Karen Chung
If you want a good steak in Christchurch, it is the place to go. They have a few options of aged steak. We ordered the tomahawk, it is pretty good. For dessert, all of us think the Chocolate Marquise is the best
Scott
Food was excellent but steak was overcooked.
Service was friendly but forgot our wine and lost our meal orders. Easily corrected but frustrating all the same.
Design was nice but toilet door handle is missing screws indicates lack of maintenance.
Isobel Tan
Extremely enjoyable dinner. The 37 day dry-aged ribeye on the bone (500g) and the lamb tenderloin on the bone (400g) were excellent, with the lamb being a particular stand-out. The addition of bone marrow adds a creamy dimension to the meats. The sides of the duck fat potato croquettes and the freekah salad were also tasty. Service was good as well.
Kelsey D’Rozario
Excellent service. The oyster and beef tartare entrees were excellent and steak very flavourful. We liked that bone marrow was served with the steak - great touch.
Unfortunately the desserts were unusual and not very nice which was a bit of a let down after a lovely evening. Excellent wine.
David McCarthy
In summary:
This is a good steak restaurant that falls a bit short in every aspect.
Sourdough for example. It comes out as toast, and was effectively pane di casa more than a sourdough. Given it’s $14 I’d expect it to be the best sourdough I’ve had with a high quality butter. It wasn’t to be.
Then with the steaks. They unfortunately didn’t have half of the ones on the menu. Bit of a shame. The steak I did get was the dry aged t-bone. Well cooked with a lovely crust and great seasoning. Quality of the beef was good but certainly not a the top level, mainly due to the texture.
The sides (cos salad, croquettes and carrots) were good, but nothing that blew us away.
The service was really friendly, but the staff weren’t very attentive.
We had a great night, but everything just fell a bit short of expectations.
Francis Gaje
Nice ambiance, great staff and very good food. We had a dozen of oysters for entrèe and it was so fresh 😊. Had dry aged tbone, rib eye and the normal wagyu for mains. Cooked to perfection 👌 would say the best steak I tasted in christchurch. Definitely would come back for more. Not much of a wine guy but the coctails are awesome. Would recomend whiskey sour and their own version of espresso martini. Ending the night with a good serving of desserts which the kids enjoyed. Loved it 👌.
Glenn Sagar
Bessie is a high level restaurant where the dining is an experience and not just a meal. The menu options are appropriate to the focus on aged cuts of meat. There are other non-red meat options too.
The service was excellent and our server Oly was amazing and kindly explained how the menu worked.
The complimentary flat bread to start was appreciated and delicious.
You will need to order at least 2 sides to share to accompy your steak dish.
I would have had a dessert, but sadly my appetite was muted after a bout of the flu.
Overall, a great dining experience 😀
Luis Hernandez
Good place to have a Ribeye or Tomahawk the preparation takes time but worth it, the oysters are a great option for entrée.
Bogdan Surdu
Great atmosphere, friendly service, the staff paid special attention to my dietary restrictions and the food was excellent. Will definitely return next time I’m in Christchurch
Richard Meyer
What a place ? Our best restaurant in 6 weeks NZL ! The only trouble was a much too noisy group just behind our table ! Perfect wine and very friendly serving ! Perfect Lamb and sauce as well my wife a fillet out of the paradise back ! Very special atmosphere in an old steelers hall
An error has occurred! Please try again in a few minutes