Saltwood

About Saltwood

Saltwood is a BBQ, seafood and bar restaurant sitting right on the water at 13 Tidal View in Ferrymead, Christchurch. Established in 2026, it is built around three words — fire, smoke and sea — serving wood-fired steaks, slow-smoked brisket, fresh coastal seafood and cold cocktails with the estuary stretched out alongside. As the team puts it, the view is free.

The kitchen runs on a simple philosophy: source the best local ingredients from the Canterbury plains and the surrounding oceans, then treat them with respect over an open flame. Everything is anchored by a custom-built open hearth fired with sustainably sourced local timber, backed by an offset smoker by the entrance — the same fire that touches whole line-caught fish, Canterbury beef raised ethically on the open plains, and seasonal local vegetables. The team calls it rugged hospitality meets coastal elegance: tactile, unpretentious cooking that still feels premium.

The bar holds its own, with seven signature cocktails crafted by Black Pineapple (among them the Clover Club and the much-praised Queen Peach Mojito), Three Boys Brewery craft beer on tap and a curated New Zealand wine list featuring Greywacke from Marlborough. With dedicated group spaces, customizable set menus and sharing platters built for the middle of the table, Saltwood works as easily for a milestone dinner as for a relaxed afternoon by the water. It opens seven days a week for lunch and dinner.

Saltwood Ferrymead: Wood-Fired BBQ, Seafood & Cocktails on the Christchurch Estuary

Saltwood brings fire, smoke and sea to the edge of the Christchurch estuary. The restaurant sits at 13 Tidal View in Ferrymead, pairing wood-fired grilling and slow barbecue with fresh coastal seafood and a serious bar programme — all in a dining room that looks out over the water, where, as the team likes to say, the view is free.

Born from fire and sea

Saltwood opened in 2026 with a simple philosophy: source the best local ingredients from the Canterbury plains and the surrounding oceans, and treat them with respect over an open flame. The kitchen is anchored by a custom-built open hearth, where sustainably sourced local timber lends its signature to everything from whole line-caught fish to seasonal Canterbury vegetables, while a custom offset smoker by the entrance handles the long, slow work.

The result is what the team calls rugged hospitality meets coastal elegance — tactile, unpretentious cooking that leans premium without the fuss. Inside, the nautical-themed dining room keeps things light and breathable, in step with the sweeping estuary views outside.

What to order

The grill and smoker section is the heart of the menu. Beef brisket is smoked low and slow until rich and tender; the garlic and spice chicken is cooked over manuka wood embers; and the BBQ pork ribs come glazed in house sauce — reviewers call them sticky, smoky and 'not too sweet.' Steak lovers choose between a 300g sirloin and a 350g marbled ribeye, both finished with housemade chimichurri, while seafood fans can turn to crispy battered fish and chips or pan seared market fish with butter and herbs.

Starters set the tone: finger-cut calamari with tartare, chilli butter tiger prawns with warm focaccia, stuffed jalapeños, loaded fries and cheesy garlic sourdough. For tables that can't decide, the two big platters — Platter From The Fire and Platter From The Ocean — gather the best of the grill and the estuary on one board. Desserts run to warm sticky date pudding and red wine poached pears, and there's a dedicated kids menu with fish and chips, steak and mash, and brisket dishes.

Guest reviews circle the same highlights: prawns that are 'outstanding,' steaks 'cooked to perfection,' brisket 'amazing,' and salmon and squid as standouts — with staff praised again and again for warm, attentive service.

The bar

Cocktails here were crafted by Black Pineapple, one of New Zealand's leading bar teams, and there are seven signatures to work through: a Mango Chilli Margarita, the Clover Club — pink gin, raspberry and lemon — a Whisky Sour, Pink Gin Sling, Espresso Martini, Dark & Stormy, and the Queen Peach Mojito, which one reviewer called 'an absolute must-try.' Behind the bar, Three Boys Brewery beer is poured on tap, and a curated New Zealand wine list includes Greywacke from Marlborough, chosen specifically to cut through the richness of fire-cooked seafood.

Groups, kids and the estuary

Saltwood has quickly become a celebrations spot. Dedicated group spaces and customizable set menus make it work for milestone birthdays and anniversaries, and the Fire & Ocean platters were designed exactly for that kind of shared table — reviewers mention Mother's Day lunches and birthday dinners made to feel truly special.

It's an easy place to reach, too: guests point to convenient free parking right nearby. Saltwood opens seven days a week, with lunch from 12:00 PM to 3:00 PM and dinner from 4:30 PM to 9:00 PM, and reservations can be made online. Come hungry, order for the table, and let the fire take its time.

