Galbraith's Alehouse

About Galbraith's Alehouse

Galbraith's Alehouse is a pub and on-site brewery in the historic Grafton library building at the top of Mount Eden Road, Auckland. Brewing and serving craft beer since 1995, it was New Zealand's only producer of cask-conditioned Real Ale in well over half a century when it opened, and is regularly named one of Metro's Top 10 Auckland Bars, with one of the most extensive beer lists in the country.

The Alehouse was founded by Keith Galbraith, who began his career working with wine before moving into brewing, opening the Alehouse with a desire to bring real, old-world beer styles brewed with traditional techniques to New Zealand. His beers have been recognised internationally, including two gold medals and the World Champion trophy in the strong dark beer class at the 2017 International Brewing Awards in Burton-on-Trent.

The food menu showcases the heritage of an experienced team of chefs while staying true to the venue's pub roots, with produce sourced locally, delivered fresh daily, and some collected from the on-site gardens. The kitchen is led by Head Chef Jesse Stevens, alongside Keith, Andrea and the wider Galbraith's team.

Galbraith's Alehouse: Real Ale Brewing and Pub Fare in Grafton

At the top of Mount Eden Road, in the lofty setting of the historic Grafton library building, Galbraith's Alehouse has been brewing and serving craft beer since 1995. When it opened, it was New Zealand's only producer of cask-conditioned Real Ale in well over half a century, and it remains regularly named one of Metro's Top 10 Auckland Bars, with one of the most extensive beer lists in the country.

A Brewing Pioneer

The Alehouse was founded by Keith Galbraith, who began his career working in wine before discovering his skills translated into brewing. Seeing few true Real Ales being produced in New Zealand, he opened the Alehouse with the goal of bringing real, old-world beer styles, brewed with traditional techniques, back to the country. His beers have gone on to be recognised at an international level, including two gold medals and the trophy for World Champion in the strong dark beer class at the 2017 International Brewing Awards in Burton-on-Trent — considered the Oscars of the brewing world.

The Beer

Galbraith's British-style real ales are brewed using whole hop flowers imported from the UK — the brewery is the only one in New Zealand licensed to import them — through warm, open fermentation, naturally conditioned, unfiltered and unpasteurised, then served cool from traditional hand-pumps. The core range includes Mr G's Luncheon Ale, a session ale that was voted best beer at JD Wetherspoon's 2009 Real Ale Festival in the UK; Bellringer's Best Bitter, first brewed by Keith back in 1987; the rich, fruity Eden Ale, a nod to the beers once served at the Eden Vine Hotel that stood across the road; and Man of Kent, a traditional English IPA. Alongside the real ales sits a lager and modern ale range, including the Czech-style Praha Lager, the German-style Munich Lager, and the hazy, tropical Foghorn NEIPA.

The Food

The kitchen, led by Head Chef Jesse Stevens, produces hand-made food that showcases the team's heritage while staying true to the pub's roots. Produce is sourced locally, delivered fresh daily, and some is collected straight from the on-site gardens. The menu runs from pub snacks like Scotch Egg and Cauliflower Pakora through to heartier mains such as Beef Beerguignon — beef braised in Galbraith's own Real Ale — Bangers & Mash, a Sri Lankan chicken curry based on chef Rukshan's family recipe, and Fish & Chips battered in the house Praha lager. On Sundays, the kitchen turns out a Sunday Roast: Hillside Farm prime steer beef slow-roasted for 24 hours, served with crispy roast potatoes, a proper homemade Yorkshire pudding and gravy, with a kids' portion available if specified at booking.

The Experience

Galbraith's leans into the seasons — a beer garden for warmer weather, and open fires on the patio and inside for cooler evenings. The venue also runs a cocktail list built from premium spirits, from a classic Negroni to an Espresso Martini, for those after something beyond beer.

Visiting

Galbraith's Alehouse is open Monday to Sunday from midday, with the kitchen serving from lunch through to dinner and a bar menu available at other times. Bookings are recommended to avoid disappointment, and groups larger than 10 are asked to email ahead. There is no public holiday surcharge, and the kitchen does contain most commonly known allergens, so it's worth flagging any concerns when booking.

Signature items

• Sunday Roast
• Bellringer's Best Bitter
• Mr G's Luncheon Ale
• Beef Beerguignon
• Fish & Chips
• Eden Ale Ruby Ale

Menu

Eat

• Cauliflower Pakora — With yogurt and Galbraith's masala mix.
• Jalapeño & Cheese Kransky — Bite sized pieces with wholegrain mustard and pickles.
• Scotch Egg — With hot English mustard and slaw.
• Fried Chicken — Crispy thigh, pickled daikon, roast garlic and citrus mayo.
• Baha Fish Tacos — Battered fish bites, slaw, pickled jalapeño and citrus mayo.
• Grilled Mushroom & Orzo Salad — Chargrilled portobello mushroom, orzo pasta, kalamata olives, salsa verde. Grilled chicken thigh can be added.
• Calamari — Crispy squid, tartare sauce, celery salt, parsley.
• Ploughman's — Mercer Cheese vintage gouda, champagne ham, boiled egg, pickles, chutney, Earl Grey infused beetroot, toasted homemade focaccia.
• Roast Beef Sandwich — 24 hour slow roast beef, horseradish and seasonal salad leaves on homemade focaccia.
• House Burger — Choice of 180g brisket patty, grilled chicken thigh, or vege patty, double cheese, gherkin, pickled red onion, shredded lettuce, burger sauce.
• Grilled Pork Loin Chop — On a light stew of white beans, Peckham's farmhouse cider, vegetables and fresh herbs.
• Beef Beerguignon — Galbraith's Real Ale braised beef, roasted mushrooms, carrots, celery, bacon lardons, pearl onions on potato mash.
• Fish & Chips — Market fresh fish in Galbraith's Praha lager batter, tartare, seasonal salad leaves, chunky chips.
• Bangers & Mash — Home-made Cumberland sausages, creamy mash, onion gravy, buttered peas.
• Curry — Sri Lankan chicken curry, papadum, turmeric rice — Sri Lankan chef Rukshan's family recipe.
• Steak Frites — 200g chargrilled butler's steak, tarragon butter, seasonal salad leaves, frites.
• Crème Brûlée — Egg custard, crunchy caramelised sugar top, ice cream.
• Steam Pudding — Individual golden treacle steam pudding, vanilla egg custard.
• Frites — Side of frites.
• Truffle & Parmesan Frites — Frites with truffle and parmesan.
• Bistro Salad — House bistro salad.
• Chargrilled Broccolini — Extra virgin olive oil, lemon.

