Manky Sally's to open in Hobart

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The crew behind Moo Brew are gearing up to open the newest taphouse and bar to grace the Salamanca strip. Manky Sally’s—located just a stone’s throw from the Mona Roma ferry terminal—is set to open this summer, bringing a slice of Mona to the heart of the city.

The oldest craft brewery in lutruwita / Tasmania, Moo Brew began life when Mona owner David Walsh found a bottle he liked but not a beer to fill it. This new venture is just as experimental. With Moo Brew’s managing director Lauren Sheppard and head brewer Jack Viney at the helm, Manky Sally’s will feature a nano-brewery, and serve up new (and classic) brews in a luxurious setting.

‘Do not expect timber benches, metal furniture and people sitting around barrels’, says Lauren, ‘with the name a cheeky nod to our location, Manky Sally’s is not your typical taphouse.’

The bar’s interior features decor and fittings that have been foraged from Mona’s four warehouses. From artworks that may or may not be forgeries, to atmospheric lighting and fancy chandeliers to taxidermied creatures and vintage carpets, David gave the team free rein to furnish the place. An abundance of seating options includes mismatched leather sofas, comfy armchairs, upholstered benches and intimate love seats, with tunes supplied by a Mona-curated vinyl collection and the occasional live performance.

The team’s imagination will not be limited to interiors, with the nano-brewery offering scope for the brewers to embrace their creativity. Head brewer Jack Viney says: ‘Trying something different with 7000 litres of beer is more risky, but on 300 litres? Not so much. Manky Sally’s tiny brewing tanks will give us the chance to conduct some creative experiments and get instant feedback from the people drinking at the bar.’

There will be fourteen taps at Manky Sally’s serving eight core Moo Brew beers, two seasonal releases, two experimental beers brewed onsite, a guest Tassie beer and a cocktail. There’ll also be batched cocktails, Tasmanian spirits, and Domaine A, Moorilla and other local wines.

Dinner will be on offer seven days a week, with lunch served Friday–Sunday, featuring seasonal, shareable snacks lovingly prepared by Manky Sally’s chef. The venue will offer small plates of foods, designed to pair perfectly with Jack’s experimental brews, and the kitchen will be serving for as long as the taps are pouring.

‘We’re creating the type of bar where we’d choose to drink’, adds Lauren. ‘It’s like nothing else you’ve ever seen and that’s really the point, but at the same time Sally will offer informal but impeccable service, whether you’re on the Tassie tourist trail or you’re a local bar fly.’

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