PLACERE PLACET “An efficient bartenders first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment in endeavouring to fulfil their desires to their entire satisfaction. In this way he will not fail to acquire popularity and success.” – JERRY THOMAS

Please note that a discretionary service charge of 12.5% will be added to your bill. All prices are inclusive of VAT 1 | P a g e

CONTENTS

APERITIF, PALLIATIVE (LOW ALCOHOL) CONCOCTIONS PAGE3

SEASONAL , VERMOUTH, SHERRY PAGE 4

VINTAGE SHERRY COLLECTION PAGE 5

CHAMPAGNE BY THE GLASS PAGE 6

CHAMPAGNE & SPARKLING LIST PAGE 7

WINE BY THE GLASS, WHITE & ROSE PAGE 13

WINE BY THE GLASS, RED PAGE 14

FINE WINE LIST PAGE 15

BEER COLLECTION PAGE 17

VODKA & CAVIAR PAGE 18

BARTENDER’S PAGE PAGE 19

COBURG PAGE 20

TIME FOR TEMPERANCE (NON-ALCOHOLIC) PAGE 25

DIGESTIF PAGE 26

RARE & SPECIAL RELEASE PAGE 27

2 | P a g e

FROM START TO FINISH It is here that we begin the imbibers’ journey from start to finish, offering some of our carefully envisioned and sourced products and creations, in an order most suited to the journey through all things drinkable. Our vision is simple – to make your own personal journey with us the best it can be and unique to you, our guest. It is our pleasure to please…

APERITIF

Evolved from the Medieval Latin word “aperitivus”, based on the Latin word “aperire”, to open. The following drinks, generally lower in alcoholic strength, stimulate your palate and senses in anticipation of the wonderful things to follow.

PALLIATIVE CONCOCTIONS

A selection of low alcohol by volume beverages for those in favour of some, but not a complete, measure of temperance..

LOWGRONI £16 , sweet vermouth, “red” juice

SAMBUCHA £16 Italicus, , lemon, Royal Flush Kombucha

TEATIME £16 Matusalem sherry, lapsang souchong, lemon, soda, Islay spray

3 | P a g e

VERMOUTH

An aromatized, flavoured with various botanicals. Vermouth is often taken on the continent as an aperitif and is at its best over ice or mixed in to your favourite classic . Our seasonal vermouth is chosen for its character, flavour profile and body. It is used in our classic cocktails as a standard and will change your drink’s profile to match the season you are drinking it in.

Autumn/winter HOUSE VERMOUTH

An exceptional artisanal Vermouth di Torino blended with the finest ingredients to create an original, yet classic, recipe inspired by world renowned Italian bartender Giancarlo Mancino. Used as a main ingredient in most cocktails whether forgotten or innovative. Perfect as an all day aperitif when served neat, chilled or over ice. Infused with 38 botanicals, 10 of which are used for Amaro, and natural spirit. Dark Imperial Amaranth red with a glint of caramel. A grand anatomy. Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Christmas spices (Cloves, Cinnamon bark, dried Orange). Remarkably balanced with a bittersweet medicinal root finish. 16% Vol.

50ml Mancino Rosso Amaranto, Turin Italy £10 Carpano Antica Formula, Turin, Italy £10 Punt e Mes, Turin, Italy £10 Martini Riserva Speciale Rubino, Turin, Italy £12 Noilly Prat, Marseillan, France £10 Cocchi Americano, Asti, Italy £10

4 | P a g e

CHAMPAGNE – BY THE GLASS 125ml Bottle NV Laurent-Perrier La Cuvée, Brut 21 95 NV Pol Roger, Reserve, Brut 24 130 NV Ruinart, Blanc de Blancs 30 160 2008 Dom Perignon, Brut Vintage 55 295

NV Laurent-Perrier, Rosé 26 135 NV Eric Rodez, Grand Cru, Rosé 30 135 2004 Laurent-Perrier, Cuvée Alexandra, Rosé 35 280

