Bessie

Bessie Our specialty is dry aged meat, a process that exemplifies our dedication to exceptional taste. Carefully aged for a min. of 45 days.
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This meticulous process enhances flavours & textures, resulting in an experience unlike any other.

Every cut at Bessie tells its own story. What accompanies it has the capacity to deepen that narrative entirely.White po...
17/06/2026

Every cut at Bessie tells its own story. What accompanies it has the capacity to deepen that narrative entirely.

White polenta, mushroom, crispy kale and parmesan. A composition that shifts the complexion of the table with every pairing it finds itself within.

Hospitality at its finest is an almost imperceptible art.It lives in the quiet attentiveness of someone who knows this m...
11/06/2026

Hospitality at its finest is an almost imperceptible art.

It lives in the quiet attentiveness of someone who knows this menu intimately, who understands the provenance of every cut and the character of every pour, and who moves through the room with an intuition that feels almost instinctive. This fluency is what our front of house team strive toward, at every opportunity. The ability to anticipate without assumption, to guide without imposing and to make every table feel as though the evening was arranged exclusively for those seated at it.

The provenance of what we serve matters as much as what we do with it at Bessie.Our Wagyu Sirloin, 300 grams, MBS 5 to 7...
10/06/2026

The provenance of what we serve matters as much as what we do with it at Bessie.

Our Wagyu Sirloin, 300 grams, MBS 5 to 7, comes to us from Lake Ohau Wagyu, sourced from Ōhau Downs Station deep in the Mackenzie Basin against the foot of New Zealand's Southern Alps. Raised free range across 8,322 hectares of high country terrain, the cattle graze on natural pasture before being grain-finished for over 200 days, drinking from the glacial waters of Lake Ohau throughout. The result is a cut distinguished by its intricate marbling, a measure of intramuscular fat that renders into the beef as it meets the Mibrasa, delivering a depth of flavour and tenderness that reflects the character of where it came from.

Shaped by landscape. An honour to the hands that prepare it.
ohau.wagyu

The closing of a Bessie evening is afforded no less consideration than its beginning.Chocolate, espresso, amaretto and m...
04/06/2026

The closing of a Bessie evening is afforded no less consideration than its beginning.

Chocolate, espresso, amaretto and mascarpone, our tiramisu rendered with the same unrelenting standard that governs every dish from our kitchen.

Steak redefined. Composed with a simple elegance that carries a richness in both flavour and experience.Southern Station...
03/06/2026

Steak redefined. Composed with a simple elegance that carries a richness in both flavour and experience.

Southern Station wagyu rump heart, its depth and intensity the foundation. A free range soft yolk, waiting to be broken. Crostini the vessel that ties it all together. Each component irreplaceable.

A great cut deserves a worthy companion.Sometimes greatness speaks through the simplest of flavours, blended and balance...
28/05/2026

A great cut deserves a worthy companion.

Sometimes greatness speaks through the simplest of flavours, blended and balanced with the same precision. Our roasted spring potatoes with rosemary and garlic carry that truth.

Your Bessie experience lives in more than what arrives on the plate.Our dining room radiates a warmth that wraps itself ...
28/05/2026

Your Bessie experience lives in more than what arrives on the plate.

Our dining room radiates a warmth that wraps itself around every evening. Globe light glowing against dark timber, leather that draws you into the room and an atmosphere so richly composed it becomes part of the memory itself.

As you contemplate what to order and anticipate what's to come, our focaccia is a beginning you don't think twice about....
22/05/2026

As you contemplate what to order and anticipate what's to come, our focaccia is a beginning you don't think twice about.

Rosemary, olive oil and balsamic vinegar. Simple enough not to take anything from what follows, yet crafted with the same standard of excellence as every dish that comes after it.

Some seats come with a view. Yours looks into our dry age room, where a 500g Rib Eye on the Bone sits somewhere deep int...
19/05/2026

Some seats come with a view. Yours looks into our dry age room, where a 500g Rib Eye on the Bone sits somewhere deep into its 45 days. Cold air and time, unhurried and exact.

While you savour what's on your plate tonight, your next visit's cut is already quietly becoming.

A cut this generous asks only one thing of you. Bring someone worth sharing it with.One of our specialty cuts, the Tomah...
14/05/2026

A cut this generous asks only one thing of you. Bring someone worth sharing it with.

One of our specialty cuts, the Tomahawk. 800g of Canterbury Angus roasted over the Mibrasa at 250°C, finished with rich bone marrow and flaky sea salt.

Address

178 St Asaph Street
Christchurch
8011

Opening Hours

Monday 5:30am - 9pm
Tuesday 5:30pm - 9pm
Wednesday 5:30pm - 9pm
Thursday 5:30pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5:30pm - 9pm

Telephone

+6435952799

Website

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