lobby lounge drinks menu · five chocolate sheets, chocolate mousse, fresh raspberries, mandarin...

L I G H T S N A C K S

S O U P

THAI PUMPKIN SOUP

ADD SOURDOUGH ROLL

16

5

S A L A D

C E A S A R S A L A D

Caesar salad, white anchovies,

bacon, Grana Padano, grilled chicken

F R E S H S A L A D

Fresh organic leafs , cherry

tomatoes, avocado, raspberry

vinaigrette

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12

Please advise our team of any dietary requirements. 2

O Y S T E R S

Freshly shucked oysters, natural w/ chardonnay vinegar, mignonette, white

balsamic cucumber granita

Or warm w/ butter, lime

O L I V E S

Selection of warm marinated olives

P R O V E N CA L F R I E S

Provencal Shoestring fries w/ espelette mayo

B A K E D L O A F

Crusty hot baked loaf, smoked Lewis Road butter

S E R R A N O H A M

Jamón Serrano, sourdough bread, olive oil, balsamic

CH I N O O K S A L M O N

Smoked Marlborough Chinook Salmon, pumpernickel, cream cheese

S O B A N O O D L E S

Chicken and white soy broth, shitake, coastal greens, poached egg, soba noodles

29

10

12

12

16

16

28

M A I N M E A L S

F I S H & C H I P S

Beer battered fish, tartare, tomato sauce, organic salad, fries

S N A P P E R

Roast Snapper, lemon thyme crust, taramosalata, tomato vinaigrette, perla crust

F I S H B R O T H

Fresh fish broth with roasted rice, bean sprouts, coriander, chilli and spring onion

B E E F

Aged beef tenderloin, asparagus, béarnaise, roast parmesan gnocchi

R I S O T T O

Risotto with asparagus, peas, almond, crispy shallot, basil

M U R T A B A K W R A P

Spiced murtabak with lentil dahl, chickpea salad, cucumber raita

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30

22

30

28

28

S L I D E R S & S A N D W I C H

F I S H

3 Groper sliders, lemon mayonnaise, butter crunch

B E E F

3 Aged beef tenderloin sliders, lettuce, tomato, barbecue sauce

C L U B S A N D W I C H

Grilled chicken, fried egg, bacon, tomato, smoked cheddar, mayonnaise, fries

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24

26


Five chocolate sheets, chocolate mousse, fresh raspberries, mandarin

sorbet

Lavender and yoghurt bavaroise, strawberries, Manuka honey chunks,

lemon curd, crisp strawberry milk foam

Lemon espuma, blueberries, coconut, amaranth puff, gingerbread ice

cream

Petit Fours, macarons, chocolates, biscotti

House-churned ice creams & sorbets

Fresh seasonal fruit platter

18

18

18

18

16

16

D E S S E R T

N E W Z E A L A N D C H E E S E S

Selection of cheeses, house made poppy seed crackers, sourdough and

quince paste

60 gr selection

120 gr selection

M T E L I Z A B L U E M O N K E Y

Based on traditional Stilton, this cheese is shamelessly reach and buttery,

marbled with intensely piquant blue flavours that melt in your mouth.

D O - R E I - M I

A washed rind of goat’s cheese from Cartwheel Creamery. Tangy and oozy

but without the pungent aroma.

M O N T B E L I A R D E

This raw Cow’s milk cheese is New Zealand’s answer to a French Comté.

Montebeliarde is nutty and sweet with a good springy viscosity.

D E E R M I L K G O U D A

Aged for two years, it has a sharp yet sweet finish, nutty with caramel

undertones, bold and buttery.

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34


T H E L O B B Y L O U N G E C O C K T A I L S

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other credit cards.

5

CA B L E CA R

One of Wellington’s most famous attractions, the cable car provides fabulous

views of the city. This cocktail was created to compete with the best. It’s a

mixture of Black Robin Gin, Chartreuse, St Germain elderflower liquor, lime ,

grapefruit.

