This venue has carved out a unique niche reducing waste, supporting local producers and crafting with care
There’s an intriguing place in town that’s been redefining Abu Dhabi’s dining and drinking scene for the past two years — and it’s not just about bold flavours and great brews.
Located at The Galleria, Al Maryah, sustainability at CRAFT by Side Hustle is more than a buzzword; it’s the foundation of everything they do.
As the region’s first craft brewery and southern-style smokehouse, CRAFT has carved out a unique niche, not only for its distinctive food and drink, but for its deep commitment to reducing waste, supporting local producers, and crafting with care.
From inventive ways to repurpose kitchen scraps to brewing with precision and purpose, every element of the experience is rooted in mindful, modern hospitality.
This is where southern soul food meets sustainability; a place where guests can indulge guilt-free, knowing that behind every dish and every drink is a philosophy that puts the planet first.
CRAFT isn’t just about great food and drink; it’s about real connections. The team behind the brand set out to create a place where people from all walks of life could come together and feel at home.
Whether it’s a long-time local or someone discovering the city for the first time, everyone’s welcome at the table.
The open kitchen and working brewery aren’t just for show; they’re an invitation to see the magic happen.
From brisket smoking low and slow to brewers testing their latest hop-forward creation, there’s always something brewing; literally.
Leading the kitchen: Chef Troy, the Aussie champion of sustainability
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At the heart of CRAFT’s culinary program is Chef Troy Payne, an Australian-born chef with a passion for sustainability and a serious talent for Southern cooking.
Troy brings a philosophy rooted in respect; for ingredients, for the planet, and for the people he feeds.
He champions nose-to-tail and root-to-stem cooking, minimising waste and maximising flavour.
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From sourcing responsibly to making everything in-house; including buns, pretzels, charcuterie, and hop-infused rubs ; Troy’s kitchen is as thoughtful as it is delicious.
His take on Southern staples is anything but ordinary: think dry-aged smoked brisket, shrimp and grits, Cajun po’boys, and smoky jambalaya, all served with an innovative twist and a side of sustainability.
From the UAE’s first authentic British real cask ale to foeder-aged creations that take their time to develop depth and character, the hops menu is nothing short of a global tasting tour.
Styles are inspired by legends from the Czech Republic, Germany, Belgium, the UK, and the U.S., but with plenty of room for innovation.
You can find bold IPAs packed with modern aroma hops, complex lagers, and unexpected hybrids that push the boundaries of craft.
Every hop is brewed on-site and poured fresh; and with the rotating menu, there’s always something new to discover.
Sustainability isn’t just an afterthought at CRAFT
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Under Chef Troy’s leadership, the kitchen runs with about 10 per cent food waste, a rare feat in the industry.
Every part of every ingredient is used with intention. Vegetable trimmings are repurposed into rich sauces, broths, and ferments, often becoming the inspiration behind new menu items.
One of the standout innovations? A house-made soy sauce, crafted entirely from locally sourced dates; a bold, umami-packed alternative that’s as delicious as it is eco-conscious.
From composting programmes to in-house preservation techniques, CRAFT is proving that high-quality dining and sustainable practices can go hand-in-hand; and taste even better for it.
Whether someone’s a die-hard foodie, a craft beer geek, or just in the mood for a memorable night out, CRAFT by Side Hustle delivers the kind of experience that keeps people coming back.
The food is bold. The drinks are inventive. And the vibe? Relaxed, welcoming, and full of energy.
With Chef Troy’s sustainable kitchen, a pioneering brewing programme, and a team passionate about all things craft, this venue isn’t just raising the bar, it’s revolutionising it.
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