Strawberry Fare Merivale

restaurant — Merivale · Christchurch

About Strawberry Fare Merivale

A Christchurch favourite for more than 35 years, Strawberry Fare is known above all for its desserts — and the Merivale restaurant on Bealey Avenue, with views towards Hagley Park, is where many locals get their fix. The doors open at 8:30am seven days a week and stay open until late, covering breakfast, lunch and dinner in one relaxed, welcoming room.

The menu runs all day: breakfast until 2pm (think Eggs Benedict, Cinnamon Roll French Toast and Duck Hash), lunch from 11am to 3pm, and dinner from 3pm featuring Canterbury beef fillet, pan-fried market fish and slow-cooked duck. Desserts are always available, crafted with fresh local ingredients and including gluten-free, plant-based and diabetic-friendly options alongside the chocolate-heavy classics.

Beyond the plates, there's a well-poured drinks list of cocktails, mocktails and New Zealand wine, a function venue for group celebrations, gift vouchers, and a shelf of signature sauces and preserves — Fresh Mint and Basil Vinaigrettes, Feijoa Jelly and Quince Paste — to take home. Free parking right outside makes visiting easy; bookings are recommended for weekends and holidays, with walk-ins welcome when tables allow.

Strawberry Fare Merivale: Christchurch's Home of Desserts and All-Day Dining on Bealey Avenue

For more than 35 years, Strawberry Fare has been one of those Christchurch names that comes up the moment dessert is mentioned. The Merivale restaurant sits on Bealey Avenue with views out towards Hagley Park, serving fresh, flavourful dishes in a warm, welcoming atmosphere from 8:30am until late, seven days a week. Breakfast, lunch and dinner all share the one room — a rare thing, and a big part of the appeal.

What draws people back, though, is the sweet stuff. Desserts here aren't an afterthought; they're the headline act, and they're always available no matter when you visit.

Save Room for Dessert

The dessert menu reads like a chocolate lover's dream with a few elegant detours. The Ultimate Chocolate Dessert stacks fudge brownie, mousse, ice cream and berry coulis on one plate, while the Salted Caramel & Dark Chocolate Gateau layers light chocolate mousse, gooey salted caramel, chocolate sponge and a crisp tuille. Warm Raspberry Drenched pairs moist chocolate and raspberry cake with ganache and vanilla bean ice cream, and the classics hold their ground: a crunchy-topped Crème Brûlée, Tiramisu with espresso ice cream, and the Dreamy Creamy Cheesecake with citrus macerated in kaffir lime and bergamot syrup.

Can't choose? The Chef's Tasting Plate gathers a trio of the kitchen's favourites on a single plate. The range caters thoughtfully, too — the Silky Chocolate Mousse and Tropical Coconut Freeze are plant-based and gluten-free, and the Baby Lemon Cheesecake offers a diabetic-friendly option on an almond biscuit base.

From Breakfast to Dinner

The savoury menu more than earns its keep. Breakfast is served until 2pm daily, spanning granola to the full Farmers Breakfast, with Eggs Benedict on focaccia offered with mushrooms, free range bacon or hot smoked Akaroa salmon. Standouts include Smashed Avocado with grilled halloumi, Cinnamon Roll French Toast with macerated seasonal berries, and the Duck Hash — slow-cooked pulled Cantervalley duck with potato hash, a fried egg and aioli.

Lunch (11am–3pm) and dinner (from 3pm) share lighter plates like the house made baguette with confit garlic butter, Prawns Gremolata and Beef & Three-Cheese Croquettes, plus salads from Caesar to a pomegranate-studded couscous. When appetite runs larger, there's a 200g Canterbury beef fillet with truffle butter, pan-fried market fish with preserved lemon salsa, hot smoked Akaroa salmon, spinach and ricotta ravioli, Roasted Chicken Supreme and Duck Leg Confit.

The drinks list keeps pace: cocktails from the Lemon Spritz to an Espresso Martini, a proper mocktail range, New Zealand wines from Central Otago, Waipara and Marlborough, and a strong showing from Three Boys among the beers.

