%	11
sawmill bare beer 0%	11
peckhams original cider 5.3%	15
BUBBLY
NV argeo ruggeri prosecco italy	14/68
NV quartz reef methode traditionnelle brut **	20/89
NV taittinger brut reserve champagne france	190
WHITE WINE
'24 tap wine - mt edward central otago chardonnay *	14/45
‘23 palliser estate martinborough chardonnay	19.5/67/97
'25 walnut block marlborough viognier	15.5/50/75
’18 earthkeepers waitaki white blend	16/54/80
‘23 neudorf nelson tiritiri pinot gris*	16/54/78
'23 prophets rock central otago pinot gris*	18/59/89
’25 hawkeshead central otago pinot blanc	16/54/80
‘24 greywacke marlborough sauvignon blanc*	15/50/75
'23 dicey bannockburn chenin blanc	19/65/95
'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 pyramid valley north canterbury orange**	18/59/89
RED WINE
'22 tap wine - terroir project marlborough pinot noir *	14/45 500mls
’23 bryterlater fredrick north canterbury 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
’24 mica franco hawke’s bay cabernet franc	19/65/95
'22 stonecroft hawkes bay serine syrah *	16/54/78
’22 dune mclaren vale shiraz	16/54/78
’24 alkina kin barossa grenache	18/59/89
’21 paritua stone paddock scarlet red blend*	15/48/72
DESSERT WINE
’23 pegasus bay aria late harvest riesling	15/106
** biodynamic
* organic

Dinner

From 5pm

available from 5pm
SMALL PLATES / TO START
warmed roasted olives	12
gilda: anchovy, olive, guindilla pepper gf df	12
house-pickled seasonal vegetables gf df	11
salt-brined white fish crudo, garden radish, blood orange, pickled grape, lemon verbena gf df	25
knife cut dry-aged beef tartare, burger sauce, pickled mustard, parmesan, crisps gf	29
wood-fired mussels, confit leek, house nduja, rouille, garden potato gf df	21
ferry road halloumi, garden honey, peanut dukkah gf	18
house-baked bread, cultured butter	13
hummus, wood-fired lamb, pickled lemon, fermented garden mint, ras el hanout, flatbread df	25
prosciutto wrapped baked mt domett double cream brie, quince, salted walnut, hot honey, house-baked bread	28
twice baked 3 cheese souffle, olive paste	26
MAINS
bbq’d & brined pork chop, apple mostarda, kohlrabi, fennel, peppercorn sauce gf	44
bbq’d leelands lamb rump, lime butter chickpeas, cavolo nero, garden garlic gf	47
wood-fired cauliflower, garlic cream, artichoke crisps, zhoug gf vegan	36
bbq’d dry aged beef sirloin, garden horseradish, bone marrow sauce gf	49
wood-fired, crumbed and fried eggplant burger, chermoula cabbage slaw, mozzarella, pickles, green chilli sauce, mayo, milk bun	30
confit duck leg, salted and slow cooked, wood roasted eggplant, walnut tarator, coriander, grapes, quince gf df	46
daily market fish gf	45
SIDES
beef fat roasted carrots, garden herb salsa verde, black rice, pickled onion	16
crispy potatoes, garlic toum, roasted aleppo oil gf v	16
fried brussels sprouts, green tahini, currants, za'atar gf vegan	16
sumac cabbage slaw, garden radish, green apple, fennel gf vegan	14
hand-cut chips, aioli gf	13
WE HAVE A KIDS MENU TOO!

Dessert

Desserts
soft rolled meringue, rhubarb, roasted berries, honeycomb	17
black doris plum bombe alaska, blackberries	17
self-saucing flourless belgian chocolate pudding, vanilla bean ice cream, otago hazelnut praline gf	19
dark chocolate ganache ‘mudslide’, cherries with blackcurrant coffee syrup, pineapple, coconut bark gf vegan	17
affogato, vanilla ice-cream add a nip rose rabbit orange liqueur / baileys / rose rabbit butterscotch liqueur / quick brown fox	11 / 17
cheese, fig paste, house-made crackers	POA

