Bread & butter — pickled onion & turmeric butter;
Fat of the Land – 3.5 each/4 both
White lentil, chorizo & pecorino doughnut – 4
Steamed rice cake, house kimchi, sesame – 3.5
Lightly pickled sardine, banana chips – 4
Deep-fried feta, walnuts, honey & mint – 4.5
Bastard hot sauce – 1.50
Miso & mango glazed aubergine, peanut-buckwheat crumble – 7
A cloud of curds, gram confetti, mint relish, guindilla chilli – 7.5
Salad of beetroot scented with rose & bergamot, magnolia mustard, ricotta
and pine nuts – 8
A quintet of pumpkin and squash – 8
Burford brown egg, chestnut puree, olive crumble, raw celeriac & shimeji – 7.5
Add black truffle +10
Bastard steak tartare – 7.5
Dingley Dell pork belly with cinnamon & pepper, bacon jam, pickled carrot – 7.5
Smoked goat, pomegranate & frankincense, orange, mooli – 8
TFC (tandoori fried chicken) – 7 Add our dip selection +3.00
Octopus with passionfruit, avocado, chipotle, kohlrabi & crunchy corn – 10
Caribbean-style mussels – Jerk spices, rum & scotch bonnet – 8
Spiced hake, 3 bean stew, turmeric yoghurt, vermicelli – 8.50
Ginger-polenta cake, sea buckthorn curd, coriander ice cream 8.00
Mayan-spiced chocolate & brownie mousse, parsnip & cedar ice cream – 8.00
Pearl barley & coconut pudding, date jam, pandan ice cream, pear – 8.00
Churro & ice cream — blood orange sorbet | clementine marmalade & petitgrain| white chocolate & pecan praline – 5.5 each
Trifolium – 10
Portobello Gin, El Gobenador Pisco, Regal Rogue Rosé Vermouth, Raspberry, Rosemary, Lemon, Egg White, Peychaud’s Bitters.
Summery, complex, pink and frothy. Pink drinks know no gender,
they’re equally awesome for everyone.
Two Fingers – 13
Buffalo Trace, Ardbeg Uigeadail, Galliano Vanilla, Demerara Sugar,
Pecan & BBQ Bitters, dark beer
Darker than a gritty sequel, filled with nutty, smoky flavours. The best of three types of grain in an Old Fashioned style drink. You can make up your own story for the name.
Frith Street Stomp – 10
Ketel One Vodka, Green Chartreuse, Raspberries, Angostura Bitters, IPA.
A refreshing and herbaceous tankard with a backbone of vodka and hops.
The Postscript – 9.5
Yaguara Cachaca, Lime, Maraschino, Green Chartreuse, Parsley, Sage, Rosemary, Thyme
A deep, herbal and grassy take on a Last Word.
Shezza Shakes – 8.5
Fino & PX Sherries, Maraschino, Pineapple Juice
A fresh tropical drink with a saline kick. Imagine a Sherry Cobbler meets a Mai Tai.
Rock Cane Flow – 9.5
Trois Rivieres Rhum Agricole Blanc, Doorly’s 5 Year Old Rum, Lime, Cane
A short, simple and punchy rum serve. Like a Caipirinha, upgraded.
Homer’s Negroni – 9.5
Portobello Road Gin, Campari, Ariousios Glikazon
Semi-sweet wine from Chios, Greece replaces vermouth to give greater complexity in this twist on a classic.
The Brave – 10
Quiquiriqui Matatlan Mezcal, Hacienda De Chihuahua Sotol Reposado,
Dispense Amaro, Pierre Ferrand Dry Curacao
As the name suggests… Served neat, at room temperature. For the spirit heads amongst us.
Spiked Lassi – 8.5
Original / Mint /Mango & Scotch Bonnet Ford’s Gin, Yogurt,
Milk, Toasted Spices, Sea Salt
A reviving and soothing, yogurt based drink.
None Shall Pass – 15
Akashi-Tai Junmai Ginjo Sake, Pampero Blanco Rum,
Terms Of Venery, Fino Sherry, Blue Cheese
Floral, rich with plenty of umami. The gin-less martini you never knew you needed.
Nick Said “NO Espresso Martinis!” – 15
Corsair Old Punk Rye, Dos Maderas PX Rum, Mr Black,
Pimento Dram, Espresso, Pecan & Chocolate Bitters
…But we put a really good one on anyway. Deep, spiced, dark and nutty,
with “pumpkin spice” flavours
Use Your Thyme Wisely, Before It’s Tarragon – 10
Victory Gin, Lime & Herb Cordial, Scarborough Bitters
A Gimlet of sorts, stirred down and bursting with all things green. Great if you’re looking to wake your palate up.
Dram-A-Lam-A-Ding-Dong – 11.5
Gosling’s Black Seal, Giffard Banane du Bresil, Pimento Dram, Curry Bitters, Ginger Beer, Baby Banana Brûlée
Punchy, pungent, tropical and your new favourite rum drink.