The Practical Bits

Free parking right outside takes the stress out of arriving, though bookings are recommended for weekends and holidays — walk-ins are always welcome when tables allow. The team handles everything from casual brunches to special dinners and group celebrations, with a dedicated function venue for bigger events, and gift vouchers are available online.

Before you leave, look for the signature sauces and preserves: 500ml bottles of Fresh Mint or Basil Vinaigrette and jars of Feijoa Jelly or Quince Paste — ideal for gifting, available at the restaurant or by getting in touch. There's a second Strawberry Fare at Northwood if you're on the other side of town, open Wednesday to Sunday.

Thirty-five years on, the formula clearly still works: fresh, generous food all day long, a room that makes everyone feel welcome, and a dessert cabinet worth planning a visit around.

Signature items

  • Chef's Tasting Plate
  • The Ultimate Chocolate Dessert
  • Strawberry Pillows
  • Duck Hash
  • Cinnamon Roll French Toast
  • Silky Chocolate Mousse

Menu

Wine

  • Peregrine Pinot Noir — 2023, Central Otago — red
  • Elephant Hill Syrah — 2020, Hawke's Bay — red
  • Pegasus Bay Merlot Cabernet — 2023, Waipara — red
  • Jules Taylor Sauvignon Blanc — 2025, Marlborough — white
  • Astrolabe Sauvignon Blanc — 2025, Marlborough — white
  • Peregrine Riesling — 2023, Central Otago — white
  • Pegasus Bay Riesling — 2025, Waipara — white
  • Astrolabe Pinot Gris — 2023, Marlborough — white
  • Elephant Hill Chardonnay — 2024, Hawke's Bay — white
  • Two Rivers Rosé — 2025, Marlborough — rosé
  • Cloudy Bay Pelorus Méthode Traditionnelle — Sparkling, Marlborough
  • Anna Spilato Diligo Prosecco — Sparkling, Veneto, Italy
  • Pegasus Bay Aria Late Riesling — Dessert wine, Waipara
  • Pegasus Bay Encore — Dessert wine, Waipara

Sides

  • Fries & Aioli — Golden fries with aioli
  • Side Salad — Fresh side salad
  • Grilled Seasonal Greens — Grilled greens of the season

Desserts

  • Chef's Tasting Plate — Trio of the chef's favourite desserts
  • The Ultimate Chocolate Dessert — Fudge brownie, mousse, ice cream, pate and berry coulis
  • Salted Caramel, Dark Chocolate Gateau — Layers of light chocolate mousse, gooey salted caramel, chocolate sponge, chocolate ice cream, crisp tuille
  • Warm Raspberry Drenched — Moist chocolate and raspberry cake, chocolate ganache, berry coulis, vanilla bean ice cream
  • Devils Dream — Layers of white and dark chocolate mousse, ganache, berry sauce (GFO)
  • Silky Chocolate Mousse — Plant-based chocolate mousse in a hazelnut chocolate shell, almond tuile, coconut orange ice cream (plant-based, GF)
  • Hazelnut Caramel Tart — Served with vanilla bean ice cream and crème anglaise
  • Sticky Date Pudding — With grilled banana, caramel orange sauce and banana ice cream
  • Tropical Coconut Freeze — Chocolate coconut shell, coconut sorbet, fresh tropical fruit (plant-based, GF)
  • Strawberry Pillows — Soft sponge pillows, strawberries, mascarpone orange cream, berry sauce, crème anglaise (GF)
  • Dreamy Creamy Cheesecake — Delicate baked creamy cheesecake, citrus macerated in kaffir lime and bergamot syrup
  • Crème Brûlée — Classic crunchy-topped crème brûlée with berry coulis
  • Tiramisu — Espresso, chocolate, mascarpone, savoiardi, espresso ice cream
  • Baby Lemon Cheesecake — Diabetic friendly — almond biscuit base topped with yoghurt and seasonal fruit (GF)

