MELBOURNE | I’ve always enjoyed hanging out at Molly Rose Brewing. It’s a cosy, casual space with a friendly team and fantastic beers. The toasties have always been a winner, but for a more substantial or diverse meal, you’ve had to look elsewhere. Well, that’s no longer the case.
A few weeks ago, the brewery opened up their new space, directly next door to the brewery, in a former workshop. I was invited in to take a look. While very much in line with what Molly Rose do on the beer side of things, the new space is its own distinct thing. There’s the restaurant section inside, and a cosy, weather-proofed beer garden for use all year round.
On the menu, you’ll find a tasty assortment of dishes that have been out together by head chef Ittichai Ngamtrairai. Thai and wider South East Asian influences are prominent, making use of the best seasonal produce and native Australian ingredients. Small snacks and larger plates, all designed to share and pair well with drinks.
Kangaroo tartare is mixed with nduja, and Asian herbs, topped with rice paper crisp. Pan seared scallop are served with carrot and burnt butter puree, chili jam, and finger lime. Cuttlefish noodles are a delight, combined with fermented fennel, squid ink mayo, and caramelized lime. For larger plates, think things like duck egg topped char kway teow and roast chicken with Thai flavours. It’s all tasty stuff, and a real step up from your usual brewery fare.
To drink, it’s the full range of Molly Rose two and bottled beer selection, including their interesting barrel aged blended sours, and some of Australia’s best non-alc beers. For non-beer drinkers, it’s local wines and spirits, and a selection of cocktails.
Keep an eye out for the upcoming chef’s table menus, which will see unique dishes created for specific degustation type meals specifically paired with beers.