CA K E T I N

Westpac Stadium or as it is commonly known, The Cake Tin, is now Wellington’s

premier sporting venue hosting international and domestic events. This cake-

like cocktail is certainly best savored after dinner. Kahlua, Baileys, De Kuyper

butterscotch, chocolate, cream, Oreo.

T E P A P A T O N G A R E W A

The literal meaning for Wellington’s famous museum Te Papa Tongarewa is

the ‘repository for special things’. This cocktail certainly embodies that

meaning, by combining Veuve Clicquot Champagne, vodka, lemon, strawberry

coulis .

B O T A N I C G A R D E N S

One of many nice walks in Wellington, the stroll through the Botanic Gardens is

undoubtedly a special one, and so is this cocktail, a strong but balanced blend

of Espolon tequila, Kwai Feh lychee liquor, lime, chilli.

P L I M M E R S P E CI A L

John Plimmer, one of Wellington’s early settlers has been called the ‘Father of

Wellington’. A statue on Lambton Quay remembers him and also a Wellington

seaside suburb, Plimmerton. This cocktail combines vodka, St Germain

elderflower liqueur, lime, orange, passion fruit coulis.

S P E CI A L T Y CO CK T A I L

Please ask one of our staff for this month’s specialty cocktail

23

19

27

20

23

20

C L A S S I C C O C K T A I L S

O L D F A S H I O N E D

Combination of Makers Mark, bitters, orange and raw sugar.

M A R T I N I

Your choice of Reid + Reid gin or Broken Shed vodka, stirred and served straight,

on the rocks with olives or lemon twist.

M O J I T O

Matusalem Platino rum, sugar, lime, mint and soda to create a clean refreshing

finish.

M A R G A R I T A ( B a r r e l A g e d )

1800 Añejo tequila, Cointreau, lime and lemon

M A N H A T T A N ( B a r r e l A g e d )

Maker’s Mark bourbon, sweet vermouth and bitters served straight or on the

rocks.

B L O O D Y M A R Y

Vodka, Tomato juice, pepper, salt, tabasco, Worcestershire sauce, lemon and

celery.

C O S M O P O L I T A N

Vodka, lime, Cointreau and a splash of cranberry juice.

N E G R O N I

Malfy con Arancia gin, Campari, Dolin Rouge.

S I D E C A R

Hennessy VSOP, Cointreau , lemon

F R E N C H M A R T I N I

Vodka, Chambord, pineapple juice.

S P R I T Z

Choose between Aperol, Campari or Cappelletti served with sparkling wine, soda

water, orange.

21

22

19

22

21

19

18

22

21

20

20


6

D E S S E R T & F O R T I F I E D W I N E

75 ML BTL

N O B L E R I E S L I N G2016 · Quartz Reef “Loop Rd” · 375ml · Central Otago · NZ

N O B L E S A U V I G N O N2015 · Paulownia · 375ml · Wairarapa · NZ

L A T E H A R V E S T2017 · Gibbston Valley · 375ml · Central Otago · NZ

M U S C A TNV · Yalumba · Fortified · 375ml · Victoria · Australia

M U S C A T2007 · Le Chant de Griolles · Fortified · 375ml · Beaumes de Venise · France

F U R M I N T2009 · Royal Tokaji · 250ml · Hungary

M E R L O TNV · Merlot · Sea Red · Clearview · Fortified ·500ml · Hawke’s Bay · NZ

15.5

12.5

11

16

75

62

59

79

77

76

75

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other credit cards.Wines & vintages are subject to change and availability.

