cocktail menu

 

 

spring cocktails

 

awaken the senses with the flavours of fresh spring produce and light, bright spirits & mixers

 

Mandarin Gin & Tonic… Aria’s riff on Gin & Tonic  22
Archie Rose signature dry gin, Cynar, mandarin, curry leaf, Fever-Tree tonic


Pomelo Martinez  24
Bombay Sapphire gin, Ochota Barrels Aromatic, Tempus Fugit Gran Classico bitters, pomelo, lemon myrtle oil


Yuzu Highball  22
Mars Iwai whisky, yuzu, wattle seed, Fever-Tree soda water 

 

 

                           

signatures

 

some of our best-known libations, tweaks on classics and home-grown originals

 

 

Bittersweet Symphony   24

Belvedere vodka, Campari, Crème de Peche, passionfruit

                                  

Smoked Margarita   24

Smoked Cazadores tequila, Cointreau, black salt, lime

 

El Coco Old Fashioned   25

Coconut fat washed Bacardi Ocho 8yo, apricot brandy, vanilla, caramel

 

 

 

empirical spirits


Copenhagen based distillery, founded by former Noma alumni, lars williams and mark emil hermansen. this unique spirit is forged from local heriloom barley, koji 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 malted barley, koji, saison yeast    
Neat or on the rocks   15
Recommended with seasonal cumquat, curry leaf, tonic water   18     

   
Fallen Pony quince, barley koji, saison yeast        
Neat or on the rocks   15
Recommended with roasted quince, pink-peppercorn, soda water   18

 

Plum I Suppose plum kernel, barley koji, saison yeast        
Neat or on the rocks   15
Recommended with toasted almond, lime zest and soda water   18

 

 

 

non-alcoholic


Tosca   15
Lychee, kaffir lime, soda water


Prelude   15
Yuzu marmalade, cloudy apple, lemon


Elixir d’ Amore   15
Blood orange, lime, smoked honey, tonic water