If your weekend in Sydney didn’t a bottomless brunch, did you even do it right? Fortunately for locals who have exhausted the usual AYCLD (All You Can Legally Drink) suspects, Besa has entered the chat with a bottomless brunch – with a Spanish spin.
Thank you for reading this post, don't forget to subscribe!Every Saturday and Sunday from 12–2pm, the Bond-based tapas bar is serving a 90-minute bottomless situation from $110pp, where restraint is officially not on the menu.
This is not your polite little avo toast situation. This is cocktails flowing, tapas flying, and “we’ll just have one more round” energy on repeat.
Think: Besa’s Rose Sangria – dry rose, blackcurrant, mandarin and oleo – plus the La Identidad Spritz with apricot, mezcal, vermouth and Falernum. And if you’re feeling dangerously committed to the bit, there’s an upgrade to the $140 package for martinis, margaritas and dessert, because obviously.
And the food is not sitting quietly in the corner either.
This is a greatest hits lineup from executive chef Ibrahim Kasif and head chef Alan Kropman, designed for sharing, grazing, and slightly over-ordering with confidence.
We’re talking pan con tomate, Olasagasti hand-filleted anchovies, raw beef carpaccio with goat’s cheese, confit Dutch cream potato and onion tortilla, grilled chicken with squid ink fideua negra, and escalivada of eggplants, peppers and onions with sherry vinaigrette. Translation: you will not be leaving hungry.
It’s all served in a space that leans into that signature Besa vibe – mid-century meets subtle Spanish influence, warm but buzzy, like someone bottled up a late-night Madrid bar and dropped it in Bondi.
And that Madrid energy isn’t accidental. Besa was built on the idea of recreating the kind of intimate, high-energy Spanish bars where people gather, linger and lose track of time – a philosophy inspired by co-founder Ibby Moubadder’s travels through Spain, particularly Madrid, where the dining rooms are tight, loud and constantly alive.
The name itself – “Besa”, meaning “kiss” in Spanish – nods to that sense of warmth and closeness, a small gesture that carries the bigger idea of connection at the table.
And that’s the point.
“We’ve loved seeing how many people have embraced Besa since our launch,” says Ibby “With the bottomless brunch, we wanted to offer something 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.”
Translation: bring your friends, bring your appetite, and cancel anything that requires you to be functional afterwards.
Because this isn’t a “quick brunch”.
This is a two-hour Spanish-flavoured decision you will still be thinking about at dinner.
Bookings are essential, minimum 90-minute seating applies, and yes – it’s very much giving “we’ll just go for one drink and see what happens”.
Spoiler: we know what happens.
