COCKTAILS
UMESHU SPRITZ
Choya Umeshu, Prosecco, soda
BLOODY KIMCHI
Absolut Vodka, Beasty kimchi
blend, tomato juice, togarashi salt
BEASTY G+T
Roku Gin, cucumber tonic,
lemon, fresh cucumber
BOKBUNJAJU BRAMBLE
Beefeater Gin, blackberry
bokbunjaju, lemon
GINGER NEKO
Plantation Original Dark rum,
ginger shrub, fresh mint, lime
ON TAP
Asahi
Urbanaut Kingsland Pilsner
Parrot Dog 'Birdseye' Hazy IPA
BY THE GLASS
Ca Di Rajo Prosecco Brut DOC, NV
Laurent Perrier ‘La Cuvée’ Brut NV
Quartz Reef Pinot Gris, 2022
ORGANIC BIODYNAMIC
Jovly Vouvray, 2020
Loire Valley
Black Estate ‘Young Vines’
Home Vineyard Chardonnay, 2022
ORGANIC BIODYNAMIC
Fromm 'Pinot Naturel', 2022
ORGANIC (chilled red)
UMESHU + SAKE
Kunizakari Muroka Umeshu
Zenkuro Original Junmai Sake
Yamamoto Pure Black Junmai
Ginjo Sake
Can't decide? Sit back and let us bring you our favourite dishes $70pp or $90pp.
SNACKS SMALL PLATES HIBACHI
20 Market Oysters pickled fennel + yuzu kosho 7 KFC Korean fried cauliflower 22 Wild caught Australian tiger prawns 35
spicy gochujang glaze, roasted sesame seeds garlic + kombu butter, prawn oil — 4pc
Sichuan tuna tartare nori cracker, 10
18 pickled radish, avocado, chilli oil — 1pc Beasty fried chicken 25 Pasture-fed eye-fillet kushiyaki 41
Sichuan chilli seasoning, karashi mustard, black pepper shallots,
Edamame chilli, moromi miso 10
coriander chimichurri, lemon wasabi chimichurri — 2pc
Cucumber sesame, miso + soy roasted 10
20 Crispy soft-shell crab 25 Spicy BBQ pork scotch 38
pumkin seeds
charred red pepper, umeboshi, smoked chilli lettuce ssam, kimchi, yuzu cucumber pickle
sauce, fresh coriander, mint + bean sprouts
Korean BBQ chicken 32
18 Prawn + crab toast 28 cashew nut, fermented garlic, kimchi,
RAW + COLD CUTS seared grain-fed eye fillet, sweet + sour togarashi — 2pc
Line-caught Kingfish 26 sauce, Japanese mayo, green onions
fermented ponzu, shio kombu,
18
puffed rice, chives
EXTRAS
Beasty sashimi selection 26 BIGGER PLATES Iceberg, baby cos ginger + sesame 12
Big Glory Bay salmon, red chilli +
Roasted Hapuka South Island scampi, 42
finger lime, market tuna, miso mustard, Charred broccolini sesame dressing, 14
gourmet agria potatoes, kale, confit garlic,
line-caught white fin fish, smoked bacon roasted peanuts, coriander, togarashi
14 umeboshi salsa verde, yuzu + finger lime
dashi + yuzu kosho
butter sauce Roasted carrots carrot puree, white miso 15
15
Burrata 25 dressing, shaved bonito, furikake
Slow-cooked Coastal Lamb shoulder 40
15 Yuxiang sauce, roasted peanuts,
red chilli + Sichuan sauce, Spring onion flatbread + green koji — 1pc 2
spring onion, sesame seed
coriander + mint
Steamed Japanese rice 6
with flatbread — 1pc 2
Wok-fried black pepper 39
14 grain-fed eye fillet
32 cumin, fermented chilli, garlic stems,
POTSTICKERS + BUNS black vinegar + soy, crispy shallots
DESSERTS
17 Beasty soft serve 17
Hokkaido scallop, free-range pork 26 Chilli Sichuan noodles 39
+ shrimp potstickers garlic shoots, ginger, crispy pork mince, mustard greens, Torched poached pear + rhubarb 17
15 spring onion, crunchy chilli, light soy — 6pc black vinegar, spring onion, coriander, ginger custard, coconut crunch,
roasted peanuts pear sorbet, makrut lime
Mushroom XO, tofu + spinach buns 20
18.5
coconut lemongrass chilli crisp, Grilled mung bean + char siu 37 Kkwabaegi twisted donuts, 17
black vinegar + soy — 2pc pork belly pancake miso caramel, chocolate fudge sauce
kimchi, Japanese mayo, red miso sauce
Miso braised grain-fed brisket gua bao 18 Milk chocolate parfait 17
18
pickled sesame carrot, beetroot, hazelnut + sesame crisp, orange,
chilli + lime sauce, coriander — 2pc yoghurt sorbet
Katsu Sando crumbed chicken thigh, 18
shredded white cabbage, kewpie mayo,
14 Golden curry sauce, thick white bread — 1pc
18
19
Credit card and contactless payments incur a 1.5% surcharge.
 EAT BEASTY
Dear Beasty, this menu is our take on
contemporary New Zealand fusion cuisine
and is inspired by the warmth, freshness
and delicious kind of complicated
simplicity that we love about the cuisines
of Japan, Korea and China.
We've been a long time in the making Chef Stuart Rogan started cooking professionally
in 1989 He was 15. Once he started he didn’t stop, he travelled and cooked his way
around the world from a grand Michelin-star hotel to a garage with six tables and a
kitchen the size of a bathtub. Everywhere he went he took his whites and his knives and
made his way by food.
95 97 Customs St West Ingredients are fresh, free-range line caught.
Please ask if you'd like to see the 'no added gluten'
Viaduct Harbour Auckland New Zealand
or vegetarian menu. We will always try to accommodate
eat@hellobeasty.nz hellobeasty.nz your allergies, but we can't guarantee that trace
@eatupbeasty elements of ingredients will not be present. Dishes are designed to be shared.