WHITE WINE – BY THE GLASS 175ml Bottle 2018 Sancerre La Guiberte, Domaine Alain Gueneau 19 75 Loire Valley, France 2012 Ha ́rslevelú Expression, Holdvölgy Pincerendszer 24 90 Tokaj, Hungary 2017 Chablis 1er Cru Vaillons, Domaine Testut 26 110 Burgundy, France 2018 Riesling Scharzhof Qba, Weingut Egon Müller 28 115 Mosel, Germany 2016 Puligny -Montrachet, Domaine François Carillon 40 185 Burgundy, France

125ml Bottle 2015 Blanc-Fumé de Pouilly, Domaine Dagueneau 55 295 Loire Valley, France, by Coravin 2012 Saumur Blanc Brézé, Clos Rougeard 85 500 Loire valley, France, by Coravin 2015 Montrachet Grand Cru, Domaine Thenard 185 1100 Burgundy, France, by Coravin

5 | P a g e

ROSÉ WINE – BY THE GLASS 175ml Bottle 2019 Grand Vin, Chateau La Coste 19 75 Coteaux d’Aix-en-Provece

RED WINE – BY THE GLASS 175ml Bottle 2017 Grenache, David & Nadia 19 75 Swartland, South Africa 2017 Guidalberto , Tenuta San Guido 24 95 Bolgheri, Toscana IGT, Italy 2015 Malbec, La Coste de Los Andes 26 115 Mendoza, Argentina 2016 Gevrey -Chambertin Vielles Vignes, Rossignol-Trapet 35 145 Burgundy, France 2012 Pauillac du Château Latour 40 165 Pauillac, Bordeaux

125ml Bottle 2011 Barbaresco Pajé, Roagna 45 260 Piedmont, Italy, by Coravin 2017 Charmes -Chambertin Grand Cru, David Duband 85 480 Burgundy, France, by Coravin 2008 Sassicaia, Tenuta San Guido 95 500 Tuscany, Italy, by Coravin 2006 Ch âteau Palmer 150 850 Margaux, Bordeaux, France, by Coravin

6 | P a g e

SWEET – BY THE GLASS 100ml Bottle 2011 Ice , Domaine Leduc-Piedimonte 22 65 Québec, Canada 2018 Tokaji Szamorodni, Istvan Szepsy 28 130 Tokaj, Hungary 1994 Cha ̂teau de Fargues 35 250 Sauternes, France 2018 Riesling Wiltinger Braune Kupp, Spätlese 50 550 Egon Müller, Mosel, Germany, by Coravin, by Magnum 2008 Cha ̂teau d’Yquem 145 850 Sauternes, France, by Coravin

FORTIFIED WINE – BY THE GLASS 100ml 2003 Port Vintage, Quinta do Noval 35 Port Tawny, Quinta do Noval, 20-Years-Old 24

Sherry Fino, Una Palma, González-Byass 12 Sherry Pedro Ximénez Noe, VORS, González-Byass 25 1967 Sherry Oloroso Dulce, González-Byass 95

7 | P a g e

CHAMPAGNE – BY THE BOTTLE AGRAPART NV Extra-Brut, Terroirs, Blanc de Blancs 165

BILLECART-SALMON NV Brut, Blanc de Blancs 135 2008 Extra-Brut, Vintage 185 2002 Brut, Cuvée Nicolas François 295 NV Brut, Rosé 135 2007 Brut, Rosé, Cuvée Elisabeth Salmon 325

BOLLINGER NV Brut, Special Cuvée 130 2008 Brut, La Grande Année 240 2002 Extra-Brut, R.D. Récemment Dégorgé 450 NV Brut, Rosé 135 2007 Brut, Rosé, La Grande Année 270

KRUG NV Brut, Grande Cuvée 168th Edition 340 2006 Brut, Vintage 565 1998 Brut, Vintage 950 1988 Brut, Vintage 3000 1988 Brut, Collection 1850 1982 Brut, Collection 4500 1979 Brut, Collection 5500 2004 Brut, Clos du Mesnil, Blanc de Blancs 1950 1995 Brut, Clos du Mesnil, Blanc de Blancs 3800 1979 Brut, Clos du Mesnil, Blanc de Blancs 10500 2000 Brut, Clos d’Ambonnay, Blanc de Noirs 3950 1998 Brut, Clos d’Ambonnay, Blanc de Noirs 4500 NV Brut, Rosé, 21th Edition 565

