EICHARDT’S BAR Welcome to the iconic Eichardt's bar. A historic venue dating back to 1859. Originally a woolshed, the gold rush created an opportunity for a hotel and bar. The hotel prospered and a town built around it. Eichardt's bar has been a focal point in the town ever since. It has evolved many times, at times the bar stretched across the entire ground floor and there have been nightclubs based upstairs. After the flood in 1999 the bar was turned into the cosy beautifully designed tapas bar you are now enjoying. We ensure highly professional staff offering extensive wine knowledge, exquisite cocktails and great service. Terroir - flavour profile given to wine from its unique growing location and climate. At Eichardt's we believe this applies to all foods. That is why wherever possible we source from small local growers who put the same level of love into growing the food as we are putting into cooking it. Our chefs use their local knowledge to forage what we can, for example wild thyme from Gibbston, walnuts from Lake Hayes and mushrooms from Moke Lake. We endeavour to make our own end products. We cure our own meats, we produce our own sourdough with wild Wakatipu yeast. This is all to bring the unique Otago flavours to the fore. Head Chef Will Eaglesfield PREMIUM GIN AND TONIC PAIRINGS Here at Eichardts we really do appreciate the craft and artistry of distillation as much as anyone, and gin very much falls in at the top end of craft distillation Gin evolved from genever in the 17th Century, a Dutch/Belgian liquor, gin became widespread throughout London and the rest of England in the late 17th and early 18th Centuries, a period known as the gin craze Many different varieties and styles have been produced over many years throughout England and many other countries including styles such as Old Tom, London Dry, Rhubarb, Damson, ‘pink’, Spiced, Violet and Sloe gin Nowadays there are thousands all over the World and gin is booming again, the last decade has seen the ‘gin craze’ kick in once more & tonic has played a huge role in it’s popularity Here we focus on the London Dry and Pot Still styles of gin and look at some of our favourite examples.. we pair them up with premium tonic waters from Fever Tree. Interesting fact: the word gin is a short version of the old English word genever which is a variant of the Dutch word jenever.. ultimately all derive from juniperus; latin for juniper, gins predominant botanical No3 & Fever-Tree Elderflower, Apple, Rosemary, Blueberry 18 A beautiful and smooth gin from Berry Bros, with juniper at its heart with three fruit and three spice botanicals, distilled in copper pot stills. Served with an elderflower tonic. Hendricks & Fever-Tree Mediterranean, Cucumber, Mint, Peppercorn 18 An amazingly refreshing gin from Scotland. A product of small batch distillation in pot stills, with rose petal & cucumber giving lots of fresh and floral notes Tanqueray No.10 & Fever-Tree Light, Lime, Grapefruit & Pomegranate 18 Tanqueray No.10 is a small batch gin distilled with whole citrus fruits and select botanicals. “the ultimate gin” packed with citrus flavours. The quality speaks for itself. Scapegrace Gold & Fever-Tree Indian, Orange, Thyme & Clove 18 A full-bodied gin, navy strength with 13 botanicals including a unique addition of tangerine peel. Paying tribute to traditional gin production but still a little rebellious. Black Robin Rare & Fever-Tree Light, Strawberry, Lime, Basil 18 A New Zealand gin inspired by the rare & endangered Black Robin; citrus notes are evident on the palate, with a peppery finish from the horopito gives this gin a unique complexity. Monkey 47 & Fever-Tree Aromatic, Cinnamon, Orange & Star Anise 19 An unusual yet highly acclaimed gin from the Black Forest in Germany, distilled with 47 botanicals including the relatively unknown lingonberries, and bottled at 47% abv. Source Barrel Aged & Fever-Tree Indian, Citrus, Coriander Seed, Flowers 19 A rich and complex gin from the Cardona Valley, mellowed with barrel-ageing in seasoned wines casks from top local wineries. Rosehip & juniper at it’s heart with citrus notes. HOUSE FAVORITES Mandarin and Basil Gimlet 21 Widges gin, freshly squeezed mandarin and lime juices, simple syrup, fresh basil leaves and Boston bittahs Classic Margarita 23 Arquitecto tequila, Cointreau & freshly squeezed lime juice, served ‘up’ or ‘on the rocks’ with sea salt flakes Eichardt's Bloody Mary 21 Tried & True vodka, Worcestershire, Kaitaia Fire, horseradish, lemon, basil, cherry tomato, splash of Graham’s 10yr Port Lychee & Rose Petal Martini 19 Tried & True vodka, Kwai Feh lychee liqueur, muddled lychee, lemon, pink grapefruit and rose water Eichardts Mule 20 Tried & True vodka, muddled ginger strips and lime wedges, ginger wine, fresh mint and topped with ginger beer Smoked Old Fashioned 22 In-house manuka smoked Maker’s Mark, Angostura bitters, brown sugar, flamed