Buoy Restaurant

DAYS OF BUSINESS

Mon - Sun:	10:00 to 23:00

Situated in the heart of Mission Bay with stunning views to Rangitoto, Buoy Restaurant and Bar is unique in so many ways.

A menu of unique flavour combinations, a wine list of impeccable vintage, sleek professional service and surroundings of rare and exceptional quality make this place stand alone in the Bay.

Dine in luxury in the main dining room, perhaps sipping on a flute of Dom Pérignon 1988 with sashimi style Yellowfin Tuna, or washing down a chargrilled sirloin with a bottle of 1966 Montrose. On the other hand, you may choose to retire to the lounge bar where Buoy’s cocktail bartenders showcase the latest in top-shelf mixology.

Plus, Buoy caters for large groups in their lounge, matching top class hospitality standards with exquisite canapés, a boutique wine list and world-class ambience.

Top class dining in Mission Bay – that’s Buoy in six words. All you have to do is walk up the stairs!

Latest User Reviews

"Very enjoyable, thanks."

"Very enjoyable, thanks." more reviews

Chef	Jarrod M. Waring
Price Guide	Entrée $17.50 - $20, Main $18.50 - $32.50, Dessert $12.50 - $16.50
Payment Options	Cash, Amex, Visa, Mastercard, Eftpos
Features	Licensed, Outside dining area, Private dining area, Street parking, Water views
Ambience	Romantic, Sophisticated

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	220	n/a

Dinner

drink (pdf)

To Start

Garlic Baguette: baked baguette, homemade garlic butter

7.50

Trio of Stuffed Bread Rolls: dill cream cheese

9.50

Soup of the Moment: waiting staff will advise

12.50

Seafood chowder: smoked mussels, calamari, scallops, fresh fish, prawns

14.50

Entrée

Indian Mixed Platter: chicken Tikka, Lamb Cutlet, Fried Masala Fish and spicy hot Prawns, dipping sauce

25.00

Buoy Tasting Platter: garlic prawns, chicken tikka, venison sausage, oysters, scallops, smoked salmon, seared squid, savoury sorbet, Kalamata olives, salad leaves,for two

35.00

New Zealand Scallops: kumara and spinach hash, crispy baby fennel,avocado oil

20.00

Middle Eastern: Babaganoush, falafel, hummus, tabbouleh, bites for two marinated feta, tomato chutney, pita

25.00

Chargrilled Half Spring Chicken: sesame Undo noodles, sweet ‘n sour sauce

20.00

Seared Baby Squid: smoked salmon mousse, strawberry concasse,pastry cradle

20.00

Smoked salad: Baby spinach leaves, smoked chicken, chilled eggs,walnuts, asparagus tips, grain mustard aioli

18.50

Ostrich salad: mesculin leaves, skilleted ostrich breast, water chestnuts,Oriental vegetables, and truffle essence

18.50

Salmon and Prosciutto Salad: Rocket leaves, smoked salmon, candied prosciutto,parmesan and avocado Oil

20.00

Smoked Chicken Ravioli: pesto gorgonzola sauce, Parmigiano-Reggiano

18.50

Main

Roast Eye Fillet of Beef: red pepper mousse, potato soufflé, stuffed zucchini,sesame arc, truffle jus

30.50

Braised Quail: roasted kumara gratin, buttered bok choy, baby carrots, red pepper coulis

27.50

Rack of Lamb: Honey roasted baby carrots, parsnip, zucchini,flavoured couscous, venison sausage, jus

32.50

Pork Piccata: eggplant, zucchini, mozzarella tian,tomato concasse, harissa jus

27.50

Fish of the Moment: waiting staff will advise

27.50

Seared Akaroa Salmon: tempura batter banana, toasted coconut flakes,lemongrass, chilli, coconut reduction

29.50

Butter Chicken: tandoori chicken, creamy tomato sauce,rice, pappadam, salad

20.50

Vegetable Jalfrazzi: seasonal vegetables, onion gravy, tomato sauce rice, pappadam, salad

18.50

Thai Green Curry: prawns, squid, scallops, oriental vegetables,rice, pickled cucumber

20.50

Lamb Do Piyazza: diced Lamb, tomato Onion Gravy, Fried Onions,Rice, pappadam and salad

20.50

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 5/7/08.