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