Le Bon Bolli is virually two restaurants in one. Downstairs the atmosphere is more relaxed and casual with upstairs being the place of a more formal dining experience with service and prices to match. The menus are quite different with the downstairs brasserie not having the extensive choice.
This restaurant isn't a place to go for a cheaper meal but it is an award winning restaurant with good food and very good wine list to match. If you want a spot for a special night out then this is it.
Favorite Dish: Last time here I had a venison main which was fantastic and a bottle of Chardonnay (Kumeu) at $50 a pop. My wife had a chicken dish that she was very happy with. We came here for a big celebration and were not disappointed.
We chose the brasserie downstairs. Great choice. Lots of little nooks and crannies, intriguing frescoes on the round tower room walls, a very French looking bar area all added to the ambience - and the food was great. There's a pretty glass-enclosed courtyard, complete with cumquat trees and a view of the new Art Gallery for al fresco dining when the weather's warm. Lovely waitress - French as it happened, from Reunion Island, with a charming Gallic accent and a gorgeous smile, even more ambience.
Upstairs the restaurant takes on a grander facade (and heftier prices) - but the food all comes out of the same kitchen and regularly wins prizes in every foodie competition going,
Favorite Dish: Hearty winter fare for a chilly night - a cassoulet full of good things for MrL- duck and sausage and creamy white beans, Hard to beat - but my rabbit casserole probably did just that. A nicely tart citron tart to follow - definitely our sort of food, and when it was all washed down with a glass of good red (Australian - New Zealand reds are not quite up to their whites) we were well satisfied.
Centrally located within Christchurch, Le Bon Bolli caters to upscale and casual diners. Enjoy a meal within the restaurant or try the more relaxed experience of the brasserie. An extensive, award-winning wine list suggests a number of wines, served by the bottle or by the glass
Favorite Dish: Filet de saumon sauvage au vermouth et à la pomme de terre d’écrevisse
Crispy skinned sea salmon on vermouth butter nage
with Nelson scallops served with prawn chervil potatoes
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