BROUHAHA KITCHEN PHILOSOPHY

We love our beer at Brouhaha. And so do our Chefs'.  When designing our seasonal menu, they take any chance they get to use it in their recipes. Milk Stout Bangers and Mash, Blonde Ale Beer Battered Fish, Milk Stout and Blonde Ale Wagyu Ragu, Pale Ale Pickled Eggs, Beer Cured Salmon & Beer Ketchup, just to name a few.

As well as using our beers, our Chefs' strive to dish up the Sunshine Coast on a plate. They pride themselves on providing our guests with only the best locally sourced produce from the Maleny and Sunshine Coast Hinterland Regions. Brouhaha works in conjunction with many of the local food producers to ensure the local community is supported and uses suppliers with only the best that the Sunshine Coast Hinterland Region has to offer.
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