Molly Rose Brewing

Left-field beers and bites.

November 18, 2024

1 / 9Lamb neck with fermented honey and roast cashew cream.Supplied

2 / 9The dining room at the craft brewery.Eddie Jim

3 / 9Choose from seafood or vegan laksa.Supplied

4 / 9Cured trout with guanciale.Simon Schluter

5 / 9Sweet potato and black fungus spring rolls.Eddie Jim

6 / 9Inside the brewery.Amanda Santamaria

7 / 9Wok-fried char kwai teow.Simon Schluter

8 / 9Baccala-stuffed chicken wing.Simon Schluter

9 / 9The chef’s table is a front-row seat to the kitchen.Sarah Anderson

Critics' Pick

Contemporary$$

Leave any preconceptions you have about brewery food at the door. Molly Rose’s genre-bending plates are full of surprises. Tartare is so beefy you’d never guess it’s watermelon, roasted into shreds then made carnivorous with an ’nduja through-line.

Char kwai teow is appropriately wok-kissed, the bouncy rolled rice noodles subbing out lap cheong for mortadella. Pork jowl satay skewers buddy up to a refreshing swipe of smoked yoghurt.

Convivial staff add soul to steely blue surrounds, hosting tableside beer tastings. Opt for one with your meal and get dinner and a show, with yarns about oddball brews such as one made from a local baker’s surplus sourdough, and a cinnamon-spiced amber ale that’s surprisingly fresh.

The kitchen gets into the house booze, too; the caramel crowning coconut rice pudding is like liquid gold, and crafted from sour beer.