All Hands Brewing House
22 The Promenade
King Street Wharf, Sydney
All Hands Brewing House is an inviting craft beer brewery located on the water’s edge at King St Wharf. It is a multi-functional indoor/outdoor space catering to casual diners as well as events, and is dressed in warm woody tones, raw brick and soft lighting.
The venue also features an exposed brewery which allows guests a sneak peek into the inner workings of the beer-making process.
We attended All Hands Brewing House to enjoy a group beer and whisky dinner which was a collaborative effort between the venue manager, Craig, head chef, Michael, and whisky expert, James Buntin from The Whisky Ambassador who spent three months meticulously curating a 5 course menu which offered delectable dishes that complimented a range of beers and whiskies. Each course featured its own beer and whisky.
What made this dinner so unique is that we were actually asked, after sampling each beer and whisky separately, to combine them and taste how the flavour profiles changed, and yet still worked so well with the dishes in front of us.
The evening began with a Bulleit Bourbon Sour which was deliciously refreshing – a sharp, sour flavour with a slight sweetness. A perfect balance!
The first appetiser featured bug tail accompanied by Aberfeldy Whisky and Wood Duck Cream Ale. The bug was drizzled with a Togarashi dressing and topped with charred Kombu, a dry kelp. This was a delicate and melt-in-your mouth dish, and was paired perfectly with the Scottish whisky which has a divine earthiness as well as the beer which was foamy when poured and settled into what can be described as an almost “vanilla milkshake” flavour.
Next up was the second appetiser, a slow smoked pork terrine with a Jim Beam Rye and the Penny Spinner Biscuit Ale, exclusive to All Hands. The terrine was accompanied by pickled fennel which added a light aniseed flavour, a smooth grain mustard cream that injected a nice bite to the sweet smoky meat, and crispy parchment chips. The Rye and Ale offered sticky, toffee-like notes which is not surprising considering the beer is actually brewed with ANZAC biscuits!
The following entrée featured seared scallops with a whisky reduction, gorgonzola foam and pancetta crumble which was the ultimate combination of sweet, salty and crunchy. A Glenfiddich IPA whisky offered hints of salted caramel and together with the Longneck Best Bitter Beer, created a fresh, fruity flavour that perfectly complimented the fresh seafood.
The entrée was followed by a palette cleanser which was just as good as any dish on the menu! It was a summer ale, passionfruit and pineapple granita – light, creamy and oh so refreshing.
The main was most definitely the star of the show - a beyond generous share plate of blackberry glazed duck pieces atop yam dumplings. The duck was sweet and fell off the bone, and paired so well with the starchy yams. It was hearty and filling which was ideal for a cold, winter night, and the strong, smoky Lagavulin Whisky together with a Dark Lager most definitely helped warm the belly!
The night was wrapped up in the most delicious way possible. The dessert consisted of an apple tarte tatin with Craigellachie toffee syrup and Irish Stout gelato. The dish was accompanied with Craigellachie and not one, but two beers! The dish was sweet and sticky, and definitely packed a punch. We had whisky and beer flavours coming at us from every angle!
It was obvious that there was a great respect between the kitchen and bar which was integral in the menu coming together so well. The team at All Hands Brewing House were hospitable and friendly, and a great night was had by all!
The Two Contessa's dined as guests of All Hands Brewing House. Huge thanks to Craig, Michael and James for the great concept and combinations. Special thanks also to Adriana Petkov of Twentieth Letter Marketing and Communications for arranging this visit.