New food and craft beer for N17

NEW MENU FOR LOCAL FAVOURITE

Karlie Brady

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N17 owner and head chef, Simon Macleod with Cameron McPherson from Barrier Reef Brewing Co., Rob Callin from Macalister Brewing Company, and Dan Tiffin from Hemingway's Brewery, unveiling the new taps at N17. Image: Lukas Teasdale.
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Craft beers and a bigger food selection are what you will find at N17 Burger Co. come Monday when the popular sports bar unveils an extended new menu.

A choice of local craft beers will be added on tap from Far North brewers; Hemingway’s Brewery and Macalister Brewing Company, joining the existing Barrier Reef Brewing Co., tap.


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N17’s owner and head chef, Simon Macleod, said from Hemingway’s you can try a Pilsner called the Prospector, from Macalister’s there is a Tropical Blonde called Latitude 17, while from Barrier Reef Brewing there is a Pale Ale called Two Turtles of which they donate a percentage of the sale to the turtle rehabilitation centre.

“Craft beers are something different and are all the rage now, craft breweries are popping up everywhere and I think people just like to try something different and local,” he said.

“Ninety per cent of customers ask what is local first because they drink the same stuff wherever they go, and they want to try something unique to the area.

"We are the only place this side of Ellis Beach that stocks Macalister Brewing and it's quite popular among the Port Douglas locals."

If craft beer is not your thing, N17 still stock their standard selection of beers and are unveiling a full cocktail menu on Monday as well.

“Tourists want to see what we've got, so we try to really emphasise local by using local breweries and distilleries.

“We've got a local item for every product whether it’s a gin, vodka, or rum, if there is a local option available, we will get it,” he said.

N17 is celebrating one year since it extended from its original burger bar to the full-scale sports bar you see today and its not just the beer that is from the Far North, N17 strive to use as much local produce in their food as possible.

“There's a core of local ingredients such as the local Black Angus Beef that comes directly from the Tablelands that is a signature in many of our burgers.

“Being a chef it's rule number one to support local, you need to respect the location of your business and the produce speaks for itself,” he said.

A larger menu will be on offer from Monday with popular one-off specials and new creations added to the selections.

“There are more options of wings and burgers, a lot of the blackboard specials we have done previously that have been popular have made it to the menu, like our halloumi burger and a Mac N Cheeseburger,” Mr Macleod said.

All new additions come into effect from Monday.


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