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





Tosca | 15
lychee, makrut lime, soda water

Prelude | 15
yuzu marmalade, cloudy apple, lemon

Prima Donna | 15
queen garnet plum, pineapple vinegar, soda