Fuel The Fire – 5
Some Beer, Beer, More Beer
The guys in the kitchen work very hard, and they’re very thirsty.
Donate some suds to a worthy cause.
Bastard’s Lassi – 6
Original / Mint / Mango & Scotch Bonnet
Yogurt, Milk, Toasted Spices, Sea Salt
A reviving and soothing, yogurt based drink. Forget the over-sweetened stuff from your local curry house.
Cosmo Johnson – 6.5
Raspberry, Rosemary, Orange, Cranberry, Lime
Our non-alcoholic Cosmopolitan, packed with the same citrus and berry flavours, but without the booze.
Virgin Pornstar – 7
Vanilla, Passionfruit, Orange, Mango, Lime
Oh the irony. Deceptively innocent and sweet, despite its naughty nature. No judgement, this is Soho after all.
Soho Sling – 6.5
Pink Grapefruit, Almond syrup, Lemon, Tonic
Refreshing and summery with a bittersweet edge.
Who would have thought almond and grapefruit were such a perfect couple?
Thomas Henry Tonic/Soda – 3.5
Karma Cola/Sugar-Free Cola/Gingerella – 4
Homemade Lemonade – 4
Eager Juices – 4
Orange, Cranberry, Tomato
The Bastards’ Brew – 5.5
Our very own home brew. Made by our own calloused hands at the Alphabeta Brewery near Liverpool Street, this is a seriously smashable beer. Halfway between a summer ale and a witbier in style. Crisp, soft-bodied, gently wheated with a superbly aromatic hit of Amarillo hops, a spicemarket’s worth of botanicals, some fresh citrus, kaffir lime and pandan leaf.
Phat Beets Stout – 5.5
Named for the musical heritage of Soho, this is our autumnal session stout that is light on the booze but big on flavour. It’s brewed with smoked beetroot juice to bring some fruit and earthiness to the fold.
Ca Ed Balos, Moscato D’Asti, Italy, 2016, 5% – 6 / 30
Stone fruit, yellow flowers, fresh acidity. A brilliant version of a popular style, this is effectively a very light, sparkling dessert wine (or “breakfast juice”, if you’re Nick).
Lemoss Prosecco Non-Filtrato, Veneto, Italy, – 7.5 / 36
Cloudy, bone dry, game-changer. This is real prosecco; gently Frizzante style, super delicate, as dry as you can get, with plenty of applie pie flavours.
Vignoble Guillaume “Flûte Enchantée”, Franche Comte, France, NV – 9 / 45
Rich, refined, dry, yeasty. Located in one of the least known wine-growing
areas of France, sandwiched between Burgundy, Alsace and Jura,
the Guillaume vineyard has been in continuous cultivation since 1732.
Parxet “Titiana”, Pansa Blanca, Allela, Spain, 2012 – 11 / 50
Creamy, bold, white fruits. Cava, but not as you know it. Made by the excellent Parxet winery, this is one of their more special expressions from a very old but overlooked area of Catalunya.
Stopham Estate Brut Prestige, Blanc des Blancs, Sussex, England 2010 – 12 / 68
Gently leesy, fresh, apples. Late disgorged in early 2017.
This is what English fizz is all about. Just delicious.
Peter Lauer, Riesling Sekt, Saar, Germany, NV – 12.5 / 72
Red apple, starfruit, super fresh. Great example of the style, though more refined than most. This is almost the German equivalent of Prosecco, with a far softer mousse than Champagne.
Ruinart Blanc des Blancs, Champagne, France, NV – 300 (Magnum)
Citrus, creamy, superb. The absolute king of Chardonnay with bubbles, this is a renowned champagne that not only ticks every box going for the perfect fizz but has also won several awards to justify the reputation.
Cantina Corbera, Grillo, Sicily, Italy, 2016 – 5 / 20
Exotic fruit, full, honey. Showing what a good house white should be like, this is easy on the way down delivered from tap hence the unbranded, recycled bottles.
Pas d’Histoires Blanc, Languedoc, France, 2016 – 5.5 / 25
Peach, floral, gluggable. This is an easy-going blend of Marsanne, Roussanne, Grenache Blanc and Viognier, made to exacting standards but a modest budget.
Cabidos Petit Manseng Sec, Bearn, France, 2008 – 7 / 36
Honeysuckle, tropical fruit, quince. Made by a Thai winemaker, in an estate from just outside Jurancon (home of the most popular sweet wines in France) comes this beautiful gem. Proof that they can also excel at drier wines, this is hugely complex stuff, unpacking flavours as it warms.
Marcio Lopes, Rebentos, Loureiro, Vinho Verde, Portugal, 2016 – 7 / 36
Fresh, mineral, pear, jasmine. A tiny producer but a perfect example of Vinho Verde style; very dry, crisp acidity and a softy, spritzy texture that makes this the easiest-drinking wine you’ll ever have. Unusual for the area, it’s aged 5 months on lees for a little extra richness.
