Finally, Bondi has a brewery bar. Curly Lewis is a joint collaboration between five beer-loving, Bondi-born-and-bred mates Adam Richards, Oliver dos Remedios, Gareth Morton, Loren Morton and Scotty Morgan. And it’s very Bondi – its name is a cute play on Curlewis Street, the buzzy stretch that runs off Campbell Parade, not far from where the bar is located. It’s far removed from Sydney’s craft beer hubs in the inner west and northern beaches – and while beers are made on site, this feels less working warehouse that happens to have a bar, more sophisticated drinking and dining experience.

“We noticed a gap within the eastern suburbs for the brewery experience,” dos Remedios tells Broadsheet. “We wanted something with a personality that resonated well with both locals and tourists. If you look hard enough around Bondi, you’ll see where the inspiration came from.”

The result is a playful bar that takes inspiration from two pillars: the beer and the beach over the road. 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.

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“All the beer is made fresh on-site,” says dos Remedios. “We are strong believers in tank-to-keg-to-tap, which allows us to brew preservative-free beers. Our beers are easy to drink, clean and not overly hoppy, focusing on local produce and changing seasons.”

Curly Lewis’s core brews include easy-drinkers such as the Clean Cut Lager and Bondi Hazy Ale, but the taps will feature a rotating range of “wildcard” beers that, while approachable, push unique flavour profiles. Current brews include a refreshing yuzu lager, a sour gose beer brewed using seawater (aptly titled the Salty Mermaid), and a bolder coffee stout. Spirits, classic cocktails and natural and classic wines are on the pour for those who don’t drink beer.

In another departure from the “dude food” on offer at many other breweries, the team from Bronte Road’s popular Frank’s Deli is leading the kitchen, offering a menu of European-inspired share plates that pair with the brewery’s frothy pours. Think deep-fried quail with fries and aioli, Frank’s fennel and ricotta meatballs, Reuben sandwiches, chargrilled prawns with Aleppo butter, and a burnt Basque cheesecake to finish.

“The flavour profile of Frank’s food is a perfect marriage with Curly Lewis beer – salty, European-type flavours,” says dos Remedios.

Curly Lewis

102–106 Campbell Parade, Bondi Beach

Tue to Sat 11am–11pm
Sun 11am–10pm