Bread & butter — pickled onion & turmeric butter;
Fat of the Land – 3.5 each/4 both
White lentil, chorizo & pecorino doughnut – 3.5
Steamed rice cake, house kimchi, sesame – 3
Mackerel & anchovy pâté, kasundi mustard, pork crackling – 4
Deep-fried feta, walnuts, honey & mint – 4
Miso & mango glazed aubergine, peanut-buckwheat crumble – 7
A cloud of curds, gram confetti, mint relish, guindilla chilli – 7.5
Chickpea salad with rose harissa, smoked hummus, sesame labneh & date syrup – 7.5
Roast sweet potato, fennel yoghurt, sunflower seeds, chilli popcorn – 7
Duck egg, triple cauliflower, pickled watermelon – 7
Bastard steak tartare – 7
Dingley Dell pork belly with cinnamon & clove, bacon jam, pickled carrot – 7
Smoked goat, pomegranate & frankincense, orange, tarragon -8
TFC (tandoori-fried chicken) – 7
Tuna poke, horseradish buttermilk, curry leaf – 8.5
Caribbean-style mussels – Jerk spices, rum & scotch bonnet – 7
Monkfish, watercress cream, flaked rice, crispy lotus – 8
Bergamot tart with Japanese red bean, macadamia praline, banana ice cream – 7
Mayan-spiced milk chocolate & brownie mousse, lavender ice cream – 7.5
Quinoa & cucumber pudding scented with vetiver, berries, pistachio – 7
Churro & ice cream — rose petal marmalade; basil & pineapple; salted caramel & black pepper – 5.5 each
Frith Street Stomp – 9
Ketel One Vodka, Raspberries, Angostura Bitters, IPA
A refreshing and herbaceous tankard with a backbone of vodka and IPA beer.
The Postscript – 9
Yaguara Cachaca, Lime, Maraschino, Green Chartreuse, Scarborough Bitters
Deep, herbal and grassy take on a Last Word.
Rock Cane Flow – 8
Trois Rivieres Rhum Agricole Blanc, Doorly’s 5 Year Old Rum, Lime, Sugar Cane
A short, simple and punchy rum serve.
Homer’s Negroni – 8
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 – 8
Quiquiriqui Matatlan Mezcal, Hacienda De Chihuahua Sotol Reposado, Dispense Amaro, Pierre Ferrand Dry Curacao
As the name suggests. For the spirit heads.
Two Fingers – 9
Buffal Trace, Ardbeg Uigeadail, Galliano Vanilla, Demerara Sugar, Pecan & BBQ Bitters, dark beer
Darker than a gritty sequel, filled with nutty, smoky flavours. You can make up your own story for the name.
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 – 8.5
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.
Shezza Shakes – 8.5
Fino, Manzanilla, PX, Maraschino, Orange & Pineapple Juices
A long tropical drink with a saline kick. Imagine a Sherry Cobbler meets a Mai Tai.
Trifolium – 8.5
Portobello Gin, Waqar 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.
Nick Said “NO Espresso Martinis!” – 12
Corsair Old Punk Rye, Dos Maderas PX Rum, Mr Black, Pimento Dram, Espresso, Pecan & BBQ 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 – 8.5
Portobello Road Gin, Lime & Herb Cordial
A Gimlet of sorts, stirred down and bursting with all things green.
Dram-A-Lam-A-Ding-Dong – 9
Gosling’s Black Seal, Giffard Banane du Bresil, Pimento Dram, Curry Bitters, Ginger Beer
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.
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.
Ca Ed Balos, Moscato D’Asti, Italy, 2016, 5% – 6 / 20
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).
Vignoble Guillaume “Flûte Enchantée”, Franche Comte, France, NV – 7.5 / 28
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 12% – 8.5 / 30
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
Stopham Estate Brut Prestige, Blanc des Blancs, Sussex, England 2010 – 10 / 45
Gently leesy, fresh, apples. Late disgorged in early 2017.
This is what English fix is all about. Just delicious.
Peter Lauer, Riesling Sekt, Saar, Germany, NV, 12% – 12 / 50
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
Saladini Pilastri “Falerio”, Marche, Italy, 2016 – 5.5 / 20
Red Apple, pear, zesty, bright. Owned by the family of Count Saladini Pilastri, this
prestigious estate has been making high quality but affordable wines for over three
centuries. Fully organic and made from three local varieties; Trebbiano, Passerina and
Cabidos Petit Manseng Sec, Bearn, France, 2008 – 6 / 25
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.