8 | P a g e

DOM PERIGNON 2008 Brut, Vintage 295 2002 Brut, Plénitude P2 550 2005 Brut, Rosé 650 2002 Brut, Rosé, Plénitude 2 2200

LAURENT-PERRIER NV Brut Nature, Ultra Brut 135 2008 Brut, Vintage 145 NV Brut, Grand Siècle 210 NV Brut, Rosé 130 2004 Brut, Rosé, Cuvee Alexandra 280

LARMANDIER-BERNIER NV Extra Brut, Rosé de Saignée 175

DAVID LÉCLAPART 2011 Extra Brut, L’Apôtre, Blanc de Blancs 450 2014 Brut Nature, L’Astre, Blanc de Noirs 425

LOUIS ROEDERER NV Brut, Premier 120 2012 Brut, Cristal 395 1996 Brut, Cristal Vinothèque 2500 2009 Brut, Rosé, Cristal 1250

PERRIER-JOUËT 2012 Brut, Belle Epoque 280 2004 Brut, Belle Epoque, Blanc de Blancs 750

JACQUES SELOSSE NV Extra Brut, Initial, Blanc de Blancs 550

9 | P a g e

POL ROGER NV Brut, Reserve 130 NV Extra-Brut, Pure 145 2009 Brut, Vintage 185 2008 Brut, Winston Churchill 375 1988 Brut, Réserve Spéciale 1800 1982 Brut, Vintage 1100 1914 Brut, Vintage 16500 2009 Brut, Rosé 205

RUINART NV Brut, R de Ruinart 120 NV Brut, Blanc de Blancs 155 2007 Brut, Dom Ruinart, Blanc de Blancs 350 2004 Brut, Dom Ruinart, Blanc de Blancs 500 2002 Brut, Dom Ruinart, Blanc de Blancs 650 1996 Brut, Dom Ruinart, Blanc de Blancs 800 1993 Brut, Dom Ruinart, Blanc de Blancs 950 1988 Brut, Dom Ruinart, Blanc de Blancs 1050 1985 Brut, Dom Ruinart, Blanc de Blancs 1250 1976 Brut, Dom Ruinart, Blanc de Blancs 2400 NV Brut, Rosé 160 2007 Brut, Rosé, Dom Ruinart 500

SALON 2007 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 1300 2002 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 1450 1999 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 1650 1995 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 2050 1990 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 3250 1964 Brut, Cuvée S, Le Mesnil, Blanc de Blancs 10500

10 | P a g e

CHAMPAGNE – MAGNUM

NV Laurent-Perrier La Cuvée, Brut 195 NV Ruinart, Blanc de Blancs 325 NV Laurent-Perrier, Grand Siècle, Itineration #22 420 NV Jacquesson Extra-Brut, Cuvée 739 450 NV Krug, Brut, Grande Cuvée 164th Edition 800 2008 Dom Perignon 750 2002 Perrier-Jouët, Brut, Belle Epoque 850 1995 Henriot, Cuvée Des Enchanteleurs 950 1990 Billecart-Salmon, Brut, Grande Cuvée 1750 2002 Dom Ruinart, Blanc de Blancs 1300 1996 Dom Ruinart, Blanc de Blancs 1350 1993 Dom Ruinart, Blanc de Blancs 1750 1990 Dom Ruinart, Blanc de Blancs 3250 1988 Dom Ruinart, Blanc de Blancs 2650 1986 Dom Ruinart, Blanc de Blancs 2400 2000 Louis Roederer, Cristal 1950 1993 Pol Roger Brut, Winston Churchill 2150 1999 Salon, Cuvée S, Le Mesnil, Blanc de Blancs 2800 1990 Salon, Cuvée S, Le Mesnil, Blanc de Blancs 6500 1995 Krug , Brut 2650 2002 Krug, Clos du Mesnil, Blanc de Blancs 5500 1985 Krug, Brut, Collection 6500 1982 Krug, Brut, Collection 8500 1981 Krug, Brut, Collection 6950

NV Billecart-Salmon, Brut, Rosé 325 2004 Laurent-Perrier, Brut, Rosé, Alexandra 750 2007 Perrier-Jouët, Brut, Rosé, Belle Epoque 1500 NV Krug Brut, Rosé, 19th Edition 1850 1986 Dom Ruinart, Brut, Rosé 1950