Real Ale

• Mr G's Luncheon Ale (Session Ale, 3.7%) — Brewed with Maris Otter, Imperial and Crystal malts; biscuit, toasted bread crust and nutty caramel flavours, UK Goldings and Celeia hops for floral, spicy notes and a tangy bitter finish. First appeared in 2008 and was voted best beer at JD Wetherspoon's 2009 Real Ale Festival.
• Bellringer's Best Bitter (4.8%) — A classic Best Bitter with a full palate and lingering fruity/bitter finish. First brewed by Keith in 1987 at Larkins Brewery in Kent, using Maris Otter Pale Ale and Crystal malts with Goldings hops.
• Eden Ale Ruby Ale (5.8%) — A nod to the beers once served at the Eden Vine Hotel across the road. Rich and fruity, with Black Doris plum, wine gums, chocolate, caramel and vintage port notes, balanced by whole English hops.
• Man of Kent English I.P.A (5.5%) — Strong but restrained aromas from East Kent Goldings hops, balanced by rich malts and a dryness from hardened water.

Cocktails

• Tom Collins — Tanqueray, lemon juice, simple syrup, soda.
• Mimosa — Fresh orange juice, Quadri Prosecco, triple sec.
• Pimm's Cup — Pimm's, seasonal fruits, lemonade, ginger ale.
• Paloma — Arette Blanco tequila, lime, simple syrup, grapefruit soda.
• Aperol Spritz — Aperol, Quadri Prosecco, soda.
• Mojito — Havana 3yr white rum, mint, lime, simple syrup, soda.
• Espresso Martini — Svitlo vodka, espresso, Kahlua, Frangelico, simple syrup.
• Tommy's Margarita — Arette Reposado tequila, lime, agave.
• Daiquiri — Havana 3yr white rum, Doorly's XO dark rum, simple syrup, lime.
• Old Fashioned — Sazerac Rye or Buffalo Trace Bourbon, Old Fashioned bitters, muscovado syrup.
• Negroni — Tanqueray Gin, Campari, Cocchi Rosso Vermouth.

Lager & Ale

• Praha Lager (Czech Lager, 3.7%) — A pale, malty Czech-style session lager with soft bitterness and a spicy note from Czech Saaz hop flowers.
• Munich Lager (Munich Style German Lager, 5.0%) — A soft, malty German-style lager made with Bavarian malt and noble German hops, with a balancing bitter finish.
• Foghorn NEIPA (Hazy Pale Ale, 4.8%) — An East Coast USA-style hazy pale ale bursting with tropical, citrus and stonefruit character from Cryo Mosaic hops.

Seasonal Specials

• Sunday Roast — Head Chef Jesse Stevens slow-roasts Hillside Farm prime steer beef for 24 hours, served with crispy roast potatoes, carrots, buttercup pumpkin, peas, broccoli, homemade Yorkshire pudding and gravy. Specify when booking; a kids' portion is available.

Frequently asked questions

What are Galbraith's Alehouse's opening hours?

Monday to Sunday from midday, with the kitchen serving lunch and dinner and a bar menu available at other times.

Where is Galbraith's Alehouse located?

2 Mount Eden Road, Grafton, Auckland, in the historic Grafton library building.

Is there a Sunday Roast?

Yes, a 24-hour slow-roasted prime steer beef Sunday Roast with all the trimmings — specify it when booking, and a kids' portion is available.

Does Galbraith's brew its own beer?

Yes, it has brewed cask-conditioned Real Ale and lagers on site since 1995.

Is there a surcharge on public holidays?

No, there is no public holiday surcharge.

Can I book for a large group?

Yes, for groups larger than 10, email bookings@alehouse.co.nz; groups eating together should place all orders together.

Does the kitchen cater for allergies?

The kitchen does contain most commonly known allergens, so guests should raise any concerns when booking.

Tips

• {"body":"Specify the Sunday Roast when booking to make sure it's available.","title":"Book ahead, especially for Sunday Roast"}
• {"body":"Larger groups should email bookings@alehouse.co.nz and place all orders together.","title":"Email for groups over 10"}
• {"body":"The beers are served cool (around 10°C), not ice cold — meant for sipping, not gulping.","title":"Try the Real Ale served properly"}
• {"body":"Enjoy the beer garden in warmer months, or the open fires on the patio and inside when it's cooler.","title":"Pick your season"}

Good to know

• {"family":"A kids' portion of the Sunday Roast is available if specified when booking.","dietary":"The kitchen does contain most commonly known allergens.","payments":"No public holiday surcharge applies."}