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 Chop 400g
Acorn-fed Ibericopork has a complex, nutty flavour, which is amplified by brining it in gin and oats. The shoulder 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.
Dry-Aged Rib Eye Steak 400g
Well marbled and beefy at the same time. Grass-fed from John Stone farm in Ireland and dry-aged for 21 days to further concentrate that beefiness. Decadently served with bone marrow butter and garlic confit.
Rock & Rye
Apple spiced Rittenhouse Rye, Antica Formula, Becherovka, pepper tincture
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
Monkey 47 Gin, Rittenhouse 100 Proof Rye, grapefruit, lemon, grenadine
Monkey Shoulder Scotch, Myer’s Dark Rum, orgeat, pineapple, lime
Caroni 15 yo Trinidad Rum, fermented banana, lime, caviar
San Juan Cooler
Bacardi Carta Blanca, green grapes, passionfruit, lime, Fever Tree Elderflower Tonic