11 | P a g e

SPARKLING WINES

CA’ DEL BOSCO – FRANCIACORTA, ITALY NV Cuvée Prestige 95 2001 Cuvée Annamaria Clementi 345 1995 Cuvée Annamaria Clementi 425 1989 Cuvée Annamaria Clementi 495

GUSBOURNE – KENT, ENGLAND 2014 Brut, Reserve 95

RATHFINNY – SUSSEX, ENGLAND 2015 Blanc de Noirs 120 2016 Rosé 120

GRAMONA – CAVA, SPAIN 2007 Brut Nature, III Lustros, Gran Reserva, Gramona 125

E.J. CARR – TASMANIA, AUSTRALIA 2002 Brut, Late Disgorged, House of Arras 150

12 | P a g e

WHITE WINES – BY THE BOTTLE 2017 Chablis 1er Cru Vaillons, Domaine Testut 110 Burgundy, France

2017 Riesling Scharzhof Qba, Weingut Egon Müller 130 Mosel, Germany

2016 Puligny-Montrachet, Domaine François Carillon 185 Burgundy, France

2016 Chablis 1er Cru Vaillons, Domaine Dauvissat 250 Burgundy, France

2013 Sauvignon Blanc Alteni di Brassica, Angelo Gaja 275 Langhe, Piedmont, Italy

2015 Blanc Fumé de Pouilly, Domaine Dagueneau 295 Loire Valley, France

2015 Puligny-Montrachet, Domaine Leflaive 300 Burgundy, France

1991 Raritá, Cantina Terlan-Kellerei 495 Trentino Alto-Adige, Italy

2009 Riesling Clos St-Hune, Domaine Trimbach 500 Alsace, France

2014 Meursault, Domaine Roulot 550 Burgundy, France

2015 Bâtard-Montrachet, Domaine Vincent & Sophie Morey 585 Burgundy, France

2010 Riesling, Scharzhofberger Spätlese, Egon Müller 650 Mosel, Germany

2015 Montrachet Grand Cru, Domaine Thenard 1100 Burgundy, France

2008 Montrachet, Domaine de la Romanée-Conti 13500 Burgundy, France

13 | P a g e

RED WINES – BY THE BOTTLE 2011 Chateau Destieux 130 St-Emilion, Bordeaux

2012 Barolo Cerretta, Ettore Germano 135 Piedmont, Italy

2011 Margaux du Château Margaux 165 Margaux, Bordeaux, France

2015 Shiraz-Viognier, Clonakilla 195 Camberra District, New South Wales

2013 50&50, Avignonesi & Capannelle 295 Tuscany, Italy

2016 Nuits-St-Georges Clos de la Maréchale, Domaine J.F. Mugnier 350 Burgundy, France

2005 Château Lynch-Bages 495 Pauillac, Bordeaux, France

2014 Chambolle-Musigny, Domaine Georges Roumier 500 Burgundy, France

2007 Vieux Château Certan 550 Pomerol, Bordeaux

2008 Sassicaia, Tenuta San Guido 500 Bolgheri, Tuscany, Italy

2006 Château Palmer 850 Margaux, Bordeaux, France

2001 Opus One, Mondavi & B. Phillippe de Rothschild 1350 Napa Valley, California

2001 Château Latour 2500 Pauillac, Bordeaux, France

2009 Grand-Echézeaux, Domaine de la Romanée-Conti 5250 Burgundy, France

1998 Petrus 6500 Pomerol, Bordeaux 14 | P a g e

BEER COLLECTION “For a quart of Ale is a dish for a king.” William Shakespeare

MORI 1984 “NIHON KAI” IPA (310ML) £10 Made in a remote region of Niigata, Japan from Citra and Simcoe Hops. Clean, fresh stone fruits and a gentle whisper over the tongue makes for an unforgettable experience. This one is not like other IPA’s.

HOFMEISTER ‘HELLES’ LAGER (330ML) £10 Slow brew certified, this Bavarian delight conforms to the strict Reinheitsgebot purity laws and uses only Hallertau Hops, water and local malted Barley.

