Bondi’s Curly Lewis brings in new chef – hospitality

Bondi brewery Curly Lewis has overhauled its meals providing and appointed a brand new head chef.

French-born Charly Dupuy is operating the kitchen, becoming a member of the staff after time at Totti’s Bondi, Promenade Bondi Seaside, and Bibo Wine Bar.

Previous to Dupuy’s arrival, the meals at Curly Lewis was care of Frank’s Deli, however now, Dupuy has launched his personal menu that’s filled with dishes designed to pair with home brews.

“The addition of Charly to the Curly Lewis crew is a sport changer for the venue,” says Co-Founder Adam Richards.

“It’s been simply over a yr since we first opened, and it’s taught us lots about what dishes friends love and what works greatest with our assortment of small-batch brews.”

Patrons can now order kingfish crudo; burrata with chilli oil and dukkah; and select from 4 taco choices masking cheeseburger, salt and pepper squid, pulled pork, and vegan wild mushroom.

The venue is operating weekly specials together with $1 rooster wings on Monday, $15 schnitzel on Tuesday, and $15 steaks on Wednesday.

Blissful hour weekdays are sticking round from 4-6pm, with the venue serving $6 schooners, $8 wines, and $15 cocktails.

The brewers have additionally been engaged on restricted, experimental releases that shall be accessible on faucet and alter each six weeks, together with a cerveza and a raspberry bitter.

“It appears like we’re in for a toasty Bondi summer season, so we’re trying ahead to welcoming associates and guests in from the warmth for a chilly one and a scrumptious feed,” says Richards.

Curly Lewis is open seven days from noon Monday to Friday and from 11am on weekends.

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