The Monk Brewery & Kitchen

LOCATION
Located at Fremantle.

FURTHER INFORMATION
Situated in the heart of Fremantle, right on the popular cappuccino strip, The Monk Brewery & Kitchen is the ideal place to wander in, order an award winning handcrafted beer and watch the brewery run. The brewery operates from the heart of the venue, giving patrons the opportunity to see and smell the brewing process in action. Our resident brewers invite customers to stick their head in for a chat and a closer look. The Monk’s kitchen is open till late and offers a creative and diverse menu inspired by wholesome foods, using locally sourced, real produce & ingredients.

PROFILED BY DE GROOTS MEDIA
It’s no secret that I love a good brewery with a unique approach - and MadMonk is just the thing. Not to say that the majority in Western Australia don’t exude their own individual style, it’s just nice to see brewery operators push the envelope a little to give punters something new to experience. And where better to set up such a venue than the port-side suburb of Fremantle? Already home to the likes of Little Creatures and Sail and Anchor, Fremantle is like one giant playground when it comes to groovy beer houses.

Named after the head brewer Richard “Mad Monk” Moroney, the venue opened in late 2007 and I’m not afraid to say the fit-out is nothing short of incredible. Loads of dark wood walls arranged in a “Jenga” style formation of slats, comfy bench seating and stone floors make for an eye-catching functional space in which to enjoy their fabulous food and brews. Speaking of food, the menu is perfectly suited to what you might crave while enjoying a drop of the liquid gold. Grazing style fare in the form of tapas is a good way to start an afternoon with friends, sharing a plate of venison chorizo, Fremantle pickled octopus and perhaps a few grain-fed duck cakes. When the appetite demands something a little more substantial, there’s a great range of pizzas and mains that’ll stick to your ribs. Try the aged Harvey eye fillet on parmesan mash or the Golden Plains free range pork cutlet with a pancetta and shallot cake dressed in sticky malt sauce. Just like its namesake, the food at MadMonk could never be referred to as boring or mundane.

Karen Bilsby