OLA DUBH SPECIAL RESERVE 12 (330ML) £10 Aged in oak casks, formally used to mature Highland Park 12yr. Rich with an underscore of truffle oil, heathery peat and a long finish of cocoa.

15 | P a g e

BARTENDER’S PAGE

Our main cocktail focus has always been on the forgotten classic cocktails, but it is here that we pass the shaker and spoon to our own dedicated team. The following selection have been devised by our talented team for your sipping pleasure. We select the finest spirits as bases and build the beverage around them.

SHOW PONY £24 A modern and bright interpretation of the Classic Champagne Cocktail. Beautifully floral and majestic, but careful of the kick! Koniks Tail , Peychaud’s bitters, rose water, Champagne

DOMAINE OF ARNHEIM £24 Taking inspiration from the surrealist painting by Rene Magritte of the same name, we conger alpine flavours that will transport you to those infamous slopes. Coppperhead , Roots Mastika, yellow Chartreuse, lime, apple

HUGO DE JALISCO £28 London meets Mexico in this genius re-imagining of the already iconic drink. Light, fresh and the least likely to hurt when mañana comes. Maestro Dobel Diamante , elderflower, mint, lime, cucumber, tonic

SCOTTISH SHRUB £30 During a visit to a distillery, the eureka moment came whilst driving through the rolling meadows of the Highlands. Balanced and fruity. Dalmore 18 Whisky, grapefruit shrub, acacia honey, plum bitters

THE ENEMY OF MY ENEMIGO £40 A friend wherever you go.. Smoky, tropical and warming sweetness give way to fragrant dryness in this constant struggle for power. Enemigo 00 Extra Añejo, charred pineapple sherbet, cardamom bitters

17 | P a g e

OBURG

OCKTAILS

THROUGH THE AGES OF BARTENDING Our menu focuses on the classic cocktails that helped to define certain periods of bartending history and culture. We move through chronologically and attempt to shed a little light on each of their creators to gain a more complete understanding of what, why and where.

18 | P a g e

1700’s CLARIFIED MILK PUNCH £20 Eighteenth-century England was rife with harsh and devoid of refrigerators. Clarification solved both problems. In 1711, housewife Mary Rockett recorded the earliest-known clarified milk punch recipe. The result? A clear, silky-smooth, shelf-stable elixir that lasted for months. , Coburg rum blend, pineapple, lapsang souchong, spices, lemon, milk

1880s FOURTH REGIMENT £20 A book was found buried into the walls of a house that a couple bought and were renovating. Inside this book were recipes from a bartender that was said to have lived there in the 1880s. They published the book ‘282 drinks from a bartender from the olden days’, in which this featured. It is said to be one of the first recorded drinks to call for celery bitters as a main ingredient. , sweet vermouth, orange, celery & Peychaud’s bitters

1890s BAMBOO £20 Conceived in Yokohama, the drink’s creator was German Louis Eppinger; manager of the Grand Hotel and one of the fathers of bartending in Japan. Nobody knows for certain what inspired Eppinger, but the best guess is that the Bamboo was based on the Adonis, a popular cocktail of the era. Fino & Palo Cortado 1994 Sherries, dry vermouth and orange bitters

1900s PRINCE OF WALES £20 The future Edward VII spent his first 59 years of life as heir apparent to the English throne, but his mother Queen Victoria shut him out of all royal business and political power. With no official duties, Albert Edward became "the playboy prince", and typified the life of a wealthy late-Victorian gentleman of leisure, devoting a large portion of his being into the mastery of drinking. Cognac, Oleo Saccharum, pineapple, maraschino & Champagne. 19 | P a g e

1910s PUNCH ROMAINE £20 A rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. White rum, white wine, orange juice, egg white, champagne

1920s THE LAST WORD £20 The Last Word originated at the Detroit Athletic Club, sometime around 1920, then made famous by a Vaudeville artist by the name of Frank Fogarty. Some have postulated that it is so named as it was the last cocktail created at the Club before Prohibition kicked in. Gin, Chartreuse, Maraschino, lime juice

