Wigram Hotel

accommodation — Hornby · Christchurch

About Wigram Hotel

Wigram Hotel sits at 14 Henry Wigram Drive in Hornby, in the historic Wigram district of Christchurch. It is a boutique property that blends refined design with warm, welcoming service — stylish rooms, modern amenities and the kind of quiet charm a smaller hotel can offer, all built around comfort and relaxation for guests exploring the city or in town for work.

At the heart of the hotel is the Harvard Bar & Restaurant, a warm and inviting space where contemporary dining meets classic charm. The menu is a fusion of modern New Zealand and international cuisines, showcasing seasonal produce, premium meats and fresh local seafood. Breakfast runs from the hearty Full Harvard and Eggs Benedict on herbed rosti to omelettes, French toast and gluten-free granola, with Akaroa cold smoked salmon threading through the list. Lunch and dinner bring entrees like seafood chowder and scallop risotto, grill-led mains from char-grilled lamb chops to braised pork belly, pastas, a full bar menu of burgers and seafood, a kids menu and classic desserts.

Beyond dining, Wigram Hotel offers beautifully appointed accommodation with standing offers such as Bed & Breakfast and Stay Longer, Pay Less, along with sophisticated event venues hosting 10 to 120 guests for functions and weddings, supported by dedicated function menus and a personalised level of service.

Signature items

  • Full Harvard
  • Grilled Lamb Chops
  • Seafood Chowder
  • Harvard Beef Burger
  • Salmon Florentine
  • Braised Pork Belly

Menu

Mains

  • Grilled Lamb Chops (GF) — Mediterranean-style char-grilled lamb with baby carrots, caramelised onions, mashed kumara, jus and tzatziki
  • Lamb Rump (GF) — 250g rump stuffed with feta and spinach, with mashed potatoes, sautéed vegetables and tzatziki
  • Ribeye Steak (GF) — 300g grilled to your choice with sautéed vegetables, roasted potatoes and green pea purée
  • Cranberry Chicken (GF) — Chicken stuffed with feta and cranberry jam with baby spinach, rolled in crispy bacon, with veggies and rosemary potatoes
  • BBQ Pork Ribs (GF) (DF) — Slow-cooked ribs in bourbon and herbs, glazed with BBQ sauce, served with crispy fries
  • Braised Pork Belly (GF) (DF) — Chinese-style braised belly, sweet-savoury and melt-in-the-mouth, with rice and steamed vegetables
  • Salmon Florentine (GF) — Juicy baked salmon topped with creamy spinach and mushroom risotto
  • Chimichurri Chicken (GF) — South American flavours with sautéed asparagus, carrot purée and mashed potato
  • Spinach Falafel (V) — Tender inside and crispy outside, served with hummus, tomato, red onion, mesclun and pita bread
  • Salt & Pepper Squid — Classic Cantonese-style crispy squid with a lightly spicy salt and pepper kick, served with jasmine rice

Pasta

  • Penne Arrabbiata (VG) — Penne with tomato, olive oil, parmesan, chilli flakes, garlic and basil
  • Fettuccine Salami — Fettuccine in creamy salami sauce with spinach, mushrooms and parmesan

Salads

  • Caesar Salad — Greens, crispy bacon, grilled chicken, boiled or poached egg, croutons, parmesan and Caesar dressing
  • Greek Lamb Salad — Seasoned lamb on mesclun with cucumber, red onion, tomato and feta, vinaigrette and tzatziki, with pita bread and hummus
  • Green Salad (V) (GF) (DF) — Fresh mixed greens with dressing

Entrees

  • Assorted Vol Au Vent — Three puff pastry cups: smoked salmon with cream cheese and capers, venison with goat cheese and cranberry, mushroom with truffle sauce
  • Italian Bruschetta (VG) — Four slices topped with diced tomato, olive oil, fresh basil, garlic, onion and mozzarella
  • Seafood Chowder — Thick, creamy chowder with mussels, shrimp, calamari and fish, served with toasted ciabatta
  • Scallop Risotto — Creamy Italian risotto cooked patiently with asparagus, parmesan and scallops
  • Soup of the Day (V) — Ask the friendly team for the chef's daily special

Bar Menu

  • Harvard Beef Burger — Greens, tomato, bacon, Swiss cheese, red onion, pickles and BBQ sauce with crispy fries
  • Harvard Chicken Burger — Greens, tomato, bacon, Swiss cheese, red onion, pickles and chipotle sauce with crispy fries
  • Harvard Vegetarian Burger — Greens, tomato, Swiss cheese, red onion and pickles with crispy fries
  • Drunken Mussels (DF) — Mussels in a wine-based broth with toasted crispy bread
  • Fish & Chips (DF) — Beer-battered seasonal fish with greens, lemon, crispy fries and tartar sauce
  • Salt & Pepper Tofu (V) (GF) (DF) — Crispy tofu stir-fried with salt, white pepper, garlic, onion and capsicum
  • Fried Calamari (DF) — Deep-fried calamari rings with tartar sauce
  • Prawn Twister (DF) — Deep-fried peeled prawns wrapped in crispy dough with sweet chilli sauce
  • Crispy Chicken — Overnight-marinated boneless thigh, deep-fried with special herbs, with fries and chipotle aioli
  • Nachos — Gluten-free tortilla chips layered with chilli beef or chilli vegetables, melted cheese, salsa, guacamole, jalapeños and sour cream
  • French Fries (V) (DF) (GF) — Straight-cut potatoes served with aioli and tomato sauce
  • Garlic Bread (DF) — Four ciabatta pieces topped with seasoned garlic and parsley, with olive oil and balsamic vinegar