Stopham Estate Pinot Gris, Sussex, England, 2014 – 7.5 / 38
Textured, stone fruit, intensity. Watch your back Alsace, because these chaps from Sussex are hot on your tail. This is all too gluggable yet still has a lot going on flavour-wise. Marco Pierre-White doesn’t know what he’s missing.
Stopham Estate Bacchus, Sussex, England, 2015 – 8 / 40
Citrus, elderflower, mineralThis grape is the UK’s answer to Sauvignon blanc and this example gives a floral punch with über fresh acidity. Simon and Tom at Stopham are making magic happen in their winery in Pulborough.
WMD, “Terms Of Venery”, Sylvaner, Prekmurje, Slovenia, 2013 – 9 / 40
Stone fruit, umami, rich. Made by our very own bar manager Nick Jones, in a super exclusive 900 bottle batch. Destemmed grapes, whole bunch fermented, 21 days of skin contact, 20 months of weekly battonage on lees, bottled without fining or filtration.Odd, savoury, mineral, superb.
Hobby White, Antao Vaz, Alentejo, Portugal, 2013 – 8 / 42
Buttered popcorn, vanilla custard, deceptively lean. Pet project by the young winemakers of Quinta da Lagoalva, where they can really experiment and push the boundaries without infringing upon their more prestigious brand. Aged in new French oak for 4-6 months for beautiful barrel flavours.
Laventura Bianco, Viura, Rioja, Spain, 2014 – 8.5 / 44
Floral, orchard fruits, cookie dough. A fairly new venture from South African producer Bryan MacRobert, made from a seriously old vineyard but with a modern style. Tastes way more like a cut-price Burgundy than a usually neutral Viura. A real hidden gem.
Peter Kuhn “Jacobus”, Riesling, Rheingau, Germany, 2015 – 9 / 48
Crisp, lemon, tangerine. The only certified biodynamic producer in the region. Uses only natural yeast present on the grapes for fermentation, maturing it on the lees for at least 5 months before bottling unfined, giving it a richness and texture absent in other Rieslings.
Zarate Albarino, Rias Baixas, Spain, 2016 – 9 / 48
Malolactic, mineral, orchard fruit. A superbly quirky producer (they even make reds, unheard of in the area), these guys really embrace the windblown wild terroir of Galicia. This is a complex, rich, yeasty and pungent take on the grape that blows away the supermarket shelf pretenders.
Renegade, Sauvignon Blanc, London, England, 2016 – 9.5 / 52
Flint, elderflower, gooseberry. The new urban winery on the block for London. This is classic Sauvignon style, sourced from Bordeaux but made in Bethnal Green! Who would have thunk it?
Vinteloper PG16, Pinot Gris, Adelaide Hills, Australia, 2016 – 10 / 55
Creamy, funky, aromatic. Made by one of the most exciting winemakers in Australia, David Bowley insists on transparency in all his winemaking, without marketing nonsense or pretence. This is a distinctive take on the popular “Pinot Grigio” grape, with extra creaminess and aromatics.
Vinteloper Urban Winery Project White #2, Melbourne, Australia, 2016 – 10 / 55
Pear, lychee, textured. Made by the people of Melbourne, guided by our mate Dave Bowley, this skin-contact and barrel-fermented blend of Gewurztraminer, Riesling and Pinot Gris just works.
Los Amigos “Rogue Vine”, Riesling / Muscat, Itata Hills, Chile, 2015 – 10 / 55
Creamy, grapey, apple, textured. A multi award-winning blend of Riesling and Muscat, this is a collaboration between two brilliant winemakers from Argentina and America. Championing the often-overlooked Itata region of the Bio-Bio valley.
Ismael Gozalo “La Banda Del Argilico”, Rueda, Spain, 2015 – 10 / 56
Cream, banana, peardrop. Stunning example of what can be done with Verdejo, the workhorse grape of many a Spanish vineyard. So respected as a biodynamic producer that his nickname is “The Wizard of Verdejo”, he uses ancient vines (100-200 years old), grown at high altitude to make some serious wine.
Vinteloper, Park White, Adelaide Hills, Australia, 2016 – 10.5 / 34 (500ml)
Bone dry, floral, peachy, hazy. The Aussie mavericks do it again! This
Gewurztraminer is literally designed for drinking in the park in the blazing sun, even packaged into 500ml beer bottles for ease. Fermented purely with wild yeast, 21 day skin contact, 6 months in oak and unfiltered. Blindingly good.
La Calcinara “Clochard”, Marche, Italy – 10.5 / 55
Lemon, jasmine, almond cream. A nifty little wine made from Verdicchio and Chardonnay. The charming name is actually French for a vagabond, so called because it’s a nomadic Verdicchio grown in an area usually reserved for red wine.
Manni Nossing, Gruner Veltliner, Alto Adige, Italy, 2015 – 11 / 56
Citrus, bitter almond, saline. Usually native to Austria, this is made just across the border in South Tyrol, Italy. As fresh and zippy as any Sauvignon Blanc but with extra richness, added from 8 months ageing on lees in old acacia barrels.
