Brewda

Looking to wow your tastebuds and discover your new favourite watering hole in Christchurch? May we present Brewda, located in The Terrace Courtyard, a bar and eatery that brings together Korean flavours that will tantalise your palate and a drinks selection that hits the spot after a hard day’s work. Brewda opened at the end of 2023 and was the vision of executive chef and owner Cian Curtin and his business partners. Within their first year of opening, they won Outstanding New Establishment at the Canterbury Hospitality Awards 2024 and the accolades will no doubt keep coming for Brewda.

The execution is flawless and this starts when you walk in the front doors and are captivated by the interior design. Industrial-style concrete walls are juxtaposed by wooden booth seating and plentiful hanging baskets of green plant life. There is an impressive paua mosaic on the wall designed by the Brewda team and you can see right into the kitchen which adds to the lively atmosphere. Everything has been thought of here and this speaks to the experience of the team behind it.

Cian’s career has seen him work in Michelin star restaurants all around the world but when it came time to open his own restaurant he was inspired by his time living in South Korea with his wife and her family. Korean cuisine is having a moment on the world stage and he wanted to bring this to the people of Ōtautahi in an affordable and approachable way. One of Cian’s best decisions in opening Brewda was hiring head chef Jake Lee, who for many years had his own business back in Korea supplying side dishes to restaurants. Jake leads the team of chefs in the kitchen and the menu is a close collaboration between himself and Cian.

The Korean style of dining focuses less on ordering an entree and main or even set lunch and dinner times. Instead, it’s about getting together with friends or family, ordering a range of dishes for the table, and trying bits of everything - sounds ideal to us! At Brewda they like to take the traditional flavours of Korea and present the dishes in new and exciting ways. Fermentation plays a significant role in the cuisine and the chefs here make all their own kimchi and pickles. In springtime, they will go foraging in the Red Zone for wild onion and other bounty to create all kinds of goodies for the larder to use for the rest of the year. 

Whether you are wanting to sit down for a feast, grab a quick snack or catch up with a mate over a couple of Sojus, Brewda is ready and waiting for you.