The Hoi Polloi Bar and Bistro

About The Hoi Polloi Bar and Bistro

The Hoi Polloi Bar & Bistro is the in-house restaurant of the Carnmore Hotel Christchurch, sitting on Colombo Street in the heart of the central city. Its name comes from the Greek term for "the many" or "everyone" — a nod to the team's desire to offer a great dining experience to people from all walks of life.

The menus showcase high-quality produce from the local Canterbury province and a wider network of specialist suppliers around New Zealand, melding classical cooking traditions with a few modern twists into a globally diverse spread of Kiwi favourites. Every dish is built from the freshest ingredients — from home-cured Akaroa Harbour salmon to South Canterbury lamb and beef — and the kitchen, led by chef Simo Abbari, a culinary veteran of more than two decades, lets seasonal, locally sourced produce lead the way.

Dining here is deliberately unhurried. Alongside the dinner menu you'll find breakfast, dessert and kids menus, comfort food classics, daily deals and a happy hour, quiz nights, and set menus for functions including Mid-Winter Christmas celebrations.

The Hoi Polloi Bar & Bistro: Globally Minded Kiwi Classics in Central Christchurch

Step inside the Carnmore Hotel on Colombo Street and you'll find The Hoi Polloi Bar & Bistro, the hotel's restaurant and one of central Christchurch's most easygoing dining rooms. The name is a Greek term for "the many" or "everyone", and it captures exactly what the team is after: a place where people from all walks of life can settle in for a genuinely good meal. Menus lean on high-quality produce from the local Canterbury province and a wider network of specialist suppliers around New Zealand, cooked with classical technique, a few modern twists, and a welcome absence of fuss.

The Man Behind the Flavours

The kitchen is led by chef Simo Abbari, a culinary veteran of more than two decades who has built a reputation on mastering different cuisines and techniques. His cooking puts fresh, locally sourced ingredients front and centre — a commitment he ties to sustainability — and his warmth with guests has made him a familiar figure to regulars. Under his direction, the menu is treated as something alive: seasonal, ever evolving and inventive, designed to showcase the abundance of local farms and purveyors.

What to Order

Every menu has its heroes, and The Hoi Polloi flags theirs openly. The hero entree is the Akaroa Smoked Salmon: prime salmon from the pristine waters of Akaroa Harbour, home-cured and smoked, oven-glazed to medium-rare and set over pickled cucumber, wakame and kombu with a yuzu and lemon mayonnaise. The hero main is the Lumina Lamb Rump — South Canterbury Merino lamb with the cap left on, crusted in pistachio, panko, garlic and parsley, and served over a cumin and parmesan-spiced potato puree with rich pan jus and seasonal vegetables.

Beyond the heroes, the dinner menu reads as a tour of Kiwi favourites done properly. There are prime aged Angus steaks — a 200g fillet or a 300g ribeye raised on the grassy slopes of South Canterbury and grilled to your preference — twice-cooked local pork belly with crispy crackling and kumara puree, and bangers & mash made with Peter Timbs pork and herb sausages. The Hoi Polloi Gourmet Burger lets you choose a succulent beef pattie or crispy fried chicken, while the market fresh fish changes with the day's catch. Vegetarian and vegan diners are well looked after too, with tender charred leeks, harissa-spiced pan-roasted cauliflower, pea and spinach croquettes and mushroom ravioli all earning their place.

Save room if you can. Desserts include a brulee-topped blondie chocolate cheesecake with miso-caramel, a Whittaker's chocolate mousse crowned with Peanut Slab shards and raspberry sorbet, a crustless Basque-style matcha cheesecake, pineapple and coconut tres leches, tiramisu and a classic affogato.

More Than Dinner

The bistro covers the whole day. There's a breakfast menu, a comfort food classics list, a dedicated dessert menu and a kids menu with mac & cheese, mini pizza, sausage and mash, fries and ice cream sundaes. Daily deals and a happy hour give regulars a reason to keep coming back, quiz nights add a bit of friendly competition, and online ordering makes takeaway simple.

Functions and Gatherings

The Hoi Polloi has carved out a name for group occasions as well. Mid-Winter Christmas functions are a house speciality, with themed set menus available for lunch or dinner bookings; private group bookings require a minimum of 10 people and pre-ordering, while themed dinner nights like the Mid Winter feast are sometimes opened up to everyone with no minimum.

