After launching in November 2016, 4 Pines is converting its Manly Underground concept into an extension of the BrewPub upstairs.

The BrewPub will remain unchanged, offering a core range of beers and a few rotating taps of 4 Pines’ small batch Keller Door releases as well as a pub-style menu.

The new downstairs offering, however, will comprise only of Keller Door releases and a food menu comprising small and larger plates, feast plates for two to four people each and a whole roasted suckling pig which feeds eight.

Small plates include squid with morcilla, chilli salsa and pumpkin seeds; blackened broccoli with anchovies and hazelnut picada; piperade with duck egg and migasl and chicharrones with roasted lemon and cumin. The larger plates include slow-cooked oxtail ragout with spiced chickpeas and zuchinni; stuffed eggplant with pomegranate, Persian feta and tahini; and hoki with avocado, chilli, radish, wakame and sesame. Groups of diners can select the rib of beef with beer-battered chips, watercress and barnaise; whole barramundi with Asian greens, chilli, coconut and lime; whole spice-rubbed chicken with yoghurt, pilaf and flatbread; or slow-roasted lamb shoulder with bagna cauda and borlotti beans from the feast section of the menu.

Desserts include pistachio and yoghurt cake; crema catalana, seasonal cheese with thyme, honey and quince; and churros with dulce de leche and honeycomb.

There will be 12 taps at the Keller Door, rotating often, as well as Australian wines and beer-inspired cocktails.

A statement announcing the changes reads “These small batch beers give our brewers the freedom and creativity to go to the far reaches of beer evolution, challenging them to create some brilliant beers influenced by pretty much whatever they feel. The Keller Door beers have always had a place on the taps at the Manly BrewPub but of late, we’ve been running out of space. So, we figured it was time to give them their own space in a one-of-a-kind downstairs showcase.”









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