GOING SOUTH

AEGIR PROJECT BREWERY

For a pint with a view

efore opening Aegir Brewery with his wife Carey in 2015, Rory Lancellas spent more than six years learning everything there is to know about making beer in breweries in New Zealand and Scotland. The micro-brewery produces ten different unfiltered, unpasteurised brews made with hops, malts and yeasts, which are pumped directly to taps in the taproom and the newly launched restaurant across the way. Ex-Shortmarket Club alumnus Wesley Randles consulted on the new menu, and head chef Scott Walker leads the kitchen brigade, who send out honest, rib-sticking food. Highlights include the wood-fired fish