Blank Bottle “Kortpad Kaaptoe”, Swartland, South Africa, 2016 – 12 / 60
Crystallised pineapple, Turkish delight, concentrated. Made by an experimental, highly eccentric man in the middle of nowhere, this is South African winemaking embodied. 100% Fernao Pires, this is a bold wine that tastes like Condrieu by way of psilocybin.
Cantina Del Glicine “Il Mandolo”, Arneis, Neive, Italy, 2016 – 12 / 60
Honey, golden apple, cashew. Made from the local Arneis grape, this is otherwise known as “White Nebbiolo”. Wisteria (“glicine” in Italian) colorfully decorates the winery’s courtyard and garden. Beyond its functionality, the winery’s cellar, which dates as far back as 1582, is of great historical value to Barbaresco.
Mas Candi “QX”, Xarel-Lo, Penedes, Spain. 2014 – 12 / 60
Oak, anise, richness. Seriously interesting stuff. Made entirely of Xarel-Lo, a main constituent of Cava. Split into four batches then aged in steel, acacia, chestnut and oak barrels separately before being aged for 8 months in old oak to bind it all together.
Prato Al Pozzo, Vermentino, Tuscany, Italy, 2014 – 11.5 / 64
Body, balance and balls. A real surprise for a Vermentino. What’s often an insipid and overly peachy grape is transformed here into a complex wine with surprising body, integrated oak and pleasantly reductive dried fruit apricot and white plum notes
Jousset “Premier Rendez-Vous”, Montlouis, France, 2015 – 13 / 70
Melon, white peach, surprising acidity. Chenin Blanc from the Loire valley can come in a variety of styles. This particular example is made by an ex-sommelier couple who take great care to show off the precise minerality and subtle off-dry sweetness that Montlouis should be famous for.
WMD, “The Spectre”, Riesling, Mosel, Germany, 2013 – 14.5 / 78
Mineral, orchard fruit, dry to the bones Made by our own Nick Jones in what could well be a haunted winery. This is different to most Mosel Rieslings; crisp, super mineral, packed with green apple and rooty gin botanical notes (think orris and angelica).
Bodegas Puiggros, “Sentits Blanc”, Catalunya, Spain, 2014 – 15 / 82
Lemon oil, spiced nuts, Burgundian. Garnacha Blanca aged for 5 months in new French oak, from vines that are almost 100 years old, this is Spain’s answer to Meursault. Serious richness for a wine that’s restrained in body, and a beautiful minerality. Puts most Burgundy to shame.
Oikonomou, Assyrtiko, Crete, Greece, 2012 – 17.5 / 88
Wild herbs, baked apple, oxidative. Stunning and alien, this is as Greek as
it gets. With work in prestigious cellars like Chateau Margaux, Ceretto and
Scavino, this chemist-cum-winemaker makes the quirkiest stuff we’ve come
across in Europe. Small batch, organic and low-tech winery at its best.
Ministry Of Clouds, Chardonnay, Tasmania, Australia, 2015 – 18 / 90
Lemon, fine oak, nougat, minerality. A “virtual winery” of no fixed address, owned a couple who made their name working for two famous Maclaren Vale wineries. This is a windswept lean example of New World Chardy.
Hatzidakis, “Assyrtiko de Louros”, Santorini, Greece, 2014 – 24 / 120
Dried apricot, marmalade, wild honey, flowers. Mind-blowing. One of the rarest and most lauded wines from Greece. Made on the sunken volcano of Santorini with grapes trained into a basket shape, a process that harks back several centuries, this is then barrel-fermented and aged on lees for 2 years. Indescribably concentrated, complex and full.
Eschenhof Holzer, Rosé, Zweigelt, Wagram, Austria, 2016 – 7 / 28
Clean, summer fruits, black pepper. Young Arnold Holzer took over his family vineyard at the age of 22 and has transformed it into a hip, modern winery. This is very drinkable indeed.
Ziereisen, “Schmatterling”, Pinot noir / Regent, Baden, Germany, 2016 – 8 / 36
Red fruit, mineral, fresh. Blend of Pinot Noir and Regent grapes, made by one of our favourite quirky winemakers from Germany. Schmatterling translates to “butterfly” and this wine is as equally light footed as the beast itself.
Clos Cibonne Tradition, Tibouren, Toulon, France, 2015 – 10 / 50
Strawberry, Savoury, mineral. Made from a relatively rare grape variety that is said to be a favourite of Julius Caesar. Sustainably grown, uncertified organic winery making some of the best old school rosé we have ever tried.
Cantina Corbera, Nero d’Avola, Sicily, Italy, 2016 – 5 / 20
Cherry, soft, warming. Showing what a good house red should be like, this is easy on the way down and suitably warming for the winter nights. This wine is delivered from tap hence the unbranded, recycled bottles.
