What was once a pizza joint down the ‘Paris’ end of Edward Street has been given a haircut and beard trim to become Mr Edward’s Alehouse and Kitchen. Offering something a bit different for the ale aficionado, this new addition to Brisbane’s craft beer scene is all about quality beers, creative eats and good old-fashioned service.
The most striking difference between Mr Edward’s and your typical craft beer bistro is on the menu, where there’s a distinct lack of ‘dude food.’ Nope, no sliders, chicken wings or greasy burgers here, instead the emphasis is on intriguing bistro style dishes and share plates with a European influence. But don’t worry, there’s still plenty of meat to pair with your brew (they even have both types of cheeks – beef and pork), it’s just more refined and needing of a knife and fork – good for city workers who probably don’t want to drip buffalo sauce down their shirt.
As well as lunch and dinner, the corner spot offers early breakfasts, with muffins, pastries and a beer-infused banana bread alongside coffee from The Establishment. Things get heartier later in the day, with plenty of slow-cooked meats, charcuterie and a few superfood salads thrown in for good measure.
But on to the important things – the beer. One of the first things you’ll notice is that the tap beers are pretty much all Coopers’ beers (the exceptions being a Sapporo lager and a cider). The venue is partnered with Coopers Brewing and stocks their entire range of brews, from the well-known varieties to the occasional limited edition kegs. Apart from the core Coopers offerings (sparkling ale, original pale and mild), there are three of their more specialised beers in the form of the Celebration Ale (an ESB), Artisan pilsner and dark ale.
The beer menu, however, goes well beyond the tap beers. Three full pages of eclectic bottled beers will tempt most beer lovers, from favorite local craft offerings (think Stone & Wood, Feral and Burleigh Brewing) to a couple of Belgians, some American-style IPAs and a nice slate of porters and stouts. And if you’re someone whose tastes don’t run to beer, there’s also an interesting selection of wines, spirits and cocktails on offer, plus coffee during the day.
For a special treat, ask for the dessert menu. There you will find, tucked away under the sweet dishes, a raft of specialist dessert beers from local artisans, Bacchus Brewing Co. These include their award-winning White Chocolate Pilsner, American Pie (apple pie spiced ale) and Maple Coffee Porter.
Mr Edward’s Alehouse & Kitchen is at 46 Edward Street, on the corner of Margaret Street, open from Monday to Saturday.
Words by David Edwards
But on to the important things – the beer. One of the first things you’ll notice is that the tap beers are pretty much all Coopers’ beers (the exceptions being a Sapporo lager and a cider). The venue is partnered with Coopers Brewing and stocks their entire range of brews, from the well-known varieties to the occasional limited edition kegs. Apart from the core Coopers offerings (sparkling ale, original pale and mild), there are three of their more specialised beers in the form of the Celebration Ale (an ESB), Artisan pilsner and dark ale.
The beer menu, however, goes well beyond the tap beers. Three full pages of eclectic bottled beers will tempt most beer lovers, from favorite local craft offerings (think Stone & Wood, Feral and Burleigh Brewing) to a couple of Belgians, some American-style IPAs and a nice slate of porters and stouts. And if you’re someone whose tastes don’t run to beer, there’s also an interesting selection of wines, spirits and cocktails on offer, plus coffee during the day.
For a special treat, ask for the dessert menu. There you will find, tucked away under the sweet dishes, a raft of specialist dessert beers from local artisans, Bacchus Brewing Co. These include their award-winning White Chocolate Pilsner, American Pie (apple pie spiced ale) and Maple Coffee Porter.
Mr Edward’s Alehouse & Kitchen is at 46 Edward Street, on the corner of Margaret Street, open from Monday to Saturday.
Words by David Edwards
