Buster Crabb

About Buster Crabb

Buster Crabb has been part of Invercargill's dining scene since opening in January 2009, in a re-modelled heritage building on Dee Street that has picked up several national awards along the way. The restaurant, bar and café focuses on hearty, wholesome meals using the freshest local produce, including Foveaux blue cod, Aparima whitebait, Bluff oysters, Hereford ribeye, exotic mushrooms and Evansdale cheese.

The kitchen showcases local growers throughout the menu, with chargrilled steaks a particular crowd favourite alongside seasonal oysters and a 20-hour slow cooked New York strip. The team caters for dietary requirements and special requests, and portion sizes are described as matching hearty Southern appetites.

Buster Crabb also runs an extensive drinks list, including two rotating guest beer taps, imported German and Danish beers, local Cassels & Sons and Speights on tap, plus a wine list the business describes as second to none. Private rooms are available for groups of up to 20, including one with a projector and 100-inch screen, with larger groups hosted in a curtained-off dining area, and complimentary bar snacks are offered every Friday.

Buster Crabb: Invercargill's Steakhouse and Seafood Destination Since 2009

Since opening in January 2009, Buster Crabb has become a fixture of Invercargill's dining scene, set inside a masterfully re-modelled heritage building on Dee Street that has picked up several national awards along the way. The restaurant, bar and café built its reputation on an innovative menu with a distinct focus on steak and the best Southland has to offer.

Local Produce at the Centre

Buster Crabb leans heavily on the region's produce - Foveaux blue cod, Aparima whitebait, Bluff oysters, Hereford ribeye, exotic mushrooms and Evansdale cheese all feature across the menu. Chargrilled steaks are a particular crowd favourite, alongside a 20-hour slow cooked New York strip and oysters served in season, natural, beer battered or Kilpatrick style. Starters lean into the coastline too, with a Foveaux chowder and house made paua and greenbone dumplings, while mains stretch from a Mediterranean seafood stew to roasted pork belly and the Aparima whitebait pattie.

Built for Sharing and Grazing

Beyond individual dishes, the Farmhouse Platter brings together cured meats, a cheese selection, mussels and smoked salmon for the table, sized for either 2-4 or 4-6 people. The kitchen also runs a pasta section with dishes like a shrimp, chorizo and pea risotto, plus burgers and sandwiches including a Korean fried chicken burger and a slow roasted open steak sandwich made with 200g of slow cooked ribeye.

An Extensive Bar

For those after a drink, Buster Crabb pours an extensive beer range including two rotating guest taps, imported German Hofbrau lager and wheat beer, Danish Carlsberg, local Cassels & Sons from Woolston, and Speights, plus a chilled bottled beer range with imported extras. The wine list is described as second to none, built to complement the kitchen's range of dishes.

Groups, Functions and Gift Vouchers

Private rooms are available for groups of up to 20, including one fitted with a projector and 100-inch screen, while larger groups can be hosted in a curtained-off section of the main dining room. Complimentary bar snacks are offered every Friday, and gift vouchers are available online or at the counter, valid with no expiry date at both Buster Crabb and its sister venue, Ziffs Café.

Visiting Buster Crabb

Buster Crabb is open seven days a week, from 11:30am until late, at 326 Dee Street, Invercargill. The team caters for dietary requirements and special requests, and reservations are recommended, particularly for in-demand items like Bluff oysters when availability is limited.

Signature items

• Chargrilled Steaks
• Foveaux Chowder
• Bluff Oysters
• Aparima Whitebait
• Paua & Greenbone Dumplings
• Farmhouse Platter

Menu

Mains

• Green Lip Mussels — Baked in a spinach mornay with garlic, cheese and panko (entrée or main)
• Roasted Pork Belly — With roasted root vegetables, potatoes and gravy with crackling
• Market Catch — Beer battered or pan-fried with herbs and lemon, served with tartare (main or smaller portion)
• Mediterranean Seafood Stew — Fresh white fish, squid, mussels and prawns in fragrant Mediterranean flavours, served with straw potatoes and charred bread
• Aparima Whitebait — 100g whitebait pattie with egg, salt and pepper, served with salad, fries, tartare and lemon

Pasta

• Creamy Chicken Arrabbiata Penne — With spinach, stracciatella and basil oil
• Potato Gnocchi — Served with creamy mornay, baby spinach sauce, cherry tomato and parmesan with crispy bacon
• Shrimp, Chorizo & Pea Risotto — With parmesan and grilled lemon