1930s BOBBY BURNS £20 Robert Burns, the embodiment of Scottish literary culture, lends his name to this “most popular of Scottish drinks” which warms the soul on a cold winters eve. "Blow, blow, ye winds, with heavier gust! And freeze, thou bitter-biting frost!” , sweet vermouth & Benedictine

1930s MAPLE LEAF £20 Dating back to 1936 and purportedly made popular in New Orleans, this was the first recorded cocktail using maple syrup as a sweetener. It also served as the basis for the later Filibuster cocktail. Whistle Pig 10 Year Old Rye, lemon juice, Whistle Pig barrel aged Maple syrup

20 | P a g e

1930s ZOMBIE PUNCH £20 Not to be confused with a classic Zombie, this was also invented by Donn Beach of Hollywood's Don the Beachcomber restaurant. It comes from the private collection of Don, one of the founders of the Tiki cocktail culture. Beach was a man known for guarding his recipes very well. Trio of Rums, , grapefruit, cinnamon, grenadine

1940s BEE’S KNEES £20 The Roaring Twenties, the Jazz Age, is the era that saw the birth of this drink. The addition of ingredients such as citrus and honey were often used to cover the less than ideal smell and taste of during what F. Scott Fitzgerald would later describe as ‘The greatest, gaudiest spree in history’. First time printed on David Embury 1948 ‘The Fine Art of Mixing Drinks’. Gin, fresh lemon juice, honey water

1960s VODKA SLING £20 A Sling was one of the earliest known names for a cocktail. Vodka was fast becoming a more popular beverage and the attitudes towards experimentation in the swinging 60’s led to the rise in popularity once more of these simple, yet absolutely delicious concoctions. Vodka fresh lemon juice, oleo saccharum, orange bitters, soda

1960s BARRACUDA £20 Created by Benito Cuppari, otherwise known as ‘The Bartender of the Ocean’. It was named after the voracious ocean predator and was then served originally in a hollowed out pineapple. Dark rum, Galliano, pineapple, lime, Prosecco

21 | P a g e

1980s ROSITA £20 Gary ‘Gaz’ Regan was credited with the creation of the Rosita in the early 90’s, publishing it in his own book ‘The Bartender’s Bible’. The story goes that Gaz had adapted the recipe from the 1988 ‘Mr Boston Offical Bartender’s Guide’, forgetting he had done so when he again sampled the drink made for him by a fellow bartender in the early 00’s. Maestro Dobel Diamante Reposado Tequila, sweet & dry , Campari

1980s RUSSIAN SPRING PUNCH £20 Fabricated from the volcanic mind of Dick Bradsell, sometimes during the 1980s, for the house warming of Peter Kent and Hamish Bowles. As Dick himself remembered the party: “It was lethal, that thing. We had people falling down the stairs and dancing around in wild abandon”. Vodka, crème de cassis, raspberry , lemon juice, fresh berries, champagne

2000s PENICILLIN £19 The most popular creation of the neo-speakeasy culture, a universe of complexity in this Sam Ross’ concoction from New York’s Milk & Honey. Whisky, fresh lemon juice, honey syrup, ginger, Islay single malt spray

2000s NAKED & FAMOUS £20 Invented during his time behind the stick at Death & Co. in New York City, the Naked and Famous cocktail is a recipe Joaquín Simó calls “the bastard love child of a classic Last Word and a Paper Plane, conceived in the mountains of Oaxaca.” , Yellow Chartreuse, Aperol, lime

22 | P a g e

TIME FOR TEMPERANCE

Raw, Alive & Natural

Kombucha

Sparkling living tea packed with a multitude of vitamins, minerals and organic acids for you to benefit from. Unpasteurised, Vegan. Brewed in Glasgow

Original £12 Fermented in custom made oak barrels to maximise all benefits. Full of enzymes and probiotic goodness GINGER £12 Infused with organic ginger. Detoxifying & naturally rich in important antioxidants LEMON LAVENDER £12 Infused with organic lemons and lavender. Purifying & rich in vitamins and minerals.

