Bebemos

A Sweet Walk through Goa

Bebemos head chef Zohair moved to Wellington in 2018 and instantly fell in love with the cuisine. He was inspired to create these dishes after walking Cuba St and the streets of Newtown, where cabinet food is enhanced with creative and delicious desserts. What better way to go with a "State of Flux" than to combine his Indian heritage with Bebemos’ Brazilian theme. Portugal, like Brazil, had a massive culinary influence on India, particularly the region of Goa. Chef Zohair took inspiration from the bakeries and cafes of Wellington, and serving up three desserts at once to give you a taste of all three worlds!

Dish Description: Bebinca: Indo-Portuguese layered sweet cake
Samosa: Whittaker’s Dark Ghana chocolate, sunflower seed & coconut samosa
Serradura: Portuguese sawdust pudding - layered dessert of whipped coconut cream & crushed bikkies, cinnamon dust
Garnished with 26 Seasons mint & micro purple basil & dark chocolate

• VVegetarian_possible

Price: $18

Availability: Lunch & Dinner

Regional Beverages

Wine:
Butterworth Regatta Rose, Dry Rose: $14
Butterworth Layline Pinot Gris, Dry Pinot Gris: $14
Butterworth Te Muna Dry Riesling, Dry Riesling: $14

Fixed Menu

Courses Outline:
Goan Vindaloo chorizo croquettes with mint yoghurt, mango chutney & 26 Seasons micro-coriander
Vegan chorizo version available
-
Festival Dish: Coconut tamarind spiced masala with pan-fried crumbed prawns, roast kumara, broccoli & crispy pappadum crest with rice and 26 Seasons micro-coriander
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Bebinca: Indo-Portuguese layered sweet cake
Samosa: Whittaker’s Dark Ghana chocolate, sunflower seed & coconut samosa
Serradura: Portuguese sawdust pudding - layered dessert of whipped coconut cream & crushed bikkies, cinnamon dust
Garnished with 26 Seasons mint & micro purple basil & dark chocolate

• DFDairy Free_possible
• NFNut Free
• VVVegan_possible
• VVegetarian_possible

Price for two courses: $44

Price for three courses: $58