Beer brand Curly Lewis will swing open the doors to its new brewery and bar tomorrow not far from the famed sand of Sydney’s Bondi Beach.

Located on Campbell Parade, the 120-capacity venue will be the first-ever brewery experience to launch within the area.

The team behind Curly Lewis – Adam Richards, Oliver dos Remedios, Gareth Morton, Loren Morton and head brewer Scotty Morgan (formerly of Rocks Brewing) – all felt there was “a gap in the market for beer-lovers in the eastern suburbs.”

“You have to go to the inner west or northern beaches for a brewery experience,” Oliver said, who as well as a co-founder is head of brand.

“We wanted to change that and create a local brand and brewery in a location that has a lot of significance to us as founders.”

(Left to right) Gareth Morton, Loren Morton, Scott Morgan, Adam Richards, Oli dos Remedios. Images credit: James Evans

The venue’s 20 taps will feature Curly Lewis’ core range Clean Cut Lager and Bondi Hazy Ale alongside seltzers and limited releases, labeled “wildcards”, which currently include the Salty Mermaid Gose, Lay Day Red IPA and Coffee Stout.

“The brief for the beer was simple,” Scotty said. “We are brewing a stone’s throw from the beach – our core beers needed a clean and easy drinking approachability, made for those baking hot beach days. We are confident that our range of beer will appeal to the average Aussie classic beer drinker through to an avid craft beer lover.”

Guests can also expect food from Frank’s Deli’s Sammy Jakubiak and Ben Kelly, who have curated an offering of European snacks, share plates and sandwiches.

Snacks and share plates include Frank’s meatballs, croquettes, deli plate, deep-fried quail with fries and aioli, chargrilled prawns with Aleppo butter and a burnt basque cheesecake.

A selection of Frank’s Deli sandwiches will also be on offer and encompass a classic Reuben, Portuguese chicken and vegan mushroom toastie.

Curly Lewis is at 102-106 Campbell Parade, Bondi Beach NSW.

This article first appeared on our sister title Hospitality Magazine.

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