cocktail menu

winter aperetifs

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

Rhubarb Gin & Tonic   22
Aria’s riff on Gin & Tonic 

Bombay Sapphire gin, rhubarb, strawberry gum, celery bitters, Fever-Tree tonic

Pomelo Spritz   22

Sagatiba cachaca, Oscar Bianco vermouth, pomelo, smoked salt, pimento berry tincture, Fever-Tree soda water

Quince Highball   22

Dewars 12yo scotch, armagnac, roasted quince, cassia bark, 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