7

P O R T & S H E R R Y


8

75 ML BTL

S H E R R Y

NV · Lustau ‘East ·India’· Sweet · Red · 500ml · Jerez · Spain

S H E R R Y

NV · Lustau ’Puerto Fino’· Very Dry · White· 375ml · Jerez · Spain

S H E R R Y

NV · Lustau ‘Oloroso Don Nuno’ · Dry · White · 375ml · Jerez · Spain

T A W N Y P O R T

NV · Taylor’s · 750 ml · Porto · Portugal

T A W N Y P O R T

NV · Graham’s · 10 Years · 750 ml · Porto · Portugal

T A W N Y P O R T

NV · Taylor’s· 20 Years · 750 ml · Porto · Portugal

R U B Y P O R T

NV · Dow’s · 750 ml · Porto · Portugal

14

14

14

14

22

11

80

69

69

88

124

174

99

OUR WINE SELECTION BY GLASS CHANGES REGULARLY TO HARMONISE WITH OUR

FOOD MENU, PROVIDING A UNIQUE DINING EXPERIENCE. LISTED BY GRAPE

VARIETIES, WE ARE PLEASED TO PROVIDE AN ARRAY OF TASTES FROM AROUND

THE WORLD AND WITH A SPECIAL FOCUS ON NEW ZEALAND WINES. AS

INCREASINGLY POPULAR AS THEY ARE CONTROVERSIAL, ORGANIC, BIODYNAMIC

AND NATURAL WINES ARE ALSO IDENTIFIED IN OUR SELECTION. PLEASE SEE BELOW

FOR A DESCRIPTION OF THESE METHODS:

O R G A N I C W I N E S

Are produced from grapes grown without the use of chemical fertilizers,

pesticides, fungicides and herbicides.

B I O D Y N A M I C W I N E S

Are made with a more holistic and sustainable approach. Grapes are grown using the same

core principle as organics, with the addition of special preparations added to the soil. This

aims to improve soil structure, nutrient and mineral levels, as well as plant growth and

development.

N A T U R A L W I N E S

Are generally made using ’minimal intervention’, natural yeasts are used, with minimal or no

sulphur added, wine is usually left on skins and there is no filtration, fining or adjusting.

Natural wines look and taste a little different to ‘conventional wines.

Should you require guidance a member of our team will be happy to assistWines & vintages are subject to change and availability. .

9

C O R A V I N S Y S T E M

The Coravin system is a ground-breaking wine access technology which leaves the cork in

place, safeguarding the wine from oxidation and thus allowing wine enthusiasts to enjoy

exceptional wines by the glass without committing to the bottle.

C E L L A R W I N E S B Y C O R A V I N

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other credit cards.Wines & vintages are subject to change and availability. 10

CH A R D O N N A Y 2014 · Château de Puligny “ Clos du Château ” · Montrachet · Burgundy ·

France

T R E B B I A N O 2011· Paolo Bea Spoletino "Arboreus“ DOCG · Natural Wine · Umbria · Italy

