The crew behind Moo Brew are putting the finishing touches to the newest taphouse and bar to grace the Salamanca strip. Manky Sally’s—located a stone’s throw from the Mona Roma ferry terminal—is set to open on Saturday, 6 May, bringing a taste of Mona to the heart of the city.

The oldest and largest 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, head brewer Jack Viney and head chef Sam Bray at the helm, Manky Sally’s will feature a nano-brewery, and serve up new brews and local bites in a luxurious setting.

‘Our distinctive bottle has had such an impact on Moo Brew, so it felt important to celebrate it in this new venture, albeit it in an unexpected way,’ says Sheppard, ‘And, with the name a cheeky nod to our location, Manky Sally’s is not your typical taphouse.’

More than 3000 of Moo Brew’s amber bottles—each containing a glowing LED—make up an interior wall and false ceiling in a decadent corner of the venue. Mona’s design team are behind the concept, showcasing the brewery’s origin story alongside the museum’s creativity.

Behind its unassuming exterior, much of Manky Sally’s interior decor and fittings have been foraged from some unusual locations as well as Mona’s own warehouses, with a focus on the reclaimed and repurposed. Finds include Axminster carpet from a cottage on Maria Island and plumbing fixtures that have been transformed into bespoke lighting. Punters will be welcomed through a curtained corridor leading to an installation made from Moo Brew cans, and can get comfortable in an abundance of gathering areas. The front bar oozes retro vibes with its wooden veneer panelling, sheer pinstripe curtaining, tiled bar frontage and vinyl menus and is connected via a mirrored walkway to a cosy back lounge.

The team’s imagination has not been limited to the interiors, with the nano-brewery offering scope for the brewers to embrace their wildest ideas. Head brewer Jack Viney says: ‘Sally’s tiny brewing tanks have given us the freedom and flexibility to conduct lots of creative experiments and we look forward to opening the doors and getting instant feedback from people sitting at the bar.’

There will be 14 taps at Manky Sally’s serving 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 wines from Domaine A, Moorilla and other local wineries.

Dinner will be on offer seven days a week, with lunch available Friday–Sunday, featuring seasonal, shareable and affordable snacks prepared by head chef Sam Bray, which will pair perfectly with Jack’s experimental brews. Adhering to Mona’s food ethos of fresh, local, seasonal food cooked well, menu highlights include Báhn mì sliders filled with pate and pickles; chilli and lime whitebait with vinegar salt and chilli mayo; Xinjiang spiced wallaby on a stick with Sichuan chilli crisp; and the ale and chocolate ice-cream sandwich using Moo Brew’s iconic Dark Ale. Plant-based and other dietary requirements will be catered for.

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

Manky Sally’s is located at 25 Salamanca Place, Hobart. Open seven days, 11am – 11pm, from Saturday 6 May.