Antonio Caravaglio, Grillo, Salina, Sicily, 2015 – 6.5 / 30
Roasted lemon, seaspray, clean. From a tiny island off the coast of Sicily, the rich volcanic
soil and windswept rustic vineyards lend themselves well to the organic farming practices
they use, from their grapes to their capers and olives. Low-sulphur, unfiltered and funky
take on a usually neutral grape.
Hobby White, Antao Vaz, Alentejo, Portugal, 2013 – 7.5 / 32
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.
Stopham Estate Bacchus, Sussex, England, 2015 – 7.5 / 38
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.
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.
Laventura Bianco, Viura, Rioja, Spain, 2014 – 8 / 34
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.
Vinteloper PG16, Pinot Gris, Adelaide Hills, Australia, 2016 – 8 / 35
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
Marcio Lopes “Pequenos Rebentos”, Loureiro, Vinho Verde, Portugal, 2016 – 8.5
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
Peter Kuhn “Jacobus”, Riesling, Rheingau, Germany, 2015 – 8.5 / 38
Crips, 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 many other
Ismael Gozalo “La Banda Del Argilico”, Rueda, Spain, 2015 – 9.5 / 38
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.
Renegade, Sauvignon Blanc, London, England, 2016 – 9.5 / 47
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’d’a’thunkit
Zarate Albarino, Rias Baixas, Spain, 2016 – 10 / 45
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.
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. So rare on this side of the world that we could only get our hands
on 6 bottles!
Manni Nossing, Gruner Veltliner, Alto Adige, Italy, 2015 – 11 / 45
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.
Prato Al Pozzo, Vermentino, Tuscany, Italy, 2014 – 11 / 48
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 – 11 / 48
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.
Los Amigos “Rogue Vine”, Itata Hills, Chile, 2015 – 11.5 / 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, it uses very old bush
vines on steep, high slopes.
Cantina Del Glicine “Il Mandolo”, Arneis, Neive, Italy, 2016 – 12 / 55
Honey, golden apple, cashew. Made from the local Roero Arneis grape, this is otherwise
known as “White Nebbiolo”. Adriana Marzi and Roberto Bruno founded this boutique
winery in Neive’s Old Town in 1980. 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”, Penedes, Spain. 2014 – 12 / 50
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.
Oikonomoy Assyrtiko, Crete, Greece, 2012 – 14 / 58
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.
Wines Of Momentary Destination, “The Spectre”, Mosel, Germany, 2013 – 14 /
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).
Ministry Of Clouds Chardonnay, Tasmania, Australia, 2015 – 16 / 65
Lemon, fine oak, nougat, minerality. A “virtual winery” of no fixed address, owned by two
friends who made their name working for two of Maclaren Vale’s biggest wineries. From
the deep reaches of the isle of Tasmania, this is a windswept lean example of New World
Hatzidakis “Assyrtiko de Louros”, Santorini, Greece, 2014 – 20 / 80
Dried apricot, marmalade, wild honey, flowers. Mind-blowing. One of the rarest and
most lauded wines from Greece, this is the top of our list for a reason. Made on the sunken
volcano of Santorini with grapes trained into a basket shape, aprocess that harks back
several centuries, this is then barrel-fermented and aged on lees for 2 years. Indescribably
concentrated, complex and full.
SKIN CONTACT AND ORANGE
Vinteloper Park White, Adelaide Hills, Australia, 2016 – 6 / 25 (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.
WMD “Terms Of Venery”, Sylvaner, Prekmurje, Slovenia, 2013 – 6.5 / 30
Stone fruit, umami, rich. Made by our very own 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,
Bodegas Puiggros “Sentits Blanc”, Catalunya, Spain, 2014 – 16 / 65
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.
Eschenhof Holzer, Rose, Zweigelt, Wagram, Austria, 2016 – 6.5 / 25
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
Ziereisen, “Schmatterling”,Baden, Germany, 2016 – 7 / 28
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, 2014 – 8 / 65 (Magnum)
Strawberry, Savoury, mineral. Made from a relatively rare grape variety that is said to
be a favourite of Julius Caesar. Sustainably grown, uncertified organic making old school
Academia De Los Nocturnos, Utiel-Requena, Spain, 2015 – 5.5 / 20
Soft, plum, silky. An easy going, rounded style that’s made just
outside Valencia from the indigenous grape Bobal.
Vinteloper Park Red, Adelaide Hills, Australia, 2016 – 6 / 25 (500ml)
CAromatic, 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.
