When you’re not weighing into Tassie’s parochial Northern “Boag’s Draught” vs Southern “Cascade Draught” debate, you’re drinking Moo Brew. And when you want to feel like you’re drinking Moo Brew or participating in Moo Brew’s innovative experimental approach to testing its newest brew (you’re the tester, by the way), you go to Manky Sally’s.
This new-ish ‘hole in the wall’ taphouse positioned along Hobart’s Salamanca strip is developed and delivered by the exceptional Moo Brew team. Its sandstone walls lovingly whisper 200 years of taphouse stories in your ear, while you volunteer yourself as taste tester for any one of Moo Brew’s most recent experiments, blended and brewed on site.
Image Credit: Jesse Hunniford
Perfect for a quiet post-conference drink with colleagues, or post board room decider, Manky Sally’s offers up informal, but impeccable service while providing the type of interior you might have come to expect from the design team at Mona – not coincidentally, as that’s exactly who was behind the bar’s design. The centrepiece is an interior wall and ceiling made of over 3,000 of Moo Brew’s amber bottles, each containing a glowing LED. The effect creates a cozy, cave-like atmosphere – perfect for a cool wintery day.
The menu features seasonal, shareable and affordable snacks. As you’d expect, this is not regular pub fare, either. The menu is built with sustainability in mind, featuring sustainably caught seafood, and locally caught, wild shot game meats.
“It’s all about bold, punchy flavours that go hand in hand with a brewery-fresh beer or glass of Tasmanian wine,” says Heath Griggs, Moo Brew’s General Manager – Brand, Sales & Hospitality.
“Freshly shucked oysters with a burnt chilli nam jim dressing, venison steak tartare and sichuan salt & pepper chips are some current standouts, while the Wallaby Cheeseburger is my all time personal favourite.”
Meanwhile, head brewer Jack Viney is the mad scientist behind the taphouse’s personality. A born and bred Tasmanian, who honed his craft overseas before returning, Jack is deeply committed to the Moo Brew ethos of quality and consistency.
Sally’s has 14 taps serving the core Moo Brew beers, seasonal releases and experimental beers brewed on site.
“The Manky Sally’s nano brewery allows us to do experimental batches, test new ingredients and use it as a fun creative brewing space, giving us the freedom to brew beers only available at the venue,” Viney says.
While the imposing sandstone building of Salamanca Place might suggest formality and hint at days of old, Manky Sally’s flips the script. It invites locals and visitors alike to reconsider creativity in all its forms. From the nano-brewery design and experimental tap beers to menu’s ethos and the Axminster carpet with a story.
Every detail, no matter how playful, serves the larger purpose of crafting an experience that’s original, local and low-impact.
