Grills and Favourite Cocktails
Whole Spring Chicken
Brined overnight for extra juicy and tender meat, then grilled whole. The best spring chicken in town, served with cucumber yoghurt.
Iberico Pork Collar 400g
Acorn-fed Iberico pork has a complex, nutty flavour, which is amplified by brining it in gin and oats. The collar steak is thick, flavourful and richly topped with aubergine, red pepper and pine nuts.
Hanging Tender Steak 400g
Nicknamed the ‘butcher’s steak’, this is a leaner cut that is prized for its tenderness and big flavour. Grain-finished for 100 days in Australia for added marbling. Served with burnt onion and gochujang.
Rib Eye Steak 400g
Well marbled and beefy at the same time. The finest 100% pasture-fed from Tasmania’s famed Cape Grim. Decadently served with bone marrow butter and garlic confit.
Altos Blanco Tequila, yuzu, lemon, peach bitters
Bumbo Old Fashioned
Mount Gay Black Barrel Rum, demerara sugar, nutmeg tincture, cinnamon
Dark & Stormy
Gosling Black Seal Rum, lime, house-fermented ginger beer
Mai Tai ala Sugarhall
Secret blend of rums, orgeat, almond, lime, spiced flame
Rum & Raisin Negroni
Raisin-infused Ron Abuelo 12 yo, Mancino Rosso, Campari
Bulleit Bourbon, Aalborg Akvavit, Umeshu, plum liqueur, lemon, chamomile tincture
Dictador 12 yo Rum infused with coffee-air, Fernet Branca, Chocolate Bitters, dash of Absinthe
Caroni 17 yo Trinidad Rum, Mount Gay Rum, fermented banana, lime, caviar
Pineapple-infused Abuelo 12 yo Rum, sparkling coconut water, sea salt