Felons Brewing Co. has opened the doors to Felons Seafood—a 300-seat waterfront dining room and bar at Manly Wharf.

With head chef Luke Bourke—The Sydney Morning Herald Good Food Guide 2025 ‘young chef of the year’—leading the kitchen, Felons Seafood offers a produce-led menu that celebrates the best of Australia’s oceans and coastlines paired with a curated list of crisp wines, coastal cocktails and Felons’ signature beers.

“We feel very fortunate to play a role in the ongoing revitalisation of Manly Wharf,” said Artemus Group co-founder and director Adam Flaskas.

“With Felons Seafood, our hope was to create something that feels true to Manly—a relaxed, welcoming space where people can enjoy fresh local seafood and take in the beauty of the harbour. It’s a simple, coastal venue shaped by the warmth and spirit of the locals.”

Bourke—an alumnus of Rockpool Bar & Grill, the National Indigenous Culinary Institute and a proud Palawa man—has worked closely with acclaimed chef Corey Costelloe to create a menu that is approachable, contemporary, and focused on quality Australian produce.

Highlighting Bourke’s contemporary style and Indigenous heritage alongside Costelloe’s simple, produce-driven approach and
commitment to working closely with local fishers and growers, the menu includes freshly shucked oysters with native kelp vinegar and cucumber mignonette; prawn cocktail; abalone schnitzel sandwich with salted chilli mayonnaise; a chilled seafood platter featuring king prawns, Sydney Rock oysters, tuna tartare, honey bug cocktail, and lemongrass pipis; and Queensland mud crab with black pepper and curry leaf sauce.

For traditional fish and chips, guests can choose from a selection of market fish, accompanied by Luke’s tartare sauce, which includes pickled Warrigal greens, and Felons IPA malt vinegar.

At the heart of the space is a striking 360-degree bar, anchored by four stainless steel tanks that pour Felons brewery-fresh beer direct to tap.

Guests can experience the Felons Super Cold Crisp Lager—Australia’s coldest lager, poured at -2°C. The beer itself is crafted with pilsner malt and undergoes a slow fermentation process, delivering a clean malt profile, light bitterness, and an ultra-smooth finish. Served in thick-walled glassware designed to hold the cold, this lager cuts through the salt, citrus, and richness of the seafood menu.

The wine list at Felons Seafood has been curated to complement the restaurant’s seafood-focused menu. It features a wide selection of Australian white, rosé, and chilled red wines from regions like Hunter Valley and Margaret River, alongside European varieties like Assyrtiko, Grüner Veltliner and Chablis.

The sparkling selection ranges from Australian blanc de blancs to prestige Champagne houses, including Louis Roederer and Ruinart.

A selection of skin-contact wines, lighter-bodied reds, and a concise list of half bottles and magnums rounds out the offering.

The cocktail list takes a fresh, coastal approach, featuring a mix of signature drinks, frozen classics, and modern spritzes. Highlights include the Salt & Vinegar Martini with Oyster Shell Gin, caperberry brine and chardonnay vinegar; Seaside Old Fashioned with macadamia, coffee and a hint of salt; a vivid blue Yuzu Break with Four Pillars Fresh Yuzu Gin, blue curacao and amaretto; and light, citrus-led options like the Sunrise Spritz and Mandarin Americano.

“Felons Brewing Co. has already found a special place in the heart of Manly with our first venue, Felons Manly, at the Wharf, and we’re thrilled to deepen that connection with the launch of Felons Seafood,” said Felons Brewing Co Brand Director Dean Romeo.

“This picturesque location is the perfect backdrop for what we see as a new spiritual home for Felons—a space that champions simplicity, fresh Australian seafood, and our passion for great beer.”