P I N O T G R I S2018 · Dry River · Organic · Martinborough · NZ

B A R B A R E S CO2009 · Campo Quadro · DOCG · Biodynamic · Piedmont · Italy

B A R O L O2005 · Casa Molisso “Fossati” · DOCG · Monforte d’Alba · Italy

S A N G I O V E S E CA B E R N E T2015 · Tignanello · IGT · Tuscany · Italy

P I N O T N O I R2013 · Domaine Faiveley Gevrey Chambertin· Burgundy · France

P I N O T N O I R2016 · Dry River · Martinborough · NZ

P I N O T N O I R2013 · Hans Herzog · Marlborough · NZ

P I N O T N O I R2018 · Te Mata “Alma” · Hawke’s Bay · NZ

S H I R A Z2015 · Yalumba “The Octavius” · Barossa Valley · Australia

S Y R A H2016 · Trinity Hill “Homage” · Hawke’s Bay · NZ

M E R L O T2016 · Craggy Range “Sophia” · Hawke’s Bay · NZ

CA B E R N E T M E R L O T2017 · Te Mata “Coleraine” · Hawke’s Bay · NZ

150 ML

31

29

29

36

34

49

40

39

26

30

44

51

35

38

BTL

145

142

139

168

159

239

190

187

125

148

208

245

169

180

C H A M P A G N E , S P A R K L I N G & W H I T E W I N E

B Y G L A S S

Wines & vintages are subject to change and availability.11

150 ML 25O ML

R I E S L I N G 2016 · Pegasus Bay · off dry · Northern Canterbury · NZ

C H E N I N B L A N C 2017 · Marc Bredif · Vouvray · France

P I N O T G R I S 2017 · Arthur Metz Cuvée Anne-Laure · Alsace · France

P I N O T G R I S 2018 · Maude · Central Otago · NZ

S A U V I G N O N B L A N C 2018 · Ata Rangi “Raranga” · Martinborough · NZ

S A U V I G N O N B L A N C 2018 · Cloudy Bay · Marlborough · NZ

C H A R D O N N A Y 2017 · Cave de Lugny Mâcon-Villages · Burgundy · France

C H A R D O N N A Y 2018 · Kumeu River “Estate” · Auckland · NZ

C H A R D O N N A Y 2018 ·Craggy Range “Gimblett Gravels”· Hawkes Bay· NZ

14.5

14.5

15

14

13.5

17

13

15.5

18

23

23

24

23

22

26.5

21

24

29

125 ML

C H A M P A G N E NV · Veuve Clicquot Brut · Reims · France

S P A R K L I N G NV · Cloudy Bay “Pelorus “ · Brut· Marlborough

25

15.5

ROSÉ & RED WINE

B Y G L A S S


12

150 ML 25O ML

R O S É 2018 · Neudorf · Nelson · NZ

R O S É 2017 · By.Ott · Côtes de Provence · France

P I N O T N O I R 2016 · Bertrand Ambroise Bourgogne Rouge · Burgundy · France

P I N O T N O I R 2017 · Ata Rangi “Crimson” · Martinborough · NZ

P I N O T N O I R 2017 · Misha’s “Cantata” · Central Otago · NZ

M E R L O T 2016 · Château Tour de Luchey · Bordeaux · France

M A L B E C 2017 · Catena Zapata “Alamos” · Mendoza · Argentina

S Y R A H 2018 · Elephant Hill · Hawke’s Bay · NZ

S H I R A Z 2018 · Two Hands “Gnarly Dudes” · Barossa · Australia

Z I N F A N D E L 2015 · Dancing Bull · California · USA

T E M P R A N I L L O 2013 · Beronia · Reserva · DOC · Rioja · Spain

CA B E R N E T S A U V I G N O N 2017 · Vasse Felix “Premier” · Margaret River ·

Australia

14

16

16

16

15

13

13

15

16

14

15

17

23

25

24.5

27

24

21

20.5

24

25

22

23.5

28

C H A M P A G N E & S P A R K L I N G


13

V I N T A G E

N O N V I N T A G E

R O S É

2009 · Louis Roederer “Cristal” · Reims · France 495

2006 · Dom Pérignon · Epernay · France

2006 · Billecart Salmon · Extra Dry · Aÿ · France

415

195

NV · Krug · Grand Brut Cuvée · Reims · France

NV · Bollinger · Special Cuvée · Aÿ · France

NV · Ruinart · Blanc de Blancs · Reims · France

NV · Louis Roederer · Demi Sec · Reims · France

NV · Veuve Clicquot · Brut · Reims · France

NV · Moët Chandon · Ice Imperial · Epernay · France

NV · Cloudy Bay “Pelorus” · Marlborough · NZ

NV · Quartz Reef · Brut · Biodynamic · Central Otago · NZ

NV · Maude · Brut · Central Otago · NZ

