cocktail menu
awaken the senses with the flavours of vibrant autumn produce and artisanal spirits & mixers
Seasonal G&T... Aria's riff on Gin & Tonic | 24
bombay sapphire gin, passionfruit, cucamelon vinegar, fever-tree tonic water
Eminence Spritz | 23
guava macerated sauvignon blanc, aperol, fig leaf, pineapple vinegar
Cocano | 23
coconut infused campari, martini rosso, coconut, fever-tree soda
Aira | 26
brix white, heiwa shuzo yuzushu sake, lychee, coconut
Opera Martini | 28
hendrick's gin, chartreuse V.E.P, chamomile vermouth
Smoked Margarita | 25
smoked patron silver tequila, cointreau, black salt
La Juive | 25
bombay bramble gin, de kuyper apricot brandy, queen garnet plum
Revelation | 26
gospel solera rye whisky, martini rosso vermouth, luxardo maraschino cherries, cascara
Grand Finale | 32
grey goose vodka, mr. black coffee liqueur, onyx cold brew coffee, sourdough and tonka bean ice-cream
empirical spirits
From the Copenhagen based distillery, founded by former 'Noma' alumni, Lars Williams and Mark Emil Hermansen. This unique spirit is forged from local heirloom barley, koji (cultured rice) and aromatic Belgian saison yeast distilled in a futuristic vacuum still at a very low temperature to preserve the most delicate flavours and complexities possible. Try them neat, over ice or with our recommended serving suggestion.
Helena | 19
served with curry leaf and fever-tree yuzu soda
Plum I Suppose | 19
served with garnet plum, pineapple vinegar, fever-tree soda water
non-alcoholic
Tosca | 15
lychee, makrut lime, soda water
Prelude | 15
yuzu marmalade, cloudy apple, lemon
Prima Donna | 15
queen garnet plum, pineapple vinegar, soda