Offering a selection of craft beer, Latin cocktails and South American-style food and a great beer garden, in the heart of Newtown.
We took our inspiration from the Nga Kina on the Wellington Waterfront. Vic, our head chef, lives on Mt Victoria with sea views; she watches the pods of orcas and dolphins from her balcony when they visit, and wanders the waterfront path on her daily walks. She was struck with inspiration on one such walk, as she saw the Nga Kina and decided to take this kiwi staple and twist it into something new, a wild venison shoulder kina!
Dish Description: Slow-braised pulled wild venison 'kina' with chilli, Shoots NZ micro-coriander, red wine gravy and cheese with Parkvale funghi 'scallops' seared in garlic butter, crispy kale, potato, spring onion ‘wakame’ and ‘caviar’ pearls.
Availability: Lunch & Dinner
Artichoke gorgonzola and dark chocolate ravioli with leek, potato and spinach 'coulis' and gorgonzola 'white chocolate' cream sauce.
Festival Dish: Slow-braised pulled wild venison 'kina' with chilli, Shoots NZ micro-coriander, red wine gravy and cheese with Parkvale funghi 'scallops' seared in garlic butter, crispy kale, potato, spring onion ‘wakame’ and ‘caviar’ pearls.
A tamarillo cheesecake sausage and caramel cinnamon glaze in a baba au rhum 'hot dog bun' with raspberry 'ketchup' and crème custard 'mustard' served with sweet apple 'fries'.
Price for two courses: $38
Price for three courses: $50
Korean-style fried chicken with Prana Greens micro-coriander, cabbage and carrot kimchi slaw, fried egg, lettuce, cucumber ribbons, Sriracha sour cream and aioli in a Zaida's activated charcoal bun, with gochugaru-seasoned shoestring fries topped with spring onion and Prana Greens micro-coriander, and aioli. Vegetarian/vegan alternative: Korean-style fried hemp 'chicken', tapioca, tofu and pumpkin 'fried egg', vegan Sriracha sour cream.
Garage Project Beer Match: Beer
Price: $24 / with Garage Project beer $33
Availability: Lunch & Dinner
Ginger-infused soju with yuzu juice and alcoholic ginger beer, garnished with housecandied ginger and foraged rosemary. Accompanied by gochujang Korean-style fried chicken with spring onion, Prana Greens micro-coriander, and white and black sesame seeds on shredded iceberg.
Ginger-infused apple juice with yuzu juice and non-alcoholic ginger beer, garnished with housecandied ginger and foraged rosemary. Accompanied by gochujang Korean-style fried chicken with spring onion, Prana Greens micro-coriander, and white and black sesame seeds on shredded iceberg.
Description: Bebemos is Newtown's relaxation headquarters! Under Level 3, we'll be offering ready-to-eat classics off our ever popular Latin-influenced menu and some new creations designed to be enjoyed at home.
We offer: Ready to Eat/Takeaways
Availability: Menu available all day from 11 am to 9pm
Cuisine: Latin-influenced Kiwi fusion food, quesadillas, arepas, burgers, loaded fries and nachos and vegan options
Delivery & Pickup available
Delivers to: Wellington CBD Wellington Eastern Suburbs Wellington Northern Suburbs Wellington Southern Suburbs Wellington Western Suburbs
Chipotle marinated fried chicken with tahini slaw, lettuce, tomato, cheese sauce, Sriracha sour cream and jalapeño lime mayo
Brazil's national dish of slow-cooked black bean stew with meats, bacon, pork chorizo served with house farofa, sliced orange, and rice
A Bahian stew with prawns, mussels, fish and clams in our tomato, red pepper, coriander and coconut Moqueca sauce served with rice