Bondi brewery Curly Lewis has overhauled its food offering and appointed a new head chef.
French-born Charly Dupuy is running the kitchen, joining the team after time at Totti’s Bondi, Promenade Bondi Beach, and Bibo Wine Bar.
Prior to Dupuy’s arrival, the food at Curly Lewis was care of Frank’s Deli, but now, Dupuy has launched his own menu that’s full of dishes designed to pair with house brews.
“The addition of Charly to the Curly Lewis crew is a game changer for the venue,” says Co-Founder Adam Richards.
“It’s been just over a year since we first opened, and it’s taught us a lot about what dishes guests love and what works best with our collection of small-batch brews.”
Patrons can now order kingfish crudo; burrata with chilli oil and dukkah; and choose from four taco options covering cheeseburger, salt and pepper squid, pulled pork, and vegan wild mushroom.
The venue is running weekly specials including $1 chicken wings on Monday, $15 schnitzel on Tuesday, and $15 steaks on Wednesday.
Happy hour weekdays are sticking around from 4-6pm, with the venue serving $6 schooners, $8 wines, and $15 cocktails.
The brewers have also been working on limited, experimental releases that will be available on tap and change every six weeks, including a cerveza and a raspberry sour.
“It looks like we’re in for a toasty Bondi summer, so we are looking forward to welcoming friends and visitors in from the heat for a cold one and a delicious feed,” says Richards.
Curly Lewis is open seven days from midday Monday to Friday and from 11am on weekends.
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