Signature items

• Platter From The Fire
• Platter From The Ocean
• Slow-Smoked Beef Brisket
• Flame-Grilled Garlic & Spice Chicken
• Chilli Butter Tiger Prawns
• Clover Club

Menu

Gin

• Hendrick's — Gin.
• Tanqueray — Gin.
• Gordon's — Gin.
• Scapegrace Black Gin — Gin.
• Bombay Sapphire — Gin.

Rum

• Kraken Black Spiced — Black spiced rum.
• Coruba — Rum.
• Bacardi — Rum.
• Malibu — Rum.

Sides

• Seasoned Fries — Crispy fries seasoned with herbs and spices, tomato sauce on the side.
• House Salad — Mixed green leaves with cucumber, pickled onion and pickled fennel.
• Grilled Pineapple — Chargrilled pineapple marinated with rum, cinnamon and brown sugar.
• Leek Mashed Potato — Creamy mashed potato with sautéed leeks.

Vodka

• Grey Goose — Vodka.
• Absolut — Vodka.
• Absolut Peach — Peach vodka.
• Absolut Passionfruit — Passionfruit vodka.

On Tap

• Three Boys Lager — Locally brewed craft lager on tap.
• Three Boys IPA — Local IPA on tap; the menu's match for the pork ribs.
• Three Boys Hazy Pale Ale – Alpha Juice — Local hazy pale ale on tap.
• Absolutely Smashing Cider — Craft cider on tap.

Sauces

• Housemade Chimichurri — Housemade herb sauce for the grilled meats.
• Tartare Sauce — House tartare, the classic partner for the seafood.
• Ranch Sauce — House ranch sauce.
• Aioli Sauce — House aioli.

Whisky

• Glenfiddich 12YO Single Malt — 12-year-old single malt whisky.
• Scapegrace Vanguard Single Malt — Single malt whisky.
• Jack Daniel's — Whisky.
• Jim Beam Black — Bourbon whisky.
• Canadian Club — Canadian whisky.
• Famous Grouse — Whisky.
• Jim Beam — Bourbon whisky.
• Fireball (Shot) — Cinnamon whisky served as a shot.

Tequila

• El Jimador Gold — Gold tequila.
• Espolòn — Tequila.

Desserts

• Sticky Date Pudding — Warm sticky date pudding with toffee sauce and mascarpone cream.
• Red Wine Poached Pears — Red wine glazed pears on a crumble base with vanilla ice cream.

Platters

• Platter From The Fire — Sirloin, pork ribs, grilled chicken, smoked brisket and chorizo with focaccia and chimichurri.
• Platter From The Ocean — Crispy calamari, smoked salmon, tempura fish, shrimps and tiger prawns with focaccia and tartare.

Red Wine

• Pinot Noir – Brancott — Pinot noir by the glass or bottle.
• Merlot – Main Divide — Merlot by the glass or bottle.
• Mt Difficulty Pinot Noir — Pinot noir, bottle only.
• Yalumba Shiraz — Shiraz by the glass or bottle.
• Rabbit Ranch — Red wine by the glass or bottle.

Starters

• Crispy Calamari — Finger-cut calamari in lemon pepper seasoned flour with tartare sauce.
• Chilli Butter Tiger Prawns — Garlic butter and sweet chilli glazed prawns served with warm focaccia.
• Roasted Mushroom Focaccia — Warm focaccia with hummus, roasted portobello and sundried tomato.
• Crispy Stuffed Jalapeños — Whole cheese-filled jalapeños, crumbed and fried until golden.
• Saltwood Loaded Fries — Seasoned fries topped with melted cheese and crispy bacon.
• Cheesy Garlic Sourdough — Toasted sourdough loaded with garlic butter and melted mozzarella.

Kids Menu

• Fish & Chips — Crispy battered fish served with fries.
• Steak & Mash — Grilled sirloin steak with creamy mashed potato.
• Brisket Sandwich — Smoked brisket in Turkish bread, served with fries.
• Cheesy Brisket Fries — Fries topped with melted cheese, smoked brisket and crispy bacon.

Non-Alcoholic

• Soft Drinks — Coke, Coke Zero, Sprite, Sprite Zero and L&P.
• Ginger Beer & Lemon Lime Bitters — Non-alcoholic ginger beer or lemon lime bitters.
• Sparkling Water, Soda & Tonic — Sparkling water, soda and tonic water.

Sparkling Wine

• Verde Brut — Sparkling brut by the glass or bottle.
• Canti Prosecco — Prosecco, available by the glass.

Bottled Craft Beer

• Pilsner — Bottled craft pilsner.
• NZ IPA — Bottled New Zealand IPA.
• Red IPA — Bottled red IPA.
• American Pale Ale — Bottled American pale ale.
• Oyster Stout — Bottled oyster stout.

