From the entrepreneurial trio that brought you KOI Dessert Bar and KOI Dessert Kitchen, Monkey’s Corner is the Poernomo brothers’ latest addition to Sydney’s small bar scene.
While KOI has become the must-visit destination for exquisite and imaginative desserts, Monkey’s Corner is re-writing the rule book with its minimalistic style and truly unique cocktail bar offering.
Brothers Ronald, Arnold and Reynold’s newest venture draws on the sharp lines and modern design of some of Japan’s hottest venues. Set within a petite, heritage listed terrace, the bar features lots of light colours and natural materials, giving Monkey’s Corner a unique ambience. Unlike many modern bars, it is fresh, bright and intimate with just 20 seats in total! That’s right, just 20 seats which truly makes you feel like you’re at home with your own personal bartender.
With a short, sharp menu and beautifully edited cocktail offering, Monkey’s Corner takes inspiration from classic Asian flavours and gives them a bold new twist. The punchy cocktail menu is big on flavour minus the gimmicks. The Pandan Ginger Pisco Sour is a refreshing cocktail that takes the aromatic pandan flavour and pairs it with the zing of ginger, rather than the sweet flavours normally associated with pandan for a wonderful surprise.
There’s also the elegant Litchiti Martini with Plantation 3-star rum, Fino sherry, lychee and rose which looks as pretty as it sounds or the delicious Highball Rhubarb Bitters with chrysanthemum soda and whiskey. But our favourite is the Drunken & Yuanyang with Plantation dark, Islay whisky, yuanyang, QQ, and tiramisu foam. A simply divine cocktail. Trust us, you’ll be going back for seconds.
The food offering is no less inspired, with small plates designed to pair perfectly with a cocktail or two. Some of the truly unique dishes include the whipped Silver Lake smoked eel on toast, the Ox Tongue with beef fat, lime and chives, and the Kingfish Collar with sichimi and furikake. But if you’re not adventurous enough to consider trying any of those, then you can’t go wrong with the Stockyard wagyu sirloin with ponzu and onions or our favourite, the Wild King Prawn with konbu butter. A truly top-notch dish loaded with flavour.
For a true Poernomo experience, you must also try the one dessert offering – the Koi Bobba – made in partnership with KOI. With Thai tea cream, tapioca pearl, hazelnut sponge, freeze dried mandarin and salted coconut ice cream, it’s just delectable.
Monkey’s Corner bring a ‘less is more’ kind of vibe right next door to the famous KOI Dessert Bar in Chippendale. To experience one of Sydney’s smallest bars with its fun-loving atmosphere and welcoming service, make sure to check Monkey’s Corner out.
40 Kensington St, Chippendale
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