There will never be too many waterfront venues, serving up frosty cold brews and epic views (that’s a poem right there). Especially because summer is right around the corner and that combination is our absolute fave on a steamy, sun-drenched afternoon.
Which is lucky because Paradise Point recently became home to a brand new venue boasting, you guessed it, frosty brews and epic views.
Brewed Brewery can be found on Marine Promenade overlooking the sparkly Coomera River and serving up not only frosty brews but tasty tapas-style eats too.
The industrial-esque space offers plenty of seating on the big old undercover deck with said views stretching as far as the eye can see. Inside, a piano sits in one corner while a little window against the back wall allows you to peek in at the keg room adorned with disco lights.
The tasty eats-filled menu is the work of Head Chef Jack Dillon and has been made with a community style of dining in mind. Jack has worked at many a fine dining restaurant in his time, including Copenhagen’s Noma, and his experience shows in the array of American BBQ-influenced dishes.
First up, let’s chat about the ribs, Finger Licking Ribs to be exact (which are obviously the best kind). We’re fans of the Hickory Smoked Pork Ribs with caramelized mandarin. Obviously. So eat those.
Definitely also try the Wagyu Tataki with shaved roasted garlic miso jelly and chargrilled wild mushroom. Love you all things tataki.
The Puffed Haloumi and Watermelon dish features our two very favourite foods so clearly this one is a winner too. Times three please.
Of course, since the name suggests all things brews, we best mention the 25 craft beers on rotation in said disco-style keg room. All your local favourites are represented along with a sweet selection of wines, ciders and cocktails to keep your thirst quenched.
So there you have it, a new northern goodie to add to the list. It’s going to be a sweet summer indeed friends.
LOCATION: 2/4 Marina Promenade, Paradise Point
HOURS: Wednesday to Sunday 11.30am until late
Words and photos by Kirra Smith