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News

Aussie brewery lands in Catalina Bay 

Australian craft beer brand Little Creatures opens its first New Zealand brewery in Hobsonville Point’s Catalina Bay this month.  Housed in an historic seaplane hangar, Little Creatures will quench thirsts […]

Glenn Baker
Glenn Baker
January 31, 2019 2 Mins Read
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Australian craft beer brand Little Creatures opens its first New Zealand brewery in Hobsonville Point’s Catalina Bay this month. 

Housed in an historic seaplane hangar, Little Creatures will quench thirsts with an extensive range of craft beers and three onsite dining options and kicks things off with a launch extravaganza on Waitangi Day – featuring live music, entertainment and many more “curious surprises”.   

“Little Creatures is all about its connection with the community and we truly want this brewery to feel like a home away from home for Hobsonville Point locals and visitors alike,” explains Mat Tolhurst, Lion Hospitality Director. 
“Embodying the quirks and eccentricities the brand is loved for, this brewery is the perfect spot to bring the family and enjoy a craft beer and meal by the water.”     

Head Brewer Udo Van Deventer will oversee brewery operations as well as the comprehensive range of beer on offer. 

Brewery goers can choose from a bevy of food options, anchored by Little Creatures’ menu featuring wood fired pizzas, snacks, shared plates and hearty meals. Two additional dining options are located inside the brewery – Salty’s, serving up premium seafood dishes, and Kittyhawk, a café bistro, which will offer an all-day dining menu, coffee and extensive range of fine wine and cocktails in an intimate environment.   

Ignite Architects spearheaded the design of the brewery, which is filled with nostalgic design elements that nod to the history of the Sunderland Hangar.              

Built to house TEAL’s giant seaplanes in 1939, the hangar’s original nine-metre tall doors can be spotted behind the main bar. KittyHawk’s vibe is that of an officers’ mess where mechanics and pilots would enjoy a cold one after-hours, while Salty’s bar is made from the hangar’s original timber purlins. The hangar’s concrete floor has been retained, proudly showing off its cracks, imperfections and heritage. 
 

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Glenn Baker
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Glenn Baker

Glenn is a professional writer/editor with 50-plus years’ experience across radio, television and magazine publishing.

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