At The Bar with The Brass Monkey’s Amber Thynne

 A basement bar arrives in Hardware Lane, Melbourne – the aim to showcase the best that Victoria has to offer when it comes to local wine, spirits and produce. Enter The Brass Monkey where wines from more than 25 Victorian regions make the list – those made in the Grampians, Macedon Ranges and Beechworth to name a few. We love the cocktail list – a tongue-in-cheek read in itself, and sure to get the conversation started at the bar. They’re ruffling the feathers with a Mornington Dry Martini to a Wangaratta Finger Lime Sour and a Melbourne’s Gospel Toffee. Let’s see who orders the Fitzroy Smoky Espresso in a hurried vape like puff.

The Write Drop speaks to The Brass Monkey’s Bar Manager Amber Thynne for our At The Bar series.

MY CITY

Cairns is where I spent most of my life, in beautiful Far North Queensland on the Great Barrier Reef, however I now call Melbourne home. I moved here recently because I wanted to experience “big city living” and to experience the bustling nature and culture that Melbourne has to offer.

FAVOURITE FOOD MEMORY

Amiconi’s is a really intimate, authentic Italian restaurant in West Melbourne. The gnocchi reminds me of a dish my mum used to make.

FAVOURITE BAR

Flour Child in St Kilda has great cocktails, and even better vibes. My favourite is the Marshmallow Martini, I’ll take 10 please and thank-you.

DRINK THAT DESCRIBES YOU

Amaretto sour – a little sweet, a little sour served in a short glass.

BEST HANGOVER CURE

Some greasy KFC and hair of the dog.

BEST INTERSTATE BAR 

Back to my roots in Queensland with the Okole Maluna, charcoaled banana cocktail from Flamingos Bar. The perfect drink for a hot day in the tropics.

FAVOURITE WINE 

Fighting Gully Road Gros Manseng – a Victorian tribute to South-West France. It reminds me of the time I spent with my family travelling around Europe in summer.

FAVOURITE WINERY 

I recently went to Montalto, a lovely little spot where you can get a tasting paddle with a side of Hawaiian pizza. Sorry to the Italians out there!

NEXT DESTINATION 

I’m going to Brisbane and the Gold Coast on a girls trip full of sun and cocktails next month.

Sommelier Luke Campbell from Vinified curated the wine list. He recommends:

Fighting Gully Road Verdicchio, Beechworth. This exciting Verdicchio is in the Chardonnay vein. It is round yet juicy in the feel, and takes its minerality up to the max, yet balances it with ripe orchard fruits. Spicy and intense, this leaves a cheek-puckering tension that keeps the mouth-watering for more. I really feel like there needs to be more support for this exceptional vineyard.

Lyons Will Pinot Noir, Macedon Ranges.  The Macedon Ranges is such an exciting Victorian region right now, and Ollie and Renata of Lyons Will are at the forefront. This pinot with a little age is simply mesmerising. The rhubarb and cranberry flavours come strewn with tilled earth, undergrowth, and forest floor, this is so complex you’ll want a bigger glass.

The Story Grenache, Grampians. If you aren’t already drinking grenache then you should. This has more body than a Pinot Noir, but the tannins are softer than a Shiraz or a Cabernet. It’s dense, full-bodied and ripe with a silken core of briary dark fruits with clove and 5-spice complexity and this seductive texture. It draws you in and goes with anything.

PAIRING DRINKS WITH DISHES AT THE BAR

Wangaratta Finger Lime Sour – cucumber-infused gin, finger lime washed triple sec, citrus. Eat with: Seasonal baby vegetables, Dreaming Goat Chèvre Curd, dukkah, evoo, lemon + Warm Grain Emporium sourdough with black garlic sea salt butter.

Mildura Grapefruit Frappe – bourbon, campari, amaro, grapefruit cinnamon syrup. Eat with: Chef’s Gourmet Tasting Platter -includes two cheeses; Shepherd’s Whey Farmhouse Brie and Milawa King River Gold washed rind. Two Meats; Saison Pork and Native Pepperberry 30g Mr Cannubi Grass Fed Bresaola 30g, house smoked salmon, hummus, toasted sourdough, Lavosh, a sweet accompaniment and guindilla peppers & caperberries.

Fighting Gully Road ‘Gros Menseng’ Moelleux, Beechworth. Eat with: Long Paddock Bluestone – a blue cheese with texture that is a little fruity, has some saltiness, and a dense buttery, crumbly centre.

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