NV · Louis Bouillot · Cremant de Bourgogne · Burgundy · France

NV · Prosecco · Col De’ Salici DOCG· Valdobbiadene · Italy

445

180

170

155

140

135

77

75

75

69

59

NV · Laurent-Perrier · Cuvée · Tours-sur-Marne · France

NV · Billecart Salmon · Brut · Aÿ · France

NV · Veuve Clicquot · Brut Reims · France

NV · Louis Bouillot · Crémant de Bourgogne · Burgundy · France

295

160

155

79

S A U V I G N O N B L A N C& B L E N D S


14

2013 · Chosen Rows by Brancott · Oak Aged · Marlborough · NZ

2015 · Emmanuelle Mellot · Pouilly Fumé· Sancerre · France

2016 · Henri Bourgeois “Les Baronnes” · Sancerre · France

2016 · Clos Henri · Marlborough · NZ

2016 · Pegasus Bay · Sauvignon Semillon · Waipara · NZ

2017 · Amisfield · Central Otago · NZ

2017 · Palliser · Martinborough · NZ

2017 · Petit Clos · Marlborough · NZ

2018 · Kahurangi “Fume Blanc” · Nelson · NZ

2018 · Neudorf · Nelson · NZ

2016 · Auntsfield “South Oaks” · Marlborough · NZ

2018 · Te Mata “Cape Crest” · Hawkes Bay · NZ

2018 · Saint Clair “Wairau Reserve” · Marlborough · NZ

2018 · Cloudy Bay · Marlborough · NZ

2018 · Ata Rangi “Raranga” · Martinborough · NZ

139

89

94

61

69

73

72

52

59

62

87

74

75

76

64


15

R I E S L I N G

P I N O T G R I S& G R I G I O

2014 · Egon Müller “Scharzhof” QBA · Off Dry · Mosel · Germany

2015 · Pegasus Bay “Bel Canto” · Dry · Waipara NZ

2017 · Neudorf · Dry · Nelson · NZ

2017 · Pewsey Valley · Dry · Eden Valley · Australia

2016 · Pegasus Bay · Off Dry · North Canterbury · NZ

2017 · Two Paddocks “Picnic“ · Off Dry · Central Otago · NZ

2018 · Gibbston Valley “Red Shed“ · Organic · Off Dry · Central Otago · NZ

2010· Gibbston Valley “Red Shed“ · Organic · Off Dry · Central Otago · NZ

2013 · Arthur Metz “Steinklotz” · Grand Cru · Alsace · France

20178· Dry River · Organic · Martinborough · NZ

2017· Kumeu River · Auckland · NZ

2017 · Te Whare Ra · Marlborough · NZ

2017 · Quartz Reef · Biodynamic · Central Otago · NZ

2017 · Arthur Metz Cuvée Anne-Laure · Alsace · France

2019· Pencarrow · Martinborough · NZ

2018 · Maude · Central Otago · NZ

132

84

76

61

71

74

82

92

98

135

69

66

70

70

54

68

C H A R D O N N A Y


16

2014 · Château de Puligny ’Clos du Château” · Montrachet · France

2015 · Domaine Latour-Giraud · Meursault · Burgundy · France

2016 · Ata Rangi “Craighall” · Martinborough · NZ

2017 · Gibbston Valley “China Terrace” · Central Otago · NZ

2016 · William Fèvre · Petit Chablis · Burgundy· France

2017 · Vasse Felix “Heytesbury” · Margaret River · Australia

2018 · Clearview “Coastal” · Unoaked · Hawke’s Bay · NZ

2018 · Craggy Range “Gimblet Gravels” · Hawke’s Bay · NZ

2017 · Cave de Lugny Mâcon-Villages · Burgundy · France

2018 · Craggy Range “Kidnappers Vineyard” · Hawke’s Bay · NZ

2018 · Kumeu River “Estate” · Auckland · NZ

145

185

114

91

66

175

56

84

62

64

74

W H I T E V A R I E T A L S

R O S É

Wines & vintages are subject to change and availability. 17

S E M I L L O N 2009 · Stevens “Single Vineyard” · Hunter Valley · Australia

T R E B B I A N O 2011 · Paolo Bea “Arboreus”· Natural · Umbria · Italy

V E R D I C C H I O 2014 · Umani Ronchi Reserva “Plenio” DOCG · Marche · Italy

W H I T E G R E N A C H E 2014 · La Miranda de Secastilla · Somontano · Spain

C H E N I N B L A N C 2016 · Millton “ Te Arai “ · Biodynamic · Gisborne · NZ

A L B A R I Ñ O 2 0 1 6 · O do Avó “Marcelo” · D.O. Rias Baixas · Spain

G E W Ü R Z T R A M I N E R 2018 · Saint Clair “Block 12 Lone Gum” · Marlborough · NZ

