One of the first signs of a new city after the earthquakes was the opening of Rydges Latimer Christchurch and its restaurant, Bloody Mary’s.

Can you believe that’s 10 years ago now? In that time, Bloody Mary’s has taken on the role of the city’s meeting place and dining room, hosting everything from first dates to 50^th wedding anniversaries. And the steaks are legendary.

To celebrate this ‘Decade of Decadence’, Bloody Mary’s Executive Chef, Chris Walker, has revisited three of the most popular dishes from the past 10 years and put together a special celebratory menu and dining experience.

Seafood Chowder, Twice Cooked Pork Belly and the delectable Cambridge Burnt Cream make up the trio of dishes.

The chowder came onto the menu in 2013. Chef Chris’s reinterpretation kicks the flavour up a notch with a dash of crayfish bisque. His take on the Twice Cooked Pork Belly, a favourite since its menu debut in 2016, includes removing the skin and flash-frying it in hot oil to produce a ‘crackling’ cracker. When it came to the Cambridge Burnt Cream, Chris knew not to mess with the undisputed champion of the Bloody Mary’s menu.

The three dishes feature on Bloody Mary’s a-la-carte menu for November alongside such other delights as Wairiri Buffalo Stracciatella, Cauliflower and Truffle Risotto and, of course, premium grass-fed beef in a variety of cuts.

So get along this month and take your taste buds for a trip down memory lane with the team from Bloody Mary’s.

bloodymarys.co.nz