Winnie Bagoes Ferrymead

pizza — Ferrymead · Christchurch

About Winnie Bagoes Ferrymead

Winnie Bagoes Ferrymead is a gourmet pizza and bar at 2 Waterman Place, Ferrymead, part of a Kiwi pizza brand with over 20 years of history serving pizzas piled high with fresh, local ingredients and gourmet flavour combinations. The venue describes its vibe as funky and eclectic, positioning itself as the spot for a fun night out in the east of Christchurch as much as for the food itself.

Beyond the core menu of gourmet and traditional pizzas, pasta, salads, sharing plates, breads and desserts, Winnie Bagoes Ferrymead offers a rotating Pizza Creation dreamt up by the brand's Master Chef each month, and a Sticky Pork pizza that's exclusive to the Ferrymead location. The bar runs a full cocktail list alongside sangria jugs, wine, beer and cider.

The venue also hosts functions — from birthdays and engagement parties to wedding receptions, sports teams, work functions and Christmas parties — and offers a rewards programme and gift cards. Gluten-free, vegan, and vegetarian options are available across the menu, though the kitchen notes it cannot guarantee the complete absence of allergens due to shared preparation areas and equipment.

Signature items

  • Sticky Pork Pizza
  • Winnie's Platter
  • Pizza Creation
  • Kiwi Craving Pizza
  • Moroccan Lamb Pizza
  • Espresso Martini

Menu

Pasta

  • Cajun Chicken (GFO) — Chicken sautéed in a creamy Cajun spiced sauce on penne with cherry tomatoes and shaved parmesan
  • Carbonara (GFO) — Bacon, mushrooms and onions in a white wine and cream sauce with fettuccine and shaved parmesan; add chicken $4
  • Vegetarian (GFO, VGO) — Sautéed capsicum, broccoli, sundried tomatoes and onions on penne with pesto, cream and rocket leaves

Breads

  • Gourmet Flat Bread (GFO, VGO) — Sundried tomatoes, basil pesto, feta, cashews, pumpkin seeds, sweet chilli sauce and olives
  • Fresh Garlic Bread — Freshly baked loaf with garlic butter and fresh herbs
  • Chilli Pesto Bread — Freshly baked loaf with garlic butter, pesto and sweet chilli sauce
  • Bread Fingers (GFO) — Flatbread with cheese, garlic and herbs, served with aioli, pesto and sweet chilli dips

Salads

  • Greek (GF, VGO) — Feta, sundried tomatoes, Kalamata olives, red onion and cucumber with mesclun lettuce and balsamic dressing
  • Seared Lamb (GF) — NZ lamb marinated in Moroccan spices on mesclun, feta, sundried tomatoes, red onions and pine nuts with olive oil, lemon and balsamic reduction
  • Chicken Caesar (GFO) — Pan fried chicken with crispy bacon, croutons, shaved parmesan and cos lettuce with classic Caesar dressing; poached egg and anchovies optional
  • House Coleslaw or Salad

Desserts

  • Ice Cream Sundae (GF) — Choice of chocolate, caramel or berry
  • Warm Chocolate Brownie (GF) — With vanilla ice cream and berry coulis
  • Warm Buttermilk Doughnut — Filled with berry or salted caramel, with vanilla ice cream
  • Mini Dessert Pizzas — Banana & Caramel, or Raspberry & White Chocolate, topped with vanilla ice cream

Cocktails

  • Aperol Spritz — Aperol, prosecco and soda over ice
  • Bad Boy — Vodka, apple sours, passionfruit, fresh lime and a cranberry float
  • Cherry Bomb Cola — Vodka, cherry liqueur, Fever Tree Distillers cola, lemon
  • Melon Ball — Midori, vodka and pineapple juice
  • Hurricane — Spiced rum, passionfruit, orange and grenadine
  • Espresso Martini — Vodka, coffee liqueur, butterscotch liqueur, double shot espresso and vanilla
  • Mon CheeChee — Lychee liqueur, peach schnapps, cranberry and pineapple
  • Kiwi Fizz — Gin, Galliano Vanilla, kiwifruit and soda
  • Margarita on Tap — Tequila, triple sec, lime
  • Cocktail of the Month — Ask for this month's flavour