Breakfast

  • Granola — Seasonal fruit, nuts, coconut, almond, yoghurt and maple syrup (V)
  • Eggs on Toast — Poached or fried eggs, tomato chutney, sourdough (V, GFO)
  • Farmers Breakfast — Poached eggs, roasted chicken sausage, house-made baked beans, free range bacon, potato, mushrooms, toast
  • Smashed Avocado — Grilled halloumi, beetroot relish, rocket and mint dressing, sourdough (V, GFO)
  • Eggs Benedict — Poached eggs on focaccia, lemon hollandaise, spinach — with mushrooms, free range bacon or hot smoked Akaroa salmon
  • Beef on Toast — Slow-cooked pulled beef, mushrooms, rocket, poached egg, sourdough, balsamic
  • Creamy Mushroom on Toast — Mushrooms, spinach, poached eggs, bacon, sourdough
  • Cinnamon Roll French Toast — Macerated seasonal berries and mascarpone, or with crispy free range bacon and maple syrup (V)
  • Waffles — Whipped butter and maple syrup, or add bacon and banana (V)
  • Duck Hash — Slow-cooked pulled Cantervalley duck and potato hash, fried egg, salad greens, jus, aioli (GF)

Cocktails

  • Lemon Spritz — Limoncello, lemon juice, prosecco, soda
  • WL — Gin, watermelon, lemongrass, lime, tonic
  • Passionfruit Mojito — Rum, lime, mint, soda, passionfruit syrup
  • Espresso Martini — Vodka, Kahlua, espresso
  • Tropical Breeze — Vodka, vanilla Galliano, cranberry, pineapple, passionfruit syrup, lime
  • Rosemary Paloma — Tequila, grapefruit, lime, soda

Beer & Cider

  • Estrella Damm (On Tap) — Lager, 4.6%
  • Three Boys Pilsner — 5.5%
  • Three Boys IPA — 5.2%
  • Three Boys Alpha Juice Hazy — 6.5%
  • Three Boys Oyster Stout — 6.5%
  • Three Boys Light IPA — 2.5%
  • Three Boys Zero Nonni XPA — Non-alcoholic, 0%
  • Corona Extra — Bottled lager
  • Apple Cider — Bottled cider

Coffee & Tea

  • Espresso | Long Black | Americano — Coffee, made to order
  • Flat White | Latte | Cappuccino — Coffee, made to order
  • Mochaccino | Hot Chocolate | Chai Latte | Matcha Latte — Warm favourites
  • Fluffy — A frothy classic
  • Iced — Iced beverage option; alternative milks and flavour shots available
  • Loose Leaf Tea — English Breakfast, Earl Grey, Japanese Sencha, Jasmine Pearl, Peppermint, Chamomile, Ginger Limoncello, Strawberry Plum, Vanilla Cacao and more

Breakfast Sides

  • Streaky Free Range Bacon — Side of streaky free range bacon
  • Mushrooms & Gremolata — Side of mushrooms with gremolata
  • Avocado Salsa — Side of avocado salsa
  • Eggs (x2) — Two eggs, your way
  • Roasted Chicken Sausage — Side of roasted chicken sausage

Lunch – Larger Dishes

  • Beef Fillet — 200g Canterbury beef fillet, truffle butter, rustic potato, caramelised onion, portobello mushroom, greens, jus (GF)
  • Market Fish — Pan-fried market fish, rustic potato, green herb and lemon sauce, greens, preserved lemon salsa (GF)
  • Simply Salmon — Hot smoked Akaroa salmon, lemon crème fraîche, toast, almonds, celery and apple slaw
  • Ravioli — Spinach and ricotta filled ravioli, tomato marinara, ricotta salata, fresh basil, garlic bread (V)

Dinner – Larger Dishes

  • Beef Fillet — 200g Canterbury beef fillet, truffle butter, rustic potato, stuffed portobello mushroom, seasonal greens, beef jus
  • Market Fish — Pan-fried market fish, rustic potato, green herb and lemon sauce, seasonal greens, preserved lemon salsa (GF)
  • Roasted Chicken Supreme — Sumac and sesame coated free range chicken, red pepper eggplant ragu, kumara puree, chicken jus
  • Duck Leg Confit — Slow-cooked Cantervalley duck leg, fondant potato, braised beet, prune relish, jus (GF)
  • Ravioli — Spinach and ricotta filled ravioli, tomato marinara, ricotta salata, fresh basil, garlic bread (V)

