WELCOME
TO CLUB BAZAAR
SURF BAR AND RESTAURANT
ABOUT
US
Club Bazaar Pizzeria opened 20 years ago and was the first gourmet
Pizza Restaurant to open in Australasia.With its huge collection of
Kiwiana memorabilia and consistent standard of food over the
years,Club Bazaar has become a cultural icon,featuring on the cover
pamphlet of the”Introducing Cultural Studies” at Canterbury
University.
Originally starting with just the downstairs,Club Bazaar has
expanded over the years to the 120 seat restaurant that it is
today,with the latest edition being the Long Board room and Smoke
free bar.This new room houses New Zealand's first made moden style
surfboard,circa 1938,a collection of early Malibu’s,working antique
amusement machines,and the full range of Monteiths West Coast beers
on tap.The local sumner long boarders also host their club meetings
here once a month and the restaurant has a strong affiliation with
local sporting businesses such as 'Learn to surf'.
Club Bazaar has tried to stay true to its origins.From initially
having Vegemite jars for wine glasses it progressed to tumblers in
later years-”the staff couldn’t eat enough vegemite for demand”!
.When the Pizzeria opened we wanted to capture the relaxed and
friendly family atmosphere of overseas beach side cafes,a place for
people of all ages to meet,enjoy a conversation,a glass of wine or
juice and great food. Club Bazaar’s Chefs take pride in the fact
that everything served in the restaurant is made on the premises
and Glenn still personally selects the vegetables from the
market.
All the desserts are made from scratch,the ribs are hand smoked to
get an authentic flavour,the garlic bread is baked fresh to order
and fresh pasta is made with an Italian pasta machine,sometimes
using juices made with the commercial juice extractor.
All this has created some unique Club Bazaar flavours.
The pizzerias authenticity includes oven roasting fresh tomatoes
for all the sauces and hand rolling the pizza doughs,which means
the end result is always going to be superior.”The difference in a
great Pizza is definitely in the base and the sauce”.
Club Bazaar’s chefs have won national awards,Chef tutored and
worked in diverse Kitchens ."The staff are varied and remain true
to the passion that is needed to produce interesting and tasteful
food.”
A specials selection changes daily,such as the cajun gumbo,southern
style pork spare ribs,Berlin inspired lamb Moussaka,to name but a
few.
A range of menus is available for private functions,including
continuous food and a variety of sit-down dinners from two-course’s
that range from $18 per head for groups of 24 or more.
“With too many single things to mention it’s probably best to taste
the experience at the one-of-a-kind Club Bazaar”!
