Weekly Menus 2018-06-19T05:03:37+00:00

Weekly Menu Series No. 007 40th Academy Awards

COCKTAILS

The refreshing Not Necessarily Prickly 19
Havana 3 yr Rum, Trois Rivieres Rhum, pear, lime & Campari topped with hibiscus tea. Served down over ice.

The sublime “Thank You” Parsnips 15
Celebrate your achievements with roasted & honeyed parsnip syrup, dry sherry, soda & prosecco.

The ridiculous Heat of the Night 23
Woodford Reserve Bourbon, calvados, port, sugar & bitters, thrown on fire, served with tarragon butter.

The sour sour Warren Beety 20
Beetroot infused Wyborowa Vodka, Gunpowder Rum, lime, sugar & egg white with a splattering of beetroot.

The Not Necessarily Prickly also makes for a great mocktail with a few adjustments.

FOOD

Roast honey parsnip & pickled beetroot on toast 6
Dukkah with yuzu olive oil and baguette 8

Download a PDF format of the menu.

Weekly Menu Series No. 006 Wrestlemania XVIII

COCKTAILS
The Refreshing – Stratusfaction 15
Havana 3yr rum, cashew syrup, port, lemon & applewith absinthe cream

The Sublime – Icon v Icon 20
Passionfruit Pisco, Lillet, Crème de Cacao, lemon. Garnished with passionfruit with vanilla glaze

The Ridiculous – Marriages, Fake Pregnancy & Bulldogs 24
Redcurrant Trinidad Sour, Angostura Bitters & fresh lime, with green chartreuse and salted mozzarella

The Sour Sour – Texas Rattlesnake 20
Jim Beam Rye, APA, Picon, lemon, sugar syrup, tarragon foam.

The Stratusfaction also makes a delicious mocktail with a few tweaks and adjustments

FOOD
Fresh passionfruit with vanilla glaze 6
Dukkah with yuzu olive oil and baguette 8

Download a PDF format of the menu.

Weekly Menu Series No. 005 Coops & Coupettes

COCKTAILS

The refreshing Alice in Cooperland 21
Flor de Cana 7yr Rum, baked bread falernum and bitters topped with cured egg.

The sublime Double B Cooper 19
Makers Mark Bourbon, Blackberry, quails egg, sumac and port. Served with caramelised bacon.

The ridiculous Mini Cooper Monte Carlo 17
Jameson Whisky, Cynar and aubergine syrup served with a noisette aubergine crisp.

The sour sour Cruella de Coupe Deville 18
Havana 3 yr Rum, watermelon juice, Fleur de Sureau, manzanilla, lemon and egg white garnished with a spiced crispy noodle salad.

The Cruella de Coupe Deville also makes a refreshing mocktail with a few tweaks and adjustments.

FOOD

Spiced crispy noodle salad 6
Dukkah with yuzu olive oil and baguette 8

Download a PDF format of the menu.

Weekly Menu Series No. 004 Gala Season Somewhere

COCKTAILS

The refreshing Met Ball 18
Beefeater Gin, Royal Gala juice, lemon, cardamom and egg white with apple infused Mezcal.

The sublime Diamond Ball 15
Peach and lemongrass shrub, Breuil Calvados served over a glass of prosecco served with plum.

The ridiculous Whitney Art Party 13
Chilled Calle 23 Blanco Tequila served with a glass of green apple Verdita.

The sour sour Rita Hayworth Gala 18
Martell V.S Cognac, lemon, Chardonnay & green tea syrup served with an apple and sage slaw.

Both the Met Ball and the Rita Haworth Gala make great mocktails with a few tweaks.

FOOD

Verdita and corn chips 6
Dukkah with yuzu olive oil and baguette 7

Download a PDF format of the menu.

Weekly Menu Series No. 003 The Joseph Jenckes Experience

On March 6, 1646, he was awarded the first patent in North America by the General Court of Massachusetts, for making scythes.

COCKTAILS

The refreshing “Love your mouth, Rhubarb!” 13
Rhubarb, El Jimador Tequila, lime and gingerbeer. Served tall on ice.

The sublime “Orange Storm” 17
Quince syrup, Aperol and Beefeater Gin. Stirred down over ice.

The ridiculous “Elevated Brix” 20
Salted fresh honeydew, cashew syrup shaken with Havana 3yr Old Rum and served with strawberry ceviche. Shaken and served up.

The sour sour “composition of matter” 19
New York sour shaken with Jim Beam rye, lemon redcurrant jelly and a stout float. Shaken and served up in a classic cocktail glass.

The “love your mouth, rhubarb” makes for a great mocktail with a few adjustments.

FOOD
Strawberry ceviche 6
Dukkah and Yuzu Olive Oil 8

Download a PDF format of the menu.

Weekly Menu Series No. 002 Smokey and the Bandit II

COCKTAILS

The sublime Son of Trigger 15
Jamesons Whisky, Beefeater Gin, plum & rosemary swizzled with lemon.

The sour sour Cannonball Fun 18
Wyborowa Vodka gimlet with cherry chilli cordial & Suze.
Served down over ice with black olives

The ridiculous Elephant in the Vroom 20
Tamarind & jalapeno gazpacho with El Jimador Tequila, Green Chartreuse & lemon. Served up with coriander.

The refreshing Aunt Charlotte 13
Peach & lemongrass shrub, Havana Especial & soda with fresh mandarin.

FOOD

Gezpacho with black olive and crostini . 6

Download a PDF format of the menu.

Weekly Menu Series No. 001 Kool and The Gang

COCKTAILS

The refreshing “Kool & the Tang” 14
Peaches sauteed in cider shaken with mint, lemon & Reid + Reid gin. Served tall on ice.

The ridiculous “Kool Brew” 22
Gracias a Dios Mezcal, charred capsicum, cold brew coffee & pineapple syrup. Shaken & served up with capsicum foam.

The sublime “Kentucky Kool-aid” 19
Peach infused Makers Mark Bourbon, sugar & yellow chartreuse. Served down over ice with a profiterole.

The sour sour “Kooler Shaker” 18
A take on the classic pisco sour shaken with a raspberry infused Lot 8 Olive Oil. Served up with a salt rim (Gracias Carlos!).

The “Kool & the Tang” and the “Kool Brew” also makes for a great mocktail with a few adjustments.

FOOD

Profiterole with coffee cream & pineapple glaze 6

Dukkah & yuzu olive oil . 8

Download a PDF format of the menu.