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Hello Beasty

Location
$$ Chef: Stuart Rogan (executive chef), Giann Ordonio (head chef)
95-97 Customs St West, Waterfront
  • Opens 12:00pm
  • Mon
    12–10pm
  • Tue
    12–10pm
  • Wed
    12–10pm
  • Thu
    12–10pm
  • Fri
    12–10pm
  • Sat
    12–10pm
  • Sun
    12–10pm
02 155 4496 hellobeasty.nz
Metro Favourites
Prawn and crab toast, Kkwabaegi
Metro Favourites
Prawn and crab toast, Kkwabaegi
$$ Chef: Stuart Rogan (executive chef), Giann Ordonio (head chef)
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Follow the glowing neon maneki-neko (beckoning cat) to feast on fun East Asian fusion food.

The Viaduct is a funny area — a mixed bag of tourists, after-work drinkers, moneyed sailors — and has a generally raucous energy, just as a downtown area should. Hello Beasty feels both a part of this madness, and also apart from it. There is clearly a party going on at Beasty, but this fusion restaurant has a radiant Zen quality, too. Basking in the light of a pink-neon cat, which lends the place a rosy glow, the space is a great place to park up for the evening or fuel up before a night out on the town. 


Don’t be fooled by the cats, floral lampshades and trippy mushroom wonderland on the wallpaper, though — this is a place that takes its food and its service seriously. Even the simplest morsels are presented with great attention to detail and colourful flair. The sashimi selection is jewel-like, with a set of accompaniments calibrated to match the different fish. This makes a great contrast to a tangle of mouth-tingling Sichuan noodles or lamb cutlets straight off the hibachi grill. In all, the food is vibrant, fresh and surprisingly hearty, but not heavy. 


The generosity of the menu offerings at Beasty bucks the current minimalist trend, in a way we really enjoy, and the way they provide separate vegetarian and no-added-gluten lists is a nice touch, too, making those options easier for diners to navigate. The “Chef Selection ‘Feed Me’” menu, which comes in five- or six-course options, is a fantastic way to get the lie of the land if you’re making a night of it — we recommend you pull up a cocktail, sit at the bar where you can see the kitchen staff in action, and just let them do their thing.

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