Doggett St. Newstead

85 Doggett Street, Newstead, Queensland, Australia

Venue open seven days a week, 10am 'til late
(excluding Public Holidays).
Kitchen hours 11.30am - 9.30pm

Our birthplace, our spiritual home.
85 Doggett Street is where it all began for us on a balmy night back in December 2013...

Relax…

Our former 1940s bus depot still has the feel of its original beginnings as a simple steel warehouse. Sit and enjoy the vibe while sampling beers from 12 taps, an assortment of bottled and canned beers in the fridge, selected spirits or something from the wine list.

Perhaps you’re looking for that perfect lunch or dinner venue? We’re open from 10am until midnight, every day of the week (apart from Public Holidays) and offer an extensive menu – suited to every palate – that changes seasonally. We pay the same attention to detail to our food as we do with our beer. We source sustainable ingredients, support ethical producers and work as closely as possible with our local food network. We make a lot of things ourselves, from our hand-cut chips to our sauces, we’re big believers in the little things. Download our menu below.

Just don’t feed the brewers.

Our food

Small Plates

Lotus Root Chips w/ Lime & chilli glaze, caramelised onion aioli (VV, GF)
10.0
Glazed Miso Onigiri w/ Green chilli sauce, herb & pickle salad (VV, GF)
14.0
Pork & Chicken Shu Mai Dumplings (6) w/ Ginger & sesame sauce
15.0
IPA Cured Ocean Trout w/ Wakame cucumber salad, fennel, ponzu dressing
16.0
Newstead Spicy Buffalo Wings w/ Buffalo sauce served with blue cheese sauce (GF)
16.0
Sticky BBQ Sesame Wings w/ Smoked corn cream (GF)
16.0

Hand-Cut Chips

Lovingly (and painstakingly) made by our team of chefs, served with Smoked Garlic Soy Aioli and our secret house seasoning (VV, GF)
9.0

Pizza

Smoked Korean Chicken. Fior di Latte, Garlic, Pickled Carrot & Daikon, Sesame, Coriander
22.0
Mushroom. Local Mushroom Medley, Tahini Cream, Peanut, Basil (V, VVO)
20.0
Pulled Pork & Fennel. Roasted Fennel, Tarogashi Chilli, Black Garlic Aioli
22.0
Margherita. Fior di Latte, Basil Oil, House Napoli Sauce (V, VVO)
18.0
Pesto Salami. Rocket, Pesto, Calabrese Salami, Red Onion, Olive Crumb
20.0
Gluten Free Base
2.5

Bao (until 9pm)

Three freshly steamed Bao
Mochiko Fried Chicken w/ Roasted Sesame, Sukju Bean Sprout Slaw & Ume Plum Aioli
14.0
Tempura Mushroom w/ Sukju Bean Sprout Slaw & Kimchi Mayo (VV)
14.0

Burgers (until 9pm)

All served with Hand-Cut Chips & House Made Tomato Sauce
Spiced BBQ Pork Katsu w/ Pickled Ginger, House Slaw & Roasted Sesame Aioli
18.0
Grass Fed Beef Burger w/ American Cheese, Fry Sauce, Lettuce, Tomato & House Pickle
18.0
Fenn Food Chicken 'Veef' w/ Sriracha Mayo, Sheeze, House Pickle & Beer Mustard Slaw (VV)
18.0

Mains (until 9pm)

250g Collinson Grass-Fed Rib Fillet w/ Carrot Puree, Seasonal Veg, Smoked Mustard Butter, Jus (GF)
32.0
House Made Chicken Parmy w/ Smoked Ham, Napoli, Mozzarella, Hand-Cut Chips, Slaw
26.0
Sous Vide Lamb Rump w/ Eggplant Jungle Curry, Sambal & Seasoned Rice Crisps (GF)
30.0
Pan Fried Local Fish w/ Snow Pea, Root Vegetables, Local Mushrooms (GF)
28.0
Newstead Bibimap w/ Local Mushrooms, Tofu, Sesame Asian Veg, House Pickles, Eggcettera Fried Egg & Rice (V, VVO)
22.0
Tofu Soba Noodle Salad w/ Eggplant, Zucchini, Shallots, Chilli, Radish, Peanut & Miso Dressing (VV)
20.0

Mon-Wed Dinner Specials (from 5pm)

MONDAYS - Chicken Parmies (Served with Fries & House Slaw)
15.0
TUESDAYS - All Burgers
12.0
WEDNESDAYS - All Wings
10.0

Coffee

Toby's Estate Coffee available from the Bar
From 4.0
V - Vegetarian | GF - Gluten Free | VV - Vegan | VVO - Vegan Option
KITCHEN HOURS 11.30am - 10.00pm
Download Menu

The original Newstead brewing kit at Doggett Street is a 12 Hectolitre (hL), two-vessel brewpub system manufactured by DME in Canada and China. We have two 12hL fermenters and two 24hL fermenters (or 144 kegs worth of fermentation space).

We also have five 12hL Bright Beer Tanks (BBT). Four of which are designed for service directly to the bar and one designated for kegging off.

We make just under 1500hL (that’s 150,000 litres) of beer per annum here.

Introducing our brewers…

Jarrett Bravo – A world traveller and resident vagabond, Jarrett melds a strong work ethic with creativity. Years working in hostels and hotels has garnered life experience and patience, matched to a love of the UK brewing style. Jarrett has applied himself superbly on both sides of the bar, becoming an important translator into the brewing world. After long stints at home-brewing, followed by self-directed assistant brewing Jarrett has stepped up to become the Senior Brewer here at the Doggett Street brewery.

Tim Goulding – Tim may be the world’s greatest dad but he’s also Newstead’s greatest flavourprenure. A man of principal and suspect musical choice, Tim personifies the axioms of Newstead Brewing Co. After years applying his passion of excellent coffee manufacture Tim became a purveyor of excellent beer at The Scratch bar. Home-brewing got serious and Australia’s highest rated Gypsy brand, Brewtal Brewing, was created. A hard worker, insufferably humble and understated, Tim dishes sage advice and sick burns in the same breath. You’ll see Tim high-fiving the other brewers at Doggett Street.

What’s on tap

As well as featuring our own beers we will always keep a couple of our 12 taps open to support our friends and bring unique craft beers to Brisbane.

We have a short list of interesting and intriguing wines from small producers all over the planet.

We also have a collection of craft spirits from around the globe, some of which will be featured in our cocktails. Just ask us.

CLICK HERE for an up-to-date tap list.

What's on

Offsite
Find out more

Sat

07

Newstead Turns 6!

It's not every day you turn six...
Offsite
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Tue

24

Christmas Eve – Early Closure

Early closure...
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Wed

25

Christmas Day – Both Brewpubs Closed

We're closed today...
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Thu

26

Boxing Day – Both Brewpubs Closed

We're closed today...
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Tue

31

New Year’s Eve – Both Brewpubs Open

We're open today - and tonight until late!
Offsite
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Wed

01

New Year’s Day

We're half open, half closed...
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