Curly Lewis, Bondi’s first brewery bar, is a joint collaboration between five beer-loving mates Adam Richards, Oliver dos Remedios, Gareth Morton, Loren Morton and Scotty Morgan. And it’s very Bondi – its name is a play on Curlewis Street, the buzzy stretch that runs off Campbell Parade, not far from where the bar is located. And while beers are made on site, this is a more sophisticated drinking and dining experience than what you’d find in the warehouse brewery bars of the inner west and northern beaches.
Wrapped in warm, malty tones with sandstone and timber finishes that reflect the nearby coastline, the venue’s design, by Acme (Fred’s, Margaret, Mimi’s), immerses visitors in the brewery experience. Beer tanks are interspersed with long sharing tables and booths, bartenders pull fresh brews from a polished timber bar, and the brewing and canning production is on full display.
Curly Lewis’s core styles include the Clean Cut Lager and Bondi Hazy Ale, but the taps also feature a rotating range of “wildcard” beers that, while approachable, push unique flavour profiles. Past highlights include a refreshing yuzu lager, a sour gose beer brewed using seawater (aptly titled the Salty Mermaid), and a bold coffee stout. Spirits, classic cocktails and natural and classic wines are also available.
In another departure from the “dude food” on offer at many other breweries, head chef Charly Dupuy (ex-Totti’s) leads the kitchen with a menu of beer- and beachside-appropriate dishes. Start with kingfish crudo before moving onto tacos (including a cheeseburger-inspired number), a Portuguese chicken burger, or a Black Angus scotch fillet with salad and fries.
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