The Experience

The house philosophy is simple: dining at The Hoi Polloi is never done in a rush. Food comes from a colourful medley of the freshest ingredients, service is warm, and the setting — a bar and bistro in the heart of the central city — suits everything from a midweek dinner to a celebration. Whether you're a Christchurch local or just passing through, it's a room designed for everyone, exactly as the name promises.

Signature items

• Akaroa Smoked Salmon
• Lumina Lamb Rump
• Prime Aged Beef Steaks
• Twice-Cooked Pork Belly
• Whittaker's Chocolate Mousse
• Hoi Polloi Gourmet Burger

Menu

Mains

• Lumina Lamb Rump — Hero main: South Canterbury Merino lamb rump in a pistachio, panko and herb crust over cumin and parmesan potato puree with rich pan jus.
• Prime Aged Angus Beef Steaks — 200g beef fillet or 300g ribeye raised in South Canterbury, grilled to your preference with sides and a sauce of your choice.
• Pork Belly — Twice-cooked local pork belly with crispy crackling, creamy kumara puree, braised red cabbage and spiced apple sauce.
• Five Spice Local Pork Belly — Slow-roasted rolled pork belly with miso pumpkin puree, wilted Asian greens and glossy hoisin jus.
• Grilled Chicken Breast — Herb and lemon marinated chicken breast with mash, market vegetables, Parmesan crumbs and a sage-scented masala sauce.
• Coq au Vin Blanc — Tender chicken thigh in white wine veloute with smoky bacon lardons, mushrooms and glazed shallots over creamy mash.
• Market Fresh Fish — Catch of the day at the chef's choice — the service team will explain the details of today's creation.
• Harissa-Spiced Pan-Roasted Cauliflower — Pan-roasted cauliflower served with hummus, chickpea and spinach salad and fresh mint.
• Golden Cauliflower — Turmeric and lemon roasted cauliflower with creamy white beans, zesty red pepper salsa and toasted seeds.
• Mushroom Ravioli — Noori brown butter sauce, toasted pine nuts and Parmigiano Reggiano — served as an entree or a main.
• Spinach & Ricotta Ravioli — Stuffed pasta in a fragrant sage and saffron butter sauce with citrus zest, roasted pine nuts and parmesan.
• Hoi Polloi Gourmet Burger — Hand-crafted bun with crispy lettuce, tomato, caramelised onion, pickles, cheese and aioli — choose beef pattie or crispy fried chicken.
• Bangers & Mash — Peter Timbs pork and herb sausages with creamy mashed potatoes, buttered peas and caramelised onion gravy.

Sides

• Creamy Mashed Potatoes — Smooth, creamy mash — a gluten-free side.
• Fries with Tomato Sauce — Golden fries served with tomato sauce.
• Charred Broccoli with Harissa — Charred broccoli tossed with harissa.
• Seasonal Crispy Salad with Mustard Dressing — Crispy seasonal salad with a mustard dressing.
• Steamed Seasonal Vegetables — A selection of steamed fresh market vegetables, with garlic butter.
• Red Wine Jus — Rich red wine jus to accompany your main.
• Garlic Butter — Melting garlic butter for steaks and vegetables.
• Bearnaise Sauce — Classic bearnaise sauce for your steak.
• Peppercorn Sauce — Creamy peppercorn sauce for your steak.

Entrees

• Akaroa Smoked Salmon — Hero entree: home-cured and smoked Akaroa Harbour salmon, oven-glazed medium-rare with pickled cucumber, wakame and yuzu-lemon mayonnaise.
• Warm Marinated Olives — Succulent olives marinated with rosemary, chilli, lemon and Canterbury extra virgin olive oil, served warm.
• Artisan Breads — Hand-crafted breads with Canterbury extra virgin olive oil, home-blend nut and spice dukkha, and hummus.
• Hoi Polloi Fried Chicken — Buttermilk-marinated chicken thigh, crispy fried and beautifully moist, with mustard mayo and chilli oil.
• Cacio e Pepe Fried Chicken — Golden fried chicken coated in aged pecorino and cracked black pepper, with a zesty lemon aioli.
• French Onion Short Rib — Slow-braised beef short rib with sweet caramelised onion and melted Gruyere, inspired by the French classic.
• Spiced Lamb Spanakopita — Hand-rolled golden pastry filled with tender spiced lamb and herbs, served with cool tzatziki.
• Verdant Vegetable Croquettes — Lightly fried pea and spinach croquettes with fresh garden herbs and a spiced harissa sauce.
• Artisan Focaccia Bread — Hand-crafted toasted focaccia served with marinated olives and roasted pepper salsa.
• Seasonal Vegetable Soup — Daily creation made from the pick of the fresh market crop, served with grilled hand-crafted sourdough.
• Mushroom Pate — Delicate mushroom pate with sweet cornichons, homemade sesame lavosh crackers and onion jam.
• Tender Charred Leeks — Charred leeks with Romesco tomato sauce, pomegranate, fresh micro herbs and a drizzle of leek olive oil.

