COCKTAILS SNACKS SMALL PLATES HIBACHI

BLOODY KIMCHI 14 Kimchi green apple, nashi pear 5 KFC Korean fried cauliflower 17 Organic Vanuatu prawns 25 Absolut Vodka, Beasty kimchi spicy gochujang glaze, roasted garlic + kombu butter, prawn oil — 4pc Tteokbokki rice­ cakes, gochujang 9 blend, tomato juice, togarashi salt sesame seeds Darling Downs Wagyu eye-fillet kushiyaki 30 Spicy miso edamame 7 HEART + SEOUL 16 chicken 21 karashi mustard, black pepper shallots — 2pc Hwayo Soju 25%, vanilla + red dragon sauce, lemon cheek Coastal Lamb cutlets 39 rhubarb shrub, lemon, egg white RAW + COLD CUTS Crispy fried soft-shell crab 21 charred eggplant sesame + soy puree, BOKBUNJAJU BRAMBLE 16 Fresh NZ oysters shucked to order — 1pc 5 yuzu kosho, coriander chimichurri, Korean chilli dressing — 4pc Beefeater 24 Gin, blackberry miso caramel Drunken chicken 19 bokbunjaju, lemon Crispy Chinese pork belly 34 spiced eggplant, coriander, cucumber, Prawn + crab toast 25 white kimchi, spiced cucumber, SHINYUZU 18 bean sprouts + spring onion, roasted peanuts, Seared Wagyu eye-fillet, sweet + sour sauce, Korean sauce Jameson Whiskey, yuzu juice, yuxiang sauce Japanese mayo, green onions

UMESHU SPRITZ 18 Beasty sashimi selection 22 Hello Beasty Ramen cup noodle EXTRAS Choya Umeshu, Prosecco, soda Big Glory Bay salmon, green koji sauce, BBQ char siu pork belly, pork + prawn Iceberg, baby cos ginger + sesame 8 market tuna, fresh wasabi, Ruakaka kingfish, dumpling, chicken broth, spring onion, ON TAP Beasty XO sauce six minute egg Tempura courgette 8 — single serve, not sharing 14 courgette purée, white miso dressing, Asahi 12 Sichuan tuna tartare 20 — shared, split into two cups 20 shaved bonito, furikake pickled radish, whipped avocado, Asahi Black 12 chilli oil, coriander, nori crackers Charred broccolini yuzu kosho mayo, 8 Sawmill Pilsner 12 BIGGER PLATES shaved kombu, garlic Charred eggplant 19 silken tofu, cucumber, crispy garlic, Half crispy chicken 35 Spring onion flatbread + green koji — 1pc 1.5 BY THE GLASS shallots, basil, fermented green chilli + yuzu golden Japanese curry sauce, charred Steamed Japanese rice 4 Ca Di Rajo Prosecco Brut DOC, NV 12 heirloom carrots, roasted gourmet potatoes

Perrier-Jouët Grand Brut, NV 25 POTSTICKERS + BUNS Pan-fried Hapuka 36 DESSERTS crispy radish + shiitake, broad beans, The Grayling 12 Wagyu beef + shiitake potstickers 19 seaweed butter, wild ginger Beasty soft serve 14 Sauvignon Blanc, 2019 sichuan, garlic shoots, crunchy chilli, light soy — 6pc Slow-cooked Coastal Lamb shoulder 36 Chocolate delice 14 Triennes Rosé, 2018 14 red chilli + Sichuan sauce, blood orange, yoghurt sorbet, hazelnut Spinach, charred corn + tofu dumplings 15 Kerpen Handpicked 12 coriander + mint dacquoise, meringue pickled ginger, Japanese black vinegar — 6pc Riesling, 2018 Wok-fried black pepper Wagyu eye-fillet 36 Kkwabaegi twisted donuts 14 Steamed Nikuman sticky pork hock buns 14 Cerulli Spinozzi 11.5 cumin, fermented chilli, garlic stems, miso caramel, chocolate fudge sauce Japanese black vinegar, chilli jam — 2pc Montepulciano, 2018 black vinegar + soy, crispy shallots Toasted marshmallow 14 Rockferry Pinot Noir, 2016 15 Miso-braised Wagyu brisket gua bao 14 Shiitake XO, egg noodles 34 mango sorbet, coconut tapioca, charred yuzu pickled cucumber, beetroot, chilli + baby bok Choy, choy sum, chives pineapple, passionfruit, sesame crisp lime sauce, coriander — 2pc UMESHU + SAKE Typhoon Shelter Misha's Vineyard 'The Cadenza', 13.5 Katsu sando crumbed chicken breast, 12 Kunizakari Muroka Umeshu 12 Grilled mung bean + kimchi pancake 26 Late Harvest Gewürztraminer, 2018 shredded white cabbage, kewpie mayo, BBQ pork belly, Japanese mayo, Zenkuro Original Junmai Sake 14 tonkatsu sauce, toasted soft milk bun — 1pc red miso sauce Takara Gokai Namesake 10

Ask us about our daily specials. Can't decide? Sit back and let us bring you Ingredients are fresh, free-range, line caught. Please ask if you'd like to see a gluten-free or vegetarian menu. We will always accommodate your allergies, but we can't guarantee that trace elements of ingredients will not be present. our favourite dishes $65pp or $85pp.

@eatupbeasty Dishes are designed to be shared. be to designed are Dishes

hellobeasty.nz [email protected]

Zealand New Auckland Harbour Viaduct

 West St Customs 97 95

made his way by food. by way his made

kitchen the size of a bathtub. Everywhere he went he took his whites and his knives and and knives his and whites his took he went he Everywhere bathtub. a of size the kitchen

around the world from a grand Michelin-star hotel to a garage with six tables and a a and tables six with garage a to hotel Michelin-star grand a from world the around

in 1989 He was 15. Once he started he didn’t stop, he travelled and cooked his way way his cooked and travelled he stop, didn’t he started he Once 15. was He 1989 in

We've been a long time in the making Chef Stuart Rogan started cooking professionally professionally cooking started Rogan Stuart Chef making the in time long a been We've

of Japan, Korea and . and Korea Japan, of

simplicity that we love about the cuisines cuisines the about love we that simplicity

and delicious kind of complicated complicated of kind delicious and

and is inspired by the warmth, freshness freshness warmth, the by inspired is and

contemporary New Zealand fusion cuisine cuisine fusion Zealand New contemporary Dear Beasty, this menu is our take on on take our is menu this Beasty, Dear

EAT BEASTY