orange zest Spirit of Virtues 20 Maker’s Mark bourbon, Amaro Montenegro, Aperol, hopped grapefruit bitters & a lemon twist Apple Pie Martini 21 Zubrowka vodka, house-infused vanilla vodka, local honey, apple juice, cinnamon bark syrup with a cream float and burnt cinnamon SEASONAL COCKTAILS Little Black Submarine 21 Tried & True vodka, homemade blackberry & clove syrup, freshly squeezed lemon juice, ginger tincture, angostura & lemon bitters, mint sprig Santo Bianco 20 Strawberry infused Mancino bianco vermouth, St. Germain elderflower liqueur, fresh mint, apple, strawberry, with soda water & a generous Prosecco top Award Winner 21 Widges gin, Rinomato aperitivo, homemade rhubarb shrub, fresh lemon juice, sugar, egg white and dashes of Fee Brother rhubarb & Peychaud’s bitters Lady Violette 20 Widges gin infused with lavender, Liqueur de Violette, Cointreau, Earl Grey tea infused syrup, lemon juice & egg white Lock Stock & Barrel 21 Plantation 3 Star rum, apricot liqueur, pineapple & sweet spice shrub, fresh lemon juice, maple, Angostura & cherry bitters, clove tincture and egg white Bitter Betrayal 22 Jameson’s Irish whiskey, Averna amaro, cacao dark chocolate liqueur, Bitterman’s xocolatl mole & aromatic bitters, with burnt cinnamon bark French Summer 21 Tried & True french vodka, apricot liqueur, freshly squeezed lemon juice, apricot preserve, rhubarb bitters, lavender, dash of soda water Clarified Jungle Bird 25 Plantation original dark rum, Plantation OFTD overproof rum, Campari, fresh pineapple, lime juice, Angostura bitters, demerara sugar (milk punch style) BRING BACK THE CLASSICS At Eichardt’s Bar we are very passionate about our mixed drinks, in this section we go back to the roots and celebrate the classic cocktails in their infinite glory Much of our menu, and menus the world over are inspired by the classics. And modern cocktails owe much to pioneering bartenders like the famous ‘Jerry Thomas’ in the mid to late 1800’s, whom was amongst the first bartenders to begin creating mixed drinks as we know them today Also many cocktails were created during the Prohibition Era, 1920-1933, United States, as speak-easy clubs selling, poor quality illegal liquor, often mixed the spirits with various ingredients to mask the harsh alcohol. Giving rise to a huge cocktail boom Every month we list 3 classic drinks that have inspired us and we invite our guests to join us taking a glance back in time, hoping to reinvigorate these somewhat forgotten classics. We’re confident you will enjoy them as much as we do, and maybe learn a little about their history too… The Scofflaw $19 A true prohibition classic. This appropriately named tipple was named after the coined term for those who secretly sipped cocktails during the prohibition era. The Scofflaw was created in the infamous Harry’s Bar in Paris in 1924. A fantastic combination of bourbon, dry vermouth, fresh lemon juice, orange bitters and grenadine. Destined for a comeback.. La Louisiane $19 Considered a hybrid between the Sazerac and a Vieux Carré, the lesser known ‘Cocktail a La Louisiane’ appears to be so obscure as to barely have been documented in many places. It is thought that one of the few places to find the original recipe is in the 1937 publication of ‘Famous New Orleans Drinks and How to Mix ‘Em’. Comprising of rye whiskey, sweet vermouth and Benedictine in an absinthe rinsed glass, this drink makes no apology for its booziness, but please drink responsibly! The Pendennis $19 Originating from the Pendennis Club in Louisville, Kentucky which opened in 1881, and remains alive and well today, this delicious concoction may shock some who would expect a drink coming from the region to be full of bourbon or rye. In this drink, whose creator and story remains a bit of a mystery, dry gin is teamed with apricot liqueur, Peychaud’s bitters and lime, to create what we’re sure will become one of your new favourite drinks for summer. Champagne Cocktail $35 A fountain of bubbles. Sugar cube, bitters, cognac and of course Champagne Bollinger The Backyard Bellini $24 A refreshing Kiwi take on a Bellini. An Eichardt's classic off the menu but still requested by our regulars. feijoa vodka, elderflower liqueur and apple juice, topped with Gibbston Valley Extra Brut Champagne & Méthode Traditionelle Non Vintage Akarua ‘Methode Traditionaelle’ Brut NV Central Otago 19 90 Bollinger ‘Special Cuvee’ NV Ay, France (125ml, 375ml/750ml) 32 95/180 Taittinger Brut Reserve NV Reims, France 210 Ruinart Brut NV Reims, France 180 Ruinart ‘Blanc de Blancs’ NV Reims, France (375ml/750ml) 165/220 Krug Grand Cuvée Reims, France 575 Rosé Quartz Reef Rosé Bendigo, C.O. 20 95 Aurum Vintage Rosé 11 Lowburn, C.O. 130 Billecart-Salmon Brut Rosé (375ml) Ay, France 165 Veuve Clicquot Rosé Reims, France 240 Perrier Jouët ‘Belle Epoque’ Rosé 05 Épernay, France 570 Krug Brut Rosé Reims, France 800 Vintage Quartz Reef 13 Bendigo, C.O.