Hello Beasty

Everything is designed to be shared. Except for this dish for certain fav diners who order one each. 💛🥲

// prawn + crab toast

Start with something cool + light, the summer tomatoes are gone + it’s time for tare charred eggplant — with tofu, edamame, courgette, crispy garlic + shallots, basil, fermented green chilli dressing 💚

// raw + cold

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Chef doing the honours with the Chilli Sichuan noodles, now stirring wok-fried pork mince, mustard greens, black vinegar, spring onion, coriander + roasted peanuts. FYI: A vegan riff on this dish appears on our Vegetarian + vegan menu, with wok-fried shiitake mushrooms. 💚🫠

// bigger plates

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Ooooosh that sunshine backlight illuminating our dreamy new dessert: White chocolate, passionfruit + makrut lime mousse — vanilla crumble, passionfruit meringue, coconut sorbet. 💛

// dessert

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Roasted Hapuka — South Island scampi, gourmet agria potatoes, cavolo nero, confit garlic, umeboshi salsa verde, yuzu + finger lime butter sauce

// bigger plates

Ruakaka Kingfish — fermented ponzu, shio kombu,
puffed rice, chives ☀️

// raw + cold

Kkwabaegi — cooked to order, dusted in sugar then lashings LASHINGS 😤 of miso caramel + chocolate fudge sauce 🤎

// dessert

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Presenting seven exceptional reasons to visit Hello Beasty this weekend Hello Beasty is building on its extensive menu, unveiling several satisfying and flavour-packed new dishes and drinks.

The one we can never tire of ! Slow-cooked Coastal Lamb shoulder — red chilli + Sichuan sauce, coriander + mint 🔥

Great with a side of spring onion flatbreads, iceberg lettuce.

// bigger plates

Love it or hate it — the polarising “KFC” 🔥 lightly battered + fried cauliflower florets tossed in gochujang glaze served with a sprinkling of toasted sesame seeds. Lil spicy, too salty, too saucy. 🥲

// small plates

For Mothers + Mother figures in our lives. A day. Mum, we got this. 👋🏽💛💐

Join us Sunday May 12th to wine + dine in honour of the mother in your life. (Mum, this could be you, if, like in our house, it’s usually best that you organise your own day). We’d love to see you and yours. For the OG carer, some care.

Bookings recommended.

‘Tis the New Menu season 🔥

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Heart + Seoul ♥️ old fav returns for the change of season, with a switched up recipe — Hwayo Soju, Grey Goose vodka, rhubarb liqueur, rhubarb + raspberry shrub, lemon, egg white

// cocktails

Back for Autumn // Crispy-fried brussel sprouts — soubise, white miso, furikake 💚

// extras

More hibachi-fired goodness from our new season menu ! Spicy BBQ chicken — chickpea, black garlic + sesame purée, turmeric pickled cucumber 🥒 🍋

The heat of fragrant, spiced barbecued chicken is balanced with the addition of sweet + tangy pickled cucumber, the creamy nuttiness of chickpea, sesame + fresh lemon.

Swipe to enjoy the colours + delicious closeups of this dish.

// new menu

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New menu, new from the hibachi — Double lamb cutlet seasoned with tare, served with moromi miso eggplant, spicy broad bean romesco 🔥

// H I B A C H I

New menu, new bao // Crispy salt + pepper pork belly gua bao — pickled cucumber, chilli + lime sauce. 🧡

// potstickers + buns

New menu, new Shokupan !

Chefs Stuart + Meiai were weeks testing + refining this lovely spin on a traditional Japanese loaf. Served warm, with a generous dollop of garlic, dashi + parsley butter, then seasoned with a little flakey sea-salt, this golden shokupan is light as air + melts in the mouth. Delicious as a small snacky while you explore the full menu. 💛

Beasty Shokupan — Japanese milk bread, garlic, shiro dashi + parsley butter.

// snacks

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// raw + cold

New menu, new Bindaetteok // Mung bean, savoy cabbage + confit duck leg pancake — spicy bulldog sauce, Japanese mayo, shaved bonito, furikake 🔥

// new menu

Now pouring ! Mahi ‘Alchemy’ 2021 Chardonnay // super elegant, fresh + structured. Think green melon + citrus fruits. Creamy, complex + as delicious as you’d expect from Brian + the amazing Mahi team 💛

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We’ll be closed tomorrow Thursday the 14th of March for lunch service — and back open from 5pm for dinner ! 💜

Beasty fried chicken — Sichuan chilli seasoning,
coriander chimichurri, lemon 🍋

// small plates

Now pouring ! The gorgeous Margrain En Rosé 2018 Méthode Traditionelle from Martinborough.

Palest pink, this wine is deliciously delicate + dry — think crisp red apples, strawberries + cream. A lovely cranberry tartness on the finish. 100% Pinot Noir. Three years spent in the bottle before release, three years ! Just sitting quietly getting lovely 🤍

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