Desserts

• Blondie Chocolate Cheesecake — Brulee-topped cheesecake with miso-caramel sauce and seasonal fruit compote.
• Whittaker's Chocolate Mousse — Rich, velvety mousse topped with Peanut Slab shards, dark chocolate crumbs and raspberry sorbet.
• Matcha Cheesecake — Crustless Basque-style cheesecake with a silky texture and burnt top, served with strawberry compote.
• Pineapple & Coconut Tres Leches — Light sponge soaked in a three-milk blend with crushed pineapple and whipped cream.
• Citrus Crepes — Delicate crepes with tangy lemon curd, Suzette butter and poached citrus slices.
• Tiramisu — House take on the Italian classic: coffee liqueur-soaked lady fingers, creamy mascarpone and a cocoa-dusted top.
• Affogato al Caffe — Vanilla bean ice cream drowned in a double shot of hot espresso, served with a crisp biscotti.

Kids Menu

• Mac & Cheese — A kids' favourite of macaroni in cheesy sauce.
• Mini Pizza — A kid-sized pizza.
• Local Pork Sausage and Mash & Gravy — Local pork sausage served with mash and gravy.
• Fries — A side of golden fries.
• Ice Cream Sundae with Sauce — Ice cream sundae with a choice of berry, chocolate or caramel sauce.

Frequently asked questions

Where is The Hoi Polloi Bar & Bistro located?

At 840/848 Colombo Street, Christchurch Central City, inside the Carnmore Hotel Christchurch.

Do I need a reservation?

No — you're welcome to drop in, but you can also book a table online through their website if you'd prefer to secure a spot.

What kind of food does The Hoi Polloi serve?

A globally diverse menu of Kiwi favourites built on Canterbury produce and New Zealand specialist suppliers — from Akaroa smoked salmon and South Canterbury steaks to burgers, bangers & mash and creative vegetarian dishes.

Are there vegetarian, vegan and gluten-free options?

Yes. The menu marks dairy-free, gluten-free, vegetarian and vegan dishes, including charred leeks, harissa-roasted cauliflower, vegetable croquettes and seasonal vegetable soup.

Is there a kids menu?

Yes. Kids can choose from mac & cheese, mini pizza, local pork sausage with mash and gravy, fries, and ice cream sundaes with berry, chocolate or caramel sauce.

Can The Hoi Polloi host groups or functions?

Yes. The bistro offers set menus for occasions including Mid-Winter Christmas functions, with lunch or dinner bookings. Private bookings require a minimum of 10 people and pre-ordering; some themed dinner nights are open to all with no minimum.

Are there daily deals or specials?

Yes — daily deals, a happy hour and seasonal promotions run alongside the regular menus. Deals are typically dine-in only and carry terms, so mention the promotion when ordering and confirm details with the team.

Tips

• {"body":"The market fresh fish changes daily, and a member of the service team will explain the details and components of the day's creation when you order.","title":"Ask about today's fish"}
• {"body":"Daily specials and happy hour run alongside the main menu. Deals are dine-in and have terms — remember to mention the promotion when ordering.","title":"Time your visit with a deal"}
• {"body":"Drop-ins are welcome, but you can reserve a table online through the restaurant's website if you'd rather guarantee a spot.","title":"Book ahead or walk in"}
• {"body":"The bistro runs quiz nights and other events — check their website or social pages to see what's on during your visit.","title":"Make it a quiz night"}
• {"body":"Private functions need a minimum of 10 people with pre-ordered set menus, including the popular Mid-Winter Christmas theme.","title":"Planning a group dinner?"}

Good to know

• {"family":"Kids menu with mac & cheese, mini pizza, sausage and mash, fries and ice cream sundaes.","dietary":"Menu marks gluten-free, dairy-free, vegetarian and vegan dishes across entrees, mains and desserts.","parking":"Parking information for the Carnmore Hotel location is published on the restaurant's website."}