White & Rosé Wine

• Sauvignon Blanc – The Grayling — Sauvignon blanc by the glass or bottle.
• Amisfield Sauvignon — Sauvignon blanc by the glass or bottle.
• Chardonnay – Festival Block — Chardonnay by the glass or bottle.
• Rosé – Boatshed Bay — Rosé by the glass or bottle.
• Riesling – Montana — Riesling by the glass or bottle.
• Greystone Pinot Gris — Pinot gris by the glass or bottle.
• Greywacke Sauvignon Blanc — Marlborough sauvignon blanc, bottle only — chosen to cut through fire-cooked seafood.
• Kumeu River Village Chardonnay — Chardonnay, bottle only.

Bottled & Specialty

• Heineken 0.0% — Zero-alcohol lager.
• Scott Gluten Free Beer — Gluten-free beer.
• Corona — Bottled Corona lager.
• Alcoholic Ginger Beer Mac — Alcoholic ginger beer.

Grill, Smoker & Sea

• Beef Brisket — Slow smoked until rich and tender with deep firewood flavour.
• Grilled Chicken — Garlic and spice marinated chicken, flame grilled for a smoky finish.
• BBQ Pork Ribs — Slow cooked ribs glazed in house BBQ sauce; half or full rack.
• Sirloin — Grilled sirloin cooked over open fire, served with chimichurri sauce.
• Ribeye — Marbled ribeye, flame grilled for maximum juiciness, with chimichurri sauce.
• Fish & Chips — Crispy battered market fish with fries, salad and tartare sauce.
• Pan Seared Fish — Market fish finished with butter and herb, served with fries or salad.

Signature Cocktails

• Mango Chilli Margarita — Signature margarita with mango and chilli.
• Clover Club — Pink gin, raspberry and lemon — a Saltwood signature.
• Whisky Sour — Signature sour from the Black Pineapple list.
• Pink Gin Sling — Signature gin sling from the Black Pineapple list.
• Espresso Martini — Signature espresso martini from the Black Pineapple list.
• Queen Peach Mojito — Signature mojito that guests call an absolute must-try.
• Dark & Stormy — Signature dark and stormy from the Black Pineapple list.

Liqueurs & Aperitifs

• Pimm's — Liqueur.
• Campari — Aperitif.
• Aperol — Aperitif.
• Midori — Liqueur.
• Baileys — Cream liqueur.
• Cointreau — Liqueur.
• Southern Comfort — Liqueur.

Frequently asked questions

Where is Saltwood located?

On the estuary at 13 Tidal View, Ferrymead, Christchurch 8023 — a waterfront BBQ, seafood and bar restaurant in Ferrymead.

What are Saltwood's opening hours?

Seven days a week: lunch from 12:00 PM to 3:00 PM and dinner from 4:30 PM to 9:00 PM.

Do I need a reservation?

Bookings are recommended and can be made online through Saltwood's booking page, or by contacting the restaurant directly.

Is Saltwood good for groups and celebrations?

Yes — there are dedicated group spaces and customizable set menus, and the sharing platters are designed for gatherings from milestone birthdays to anniversary dinners.

What is Saltwood known for?

Wood-fired cooking on a custom open hearth and offset smoker: slow-smoked brisket, flame-grilled steaks and ribs, fresh seafood platters and seven signature cocktails.

Is there a kids menu?

Yes — kids can choose fish and chips, steak with mash, a brisket sandwich or cheesy brisket fries.

What drinks are available?

Seven signature cocktails crafted by Black Pineapple, Three Boys Brewery beers on tap, bottled craft and gluten-free options, and a curated New Zealand wine list including Greywacke from Marlborough.

Tips

• {"body":"Reservations can be made online via Saltwood's booking page — handy for weekends and occasions like Mother's Day, which guests report is popular for celebrations.","title":"Book ahead"}
• {"body":"The Fire and Ocean platters are built for sharing; one party of four reported demolishing both, with the brisket, ribs, salmon and squid as highlights.","title":"Order a platter for the table"}
• {"body":"Cooking over live wood isn't fast — staff flag wait times up front, and reviewers agree the food is absolutely worth the wait.","title":"Good things take fire-time"}
• {"body":"The menu suggests Three Boys Porter with the brisket, Lager with the grilled chicken and IPA with the pork ribs.","title":"Ask about pairings"}
• {"body":"Work through the seven Black Pineapple signature cocktails — the Queen Peach Mojito in particular gets called a must-try by guests.","title":"Save room for the bar"}

Good to know

• {"family":"Kids menu with four options, from fish & chips to cheesy brisket fries.","dietary":"Gluten-free beer (Scott) available among the bottled drinks.","parking":"Free parking right nearby, according to guest reviews."}