Brunch

• Eggs Benedict — Savoury scone topped with spinach, poached eggs and hollandaise, choice of bacon, salmon or mushrooms
• All Day Breakfast — Streaky bacon, Spanish sausage, hash brown, savoury scone, tomato and two eggs cooked to your liking

Salads

• Seafood Salad — Pan seared salmon, prawns and crispy calamari on salad greens with vege julienne, tomato and citrus dressing
• Crispy Fried Chicken Salad — Korean fried chicken with mesclun, tomato and vegetable julienne, sesame seeds, house vinaigrette

Oysters

• Au Natural — With lemon and malt vinegar (half dozen or dozen)
• Beer Battered — With tartare, lemon and malt vinegar (half dozen or dozen)
• Oysters Kilpatrick — Smoky bacon, Worcestershire, tomato and lemon (half dozen or dozen)

Desserts

• Double Chocolate Brownie — Served with chocolate and hazelnut ganache, white chocolate and raspberry ice cream
• Upside Down Golden Syrup ANZAC Cheesecake — Served with vanilla ice cream
• Hot Fudge Sundae — Vanilla and chocolate ice cream served with cream and hot fudge
• Coconut Cream Brulee — Served with chocolate ice cream and coconut macaroon
• Ginger & Walnut Cake — With swiss meringue, salted caramel sauce and vanilla ice cream
• Affogato — Espresso with ice cream and biscotti (alcoholic or non-alcoholic)
• Cheese Plate — Selection of Evansdale cheese with crackers, chutney, fresh fruit and nuts

Platters

• Farmhouse Platter — Salami, chorizo, cheese selection, grilled chicken, roast beef and onion jam, mussels and smoked salmon, garlic butter, farmhouse chutney, bread and crackers (2-4 or 4-6 persons)
• Steak Fries — With aioli and tomato sauce

Starters

• Charred Breads — With chilli and garlic infused olive oil, garlic butter and red wine salt
• Foveaux Chowder — Creamy blend of local seafood with bacon, potato, white wine, dill and capers
• Crispy Fried Calamari — Served on mesclun with cherry tomatoes, chilli, coriander and aioli
• Grilled Lamb Rump Salad — Served on mesclun with cherry tomatoes, roasted beets, feta and mint dressing
• Paua & Greenbone Dumplings — House made dumplings, panfried with bok choy, wasabi mayo and sesame seeds (6 pieces)

Burgers / Sandwiches

• Korean Chicken Burger — Korean fried chicken with lettuce, daikon, shredded cabbage, kimchi mayo and fries
• Slow Cooked Lamb Sliders — Served with feta, cucumber, garlic and beetroot yoghurt in a milk bun with fries (3 pieces)
• Shrimp Cocktail & Crispy Prawn Roll — With fennel and dill, served with fries
• Slow Roasted Open Steak Sandwich — 200g slow cooked ribeye on ciabatta with lettuce, tomato, onion jam, aged cheddar and aioli, served with fries

Frequently asked questions

Where is Buster Crabb located?

At 326 Dee Street, Invercargill, NZ.

What are the opening hours?

Monday to Sunday, 11:30am until late.

Can I book a table?

Yes, reservations are recommended, especially for in-demand items like Bluff oysters.

Does Buster Crabb cater for dietary requirements?

Yes, the kitchen caters for dietaries and special requests.

Can I host a group or function here?

Yes, private rooms are available for up to 20 guests, including one with a projector and screen, with larger groups hosted in a curtained-off dining area.

Are there any weekly specials?

Yes, complimentary bar snacks are offered every Friday.

Are gift vouchers available?

Yes, with no expiry date, valid at both Buster Crabb and Ziffs Café.

Tips

• {"body":"Bluff oysters can sell out - reserving ahead helps secure them when boats haven't been out.","title":"Book ahead for oysters"}
• {"body":"Described as a crowd favourite, with a choice of cut, sides and cooking style.","title":"Try the chargrilled steaks"}
• {"body":"Rooms for up to 20 guests are available, including one with a projector and 100-inch screen.","title":"Ask about the private function rooms"}
• {"body":"Complimentary bar snacks are served every Friday alongside the full bar and wine list.","title":"Take advantage of Friday bar snacks"}

Good to know

• {"dietary":"The kitchen caters for dietaries and special requests"}