C H E N I N B L A N C 2017 · Marc Bredif · Vouvray ·Loire Valley France

G E W Ü R T Z / R I E S L I N G / P I N O T G R I S 2016 · Te Whare Ra “ Toru“ ·

Marlborough · NZ

B L A N C D E N O I R 2018 · Wooing Tree “Blondie” · Central Otago · NZ

G R E N A C H E R O S É 2016 · Guigal · Organic · Rhône Valley · France

G R E N A C H E S Y R A H C I N S A U L T 2017 · By Ott · Côtes de Provence · France

T I B O U R E N C I N S A U L T 2018 · Château Roubine “La Vie en Rose” · Côtes de

Provence · France

P I N O T R O S É 2018 · Neudorf · Nelson · NZ

95

142

73

67

67

62

56

65

64

74

66

72

74

66

P I N O T N O I R

Wines & vintages are subject to change and availability. 18

1990 · Domaine Bart “Clos de Beze" · Grand Cru · Gevrey Chambertin · Burgundy · France

2001 · Domaine Michel Gross Chambolle Musigny · Burgundy · France

2011 · Pegasus Bay “Prima Donna ” · Waipara · NZ

2013 · Hans Herzog · Marlborough · NZ

2011 · Domaine Thomson “Surveyor Thomson” · Central Otago · NZ

2012 · Auntsfield “Hawk Hill”· Marlborough · NZ

2013 · Domaine Faiveley Gevrey Chambertin · Burgundy · France

2016 · Neudorf “Tom’s Block” · Organic · Nelson · NZ

2015 · Amisfield “RKV” · Central Otago · NZ

2016 · Rippon Vineyard “Rippon” · Biodynamic · Central Otago · NZ

2017 · Dry River · Martinborough · NZ

2016 · Bertrand Ambroise Bourgogne Rouge · Burgundy · France · NZ

2017 · Wooing Tree · Central Otago · NZ

2016 · Ata Rangi · Martinborough · NZ

2016 · Falcon Ridge · Nelson · NZ

2016 · Clos Henri · Marlborough · NZ

2016 · Misha’s “Impromptu” · Central Otago · NZ

2016 · Gibbston Valley “Glenlee” · Central Otago · NZ

2017 · Pencarrow · Martinborough · NZ

2017 · Felton Road “Bannockburn” · Biodynamic · Central Otago · NZ

2017 · Ata Rangi “Crimson” · Martinborough · NZ

2017 · Misha’s “Cantata” · Central Otago · NZ

2017 · Martinborough “Te Tera” · Martinborough · NZ

595

295

169

125

104

105

190

79

196

124

187

73

109

148

77

85

72

139

59

128

80

72

68

O T H E R R E DV A R I E T A L S


19

G R E N A CH E 1998 · Torres "Grans Muralles" · Barcelona · Spain

S A N G I O V E S E 2013 · Heron’s Flight “Reserve”· Matakana · NZ

T E M P R A N I L L O 2013 · Beronia · Reserva · DOC · Rioja · Spain

CA R M E N E R E 2014 · Concha y Toro “Marques de Casa Concha” · Maipo Valley · Chile

Z I N F A N D E L 2014 · EOS · California · USA

S A N G I O V E S E CA B E R N E T 2015 · Antinori Tignanello · IGT · Tuscany · Italy

P E T I T V E R D O T 2015 · William Downie · Natural · No Sulphur · Victoria · Australia

Z I N F A N D E L 2015 · Dancing Bull · California · USA

S A N G I O V E S E 2016 · Frescobaldi Castiglione Chianti · DOCG · Tuscany · Italy