Zagreus “St. Dimitar”, Mavrud, Thrace, Bulgaria, 2015 – 6 / 25
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.
Saladini Pilastri “Rosso Piceno”, Marche, Italy, 2016 – 6.5 / 28
Dark cherry, almond and coffee. A consistently excellent producer with 3 centuries of
history and over 15 years of organic production behind them.
Meinklang, Sankt Laurent, Burgenland, Austria, 2015 – 7 / 38
Earth, dark berries and smooth tannin. The first and largest biodynamic
producer in Austria that makes impressive wines across their whole range. This is a
mutation of Pinot noir and is a little more gutsy than its parentage.
Birds and Bats, “Three Years Down”, Chiotiko Krassero,
Ayanitis, Chios, Greece, 2011 – 7 / 60 (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.
A A Badenhorst “Papegaai”, Cinsault, Swartland, South Africa, 2016 – 8 / 38
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.
4 Kilos, 12 Volts, Callet-Fogoneu, Syrah, Cabernet, Merlot,
Mallorca, Spain, 2015 – 8 / 52 / 80 (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.
Cabidos, Syrah, Béarn, France, 2015 – 8.5 / 32
Blackberry, black pepper and thyme. A fresh style of Syrah made by female Thai
Winemaker. Méo Sériès in an area scarely planted with this variety. An elegant and fresh
look at Syrah from France.
Vinteloper TN15, Touriga Nacional, Langhorne Creek, Australia, 2015 – 9 / 45
Perfumed, deep and herbaceous with a stunning purple hue. Portuguese
grapes make good in Australia in this silky smooth example.
Ziereisen “Tschuppen”, Spatburgunder, Baden, Germany, 2012 – 9 / 40
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, 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.
Sean O’Callaghan, Il Guercio, Sangiovese, Toscana, 2015 – 10 / 52
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.
Vinteloper Urban Winery Project Red #4, 2016, 10 / 55
Plum, spice, rich. A young, punchy blend of Shiraz and Malbec with plenty of attitude.
These grapes were stomped upon by the beautiful people of Melbourne in the Vinteloper’s
winery on wheels. Democratic, gypsy wine-making.
Bodegas Valpiculata, Tinto de Toro, Toro, Spain, 1999 – 10 /48
Smoked meat, scrub herbs and liquorice. The grapes are hand-picked at dawn, and
fermentation is done in small concrete tanks, plot by plot, using only wild yeasts. Amazing
value for money considering this wine is over 17 years old!
Amares Syrah, Stellenbosch, South Africa, 2010 – 10.5 / 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.
Ismael Gozalo, Rufian, Ruffete, Nieva, Rueda, Spain, 2015 – 12 / 48
Earthy, plum and dried herbs. A tiny biodynamic production, 70-year-old single- hectare
vineyard, this is more on the funky side and with real character.
Ministry of Clouds Mataro, Mclaren Vale, Australia, 2013 – 13 / 55
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.
Ziereisen Gestad Syrah, Baden, Germany, 2012 – 14 / 65
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 / 65
Leather, blackberry and grip. A turbo charged red with plenty of grip
from a relatively modern winemaking outfit. This should be paired up
with dark meats. Unusually made in untoasted oak casks.
Cepas Elegidas, Chapeau, Petit Verdot, Mendoza, Argentina, 2010 – 14 / 70
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.
BK Wines, Skin ‘n’ Bones, Pinot Noir, Adelaide Hills, 2016 – 16 / 68
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.
Cantina del Glicine, Barbaresco, Cura, Italy, 2012 – 20 / 75
Fresh acidity, red fruits and 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.
Vinteloper, OPN14, Lenswood, Adelaide Hills, Australia, 2014 – 16 / 80
Cherry, dried herbs and orange zest. This is a seriously stunning wine
from much lauded winemaker David Bowley AKA the Vinteloper.
70ml / Bottle
Akashi-Tai Junmai Ginjo Sparkling, Hyogo, Japan – 6.5 / 18 (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 / 23 (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.