La Bonne Franquette, Gascony, France, 2016 – 5.5 / 25
Plummy, smooth, gluggable. Everything you want from a house red, this is a delightful blend of Merlot and Cabernet Franc. Gently herbal, with a touch of spice and soft plum fruit, this is as versatile as red wine gets.
Academia De Los Nocturnos, Utiel-Requena, Spain, 2015 – 6.5 / 28
Soft, plum, silky. An easy going, rounded style that’s made just
outside Valencia from the indigenous grape Bobal, Spain’s workhorse grape that gets rather little credit.
Zagreus, “St. Dimitar”, Mavrud, Thrace, Bulgaria, 2015 – 7 / 30
Mulberry, leather and vanilla.. Medium bodied but far from flimsy and with plenty of texture to get your tongue around. This is organically grown Bulgarian greatness.
Birds and Bats, “Three Years Down”, Chiotiko Krassero /
Ayanitis, Chios, Greece, 2011 – 7 / 70 Magnum
Rich and full with plenty of dark fruits and smoke. This spent 3 years down in the cellar in barrels, a very long time for any red. A collaborative project between WMD (Nick’s wine company) and the Ariousios winery on the Island of Chios.
Saladini Pilastri, “Rosso Piceno”, Marche, Italy, 2016 – 7.5 / 32
Dark cherry, almond and coffee. A consistently excellent producer with 3 centuries of history and over 15 years of organic production behind them. Affordable excellence.
A A Badenhorst, “Papegaai”, Cinsault, Swartland, South Africa, 2016 – 8 / 40
Strawberries, vanilla, cream. It’s Cinsault, juicy, easy to glug and hails from
one of the hip wine producing areas at the moment. Keep your eyes on the
South Africans as they are whipping up some amazing stuff nowadays.
Jamsheed, Illaj, Syrah, Yarra Valley, Australia, 2015 – 8/42
Violets, black cherry, laid back. A beaut from the Coldstream region of the Yarra made by the super talented hands of Gary Mills. Illaj is Arabic for remedy, aptly named we think!
Cabidos, Syrah, Béarn, France, 2015 – 8.5 / 42
Blackberry, black pepper, thyme. A fresh style of Syrah made by charming Thai winemaker. Méo Sériès in an area scarcely planted with this variety. An elegant and fresh look at Syrah from France.
Amares, Syrah, Stellenbosch, South Africa, 2010 – 9 / 48
Dense, blackcurrant and sweet spice. The wines are made in a modern style with bold, mouthwatering fruit, unobtrusive but high-quality oak and, in the case of the Syrah, a masculine spiciness from vineyards on the Helderberg mountain.
Ziereisen, “Tschuppen”, Spatburgunder, Baden, Germany, 2012 – 10 / 50
Smoky, mineral, cranberry. Top Pinot noir from a maverick winemaker
who has been around for 30 years, based out of a bomb shelter.
Altavia, Rossese di Dolceacqua Superiore, Rossese, Liguria, Italy, 2012 – 10 / 50
Pale, haunting and juicy. Made with the Rossese grape, this producer makes a beautifully easy going style with enough bottle age to bring complexity.
Vinteloper, TN16, Touriga Nacional, Langhorne Creek, Australia, 2015 – 10 / 54
Perfumed, deep, herbaceous. Stunning purple hue and this silky smooth example shows Portuguese grapes make good in Australia.
Vinteloper, Park Red, Adelaide Hills, Australia, 2016 – 10.5 / 34 (500ml)
Aromatic, fruit-bomb, herbal. A Dolcetto from Langhorne Creek, this is a sister to the quirky Park White. Also unfiltered and unfined, this is a wonderfully intense but balanced wine that is all about enjoyment with abandon. Proof that Italian varietals thrive in the Aussie climate.
4 Kilos, 12 Volts, Callet / Syrah, Mallorca, Spain, 2015 – 12 / 60 / 100 (Magnum)
Vibrant, dry herbs, big but perfectly balanced. 4Kilos is one of the most exciting recent wine projects coming out of Spain. The name 4Kilos comes from their initial investment of 4 million pesetas, which so far looks like money well spent.
Ismael Gozalo, Rufian, Ruffete, Nieva, Rueda, Spain, 2015 – 12 / 68
Earthy, plum and dried herbs. A tiny biodynamic production of this Pinot noir mutation, 70-year-old single-hectare vineyard, this is more on the funky side, with real character.
Sean O’Callaghan, “Il Guercio”, Sangiovese, Toscana, 2015 – 13 / 72
Refreshing, deep and earthy. Whole bunch, foot-pressed Sangiovese from
the ‘Mello’ vineyard, which sits 700m above sea level. In translation Il Guercio is ‘the one eyed bandit’ due to Sean’s blindness in one eye.
BK Wines, Skin ‘n’ Bones, Pinot Noir, Adelaide Hills, 2016 – 13 / 72
Plums, Frazzles and cinnamon. Made by rock and roll winemaker Brendan Keys. A great example of what this up and coming area is capable of. This Pinot is big and flavour packed. To top it all off he also has a half pipe in his winery!