NON-ALCOHOLIC cocktail

ESSENCE OF THE TROPICS £12 Passionfruit, pineapple, orange and cranberry GINGER REVIVAL £12 Ginger beer, lemon, apple and honey water BRITISH COOLER £12 Strawberry, raspberry syrup, lemon, soda water FEVER TREE £5.50 Bitter Lemon, Tonic, Slim line Tonic, Soda, Lemonade Coca Cola, Diet Coca Cola, Coke Zero £5.50

JUICES Cranberry, apple, pineapple, orange, £8

FRESHLY SQUEEZED JUICE Orange, grapefruit £10 MINERAL WATER Small water £4.50 Large water £7.50

23 | P a g e

DIGESTIF

A digestif normally has higher alcohol content than its pre-dinner counterpart, the aperitif. It is traditionally served straight, at room temperature or very slightly chilled, and sippe d slowly. It is a drink designed to aid in digestion after a good meal.

PORT A Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. 75ml Bottle Quinta da Gaivosa, LBV 2012 £14 £85 Graham’s Old Tawny 20yr £20 2003 Qunita do Noval £35 £245 1963 Cockburn’s, Vintage Port £295 1900 Niepoort Colheita, Vintage Port £2250

ARMAGNAC Armagnac is a distinctive style of French (grape distillate) produced in the region of the same name in the heart of Gascony (south west part of France). It is the oldest French eau-de-vie. The first evidence of its use dates back to the year 1310. The Darroze family has devoted itself to its 2 driving passions, cuisine and Armagnac, for 3 generations now. Over almost 40 years the Darroze collection has increased and today their cellars hold over 250 different from 30 estates, covering over 50 vintages. Darroze Armagnacs are considered by spirits lovers everywhere as some of the finest available. The full Armagnac menu is available upon request. 50ml Darroze 1941 £295 Darroze 1960 £125 24 | P a g e

Darroze 1970 £65

CALVADOS 50ml Château Breuil 15 Ans d’Age £24 Château Breuil X.O. Réserve des Seigneurs £29 Domaine Adrien Camut AOC Pays d’Auge Privilège £28

EAUX DE VIE, & OTHER DIGESTIF 50ml G.Miclo Framboise Sauvage Coeur de Chauffe £26 G.Miclo Poire William Coeur de Chauffe £26 Bepi Tosolini Grappa di Chardonnay £11 I Legni di Tosolini - Grappa Stagionata in Barrique di Frassino £25 Fernet Branca £10 Branca Menta £10 Amaro Lucano £10

COGNAC For the past three centuries, Cognac has been almost universally recognised as the finest of all the spirits that are distilled from grapes. It has many incomparable qualities: fruitiness, subtlety of bouquet, intensity, warmth and, above all, the complexity of the many thousands of styles and flavours.

Courvoisier X.O. Impérial £22 Hennessy Paradis Imperial £315 Hennessy X.O. £37 Hine X.O. Premier Cru £30 Le Voyage de Delamain £700 Rémy Martin X.O. £33

25 | P a g e

LOUIS XIII DE RÉMY MARTIN COLLECTION 50ml

LOUIS XIII £280 A truly stunning Cognac, blended from around 1,200 different eaux-de-vie aged from 40 to more than 100 years old coming from the Grande Champagne appellation, the most prestigious region in Cognac. Fig, prune, pastry dough, honey and maple scents. Offers long and intensely woody flavours, but also dried apricot and vanilla. Finishes elegantly, warm, smooth and more oaky than fruity succulent.

LOUIS XIII BLACK PEARL £2100 This is a single 100 year tiercon, released by the Hériard Dubreuil’s family Private Reserve. Aromas of vanilla, cream, spiced flowers, and fruit precede a palate that blends flavours of passion fruit, ginger, nutmeg, and sandalwood

HINE COLLECTION 50ml

1914 HINE VINTAGE £1500 Jarnac matured An exceptional year! Known as the “Ladies Vintage”. Aged in casks until 1958, when it reached its peak maturity, this particular parcel was then stored in glass demijohns to be bottled in 1987. Subtle perfumes of flower and undergrowth give this a rich and aromatic bouquet. Its roundness and plenitude are remarkable.

1975 HINE VINTAGE £110 Jarnac matured This very powerful Vintage is dominated by tannins and spices. On the palate, the volume and persistence confirm the first impressions on the nose. A very masculine cognac

26 | P a g e

27 | P a g e