Blasta Brewing Co has opened its newest venue which it is describing as Australia’s first gastrobrewery.

The latest venue, in a converted red brick warehouse in the Perth suburb of Burswood, is part of the new Blasta Collective, which spans two buildings joined by a laneway called Unicorn Alley. This is the final element of the venture to open. 

In addition to the gastrobrewery, Blasta Collective features a beer hall and Blasta Coffee Shop which opened in August last year.

Steve Russell, Blasta’s founder and Managing Director, said the process has been long yet rewarding.

“The Blasta Collective precinct is the result of over three years of site identification, planning [and] regulatory approvals, along with the design, fitout and go live,” Russell said. 

“It’s safe to say we are very excited to be at this point and to have our vision come to life.”

Russell said Blasta wanted to branch away from the gastropub and brewery business models that are commonplace in WA.

“We wanted to bring the gastrobrewery concept to Perth. The difference between the two is that a gastrobrewery is a more refined experience compared to eating out at a brewpub. Expect modern casual dining with full table service,” he said.  

“Another key point of difference for a gastrobrewery is the array of in-house brewed or made products, such as the beers, cocktails and sodas, our own whisky and gin, [and] a premium wine and spirit list.” 

Between its gastrobrewery and beer hall, Blasta Collective has more than 70 beer taps. The gastrobrewery is set to expand its drinks range in the coming months as Blasta continues to craft new alcoholic and non-alcoholic products.

Blasta opened its first Perth location in 2018 followed by its High Wycombe brewery and taproom in 2023, but Russell said Blasta Collective is unique.

“The new Blasta Collective really has something for everyone. We can deliver a beer hall experience, [and] a casual table service experience in our gastrobrewery. 

“[We have] a multitude of seating areas defined by space, ambience and products.” 

Blasta appointed award-winning chef Jay Tesorero, who previously worked at Quay Perth Hotel and Sandalford Estates, as Executive Chef.

Russell said the venue will serve both lunch and dinner, with options including signature beef wellington and freshwater langoustine.

“The menu will feature modern Australian and British dishes, supporting local suppliers and seasonal produce as much as possible,” Russell said.

On Saturdays, the gastrobrewery will offer a bottomless brunch experience and a bottomless beer experience. 

While the gastrobrewery’s launch marks the final venue opening in the Blasta Collective precinct, Russell said the journey is not over yet.

“We understand that this is “partial” completion of the journey and we now prepare our team to deliver our product to Perth. 

“We don’t rest on our laurels and we look to deliver a rewarding experience to thank patrons for choosing to visit us during a time where cost pressures on all Australians [are] there.”

In terms of Blasta Collective’s production facility, Russell said it is progressing well. 

“We have a number of exciting plans coming up to offer from that space in 2024,” he said.  

“We are working to grow our brand and assist other breweries with contract brewing and packaging.”