Ziereisen “Gestad” Syrah, Baden, Germany, 2012 – 14 / 70
Smoky, intense, and spiced. One of the only Syrahs currently being produced in Germany, by the same maverick winemaker as our Spatburgunder. Aged for 16 months in partly new French oak barriques.
Contra Soarda, 121 BC, Rosso, Bonarda, Veneto, Italy, 2012 – 14 / 68
Leather, blackberry and grip. A turbo charged red with plenty of grip
from a vineyard steep in history. This should be paired up
with dark meats. Unusually made in untoasted oak casks.
Ministry of Clouds Mataro, Mclaren Vale, Australia, 2013 – 16 / 80
Blueberry, fennel and cardamom. Ministry of Clouds is the work of Aussie
couple Julian Forewood and Bernice Ong. These guys are blessed with the magic touch when it comes to winemaking and all their wines tend to rock.
Cantina del Glicine, Barbaresco, Curra, Italy, 2012 – 16 / 85
Fresh acidity, red fruits, wood. A fine and complex wine from an old school producer, this is ready to drink now. Aged in huge old wooden barrels until it’s ready to release.
Restless River, Main Road & Dignity, Cab. Sauvignon, South Africa – 20 / 110
Cassis, coffee and vanilla. We are very lucky to get our hands on this cult wine, which is held back until it’s ready to go and vanishes from shelves very quickly. Proper Cabernet.
Cepas Elegidas, Chapeau, Petit Verdot, Mendoza, Argentina, 2010 – 20 / 110
Rich, full and powerful. It’s rare to find this grape as a single varietal wine,
especially from Mendoza! Made by Brennan Firth who is labelled as an “up and coming rogue wizard millennial wine maker” for his innovative approach. A beast!
Vinteloper, OPN14, Lenswood, Adelaide Hills, Australia, 2014 – 22 / 115
Cherry, dried herbs and orange zest. This is a seriously stunning wine
from much lauded winemaker David Bowley AKA the Vinteloper AKA The Prince of Pinot…. and the list goes on…
Sami-Odi “Little Wine #6”, Barossa, Australia, MV– 28 / 110
Full, dark fruit, violets. This is frankly mental. Juicy and full-bodied yet with a serious savoury core of blueberry, tobacco and aniseed. It’s a multi-vintage wine, made with individually hand-selected casks from 4 vintages that really show the power of the terroir.
70ml / Bottle
Akashi-Tai Junmai Ginjo Sparkling, Hyogo, Japan – 6.5 / 26 (300ml)
Effervescent, pear, clean. A truly refreshing introduction to sake, this rare style is almost unique to Akashi-Tai brewery. Delicate, rounded, perfectly clean, with a gentle fizz from a second fermentation in the bottle, this makes a perfect aperitif and a smashable lunchtime option for those seeking lower alcohol.
Kanpai Nigori, London, England – 9 / 30 (330ml)
Banana, smoke, fennel. Cracking stuff from, of all places, Peckham. Originally just a hobby for a couple named Tom & Lucy, they decided to take it to the next level and opened up a microbrewery to produce the first sake outside of Japan. Unfiltered, very food-friendly and a real unexpected gem.
Sohomare Tokubetsu Kimoto Junmai, Tochigi, Japan – 14 / 60 (720ml)
Umami, lactic, grippy. Using only the highest grade Yamadanishiki rice, this is an attempt to make an ancient-style recipe in the modern era. Seriously powerful and complex stuff, works perfectly with tuna and smokier meat dishes.
