cocktail menu

awaken the senses with the flavours of warm winter produce and artisanal spirits & mixers 

Seasonal G&T... Aria's riff on Gin & Tonic | 24

bombay sapphire gin, macerated mandarin, aperol infused aniseed myrtle, ginger root, cumquat vinegar, cardamom tincture, tonic water

Ida | 23

smoked pineapple honey, raspberry leaf wine, manzanilla sherry, martini ambrato vermouth, pineapple vinegar, force carbonation

Coconut Negroni | 25

bombay sapphire gin, coconut campari, rhubabr infused martini rosso vermouth

Aira | 26

brix white, yuzushu sake, lychee, coconut

El Frio | 25

raspberry and lemon lead macerated macchu pisco, pink-peppercorn martini bianco vermouth, massenez frais du bois liqueur, force carbonation

Opera Martini | 28

hendrick's gin, chartreuse V.E.p, chamomile infused martini ambratto vermouth

Smoked Margarita | 25

smoked patron silver tequila, cointreau, black salt

Carmine | 24

markers mark bourbon, disaronno amaretto, native peach and quince honey

Solstice | 25

gospel solera rye whisky, cynar aperitif, tonka bean and wattle seed

Parandes | 25

cacao butter bacardi ocho run, toro albala don PX sherry, oat milk, vanilla | served warm

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