A beer after a beach swim is pretty hard to pass up, and now Bondi-goers can enjoy the suburb’s very own brew, with the arrival of the strip’s first brewery bar and restaurant.
Curly Lewis, which opens on Campbell Parade on Friday, August 19, is a collaboration between four long-time locals Adam Richards, Oliver dos Remedios, Gareth Morton and Loren Morton, and brewer Scotty Morgan.
The team wanted to bring a brewery experience – until recently mostly restricted to the city’s inner west and northern beaches – to the eastern suburbs.
The Curly Lewis team (from left): Gareth Morton, Loren Morton, Scott Morgan, Adam Richards and Oli dos Remedios. Photo: James Evans
“The idea started as one of those typical pub chats that turn into a brainstorm on a coaster,” Richards says.
“It’s common knowledge that when you’re from Bondi you generally don’t leave the bubble, so we thought … let’s give another reason to not have to leave, and for people outside of Bondi to enjoy too, of course.”
The venue includes a working brewery, bar and diner, and launches with two main beers: the Curly Lewis Clean Cut Lager, a “crisp, smooth straight-up lager”, and Bondi Hazy Ale, which is “hazy and hoppy with tropical notes “.
Beachgoers can enjoy a fresh brew at the Campbell Parade venue. Photo: James Evans
Both are available on site and in neighboring bottle shops and venues.
“Our core beers needed a clean and easy drinking approachability, made for those baking hot beach days,” Morgan says.
The brewer has also devised a rotating menu of small-batch, seasonal and experimental beers (called “wildcards”) and seltzer, offered on 20 stainless steel taps.
These include a “fresh, sour and salty” Salty Mermaid Gose, made on-site with a few buckets of ocean water, and richer beers including an IPA and coffee stout.
A curated list of spirits, cocktails and independent-label wines are also available.
Don’t expect the usual pub grub, however. Popular Bronte Road spot Frank’s Deli is in charge of kitchen operations, with co-owners Sammy Jukubiak and Ben Kelly bringing a menu to Euro-style snacks and plates.
Frank’s Deli is working the kitchen. Photo: James Evans
Dishes include Frank’s meatballs, croquettes and chargrilled prawns with Aleppo butter alongside sandwiches such as Portuguese chicken, Frank’s reuben and vegan mushroom toasties. For desserts, it’s a crowd-pleasing burnt basque cheesecake.
Interior architects ACME (designers of Fred’s, Margaret and Archie Rose) are behind the 120-seater’s look, with natural materials, beer tanks, outdoor seating and timber bars enhancing the casual, coastal vibe.
“People will be able to walk straight in from the beach in wet togs, pull up a chair at the bar and enjoy a fresh brew,” dos Remedios says.
Open Tue-Sat 11am-11pm; Sun 11am-10pm.
Curly Lewis, 102-106 Campbell Parade, Bondi Beach, curlylewis.com.au
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