Arlo

About Arlo

Arlo is a vibrant restaurant and bar perched atop Cashmere Hill at 127 Hackthorne Road, widely described as "everyone's favourite neighbour" and celebrated for offering some of the best views in Christchurch. The name itself comes from Old English meaning "fortified hill" — a fitting tribute to its location on Te Iringa o Kahukura, a site of deep historical and cultural significance that has drawn Christchurch's bohemian community since the 1890s.

The kitchen serves a contemporary Mediterranean-inspired menu that is approachable yet sophisticated — share plates, wood-fired pizzas, carefully constructed mains, and indulgent desserts. Signature dishes include citrus smoked cured salmon with mandarin gel and elderflower ponzu, duck liver parfait with house focaccia and port wine grape compote, and a fillet of beef with potato and thyme fondant, pickled beet purée, and port wine pepper jus. Rotating specials — a pizza of the moment and a pasta of the day — keep the menu lively and seasonal.

The interior is filled with natural light and has a warm, laid-back charm that complements the energy of its patrons. Whether visiting for a midweek lunch, a long Friday dinner, or a table with a view on the weekend, Arlo promises an experience that blends community spirit with genuine culinary craft. Formerly known as The Cup and then Dusk, the space has been reimagined as a cornerstone of life on Cashmere Hill. Bookings are recommended via the online booking system.

Signature items

• Fillet of Beef
• Duck Liver Parfait
• Citrus Smoked Cured Salmon
• Double Pepperoni Pizza
• Chocolate Tart
• Mushroom Risotto

Menu

Kids

• Pasta — Pomodoro sauce or creamy cheese sauce, parmesan. Add chicken +$4
• Pizza — Choose 3 toppings from cheese, tomato, ham, pepperoni, pineapple
• Chicken Nuggets — With curly fries and tomato sauce

Mains

• Fillet of Beef (GF) — Potato and thyme fondant, pickled beet puree, baby carrots, smashed edamame, port wine pepper jus, fried shallots
• Winter Salad — Roasted seasonal vegetables, red onion, creamy feta dressing, toasted nuts. Add chicken +$8, add haloumi +$6
• Wild Mushroom Risotto — Whipped basil ricotta, toasted almonds, spring onion, fresh rocket, virgin olive oil, parmesan crisp
• Grilled Salmon (GF) — Crispy garlic and thyme potato, apple and sorrel veloute, zaatar baby carrots, fennel and cherry salsa
• Local Salad — Roasted peppers, zucchini and carrots, red onion, toasted nuts and seeds, fresh apple, feta, coconut tzatziki, avocado. Add chicken +$8
• Seafood Chowder — Served with housemade focaccia
• Market Fish (GF) — Crispy garlic and thyme potato, apple and sorrel veloute, zaatar baby carrots, fennel and cherry salsa
• Pasta of the Day — Ask staff for today's special

Sides

• Grilled Zucchini, Broccoli and Edamame — With garlic oil
• Shoestring Fries — With aioli
• Grilled Zaatar Baby Carrots — Served with feta crema and shaved fennel

Pizzas

• Margherita (V) — Mozzarella, slow roasted tomatoes, basil pesto
• Double Pepperoni — Hot honey, pepperoni
• Mushroom (V) — Truffle, slow roasted tomatoes, rocket, balsamic, parmesan
• Smoked Salmon — Preserved lemon whipped cream cheese, capers, pickled red onion
• Pizza of the Moment — Ask wait staff — rotating special

Desserts

• Strawberry Mousse — Lemon thyme posset, fresh strawberries, sorrel sauce, pistachio crumb
• Tiramisu — Mascarpone, savoiardi, coffee liqueur
• Affogato — Kapiti vanilla bean ice cream, with liqueur option
• Chocolate Tart — Orange budino, vanilla cream, raspberry elderflower compote, fresh berries

Share Plates

• Focaccia — Housemade, with smoked butter
• Citrus Smoked Cured Salmon — Mandarin gel, pickled kohlrabi, elderflower ponzu
• Oregano and Cumin Beef Carpaccio — Almond harissa, horseradish mayo, fried shallots
• Duck Liver Parfait — House focaccia, pickles, port wine grape compote, mandarin gel
• Fried Chicken (GF) — Pickles, gochujang tahini sauce, spring onion
• Calamari (GF) — Oregano and pink peppercorn sea salt, kewpie mayo, fresh lemon