Property developer The Brady Group has swung open the doors to its latest venture, The Brass Monkey, described by the group as “a love letter to Victoria” with a menu dedicated to showcasing the state’s finest ingredients.

According to Robert Moore, General Manager Hotels & Hospitality, the venture is a brand new journey for the Brady Group as it taps into the world-renowned aspects of Melbourne’s hospitality, food and beverage.

“We have worked alongside an exceptional team of sommeliers, cocktail experts, designers and artisans to bring The Brass Monkey to life over the past few months. It really is a wonderful showcase of all that Victoria does well and we hope that people enjoy it for many years to come,” he said.

Situated on the corner of Hardware Street and Lonsdale Street in Melbourne, the basement bar has a predominantly Victoria-based wine list curated by Vinified Sommelier Luke Campbell, encompassing produce from regions such as the King Valley, Yarra Valley, Gippsland, Stathbogie Ranges, Mornington Peninsula, Beechworth and the Macedon Ranges.

Accompanying the wine list is a seasonal cocktail menu that showcases premium local spirits with locally sourced syrups, shrubs and bitters.

On the cocktail front highlights include the Wangaratta Fingerlime Sour featuring a cucumber-infused gin, finger lime washed triple sec and citrus, and the Ballarat Star Martini which contains passionfruit wash vodka, white chocolate, passionfruit citrus and passionfruit puree.

The Brass Monkey cocktails

On to the food offering, The Brass Monkey serves charcuterie dishes that highlight Victorian produce. Guests can choose from dishes such as Shepherd’s Whey indulge Goetrichum and Farmhouse Brie, Silver Wattle by Long Paddock and Milawa King River Gold, each paired with wine suggestions.

As part of its ongoing commitment to showcasing the region of Victoria, The Brass Monkey has commissioned local Melbourne photographer Chris Cincotta to display his iconic Melbourne photographs as part of a revolving photography exhibition that will operate within the bar.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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