Bebemos

Offering a selection of craft beer, Latin cocktails and South American-style food and a great beer garden, in the heart of Newtown.

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Dine - August 1 - 15

Under the Sea but Not What it Seems

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.

  • NFNut Free

Price: $25

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Artichoke gorgonzola and dark chocolate ravioli with leek, potato and spinach 'coulis' and gorgonzola 'white chocolate' cream sauce.
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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.
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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'.

  • NFNut Free

Price for two courses: $38

Price for three courses: $50

Burger - until October 3

For Cluck's Sake

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.

  • DFDairy Free_possible
  • NFNut Free
  • VVVegan_possible
  • VVegetarian_possible

Garage Project Beer Match: Beer

Price: $24 / with Garage Project beer $33

Availability: Lunch & Dinner

Cocktail - until October 3

Seoul Sippers

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.

  • DFDairy Free
  • NFNut Free
  • VVVegan_possible
  • VVegetarian_possible

Price: $23

Seoul Suckers Non-alcoholic version

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.

  • DFDairy Free
  • NFNut Free
  • VVVegan_possible
  • VVegetarian_possible

Price: $13

At Yours

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

Some of our favourites

Frango Burger

Chipotle marinated fried chicken with tahini slaw, lettuce, tomato, cheese sauce, Sriracha sour cream and jalapeño lime mayo

Feijoada

Brazil's national dish of slow-cooked black bean stew with meats, bacon, pork chorizo served with house farofa, sliced orange, and rice

Seafood Moqueca

A Bahian stew with prawns, mussels, fish and clams in our tomato, red pepper, coriander and coconut Moqueca sauce served with rice