At the heart of Ōtautahi is a family-owned restaurant and bar that does it all. Situated right in front of the iconic Bridge of Remembrance, overlooking the Avon River, it’s hard to imagine the inner-city eatery landscape without Delilah. Since opening its doors, the vintage modern spot has become a go-to for everything from relaxed brunches to lively late nights.
And with an elegant, lush interior space curated to appeal through the seasons, Delilah entertains and excites all year round. Sleek, stylish, and thoughtfully designed, the retro aesthetic welcomes intimate dinners and cheeky nights out alike. Riverside outdoor seating allows guests to absorb the magic of central city Christchurch.
“We have probably one of the best locations in the city, period. And because of what we offer, whether it be live music, the food, the cocktails, the atmosphere our staff create with the lighting and music, we are here to stay,” co-owner Emma Franks says. “With the bifold windows and sliding doors open on a summer’s day, it’s so lovely. In winter, with the fire going, it’s a lovely, cosy environment. It’s a big venue, but it doesn’t feel big and open.”
Live music delights guests every Friday, and DJs hype an energetic dancefloor every weekend. Late-night wine, beer, and handcrafted cocktails are dangerously affordable and draw a loyal crowd. And bookings are essential for Deliliah Does Lunch, Christchurch’s original cocktail lunch. The celebrated rendezvous sees a delectable selection of sharing plates paired with five rounds of cocktails.
Delilah’s story is rooted in decades of hospitality heritage. From the Holy Grail sports bar to the beloved Halswell alehouse, the family behind Delilah runs some of the city’s most iconic venues. After the earthquakes reshaped the city, the family expanded into suburban favourites like The Turf and One Good Horse before returning to the Terrace.
The site that now houses Delilah was once home to Crockett, a moody whiskey bar known for its dark timbers and leathers. When an unexpected refit became necessary, the family saw an opportunity to reinvent the space, expanding into the neighbouring Hawker & Roll site, repurposing much of the original furniture, and creating something lighter, livelier, and more versatile.
Delilah is not one person, but an experience, inspired by the sophisticated, fun energies of Audrey Hepburn and Amy Winehouse. Imagining her interests and preferences informs the restaurant’s strategic direction, from how she might dress and dance to the spaces she might wish to spend time in.
The family behind Delilah also owns Amazonita next door, and a close-knit team culture underpins both operations. People-focused and proud, the best of everyone emerges from the atmosphere of collaboration and intimate trust. “We pride ourselves on creating a good culture within every venue. We’ve got fantastic managers and fantastic head chefs.”
Delilah’s head chef, Sanjay Prajapati, has spent 18 years as a chef and cannot imagine doing anything else. He’s spent twelve of those years honing Delilah’s vibrant palate. “I love cooking. I love doing it. The job doesn’t choose you. You choose the job, put the effort in, and enjoy the work.”
This passion is translated into the food. Intensive brainstorming and planning go into every dish that eventually leaves the pass. Spice blends and perfect pairings are right across the menu, somewhat due to Sanjay’s Nepalese background. Seasonal produce sings, and unconventional textures and creations are well-executed.
Seafood is celebrated: fresh oysters, salmon, prawns, and octopus.
Newcomer dishes prove fast favourites, such as the rigatoni with wagyu beef ragu, parmesan cream, golden pangrattato and basil oil. It’s the first of the five dishes I got to try, chosen by the Delilah team as the best representation of the menu. The mouth-wateringly rich pasta dish is Sanjay’s favourite for good reason.
Delilah’s travel wish list is reflected in the evolving menu. “We pride ourselves on being innovative, staying ahead of the game, and coming up with that thing that nobody else is doing,” Emma remarks. “We sit down collectively and discuss ideas. The skills and interests of the chefs inspire what is created. It’s quite a lengthy process, but it’s one that we do because we pride ourselves on what we’re offering.”
Whether it’s a shared menu or a corporate set menu you desire, Delilah has many options and works well for groups of all sizes. “The menu layout works well with groups: snacks, meals, and nice cocktails. I think it’s the perfect place for them.”
Small plates such as the burrata with Sicilian pesto, smoked almonds, olive crumb, balsamic reduction, and croûtes, and the charred tiger prawns with sriracha butter, pickled cucumber, and sourdough are the perfect light, flavourful bites.
Savour every mouthful of the beef carpaccio of Canterbury Angus, topped with aged parmesan, mustard, pickled mushrooms, and truffle mayo, picked from the raw and cured menu. The kingfish crudo served with harissa, pine nuts, apple, preserved citrus, shallots, and chives is a new dish that also showcases fresh flavours and the beauty of high-quality ingredients handled with care and craft.
The fusion menu takes from Japanese, South American, and European cuisines. As the menu is constantly tweaked to meet changing palates, incorporate seasonal produce, or simply to make space for something new, innovation and creativity thrive. “The food we offer is quite vibrant, and a little bit different to the rest of the terrace,” Emma says. “We work really hard to separate ourselves from the competition.”
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