The craft beer and whisky dedicated venue opened its doors to the public last week with a whisky line-up topping 700, and 12 rotating beer taps.
The fourth venue in the Speakeasy Group’s portfolio, and their second in Melbourne, is a joint venture between the group’s founder Sven Almenning and Greg Sanderson, co‐owner and general manager of Eau de Vie Melbourne.
Abandoning the successful cocktail-heavy format of their other venues, the duo are focussing on “other passions” with malt whisky and craft beer taking a starring role.
“The craft beer side is definitely more Sanderson’s forte than mine,” says Almenning. “When we first opened Eau de Vie in Sydney five years ago, we kicked off with some 200 whiskies on the back bar. We doubled this to some 400 whiskies when Eau de Vie opened in Melbourne, we have some 700 malt whiskies on the back bar at Boilermaker.”
In addition to the 12 rotating taps, there are over 50 craft beers available in bottle or can behind the bar. Drinkers can explore the extensive list of suggestions of boilermaker pairings, while whisky and beer flights, and unique group beer and whisky serves are also available.
The bar also features a custom-built, four‐metre long, marble topped cured meats and cheese bar. Customers will be able to select from the range of over 25 cured meats and nearly 30 cheeses, all of which are available by weight. There is also a small dining area at the back of the venue serviced by a full kitchen.
“Although the menu will be largely driven by meat, to fit with our whisky and craft beer focus,” says Sanderson, “there is also a small selection of vegetarian and seafood driven dishes.”
Fans of the other bars in the portfolio will be pleased to note that the venue is not totally bereft of cocktails. According to Sanderson there is a short list of “killer cocktails of definitive Eau de Vie standard”, as well as a selection of wine – focusing mainly on red.
The venue itself has a capacity of 200 guests, with additional on-street seating for around 24 guests. The seating within the venue is varied, with booths for groups of six to eight patrons, alongside communal tables, a private dining space, and a large bar. Those more focused on eating can take a seat in the restaurant area or pull up a bar stool at the meet and cheese bar.
The venue will operate under the watchful eyes of Greg Sanderson and Jack Sotti, ex-Eau de Vie manager and recent winner of the Diageo World Class Australia final.
Boilermaker House opens in Melbourne
