King Street Wharf’s King Street Brewhouse is now All Hands Brewing House.

The waterside location may be quintessentially Sydney, but the exposed copper piping and enviable list of craft beers is less aligned to the usual King Street brief. The beer, too, bucks the trend of super hoppy, heavy IPAs.

All Hands’ signature brew is a nitrogen-brewed cream ale. Traditionally, carbon dioxide carbonation is the go-to, but using nitrogen results in a thick, creamy mouthfeel, hence the name. Number two on the list is an IPA, and it's made with a mix of Australian and Old English hops for a balance of tropical fruit, dark forest berries and black-currant notes. The saison is the “changeling” of the All Hands repertoire; it’s working through all 50 yeasts on the market.

As for the food, the all-new menu is courtesy of executive chef Graeme McLaughlin, who comes with an impressive CV; he’s been head chef at Guillaume Brahimi’s Bistro Guillaume and worked at Heston Blumenthal’s The Fat Duck. He’s serving Southern-style comfort food and local seafood.

There’s a blue swimmer crab roll with celery, parsley and Old Bay spice; steamed Sydney surf clams with lemongrass and coriander butter; and a Southern fried chicken burger topped with American cheese, bacon and chipotle mayo.

The long-term goal is to offer takeaway brews, but for now find a spot in the expansive beer garden along the harbour to enjoy them.

Updated: November 12th, 2020

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