Desserts

  • Sticky Date — Warm, moist sticky date cake topped with ice cream and fresh fruit
  • Crème Brûlée (GF) — Rich, creamy custard with a hard caramel top, served with ice cream of your choice
  • Chocolate Brownie (GF) — Moist, dense and gooey, rich in chocolate, served with ice cream of your choice
  • New York Cheesecake — Creamy cheesecake on a vanilla biscuit base with whipped cream and fresh fruit
  • Classic Hot Fudge Sundae — Ice cream topped with hot fudge and whipped cream

Platters

  • Cheese Platter — Brie, blue, cumin and Swiss cheeses with smoked salami, crackers, nuts, fruit and quince jam

Breakfast

  • Full Harvard — Eggs your way on toasted ciabatta or GF bread with grilled tomato, baked beans, mushroom and relish; add bacon and sausage or halloumi, avocado and hash brown
  • Eggs Benedict — Poached eggs, herbed rosti, baby spinach and hollandaise, with streaky bacon, Akaroa cold smoked salmon or portobello mushroom
  • Salmon Bagel — Akaroa cold smoked salmon in bagel bread with cream cheese, greens, capers, red onion and lemon
  • Veggie Stack (GF) — Herbed rosti or GF bread with avocado, kumara rosti, grilled capsicum, tomato, mushrooms, eggplant, poached egg, hollandaise and pesto
  • Harvard Bagel Breakfast — Bagel loaded with bacon, avocado, fried egg, spinach, tomato, Swiss cheese, aioli and relish, served with a hash brown
  • Bagel with Scrambled Egg — Toasted bagel with scrambled egg, greens and relish
  • Creamy Mushroom — Cheesy, garlicky sautéed mushrooms on toasted ciabatta with melted cheese and mixed greens
  • Three Egg Omelette (Italian) — Ham, salami, mushrooms, tomato and cheese, served with a hash brown
  • Three Egg Omelette (Mediterranean) — Spinach, bacon, tomato, red onion and cheese, served with a hash brown
  • Three Egg Omelette (Meatlovers) — Bacon, ham, sausage, red onion, cheese and BBQ sauce, served with a hash brown
  • Three Egg Omelette (Akaroa Salmon) — Salmon, avocado, greens and mustard cream cheese, served with a hash brown
  • Egg on Toast — Eggs your way on toasted ciabatta with tomato relish; add sides
  • French Toast — Brioche with berry compote, vanilla crème fraiche, candied hazelnuts, maple syrup and caramelised banana
  • Granola Bowl — Certified gluten-free granola with berry compote, Greek yogurt and fresh fruit
  • Pancakes — Three pancakes with banana slices, whipped cream and maple syrup
  • Waffles — Waffles with maple syrup, banana and whipped butter

Kids Menu

  • Junior Fish & Chips (DF) — Served with crispy fries, tomato sauce and tartar sauce
  • Grilled Tenderloin Chicken (GF) (DF) — Served with crispy fries, mesclun salad and tomato sauce
  • Kids Sundae (GF) — Two scoops of ice cream topped with chocolate or caramel sauce

Function Buffet – Mains

  • Pan-Fried Salmon — With scallion and saffron beurre blanc and confit lemon
  • Fresh Market Fish — With fennel and leek crème, herbs and prawn
  • Macaroni Cheese Crumble — With portobello mushroom and truffle
  • Roast Pork Belly — With cabbage, apple and thyme sauce
  • Lemongrass & Ginger Chicken Thigh — With Thai coconut sauce
  • Roast Beef Striploin — With red wine jus and braised onion

Function Buffet – Sides

  • Smoked & Cured Meats Platter — Sliced cured ham, traditional Dutch salamis and chorizo
  • Manuka Smoked Chicken — Chicken smoked over manuka, part of the buffet sides
  • Spiced Shrimp Salad Shots — Chilled spiced shrimp served as salad shots
  • Selection of Three Seasonal Salads — Three salads chosen with the season
  • Sauces, Dressings & Condiments — A selection served alongside the buffet
  • Chive Buttered Gourmet Potatoes — Gourmet potatoes tossed in chive butter
  • Wok Fry Seasonal Vegetables — Seasonal vegetables tossed in the wok
  • Saffron Basmati Rice — Fragrant basmati rice with saffron

Function Buffet – Desserts

  • Passionfruit Berry Meringue Shots — Passionfruit and berry meringue served in shots
  • Fresh Seasonal Fruit Salad — Freshly cut seasonal fruits
  • Chocolate Cake with Mousse — Chocolate cake served with mousse
  • Dried Raspberry Pavlova — Dressed in macerated seasonal fruits and vanilla cream

Function Platters & Packages

  • Classic Set Menu — Choose three sides, two mains and two desserts per person
  • Festive Set Menu — Choose three sides, three mains and three desserts per person
  • Antipasto Platter — Breads, sun-dried tomatoes, olives, capers, pesto, cured and smoked meats, char-grilled veggies, Akaroa cold smoked salmon, smoked chicken and marinated feta
  • Gourmet Cheeseboard — A selection of artisan cheeses including Whitestone blue and cow's feta