Bessie

Long tables, booths and plenty of tables for two mean this darkly atmospheric, ersatz industrial looking room suits all group sizes. It’s a steakhouse featuring dry-aged beef, largely Canterbury grass-fed meat, all cooked in the Spanish charcoal oven. Check out the ageing room, which has pride of place next to the kitchen. There are plenty of imaginative side dishes, along with assorted sauces from the traditional to the more creative. If you’re not a meat lover, go for the Akaroa King salmon.

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