Sydney gastropub The Dolphin is currently having A Week In Byron – being its second collaboration with Byron Bay Brewery, bringing a special new brew and week-long celebration.
The public bar in the acclaimed Surry Hills hotel is offering a “Byron-inspired” bespoke menu this week, delivered by Byron-born chef Monty Koludrovic.
It is said to be a celebration of the food, drink and people of the region, and coincides with the Dolphin’s latest collaboration with the Brewery, producing Easterly Lager #2.
The brew is based on the Munich Helles German beer style and matured in line with strict German standards, left to lager for twice as long as regular lagers.
Its profile is seen as the perfect complement to the menu line-up, featuring the likes of coastal prawns transformed to become the ‘Freckle’s Burger’, local pork on the Pork Pizza and the Belongil Rice Bowl for the heath-conscious.
The team says it is the result of a partnership bringing together some of the country’s finest chefs, sommeliers and brewers, seeing Koludrovic work with Byron Bay head brewer Alastair Gillespie and Icebergs group sommelier James Hird, and builds on their prior experience in collaboration.
“The second time around we evolved the idea to brew smaller amounts, so the beer is delivered weekly from the brewery thus super fresh,” explains Hird.
“As with all collaborations, there is excitement and the opportunity to try new things and learn. The second brew evolved into a more European lighter style lager, brewed with summer in mind.”
A Week In Byron is running from 25 November to 1 December, but Easterly Lager #2 will be on tap at The Dolphin throughout summer.