Gourmet Pizzas

  • Sweet Satay Chicken (GFO) — Chicken in sweet chilli, lime and coriander marinade on a peanut satay base with pineapple
  • Jack's BBQ Chicken — BBQ chicken, caramelised onions and streaky bacon on a white base with Jack Daniels BBQ sauce
  • Teriyaki Chicken — Teriyaki chicken on garlic butter base with rocket, red onion, teriyaki reduction and Japanese mayo
  • Chicken, Cranberry & Brie (GFO) — Smoked chicken and brie on a cranberry base with fresh rosemary
  • Thai Chicken (GFO) — Thai style chicken with red capsicum, green beans, red onion and coriander on tomato base
  • Florentina (GFO) — Smoked chicken on an apricot base with cashew nuts, cream cheese and rosemary
  • Chicken or Lamb Souvlaki (GFO) — Chicken or lamb on a peanut satay base with sundried tomatoes, onions, lettuce, tomato and yoghurt
  • Kiwi Craving (GFO) — Roasted lamb marinated with mint, mustard, honey and soy on tomato base with kumara and capsicum
  • Spicy Lamb (GFO) — Seared lamb marinated in chilli, Cajun spices and lemon on tomato base with jalapeños and capsicum
  • Moroccan Lamb (GFO) — Baked lamb marinated in Moroccan spices and coconut cream with capsicum, red onion and coriander
  • Honey Beef (GFO) — BBQ and honey marinated beef with bacon, pepperoni, chorizo and horseradish aioli
  • BBQ Brisket — Texas spiced brisket in BBQ sauce with caramelised onions, sweet spicy pickles and smoked cheddar
  • The Philly — Slow baked beef brisket in creamy white sauce with mushrooms, red onions and chipotle mayo
  • The Butcher's (GFO) — Braised beef, bacon, chorizo and pepperoni on smoked hickory base with BBQ bourbon sauce
  • Sicilian (GFO) — Peppered salami, red capsicum, sundried tomatoes, Kalamata olives and garlic on tomato base
  • BBQ Pork (GFO) — Pulled pork in smoked BBQ sauce with red onions and red capsicum
  • Sticky Pork — Asian style sweet and sticky pork belly with green capsicum, onions and fresh chilli — Ferrymead exclusive
  • Hawaiian (GFO) — Ham with pineapple on tomato base with garlic and fresh oregano
  • Grand Chicago (GFO) — Shaved ham, pepperoni, mushrooms and green capsicum on tomato base
  • Italian (GFO) — Pepperoni, mushrooms and feta with sundried tomatoes, red onion, Kalamata olives, garlic and thyme
  • BBQ Beef (GFO) — Honey marinated beef on tomato base with red onions and BBQ sauce
  • Veggie Mama (GFO, VGO) — Feta and caramelised onions with rocket leaves and shaved parmesan
  • Vegetali (GFO, VGO) — Roasted pumpkin and kumara with mushrooms, green beans, broccoli, pesto, feta and aioli
  • Salmon Caper (GFO) — Smoked salmon with cream cheese on a garlic butter base with capers
  • Seafood Marinara (GFO) — Smoked fish fillets, mussels and shrimp on sweet chilli and pesto base with capsicum, garlic and fennel aioli
  • Pepperoni (GFO) — Peppered salami with garlic and extra tomato base
  • The New Yorker (GFO) — Bacon, sundried tomatoes and cream cheese on tomato base
  • Funghi (GFO, VGO) — Mushrooms and garlic on tomato base
  • Cheese — Mozzarella on a creamy white sauce base with fresh garlic
  • Pizza Creation — A unique monthly flavour created by Winnie's Master Chef — ask the team

Sangria & Wine

  • Sangria Jug — Choice of red or white, 1.5L, served with fresh fruit
  • White Sangria Glass

Sharing Plates

  • Chicken Nibbles (GF) — Glazed chicken nibbles with buffalo sauce and aioli
  • Cheese Sticks — Mozzarella sticks coated in crispy bread crumbs with marinara sauce
  • Jalapeño Bites — Jalapeños and cream cheese in a golden crumb shell
  • Winnie's Crispy Chicken — Buttermilk marinated crispy chicken coated in Winnie's herbs and spices, with aioli
  • Garlic Prawns (GF) — Quick fire garlic prawns on mesclun leaves with julienne carrots and cucumber
  • Ribs (GF) — Pork ribs in sticky plum sauce
  • Wedges (GF) — With sour cream and sweet chilli sauce; add gravy $2
  • Shoestring Fries (GF) — With garlic aioli and tomato sauce; add gravy $2
  • Winnie's Platter — Cheese sticks, jalapeño bites, crispy chicken, chicken nibbles and garlic prawns with dipping sauces

Traditional Pizzas

  • Margherita (GFO, VGO) — Tomato base with fresh tomato and basil