APPETITE STIMULANTS & DIGESTIVE AIDS
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
Campari (Bitter, orange, spice) – 6
Victory Bitters (Campari, but, better) – 6
Fernet Branca (Bitter, minty, herbal) – 8
Asterley Brothers’ Dispense Amaro (Bittersweet, pinot noir, gentian) – 9
SWEET GRAPE AND FLOR
75ml / Bottle
Samos Nectar Muscat (Lush, raisined, old-school) – 9/40 37.5cl
Cabidos Doux Petit Manseng (Intense, pineapple, balanced) – 7/25 50cl
Maestro Sierra Fino (Rich, briney, walnut) – 3/30
Maestro Sierra Amontillado 15YO (Hazelnuts, bitter orange, mocha) 8/55
Maestro Sierra PX (Caramel, prune, cinnamon) – 4/35
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) – 4/7
Cold River (Rich, creamy, everything beater) – 5/8
Portobello Road (Classic, no-nonsense, juniper) – 3.5/6
Ford’s (Citrus, jasmine, bargain) – 4/7
Silent Pool (Honeyed, floral, lime leaf) – 4/7
Aviation (New-wave, floral, intense) – 4/7
Victory (Cold-distilled, intense, perfect balance) 5/8
Four Pillars Bloody Shiraz (Stewed fruit, black pepper, dried herbs) – 5/8
Citadelle Reserve (Woody, vanilla, herbal) – 5/8
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) – 3.5/6
Ocho Reposado Tequila (Honeyed, cooked agave, vanilla) – 4/7
Hacienda de Chihuahua Sotol Reposado (Mineral, vanilla, spices) – 4/7
Quiuiriqui Mezcal (Crisp, smoke, mineral) – 5/8
Cabeza Blanco Tequila (Green pepper, fruity, intense) – 5/8
Olmeca Altos Anejo Tequila (Rich, oaky, mocha) – 5/8
Amores Cupreata Mezcal (Intense, vegetal, pungent) – 6/11
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
R.L.Seale’s Rum (Yellow plum, caramel, balanced) – 5/8
El Dorado 12 Year Old (Tropical, golden syrup, benchmark) – 5/8
Atlantico Private Cask (Soft, vanilla, elegant) – 5/8
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 (Deceptively savoury, herbal, smoke) – 6/11
Blue Mauritius (Peanuts, pecans, superb) – 6.5/12
Monkey Shoulder Blended Malt (Citrus, malt, bargain) – 3.5/6
Talisker Storm (Smoke, salt, no dragons) – 5/10
Bunnahabhain Stiùireadair (Sherry, salted caramel, nutty) – 5/10
Dalmore 15 Year Old (Sherried, cigars, benchmark) – 6/11
Oban Little Bay (Orchard fruit, spice, white coffee) – 6/11
Ardbeg Uigeadail (Burnt sugar, biltong, powerhouse) – 6/11
Auchentoshan Three Wood (Complex, balanced, sherried fruit) – 6/11
Mortlach Rare Old (Warm, spiced, jammy dodgers) – 7/13
Tormore 2002 Cote Rotie Cask (Subtle red fruit, pepper, exclusivity) – 7/13
Glenfiddich XX Experimental Series (Peardrops, ginger, spiced nuts)– 7/13
Buffalo Trace (Spice, sweetness, bargain) – 3.5/6
Teeling Small Batch (Stonefruit, malty, rum cream) – 4/7
Nikka From The Barrel (Punchy, winter spice, raspberry) – 5/10
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
Corsair Old Punk (Softly fruited, cocoa, cinnamon) – 7/13
Amrut Portonova (Red fruit, rich spice, beastly) – 9/17
Midleton Barry Crockett Legacy (Peachy, concentrated, world-beater) – 16.5/32
Tosolini Grappa di Prosecco (Grapey, floral, green fruit) – 4/7
Le Reviseur VS Cognac (Dried fruit, soft spice, bargain) – 4/7
Clos Martin VSOP Armagnac (Elegant, floral, plum) – 4/7
El Gobernador Pisco (Intensely aromatic, grapey, floral) – 5/10
Miclo Vendage Tardive Marc du Gewurztraminer (Grippy, intense, rosey) – 6/11
Pierre Ferrand 1840 Cognac (Acacia, cedarwood, concentrated) – 6/11
Laird’s Applejack (Apple, spice, smashable) – 4/7
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
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) – 7
Akashi-Tai Umeshu 75ml (Rich, plummy, bittersweet) – 7
Jade Nouvelle Absinthe 25ml, Neat Or Louched (Herbal, fennel, aromatic) – 8
Roger Groult Venerable Calvados (Apple, nuts, honey) – 9/17
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
Taylor’s Velvet Falernum (Lime peel, clove, almond) – 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
Take vibrant flavours from around the world; remove rules and traditions, add a bit of mischief & creativity and you have Flavour Bastard — a story of flavours running away from home.