Lunch – Lighter Dishes

  • House Made Baguette — With confit garlic butter (V, DFO)
  • Prawns Gremolata — Grilled wild-caught Australian prawns, cherry tomatoes, aioli, olive oil toast (GFO)
  • Beef & Three-Cheese Croquettes — With aioli, caramelised onion and beef jus
  • Caesar Salad — Cos, shaved parmesan, croutons, free range bacon, poached egg; anchovies optional, chicken optional
  • Couscous Salad — Pumpkin, spinach, mixed greens, feta, pomegranate, roasted almonds, cranberry vinaigrette; chicken optional

Dinner – Lighter Dishes

  • House Made Baguette — With confit garlic butter (V, DFO)
  • Prawns Gremolata — Grilled wild-caught Australian prawns, cherry tomatoes, aioli, olive oil toast (GFO)
  • Beef & Three-Cheese Croquettes — With aioli, caramelised onion and beef jus
  • Duck Hash — Slow-cooked pulled Cantervalley duck and potato hash, fried egg, salad greens, jus, aioli (GF)
  • Simply Salmon — Hot smoked Akaroa salmon, lemon crème fraîche, toast, almonds, celery and apple slaw
  • Caesar Salad — Cos, shaved parmesan, croutons, free range bacon, poached egg; anchovies optional, chicken optional
  • Couscous Salad — Pumpkin, spinach, mixed greens, feta, pomegranate, roasted almonds, cranberry vinaigrette; chicken optional

Mocktails & Non-Alcoholic

  • Wildberry — Boysenberry compote, ginger ale, lime juice
  • Ginger Mojito — Mint, lime, spiced ginger syrup, soda
  • Mango Mock — Mango syrup, coconut milk, lime juice, pineapple juice
  • Three Boys Strawberry Kombucha — Strawberry kombucha
  • Antipodes Water — Mineral or sparkling
  • Juices — Orange, pineapple, cranberry, tomato, grapefruit or apple
  • Soft Drinks & Sodas — Coke, Coke Zero, Sprite, tonic, soda water, ginger ale, ginger beer

Frequently asked questions

Do I need a reservation at Strawberry Fare Merivale?
Bookings are recommended, especially for weekends and holidays, and can be made online. Walk-ins are always welcome when tables are available.
What are the opening hours?
The Merivale restaurant is open seven days a week, 8:30am until late. Breakfast is served until 2pm daily, lunch runs 11am–3pm, and dinner is served from 3pm.
Is there parking nearby?
Yes — there is free parking right outside the restaurant.
Are there gluten-free, vegan or other dietary options?
Yes. The dessert menu includes gluten-free and vegan choices, and dishes across the menu are marked V, GF, GFO or DFO — just ask the team.
Is the dessert menu available all day?
Yes, desserts are always available whenever the restaurant is open, from breakfast through to late.
Can Strawberry Fare host groups or functions?
Yes — the team caters for casual brunches, special dinners and group celebrations, and there is a dedicated function venue. Contact the restaurant to arrange details.
Can I buy the sauces, preserves or a gift voucher?
Yes — 500ml Fresh Mint and Basil Vinaigrettes, Feijoa Jelly and Quince Paste are available at the restaurant or by contacting the team, and gift vouchers can be purchased online.

Tips

  • {"body":"If you can't pick one dessert, the tasting plate brings a trio of the chef's favourites to the table.","title":"Save room for the Chef's Tasting Plate"}
  • {"body":"Reservations are recommended, especially during weekends and holidays — though walk-ins are welcome when tables allow.","title":"Book ahead for weekends"}
  • {"body":"Late risers can still order Eggs Benedict, Cinnamon Roll French Toast or the Duck Hash — the full breakfast menu is served until 2pm daily.","title":"Breakfast runs until 2pm"}
  • {"body":"Signature Fresh Mint or Basil Vinaigrettes, Feijoa Jelly and Quince Paste are sold at the restaurant — great for gifting.","title":"Take a jar home"}
  • {"body":"There's no circling the block — free parking sits right outside the Bealey Avenue door.","title":"Park for free, right outside"}

Good to know

  • {"dietary":"Gluten-free and vegan dessert options; many dishes marked V, GF or GFO.","parking":"Free parking right outside the restaurant."}