Another reason to visit Sydney's northern beaches this summer has landed, with the arrival of a new taproom this week.

Founded by industry mates Brett Phillips (head brewer), Tom Bruce, Jonny Bucknall, Chloe Morgan-Webster and Marv Slocombe, Freshwater Brewing launched its first beer, the German-style Freshie Pils, in July last year.

Now the team has opened a brewery and restaurant in Brookvale with Michelin-trained chef Daniel Wilson (ex-Dandy, London) at the helm.

Wilson describes his menu as "backyard meets beachside", featuring nostalgic Australian favourites such as fish finger sandwiches, seafood platters and Swallow Rock pork sausage rolls with cumin, harissa and fennel mayo.

The horseshoe bar boasts 14 taps, with a focus on lagers and crisp easy-drinking beers including a Secrets Hazy Pale with citrus and tropical notes, a Mexican-style corn lager, a classic Czech-style pilsner, and a robust and dry New Zealand pilsner.

Independent wines, ciders, spritzes and non-alcoholic drinks are also available.

The inviting 120-capacity space has eschewed the usual blokey vibe, opting for a bright and beachy interior with colourful touches designed to welcome all-comers, including children and pets.

Resident DJs take over on Friday and Saturday nights.

Co-founder Jonny Bucknall says the venue embodies the laidback surfie lifestyle.

"This gives us an opportunity to create a space for our friends, family and neighbours," he says.

Open Wed-Thu 4-11pm; Fri 4-midnight; Sat noon-midnight; Sun noon-10pm.

4 Powells Road, Brookvale, freshwaterbrewing.com.au