If you want something estery try Windsor or S-33
Dry Nottingham, S-56 (S-05 now)
One that produces copious amounts of Diacetyl (in some brews people like this to a degree, I know Sam Smith's IPA has some Diacetyl on purpose) use Cooper's.
The T-58 they say has a 'Peppery' characteristic, I am not so sure of this (I haven't done a high-er ferment with it) but I really dig that yeast.
I did try the W-34/70 (morebeer sells it, the only one I know of because it is basically bought in bulk by them and repackaged for homebrewers) lager strain. Fermented on the nose @ 50 °F. Pretty much zero diacetyl (didn't do a rest), and there is a faint fruitiness as has been said about the strain).
For your Honey Amber you should try either the S-04, US-05 or the T-58 if you want to use a dry yeast.