Modern African Food Cooked With Good Ol' Beer

polepole bar + kitchen

Enjoy your two favorite things - beer, and beer food.

Included in your session:

3 Modern African dishes incorporating beer 3 African beers

FIRST COURSE BBQ Goat Cutlets, Kasundi, Fig & Fennel beer vinaigrette.

Beer pairing: Tusker Malt (Kenya) This has an unmistakably rich, smooth premium taste that fans of more robust lagers will undoubtedly come to love. The beer has more malt and yeast characters on the nose and in the mouth. Pale gold, this crisp lager is fizzy and slightly sweet and is brewed from 100% ingredients that are locally sourced in the African Great Lakes Region.

SECOND COURSE Coffee infused Heirloom Carrots, Black Barley, Smoked Labneh, Stout & Cashew soil.

Beer pairing: Castle Milk Stout (South Africa) Brewmaster Danie Odendaal is hands on to ensure dark roasted malts extract a full-flavoured brew. Maize, lactose, caramel and hops round off the perfect formula for a smooth and sessionable stout. With strong hints of toffee, butterscotch and coffee, its natural bitterness is balanced by a rich taste.

THIRD COURSE Beer braised 48 hour cooked Pork Belly, Berbere Spice, Buffalo Yoghurt, Leek Hay, Injera Crust, Pickled Pineapple.

Beer pairing: St George Lager (Ethiopia) The beer pours a vibrant bronze colour, and the toffee sweetness and toasted malt balance give full flavour. The beer especially complements the spices found in Ethiopian food, of which Berbere is the most distinctive mix that flavours many of their traditional dishes.


Sessions & Tickets

Sun 21 May 1:00pm-4:00pm
Sun 21 May 6:00pm-9:00pm

polepole bar + kitchen

Level 1 267 Little Collins St
phone 0396502811

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