Playful yet sophisticated, Monkey’s Corner is re-writing the rulebook with its minimalistic style and truly unique cocktail bar offering.

Like everything the Poernomo Brother’s touch, Monkey’s Corner is an instant success, becoming one of Sydney’s most-talked-about new bars just weeks after opening its doors.

Named after the ‘little monkeys’, this new establishment is Ronald, Arnold and Reynold’s newest venture that draws on the sharp lines and modern design of some of Japan’s hottest venues. As small children growing up in Indonesia, the brothers remember running around their parent’s steakhouse restaurant. Their Mum would fondly refer to them as her ‘three little monkeys’, always up to mischief and searching for new adventures together. While they’ve outgrown their mischievous ways, the Poernomo Brother’s still love a great adventure and have been dreaming about opening their own cocktail bar for many years.

Ronald, Arnold and Reynold are the entrepreneurial trio behind KOI Dessert Bar and KOI Dessert Kitchen, combining their endless creativity with a passion for one-of-a-kind venues. In just three years, KOI has become the must-visit destination for exquisite and imaginative desserts, creating edible works of art that have fans lining up daily.

Koi’s signature Dessert Artwork

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, Monkey’s Corner is fresh, bright and intimate (just 20 seats in total), making guests feel like it’s their own space.

Intimate interior design of Monkey's Corner

Intimate interior design of Monkey’s Corner. Image: Supplied

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. Collaborating with creative cocktail consultant Quynh Van Nguyen, the Poernomo Brothers have crafted a punchy beverage menu that 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.

Same of the various cocktails from the bar

Same of the various cocktails from the bar. Image: Supplied

The food offering is just as intimate as the venue itself, with small plates designed to pair perfectly with a cocktail or two. Thanks to dishes such as the Whipped Silver lake smoked eel on toast and Ox Tongue with beef fat, lime and chives, diners are guaranteed a uniquely ‘Poernomo’ experience complete with one of their famous desserts made in partnership with KOI – the Koi Bobba, Thai milk tea and dulce creamux, tapioca pearls, hazelnut sponge, freeze dried mandarin and salted caramel ice cream!

Some of the various delectables from the menu.

Some of the various delectables from the menu. Image: Supplied

Located right next door to KOI Dessert Bar in Chippendale, Monkey’s Corner takes playtime seriously with a fun-loving atmosphere and friendly service. Little in size but big in soul – and flavour – Monkey’s Corner proves less is definitely more.

Monkey’s Corner
(02) 9212 2085
40 Kensington St, Chippendale NSW 2008
Mon-Fri: 5-11pm
Sat & Sun: 12-11pm

Must Order
Start with the Oysters Umeshu mignonette granite. You won’t be disappointed.
Followed by the Ox tongue, beef fat, chives and lime, Kingfish collar with sichimi and furikake and the seriously delicious cucumber with sesame oil and furikake.
The ABSOLUTE MUST is the dessert. The thai tea cream with tapioca pearl, hazelnut sponge, freeze dried mandarin and salted coconut ice cream will have you smiling for days.