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
Please use the form below to make a reservation for up to 8 people. For 9 or more guests please get in touch via restaurant@no7balmac.co.nz
We take reservations for breakfast, lunch and dinner. reservations are for 2 hours, please let us know if you require longer.
For dinner bookings of 10 or more guests we offer our 3-course set menu.
For drinks, snacks and dessert please just come in and we will do our best to accommodate you.
sorry, no BYO cakes.
Our pastry chef can bake cakes, please email or call to organise one.
Can be made online or email for groups over 10
For graduation dinner, we offer our three course set menu at $85pp.
| COCKTAILS | |
| pineapple sage mojito - white rum, garden pineapple sage, lime, mint, soda | 20 |
| fennel sour – garden fennel, thyme, honey, aquafaba | 20 |
| 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 | 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 |
|
| '24 tap wine - mt edward central otago chardonnay * | 14/45 |
| '22 windrush empire marlborough chardonnay | 18/59/89 |
| ‘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 pyramid valley north canterbury orange** | 18/59/89 |
RED WINE |
|
| '22 tap wine - terroir project marlborough pinot noir * | 14/45 500mls |
| '18 earthkeeper otiaki waitaki pinot noir | 21/70/105 |
| ’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 three fates hawke’s bay cabernet franc | 18/59/89 |
| '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 |
| '23 stonecroft hawkes bay ruhanui merlot cab* | 89 |
DESSERT WINE |
|
| ’23 pegasus bay aria late harvest riesling | 15/106 |
| ** biodynamic | |
| * organic |
From 5pm
| available from 5pm | |
SMALL PLATES / TO START |
|
| warmed roasted olives | 11 |
| house-pickled seasonal vegetables gf df | 10 |
| house-baked bread, cultured butter | 12 |
| wood-fired mussels, confit leek, house nduja, rouille, garden potato gf df | 19 |
| white fish crudo, sorrel zhoug, garden radish, cucumber, crème fraiche gf dfo | 23 |
| ferry road halloumi, garden honey, peanut dukkah gf | 17 |
| broad bean falafel, sunflower seed tahini, sumac onion, amba |
16 |
| greek salad, local tomato, cucumber, kalamata olive, slab feta, greek olive oil, garden oregano gf | 21 |
| kawarma lamb hummus, lemon, pinenuts, flatbread df |
24 |
| prosciutto wrapped baked mt domett double cream brie, quince, salted walnut, hot honey, house-baked bread | 27 |
| twice baked 3 cheese souffle, olive paste | 25 |
MAINS |
|
| bbq’d & brined pork chop, apple mostada, kohlrabi, fennel, peppercorn sauce gf | 43 |
| bbq’d leelands lamb rump, wood-fired silverbeet, fermented garden mint, shawarma spice, jus |
45 |
| wood-fired, crumbed and fried eggplant burger, chermoula cabbage slaw, mozzarella, pickles, green chilli sauce, mayo, milk bun | 29 |
| chickpea farinata, wood-fired asparagus, broad beans, tomato, lemon, garlic cream gf vegan | 35 |
| bbq’d beef sirloin, shiitake butter, charred onion sauce, rocket, jus gf | 46 |
| confit duck leg, salted and slow cooked, wood roasted eggplant, walnut tarator, coriander, grapes, orange gf df | 45 |
| daily market fish gf | 42 |
SIDES |
|
| wood-fired leeks, chèvre gf | 15 |
| wood-fired asparagus, red pepper muhammara, pomegranate gf vegan | 15 |
| crispy potatoes, garlic toum, roasted aleppo oil gf v | 15 |
| wood-fired zucchini, garden herb chimichurri, labneh | 15 |
| garden leaves, radish, pickled currants, pumpkin seeds, fennel gf v | 14 |
| hand-cut chips, aioli gf | 12 |
| WE HAVE A KIDS MENU TOO! |
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 |
17 |
| dark chocolate ganache ‘mudslide’, cherries with blackcurrant coffee syrup, pineapple, coconut bark gf vegan |
17 |
| roasted central otago apricot tart, roasted white chocolate, vanilla bean ice-cream, anglaise | 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 |
priced |
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 |
19 |
| brioche french toast, roasted berries, 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 |
| kawarma lamb hummus, lemon, pinenuts, 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 |
| fresh local herb-crumbed fish ‘n' chips, tartare | 28 |
| wood-fired, crumbed and fried eggplant burger, chermoula cabbage slaw, mozzarella, pickles, green chilli sauce, mayo, milk bun | 25 |
| woodfired broccoli, garden 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 |
28 |
| balmac burger, milk bun, wood-fired house minced beef, onions, cheddar, rocket, homemade gherkins, mustard mayo add chips 5 |
26 |
| daily market fish gf | 31 |
SIDES |
|
| hand-cut chips, aioli gf | 12 |
| garden leaves, buttermilk, sweet spiced seeds gf | 14 |
| Set menu available for groups of 10 and more | |
| Seasonal Three Course Set Menu - sample (POSSIBLE CHANGES MAY HAPPEN DUE TO SEASONAL AVAILABILTY) |
$85pp |
| 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 |
| Set menu available for groups of 12 and more | |
| 2 course ( entree + main OR main + dessert ) | 2 course, $47pp / 3 course $66 |
| 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 |
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
