Cider cocktails, a suckling pig to feed a small army and slick service - be prepared for a few surprises at this bayside microbrewery with an Argentinian core. The industrial look shirks the beer-barn feel for something more intimate, which suits the shared-dish vibe. Three or four between two is plenty. Flash-fried calamari sits atop chickpeas and cucumber, which cools the palate, while smoked pork belly on a ‘peasant’s’ stew of white corn rocks. Vegetables, including palm hearts and king oyster mushrooms, take a front-row seat, and baby carrots in smoky maple syrup are almost as good as dessert. Tiramisu isn’t bad, either.