Besa, a vibrant Spanish tapas bar by ESCA Hospitality Group, has launched a weekend bottomless brunch available every Saturday and Sunday from 12-2:00pm.
Inspired by Madrid’s intimate late-night bar culture, Besa brings bold Spanish flavours and coastal-inspired share plates to Bondi. The 90-minute bottomless brunch starts from $110 per person and includes a selection of Besa’s signature dishes alongside bottomless cocktails, house wines and lagers. Cocktails include Besa’s Rosé Sangria featuring dry rosé, blackcurrant, mandarin and oleo; and La Identidad Spritz with apricot, mezcal, vermouth and Falernum. Guests also have the option to upgrade to the $140 package, which includes martinis, margaritas, and dessert.
The menu features some of Besa’s most popular dishes, curated by executive chef Ibrahim Kasif (Nour, Henrietta) and head chef Alan Kropman (AALIA). Highlights include pan con tomate; Olasagasti hand-filleted anchovies; raw beef carpaccio with goat’s cheese; confit dutch cream potato and onion tortilla; grilled chicken with fideua negra of squid ink egg noodles, aioli; and escalavida of eggplants, peppers and onions with sherry vinaigrette.
“We’ve loved seeing how many people have embraced Besa since our launch,” says Ibrahim Moubadder, co-founder and creative director of ESCA Hospitality Group. “With the bottomless brunch, we wanted to offer something more for weekends only – bringing together some of our favourite dishes and cocktails in a way that feels relaxed, social, and easy to settle into with a group.”
Bookings for Besa’s bottomless brunch are available via the website here.
Details:
Where: Besa, 75-79 Hall street, Bondi, NSW
When: Saturdays and Sundays from 12pm-2pm, 90 minute seatings
Bookings: Via the website
Price: $110 per person for the Tradicional package, or $140 per person for the Especial package
Image credit: Vince Yeung