A retro-inspired beachside café and restaurant, serving fresh New Zealand cuisine. Dine inside or outside overlooking Oriental Bay.
A celebration of folk and protest music, local food, drink and moments from history that opened our eyes to important environmental and social issues. Inspired by the ultimate state of flux, climate change; their special menu focuses on low-waste, roots to shoots, low carbon food and drink, made from local and sustainably sourced ingredients. Enjoy all this with live folk and protest music performances by local musicians Thursday to Sunday nights. Babylon will be dressed the part to evoke imagery from watershed moments such as: Woodstock 1969, Earth Day 1970, the founding of Greenpeace 1971 and the Nambassa Festivals of 1976-1981. Peace out!
Aug 01, 5:30pm - 10:00pm
Aug 02, 5:30pm - 10:00pm
Aug 03, 5:30pm - 10:00pm
Aug 04, 5:30pm - 10:00pm
Aug 05, 5:30pm - 10:00pm
Aug 06, 5:30pm - 10:00pm
Aug 07, 5:30pm - 10:00pm
Aug 08, 5:30pm - 10:00pm
Aug 09, 5:30pm - 10:00pm
Aug 10, 5:30pm - 10:00pm
Aug 11, 5:30pm - 10:00pm
Aug 12, 5:30pm - 10:00pm
Aug 13, 5:30pm - 10:00pm
Aug 14, 5:30pm - 10:00pm
Price: Free entry, pay on consumption
Event enquiries: firstname.lastname@example.org
Did you know that food waste going to landfill is a significant contributor to New Zealand's carbon emissions?
Beach Babylon, in collaboration with Kaibosh, invite you to a three-course zero waste dining experience. You'll feast on a menu created from 100% rescued food from great Wellington producers and suppliers such as Capital Produce, Pandoro, Zany Zeus, Carello Gelato, Bongusto and Island Bay Butchery, to name a few. The menu champions the ten most wasted food items in New Zealand, inspired by the roots to shoot and nose to tail food movements the menu will be matched with low pour, clean skin and labelled damaged beverages from Matahiwi Estate and Parrotdog. You’ll learn about the big issue of food waste and how you can minimise it from a Kaibosh expert, and enjoy some great food and drink along the way. Ten percent of ticket proceeds will be donated to Kaibosh Food Rescue.
Aug 03, 7:30pm - 10:00pm
Aug 10, 7:30pm - 10:00pm
Event enquiries: email@example.comBuy Tickets
Wellington's hospitality scene is making great strides to reduce food waste and Beach Babylon supports these endeavours. This dish is inspired by Wellington City Council's Te Atakura - First to Zero campaign, working towards zero net carbon emissions by 2050.
Designed with low carbon emissions and low food waste principles in mind, and utilising local produce, all parts of Wellington-grown pumpkin are used, from the seeds to flesh and skin. For every Festival Dish sold,$1 will be donated to offset emissions through Te Rahi O Tane -Trees That Count; planting native trees to help the future generations.
Dish Description: Pumpkin and dairy-free Bongusto mascarpone ravioli, with caramelised pumpkin, housegrown sage and garlic vegan butter sauce, toasted pumpkin seeds, dehydrated pumpkin skin, foraged nasturtium, and dairy-free parmesan Pandoro pangrattato
Matahiwi ME, Pinot Gris: $11
Matahiwi, Holly Pinot Noir: $14
ParrotDog, Birdeye's Hazy IPA: $12
Hardieboys, Lime: $6.5
Hardieboys, Original Ginger Beer: $6.5
Smoked Ōtaki beetroot tartare with beetroot top pesto, dairy-free horseradish-herb cream, beetroot leaf chips, mixed seed clusters, garden herbs (vegan, gluten-free)
Steamed green-lipped mussels with a whey, garlic and Martinborough biodynamic white wine broth, leek hay with crusty Pandoro bread (gluten-free on request)
Festival Dish: Pumpkin and dairy-free Bongusto mascarpone raviolini, with caramelised pumpkin, housegrown sage and garlic vegan butter sauce, toasted pumpkin seeds, dehydrated pumpkin skin, foraged nasturtium, and dairy-free parmesan Pandoro pangrattato
Braised wild venison with, puff pastry disc, parsnip purée, sprouted broccoli, wild blackberry jus and parsnip crisps (gluten-free on request, nut-free)
Yesterday's Pandoro croissant and butter pudding with golden raisins, poached pear, dulce de leche, pear wafer and Carrello vanilla bean gelato
Lemon curd tart with poached rhubarb, rhubarb purée, aquafaba meringue, Carello rhubarb gelato, shortbread crumb and candied lemon zest (Vegan, gluten-free)
Price for two courses: $44
Price for three courses: $55
Smashed Wagyu patty with pulled Wairarapa beef cheek, bone broth gravy, cheese curds, tobacco onions, lettuce, green aioli, beetroot ketchup, Garage Project Pickle Beer pickles in a bone marrow-buttered Brezelmania charcoal potato bun, with chunky beef fat fries
Vegan/Vegetarian alternative: Plan*t smashed custom 'wagyu beef' patty, pulled vegan 'beef', 'beef' gravy, housemade vegan cheese curds
Garage Project Beer Match: Chipper
Price: $25 / with Garage Project beer $36
Availability: Breakfast, Lunch & Dinner
Vodka, housemade rhubarb-apple shrub, rhubarb, green apples, cinnamon bark, Wellington Mānuka Honey Company raw mānuka honey, and foraged Māori mint (mentha cunninghamii), topped with soda. Accompanied by smoked Ōtaki beetroot tartare, beetroot top pesto, dairy free horseradish-herb cream, beetroot leaf chips, mixed seed clusters and garden herbs
Housemade rhubarb-apple shrub, rhubarb, green apples, cinnamon bark, Wellington Mānuka Honey Company raw mānuka honey, and foraged Māori mint (mentha cunninghamii), topped with soda. Accompanied by smoked Ōtaki beetroot tartare, beetroot top pesto, dairy-free horseradish-herb cream, beetroot leaf chips, mixed seed clusters and garden herbs