All Day

7am to 3pm

available from 7am to 3pm
house-baked ciabatta, cultured butter, jam or honey	13
granola: toasted & active seeds, nuts, fresh & stewed fruit, coconut yoghurt gf, vegan	19.5
brioche toast, house ricotta, spiced fig, almond, garden honey	29
chilli fried eggs, whipped feta, garden herbs, house-baked ciabatta	25
mediterranean brekky: feta, marinated olives, soft egg, pickled garden vegetables, falafel, labneh, hummus, flatbread gfo	26
free-range poached eggs, house-made ciabatta	13
eggs benedict add free range streaky bacon 9.5/ cured salmon 9.5/ roasted mushrooms 9/ homemade pickles 6	16
hummus, pulled wood-fired lamb, pickled lemon, fermented garden mint, ras el hanout, flatbread df	25
lightly spice-rubbed beef, almond tahini hummus, smeared sourdough pancake, crispy onions, toasted cauliflower herb tabouli df	30
twice baked 3 cheese souffle, olive paste	26
fresh local herb-crumbed fish ‘n' chips, tartare	29
wood-fired, crumbed and fried eggplant burger, chermoula cabbage slaw, mozzarella, pickles, green chilli sauce, mayo, milk bun	27
woodfired broccoli, garden leaves, whipped avocado green goddess, sprouted & active seeds, confit lemon chilli oil gf vegan	25
citrus brined chicken schnitzel, fennel, kohlrabi, garden herb salsa verde butter, lemon	29
balmac burger, milk bun, wood-fired house minced beef, onions, cheddar, rocket, homemade gherkins, mustard mayo add chips 6	28
daily market fish gf	32
SIDES
hand-cut chips, aioli gf	13
sumac cabbage slaw, garden radish, green apple, fennel gf df	14

Dinner - Seasonal Three Course Set Menu

Set menu available for groups of 10 and more
Seasonal Three Course Set Menu - sample (POSSIBLE CHANGES MAY HAPPEN DUE TO SEASONAL AVAILABILTY)	$89pp
TO START
kingfish crudo, sorrel zhoug, garden radish, cucumber, creme fraiche gf dfo
broad bean falafel, sunflower seed tahini, sumac onion, amba gf vegan
dry aged beef tartare, fermented mustard, garden horseradish, za'atar cracker gf
MAINS
bbq’d beef scotch, shitake butter, charred onion sauce, rocket, jus medium-rare gf
bbq’d & brined pork chop, apple mostada, kohlrabi, fennel, peppercorn sauce gf
wood-fired silverbeet and corn dolma, green pepper muhammara, pomegranate gf vegan
daily fish subject to daily selection gf

DESSERT
cheesecake semifreddo, candied lemon, strawberries, lemon curd gf
dark chocolate ganache ‘mudslide’, cherries with blackcurrant coffee syrup, coconut bark vegan gf
cheese, fig paste, house-made crackers
soft rolled meringue, rhubarb, roasted berries, honeycomb gf

Lunch - Seasonal Set Menu ( 2 or 3 course option)

Set menu available for groups of 12 and more
2 course ( entree + main OR main + dessert )	2 course, $50pp / 3 course $69
ENTRÉE
dry aged wild venison tartare, fermented mustard, charred cabbage, garden horseradish gf
salmon ceviche, buttermilk, cucumber, roasted coconut, garden mint, za’atar cracker gf
broad bean falafel, sunflower seed tahini, sumac onion, amba gf vegan
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

Image Gallery

Kitchen Dining Room

No7 Balmac downstairs

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

Email restaurant@no7balmac.co.nz

Gift Vouchers

For gift vouchers emailed directly to you visit our E-Gift site

Physical gift vouchers can be purchased at the restaurant

Contact

Phone 03 464 0064

Email restaurant@no7balmac.co.nz

For Recruitment Opportunities please Email work@esplanadegroup.co.nz

Our Address

7 Balmacewen RD
Maori Hill
Dunedin
9010

top

Closed on Sundays and Public Holidays

We will be closed on Friday, 10th July to observe Matariki.

Reservations

Menus

Cocktails + Beer + Wine

BEERS ON TAP

BOTTLE BEERS / CIDER

BUBBLY

WHITE WINE

RED WINE

DESSERT WINE