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Snacks Raw + Cold Cuts Potstickers + COCKTAILS SNACKS SMALL PLATES HIBACHI BLOODY KIMCHI 14 Kimchi green apple, nashi pear 5 KFC Korean fried cauliflower 17 Chicken tsukune sausage 18 Absolut Vodka, Beasty kimchi spicy gochujang glaze, roasted yolk, tare — 2pc Tteokbokki rice cakes, gochujang 9 blend, tomato juice, togarashi salt sesame seeds Organic Vanuatu prawns 25 Spicy miso edamame 7 HEART + SEOUL 16 Karaage chicken 20 garlic + kombu butter, prawn oil — 4pc Hwayo Soju 25%, vanilla + red dragon sauce, lemon cheek Jacks Creek Wagyu rump kushiyaki 25 rhubarb shrub, lemon, egg white RAW + COLD CUTS Crispy fried soft-shell crab 20 karashi mustard, black pepper shallots — 2pc BOKBUNJAJU BRAMBLE 16 yuzu kosho, coriander chimichurri, Kaipara lamb cutlets 36 Beefeater 24 Gin, blackberry Freshly shucked market oysters ½ doz 30 miso caramel charred eggplant + soy purée, bokbunjaju, lemon fresh wasabi, Beasty pickled ginger 1 doz 60 Prawn + crab toast 24 Korean chilli dressing — 4pc SHINYUZU 18 Spiced NZ Wakanui brisket 19 Seared Wagyu rump, sweet + sour sauce, Crispy Chinese pork belly 34 Makers Mark bourbon, radish, baby cress, chilli oil, Japanese mayo, green onions white kimchi, spiced cucumber, yuzu juice, ginger Japanese black vinegar Hello Beasty Ramen cup noodle Korean barbecue sauce GAI-GIN ROSE 18 Beasty sashimi selection 22 BBQ char siu pork belly, pork + prawn Hendricks Gin, aloe vera, Big Glory Bay salmon, green koji sauce, dumpling, chicken broth, spring onion, rose water, lemon, honey market tuna, fresh wasabi, longline snapper, six minute egg EXTRAS Beasty XO sauce — single serve, not sharing 14 — shared, split into two cups 20 Iceberg, baby cos ginger + sesame 8 Sichuan tuna tartare 19 ON TAP pickled radish, avocado pureé, chilli oil, Roasted carrots white miso dressing, 8 Asahi 11 coriander, nori crackers carrot + sesame purée, shaved bonito, BIGGER PLATES furikake Asahi Black 11 Charred eggplant 18 silken tofu, cucumber, crispy garlic, shallots, Grilled mung bean + kimchi pancake 24 Charred broccolini yuzu kosho mayo, 8 Sawmill Pilsner 12 ginger, fermented green chilli + yuzu BBQ pork belly, Japanese mayo, shaved kombu, garlic red miso sauce Spring onion flatbread + green koji — 1pc 1 Pan-fried Hapuka 36 BY THE GLASS Steamed Japanese rice 4 POTSTICKERS + BUNS seaweed butter, gourmet agria potatoes, Ca Di Rajo Prosecco Brut DOC, NV 12 charred broad beans, wild ginger Chicken + prawn potstickers 17 Perrier-Jouët Grand Brut, NV 25 crunchy chilli, light soy — 6pc Slow-cooked Kaipara lamb shoulder 36 DESSERTS red chilli + Sichuan sauce, The Grayling, 10.5 Spinach, charred corn + tofu dumplings 15 coriander + mint Beasty soft serve 14 Sauvignon Blanc, 2018 pickled ginger, Japanese black vinegar — 6pc Wok-fried black pepper Wagyu rump 36 Milk chocolate parfait 14 Church Road Gwen Rosé, 2018 13 Pan-fried nikuman pork + chive buns 12 cumin, fermented chilli, garlic chives, sesame + crushed peanut crisp, Japanese black vinegar, chilli jam Gladstone, Viognier, 2018 12 black vinegar + soy, crispy shallots mandarin, yoghurt sorbet Crispy master stock beef cheek gua bao 12 Passo Sardo Grenache, 2017 11.5 34 Kkwabaegi twisted donuts 14 pickled cucumber, coriander, chilli, Shiitake XO, egg noodles baby bok choy, gai lan, chives, miso caramel, chocolate fudge sauce Carrick Unravelled, 16 beetroot + lime sauce — 2pc typhoon shelter Pinot Noir, 2017 Taiyaki 1pc 12 Katsu sando toasted soft milk bun, 12 vanilla custard, ginger ice cream 2pc 18 crumbed pork loin, watercress, tonkatsu sauce — 1pc UMESHU + SAKE Kunizakari Muroka Umeshu 12 Zenkuro Original Junmai Sake 14 Ozeki Karatamba Honjozo Sake 10 Can't decide? Sit back and let us bring you our favourite dishes $65pp or $85pp. 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. EAT BEASTY EAT 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 Viaduct Harbour Auckland New Zealand [email protected] hellobeasty.nz @eatupbeasty Dishes are designed to be shared..
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