What are the 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

Bessie

Name: Bessie
Address: 178 St Asaph Street, Christchurch, 8011, NZ
Telephone: +6435952799
Price range: $$$$
Rating: 4.7

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.

30/07/2026

For special occasions of up to 8 people, enjoy a space to yourself in our private cellar dining room.

Reach out to our team to find out more.

29/07/2026

If you're not interested in the cellar, have a try of one of our most beloved house cocktails, the Elderflower & Rosemary Collins.

A crisp, tranquil blend of Hendricks gin, delicate elderflower syrup, a touch of lemon and finished with a sprig of rosemary.

23/07/2026

The dry age process for our rib eye on the bone, is not hidden away. It happens in view of your table.

An experience at Bessie is not merely about the food, but the process behind it, one you pay witness to over the course of the evening. Aged a minimum of 45 days before it is deemed eligible to meet you at the table.

22/07/2026

We love serving you, Ōtautahi.

None of it happens without our front of house team, whose care, attentiveness and smiles shape every evening at Bessie.

16/07/2026

Thank you to Carly Gooch and the team at The Press for the recent feature on Bessie.

We're grateful for the coverage and the thoughtful read on our journey to Michelin Guide Select.

If you're a Press subscriber, take a look.

The Press

15/07/2026

Our day aged rib eye on the bone embodies a character that can be enjoyed solo, or transformed with balanced complement. An experience defined by your personal preference.

500 grams, dry aged for a minimum of 45 days. A process that draws moisture from the beef and concentrates its natural flavour, developing a depth found in few other cuts.

If you seek something bolder, try pairing it with our Chimichurri, a longstanding favourite among our list of steak sauces.

09/07/2026

The Mibrasa is not simply a means of cooking.

Over natural charcoal, it produces an intense combination of radiant heat and live fire that conventional ovens cannot replicate. The surface of the beef develops a deeply caramelised crust while the fat renders, dripping onto the charcoal and returning as aromatic smoke that builds layers of depth and complexity.

What emerges carries the unmistakable imprint of the fire it was shaped by.

08/07/2026

Our chefs measure success in moments most would never notice.

The cut drawn from the Mibrasa when it is ready, not when it is convenient. Seasoning that lifts what has come from farm to table without ever speaking over it. A resting period honoured, a pass timed to the minute. The first bite arrives exactly how it was meant to.

07/07/2026

The cold beyond our doors has no jurisdiction here.

Step inside and winter becomes a backdrop rather than a presence. The room welcomes you, and somewhere between the first course and the last, the chill of the south becomes distant.

01/07/2026

This Saturday we are opening our doors at 4pm, ahead of the All Blacks versus France at the new Te Kaha Stadium in Ōtautahi.

Join us for dinner before kick off at 7:10pm. We are just a twelve minute walk away from the action.

Book ahead to secure your seat.

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

http://www.bessie.co.nz/

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