M O N T E P U L CI A N O 2018 · Jasci & Marchesani DOC · Organic · Abruzzo · Italy

N E R O D ’ A V O L A 2017 · Mont’Albano ICT · Organic · Sicily · Italy

M A L B E C 2017 · Catena Zapata “Alamos” · Mendoza · Argentina

295

109

70

84

79

239

67

64

66

56

65

59

S Y R A H & B L E N D S


20

S H I R A Z& B L E N D S

2010 · The Hay Paddock · Waiheke Island · NZ

2014 · Craggy Range “Le Sol” · Hawke’s Bay · NZ

2015 · Guigal Cotes Du Rhone· Rhone Valley · France

2015 · Fromm “Fromm Vineyard” · Marlborough · NZ

2016 · Trinity Hill “Homage” · Hawke’s Bay · NZ

2016 · Man O’ War “Dreadnought” · Waiheke Island · NZ

2016 · Domaine Cazes · Biodynamic · Roussillon · France

2017 · Elephant Hill · Hawke’s Bay · NZ

1999 · Jim Barry “Armagh” · Clare Valley · Australia

2013 · Jim Barry “McRae Wood” · Clare Valley · Australia

2013 · Brokenwood · Hunter Valley · Australia

2015 · Yalumba “The Octavius” · Barossa Valley · Australia

2016 · Shaw & Smith · Adelaide Hills · Australia

2016 · Langmeil “Valley Floor” · Barossa Valley · Australia

2017 · Thorn-Clarke “Shotfire” · Barossa Valley · Australia

2018 · Two Hands “Gnarly Dudes” · Barossa Valley · Australia

104

219

65

115

245

119

66

74

457

129

91

215

113

72

64

82

C A B E R N E T& B L E N D S

M E R L O T& B L E N D S


21

2001 · Grant Burge’s "Shadrach" · Barossa Valley · Australia

2013 · Chateau Marsyas “B-QA” · Bekaa Valley · Lebanon

2014 · Sebastiani · California · USA

2015 · Ata Rangi “Célèbre” · Martinborough · NZ

2015 · Babich “Irongate” · Hawke’s Bay · NZ

2017 · Te Mata "Coleraine" · Hawke’s Bay · NZ

2017 · Te Mata “Awatea” · Hawke’s Bay · NZ

2017 · Vasse Felix “Premier” · Margaret River· Australia

2002 · Trinity Hill “Homage” · Hawke’s Bay · NZ

2013 · Gaja Ca’Marcanda “Promis” · Tuscany · Italy

2016 · Craggy Range “Sophia” · Hawke’s Bay · NZ

2011 · Craggy Range “Sophia” · Hawke’s Bay · NZ

2016 · Château Tour de Luchey · Bordeaux · France

2017 · Clearview “Cape Kidnappers” · Hawke’s Bay · NZ

245

77

68

101

98

190

89

85

270

135

169

179

60

63

B O T T L E D B E E R

ZEELANDT HELLES (5%)

Hawke’s Bay, NZ - Bavarian-styled lager, medium to low hop bitterness, this beer

is a thirst quencher. 500ml.

STELLA ARTOIS (5%)

Leuven, Belgium - Full flavour and clean, crisp taste. Has a hoppy aroma with a

hint of fruitiness and clean bitterness that is well balanced with the malt flavour.

CORONA (4.6%)

Mexico - Smooth, refreshing taste and well-rounded character with a pleasant

malt and hop aroma.

PURE BLONDE (4.6%)

Australia - Refreshing full- flavoured lager brewed with no preservatives, ultra

low carb beer.

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10

10.5

10

L A G E R

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other credit cards. 22

A L E

EMERSON’S “BOOKBINDER” CLASSIC ENGLISH ALE (3.7%) 500ml

Dunedin, NZ - Sweet, malt and hop aroma with a soft, malty, fruit and vinous palate.

Full flavoured and refreshing with a gently drying finish.

