David Moyle’s new venue Longsong may be on many a foodie’s radar thanks to the reputation the former Franklin chef has amassed for his edible offerings. But the real standout to his new Melbourne bar isn’t it’s food, but rather its tipple talent.

The drinks list has been curated by drinks expert (and delicious. contributor) Mike Bennie, who has crafted a selection of drinks that is heavy on local producers. “[the list] has been firmly inspired by the drinks scene of Melbourne city itself and Victorian producers,” he explains. “It’s not intended to be a Victorian-only drinks program, but rather a support to the drinks community in Australia, specifically Victoria.”

The wine list is to be seasonal, with each drop available as a glass, half litre, litre or magnum. Seven will be served on tap, and the red will come chilled. “It’s much more than a drinks list”, says Mike, “Once a year I find a project to work on and this is it – I’ve been friends with David for a long time. My task was to create a drinking culture around a business. And I wanted to take that opportunity to support local talent.”

There’s also an obvious partnership between the food and the drinks on offer. “There’s no distinction between the kitchen and the bar,” says Mike. “We work together to compliment the flavours of the food.”

And while the drinks list is lengthy, that’s not to say there isn’t a stand-out that Mike recommends guests try. He points to his favourite addition as The Aussie Bush Vermouth from Maidenii. “It took ages to find the right botanical blend of elements, as the brief was to find a drink that was reminiscent of going for a bush walk. We were looking for a drink that was earthy, savoury, and had elements of eucalyptus within it. A dry, bitter vermouth with native botanicals where nothing stands out.”

As to how exactly to drink this spirit. Mike recommends keeping it simple, a la Longsong. “We do it straight over ice with three different citrus grated on top – lemon, lime and orange. Just to show vermouth isn’t just for cocktails, but it can be a feature in itself.”

A drinks list where local talent and innovation is at the forefront? We’ll drink to that.