South Australian brewery Pirate Life has today opened its fourth venue, Pirate Life South Melbourne, with a focus on high energy food and beverage experiences.

Located in a former mechanics garage on Market Street, the revamped space heros raw and distinctive features while retaining the character of the building through original walls and features.

Conceptualised by South Australian-based architecture and design firm Studio Gram, the space showcases exposed bricks, polished concrete and industrial finishes, complemented by greenery.

Jack Cameron, Co-Founder of Pirate Life, says the team couldn’t be more excited to open the doors to its first venue in Victoria, which marks its second interstate venture.

“The location is amazing, there’s so much energy down that end of town, and we’re committed to bringing our own style of hospitality and service to the area. This venue is for anyone looking for a good time, especially if that includes sharing cracking food and drinks with mates. Pirate Life has always been about inclusivity, and our South Melbourne location will celebrate just that.”

At the forefront of the food and beverage offering is a curated selection of Pirate Life beers, including core range classics and limited releases such as the Vanilla Malt Thickshake IPA and The Market Street Lager.

Matty O’Callaghan, Brand Experience Manager at Pirate Life, spoke about the beer selection.

“We don’t just pour and pass in our venues, we’re obsessed with what we brew and have been since day one. Our crew are passionate about finding the perfect beer for every individual who walks through the door, and, better yet, which one will take their food experience to the next level.

“Pirate Life’s tap list runs deep, and it’s our privilege to take punters on an explorative journey through flavours and styles. It’s just something we love to do.”

Accompanying the beer selection is a wine list curated by sommelier and longtime Pirate Life friend Foni Pollitt, made up predominantly of sustainable and organic drops from Australia and Europe.

On the food front, the menu showcases Melbourne’s diverse cultural landscape, and the South American and Greek heritage of head chefs Maria Delengas and Nicolas Lopez.

Broken into five sections, the menu comprises snacks, plates and trays, by the kilo, sides, and desserts, as well as an express lunch menu available daily.

Delengas says: “The menu reflects the food that we enjoy eating and we’re so lucky that given our location we’re able to get most of our produce locally from South Melbourne Market.”

Highlights from the menu include pickled octopus carpaccio, smoked goat spring roll and Mayura Station rump, while the lunch menu showcases fried bug sandwiches, and desserts include burnt butter kataifi and hot jam doughnuts.

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