SWEET GRAPE AND FLOR
75ml / Bottle
Cabidos Doux Petit Manseng (Intense, pineapple, balanced) – 7/35 50cl
Maestro Sierra Fino (Rich, briney, walnut) – 3/30
Maestro Sierra PX (Caramel, prune, cinnamon) – 4/35
Maestro Sierra Amontillado 15YO (Hazelnuts, bitter orange, mocha) 8/55
Maestro Sierra Palo Cortado VORS (Seriously rare wine, bargain!) – 16/75
Ketel One Original (Clean, smooth, bargain) – 3.5/6
Ketel One Citroen (Fresh, citrus, crisp) – 4/7
Aylesbury Duck (Richer, spicy, Grey Goose beater) – 4/7
Snow Queen (Clean, smooth, cool) – 5/9
Cold River (Rich, creamy, everything beater) – 6/13
Portobello Road (Classic, no-nonsense, juniper) – 4/7
Ford’s (Citrus, jasmine, bargain) – 4/7
Aviation (New-wave, floral, intense) – 5/8
Victory (Cold-distilled, intense, perfect balance) 5/8
Adelaide Hills Distillery 78 Degrees (citrus, full, rare) – 5/8
Four Pillars Bloody Shiraz (Stewed fruit, black pepper, dried herbs) – 5/9
Silent Pool (Honeyed, floral, lime leaf) – 5/9
Citadelle Reserve (Woody, vanilla, herbal) – 5/9
Brooklyn (Huge citrus, curry, black pepper) – 6/10
Zuidam Oude 5 Year Old Genever (Vanilla biscuit, marmalade) – 6/11
Pothecary (Old-school cologne, lavender, big) – 6/11
Tapatio Blanco Tequila (Fresh agave, green pepper, bargain) – 5/8
Ocho Reposado Tequila (Honeyed, cooked agave, vanilla) – 5/8
Hacienda de Chihuahua Sotol Reposado (Mineral, vanilla, spices) – 5/8
Quiuiriqui Mezcal (Crisp, smoke, mineral) – 5/8
Cabeza Blanco Tequila (Green pepper, fruity, intense) – 5/9
Olmeca Altos Anejo Tequila (Rich, oaky, mocha) – 5/9
Amores Cupreata Mezcal (Intense, vegetal, pungent) – 6/11
Estancia Raicilla (Silky, white pepper, a real sipper) – 7/12
La Venenosa Raicilla (Crazy, punchy, savoury) – 7/13
Pampero Blanco (Buttery, vanilla, bargain) – 3.5/6
Doorly’s 5 Year Old (Dry, fruity, surprising) – 4/7
Gosling’s Black Seal (Dark, spicy, crisp) – 4/7
Cana Brava (Precise, coconutty, stunning) – 4/7
Yaguara Cachaca (Complex, grassy, vanilla) – 4/7
Le Mauny 1749 Agricole (Woody, fruit, spice) – 4/7
Trois Rivieres Blanc (Pungent, tropical, grassy) – 5/8
Adelaide Hills Distillery Gunnery Spiced (Orange, coffee, honey) – 5/8
R.L.Seale’s Rum (Yellow plum, caramel, balanced) – 6/10
El Dorado 12 Year Old (Tropical, golden syrup, benchmark) – 5/9
Atlantico Private Cask (Soft, vanilla, elegant) – 5/9
Dos Maderas PX Barrel Double Matured Rum (Rich, sherried, dried fruit) – 6/11 Plantation O.F.T.D. Overproof (Dark, molasses, face-smacking) – 6/11
Clairin Sajous Agricole (Pungent, grassy, winey) – 6/11
Sweetdram Smoked & Spiced (Savoury, herbal, smoke) – 6/11
Blue Mauritius (Peanuts, pecans, superb) – 6.5/12
Caroni 1996 70.1% (Burnt ash tree, rubber, rock n roll) – 37/70
El Dorado 1988 25 y.o. (Apricot, deep, crystallised ginger) – 50/90
Monkey Shoulder Blended Malt (Citrus, malt, bargain) – 4/7
Talisker Storm (Smoke, salt, no dragons) – 5/10
Bunnahabhain Stiùireadair (Sherry, salted caramel, nutty) – 5/10
Oban Little Bay (Orchard fruit, spice, white coffee) – 6/12.5
Dalmore 15 Year Old (Sherried, cigars, benchmark) – 6.5/13
Ardbeg Uigeadail (Burnt sugar, biltong, powerhouse) – 8/14
Auchentoshan Three Wood (Complex, balanced, sherried fruit) – 6/11
Tormore 2002 Cote Rotie Cask (Subtle red fruit, pepper, exclusivity) – 7/13 Glenfiddich XX Experimental Series (Peardrops, ginger, spiced nuts)– 7/13
Mortlach Rare Old (Warm, spiced, jammy dodgers) – 9/16
Signatory, Fettercairn 1998, 28 Year Old (Liquorice, old chesterfield, coffee) – 13/25
Bruichladdich Black Art 5.1, 24 Year Old (Elegant, smoke, mango, the dogs) – 35/60
Buffalo Trace (Spice, sweetness, bargain) – 3.5/6
Teeling Small Batch (Stonefruit, malty, rum cream) – 4/7
Rampur Single Malt (Dill, caraway, lychee) – 5/10
Eagle Rare 10 Year Old (Power, toasted spices, bargain) – 5/10
Rittenhouse 100 Proof Rye (Dry spice, rich, stewed peach) – 5/10
Blanton’s Single Barrel (Honey, dried apricot, benchmark) – 6/11
Sazerac Rye (Old-school, orange, anise) – 7/13
Nikka From The Barrel (Punchy, winter spice, raspberry) – 7/13
Corsair Old Punk (Softly fruited, cocoa, cinnamon) – 7/13
Amrut Portonova (Red fruit, rich spice, beastly) – 10/19
