Thirty Six Brewlab & Smokehouse, an exciting new concept, opens on 5th July at 36 Club Street. The restaurant and brewery is a vibrant celebration of craftsmanship in its beer and food, with a sharp focus on quality and taste. The concept is founded by Lion Brewery Co.
Lion Brewery Co’s vision for the space: a friendly, welcoming venue that will support and honour the craft beer community in a multitude of ways; offering a wide range of craft beers from local brewers as well as regional and international marques, and through this, offering customers a whole host of different styles, brands and flavours of beer to explore – and learn more about, together.
This will be paired with an exceptional menu that centres on open flame grilling on a custom-built brick fire hearth. Created by local culinary talents, Kwek Xiu Rong (affectionately known as XR) and Sam Chablani, the menu aims to excite all your senses hand-in-hand with the beer and the inviting space. Featuring stunning art from renowned local artists such as Jamie Tan, the venue is beautiful and sophisticated yet understated, and feels both welcoming and relaxed.
Thirty Six will also operate as an on-site 500-litre brewery under the collaborative stewardship of Thirty Six Head Brewer Greg Brown and award-winning Head Brewer from Lion Brewery Co Neo Say Wee. While core beers for the restaurant will include Lion Brewery Co Island Lager, Island Brewery Co Straits Pale Ale and Lion Brewery Co Session IPA, the two talented brewers will work together to research, study and experiment with styles, techniques, ingredients and flavours that are new – or sometimes just forgotten in the modern rush for all things novel – to bring customers an exciting selection of beers on rotation. The brewers will use the opportunity presented to them via the on-site brewery to collaborate with other brewers around the region.
Intriguing new brews will be introduced on a rotating basis as ”Brewlab Beers”. They will be available on draught in the venue, and those who want to continue sampling them at home will be able to purchase them for takeaway or delivery in 500ml cans or in growlers. Growlers can be purchased on-site, but the Brewlab will also accept growlers brought in by guests.
In the initial stages of opening, the concept will serve 20 taps and work their way up to 36.
Similarly, Thirty Six will serve a menu crafted by the dynamic collaboration amongst Executive Chef XR, Operations Manager Sam Chablani and Culinary Consultant Tim Smith. Focused on open flame grilling, the kitchen offers an array of small bites and large plates that seamlessly infuse local produce and flavours into classic bar and smokehouse recipes. Dishes will also incorporate Thirty Six beers and ciders into the preparation. Walking the knife-edge between bold flavours and precise balance, the menu is designed to be paired seamlessly with beers, and a perfect match to the relaxed, welcoming atmosphere.
Thirty Six is a space for the craft beer community, whether novice or connoisseur – and also for those who want to find their “go-to” for congenial company, impeccable beers and excellent food.