Midleton Barry Crockett Legacy (Peachy, concentrated, world-beater) – 16.5/32
Le Reviseur VS Cognac (Dried fruit, soft spice, bargain) – 5/8
Clos Martin VSOP Armagnac (Elegant, floral, plum) – 6/10
El Gobernador Pisco (Intensely aromatic, grapey, floral) – 5/10
Pierre Ferrand 1840 Cognac (Acacia, cedarwood, concentrated) – 6/11
Laird’s Applejack (Apple, spice, smashable) – 5/8
Ban Poitin “Barreled & Buried” (Vanilla, rich oak, peppercorn sauce) – 5/10
HKB Baiju (Green apple, meadowgrass, earthiness) – 6/11
Miclo Poire William Grand Reserve (Pear, elegant, clean) – 6/11
Akashi-Tai Yuzushu 75ml (Zesty, fragrant, unique) – 10
Akashi-Tai Umeshu 75ml (Rich, plummy, bittersweet) – 8.5
Jade Nouvelle Absinthe 25ml, Neat Or Louched (Herbal, fennel, aromatic) – 8
Roger Groult Venerable Calvados (Apple, nuts, honey) – 9/17
50ml measures only
Punt e Mes (Bittersweet, orange, dark spice) – 4
Caperitif (Shrub, ginger, wine) – 4
Amer Picon (Caramel, burnt orange, herbs) – 5
Becherovka (Bittersweet, spice cookie, warming) – 5
Cocchi Americano (White flowers, hay, almond) – 6
Vya Sweet Vermouth (Stewed fruit, brown spice, orange) – 6
Vya Extra Dry Vermouth (Sage, lavender, chamomile) – 6
Regal Rogue Wild Rose (Strawberry, flowers, marzipan) – 6
Victory Bitters (Campari, but, better) – 6
Fernet Branca (Bitter, minty, herbal) – 8
Asterley Brothers’ Dispense Amaro (Bittersweet, pinot noir, gentian) – 9
Giffard Abricot du Roussillon (Rich, concentrated, apricot) – 3.5/6
Giffard Banane du Bresil (Pungent, real banana, balanced) – 3.5/6
Galliano Vanilla (Vanilla, marzipan, star anise) – 3.5/6
Sweetdram Escubac (Christmas spice, rooty, medieval) – 3.5/7
Coole Swan (Baileys, done, right) – 3.5/6
Benedictine (Herbal, complex, foraged herbs) – 4/8
Mr Black Coldbrew Coffee Liqueur (Intense, coffee, concentrated) – 4/7
Pierre Ferrand Dry Curacao (Bitter orange, cinnamon, burnt sugar) – 4/8
Domaine de Canton (Ginger, lemongrass, elegant) – 5/9
Ancho Reyes Poblano (Deep, smoky, subtle heat) -5/ 9
Chartreuse Green (Deep, green herbs, complex) – 5/9
Haycock’s No 9 (Coriander, lemon peel, spice) – 5/9
Amaretto Saliza (Marzipan, stone fruit, rich) – 5/9
Rothman & Winter Orchard Cherry (Stewed cherry, ripe, ginger) – 5/9
Italicus Rosolio di Bergamotto (Rose, bergamot, gentian) – 5/9
Chartreuse Cuvee des MOFS (Gentian, fennel, saffron) – 6/11
Lunch Set Menu
£10 for 2 plates or £15 for 3
Miso & mango glazed aubergine, peanut-buckwheat crumble
Salad of beetroot scented with rose & bergamot, magnolia mustard, ricotta
and pine nuts
Dingley Dell pork belly with cinnamon & pepper,
bacon jam, pickled carrot
Caribbean-style mussels – Jerk spices, rum & scotch bonnet
Spiced hake, 3 bean stew, curried yoghurt, vermicelli
Churro with pecan and white chocolate ice cream or blood orange sorbet
BRUNCH SET MENU
£27 for 3 small plates + dessert
Add £15 for bottomless drinks!
Must be ordered by the whole table
Fluffy pancake, poached pear, wild honey, Greek yoghurt – 7.50
63C eggs, red peppers, Turkish spiced yoghurt, flatbread – 7.5
Burford Brown egg, chestnut puree, celeriac, shimeji mushroom – 7.50
Add black truffle +10
Rice pancake, Nepalese potatoes, coconut relish – 7.50
Savoury French toast with chilli, red onion, garlic and cheese – 8
House vegan sausage, 3 bean stew, charred bread – 8
Tempura avocado, waffle, turmeric yoghurt, maple-gochujang sauce – 8
Tandoori fried chicken, waffle, maple-gochujang sauce – 8
House pork and kimchi sausage, 3 bean stew, charred bread – 8
Dingley Dell pork belly, bacon jam, pickled carrot – 8
Bastard steak tartare – 7.5
Flavour Bastard cured salmon, litsea cubeba sour cream, rye bread croutons – 8.50
Caribbean style mussels – Jerk spices, rum, scotch bonnet – 7.50
ON THE SIDE
Bread & butter — pickled onion & turmeric butter;
Fat of the Land – 3.5 each / 4 both
Bastard hot sauce – 1
Mayan-spiced chocolate & brownie mousse,
parsnip & cedar ice cream – 7.5
Spiced plum roly-poly, ginger & cardamom custard – 7.50
Pearl barley& coconut pudding, date jam, pear, pandan ice cream – 7.50
Single origin 70% hot chocolate – Papua New Guinea
Intense – £2.75 | Latte (dairy, soy or almond) £3.75