THREE BOYS BREWERY IPA (500ML) (5.2%) 500ml

Christchurch, NZ - Lightly citrus peel hops aroma. Clear, pale orange yellow body

with a huge long-lasting foamy off-white head. More citrus lemon hops in the

flavour.

PANHEAD “SUPER CHARGER” APA (5.7%) 330ml

Wellington, NZ - Powerful American-style pale ale, plenty of hop aromas, leading to

a big bitter style.

LEFFE BLONDE ALE (6.6%) 330ml

Leuven, Belgium - The bitterness is delicate with a sweet malty finish. Full-bodied

taste, while fruity notes are complimented by a gentle hop bitterness.

LITTLE CREATURES (5.2%) 330ml

Western Australia, Australia - Crisp citrus flavours of grapefruit and passionfruit and

maybe a bit of honey, all backed up with a good balance of bitterness

MAC’’’’S MID VICIOUS (2.5%) 330ml

Nelson, NZ - Session pale ale, fruity aroma, light bodied complimented with a hop

bitterness.

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13.5

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B O T T L E D B E E R

PARROTDOG BREWERY “PANDEMONIUM” (4.8%)

Wellington, NZ - Modern hop varieties combined with the crisp, light and

refreshing body of the classics. Easy and approachable but still very satisfying.

LIBERTY BREWERY “HALO” (5.4%)

Auckland, NZ - Zesty lime citrus peel and tropical passionfruit with rye-cracker malt

drizzled with subtle sweet caramel tasting notes .

HOEGAARDEN (4.9%) 330ml

Hoegaarden, Belgium - The zest of oranges and coriander create the unique fruity

and spicy flavour. It is unfiltered, which gives its natural cloudiness and preserves

the distinctive aromas.

GUINNESS STOUT (5.2%)

Dublin, Ireland - Initial malt and caramel flavour, finishes with a dry roasted

bitterness. The roasted malted barley gives it’s dark, rich red colour.

YEASTIE BOYS “POT KETTLE BLACK” (6%)

Wellington, NZ - American-style porter, full-bodied, complex strong roasted tones

cascading off earthy notes.

ZEFFER CRISP APPLE

Auckland, NZ - Made from carefully selected New Zealand grown apples, crushed

and cool fermented to maximise the flavours.

ZEFFER APPLE CRUMBLE (6%)

Auckland, NZ - Infused with cinnamon, vanilla and blackberry leaves, balanced with

an intense depth of flavour and Zeffer’s signature freshness.

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W H E A T

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V O D K A

42 BELOW

New Zealand - Medium-strength nuttiness, balanced by a nicely sweet aftertaste

and a slightly bitter, metallic finish with hints of citrus.

42 BELOW FEIJOA

New Zealand - Medium-strength nuttiness, balanced by a nicely sweet aftertaste

and a slightly bitter, metallic finish with hints of citrus.

BELVEDERE

Poland - Notes of vanilla and rye, lingering white pepper spice.

BABIČKA

Czech Republic - Aniseed with subtle citrus aroma. Rich with vanilla and caramel

and smooth hit of wormwood.

CHOPIN

Poland - Viscous, creamy, sweet with a pleasant herbal flavour with whiff of soot

dusted green apple. Faint mash potato alongside pepper spice and nuts.

BLUE DUCK

New Zealand - Gentle, charcoal phenolic with a pale lemon zest, fine wheat hull

and straw aroma. Velvety and smooth.

KETEL ONE

The Netherlands - Slight citrus aromas, hint of spices and smooth offering of

wheat with a slight sweetness.

TITO’S

USA - Micro distilled six times in an old-fashioned pot still, just like fine single malt

scotches and high-end French cognacs

ROYAL DRAGON IMPERIAL

Lithuania - Sweet and metallic with notes of blueberry. Slightly sweeter with a

mildly bitter after taste. Gold flakes around on it.

CRYSTAL HEAD

Canada - Complex and smooth with hints of vanilla, peach, citrus and grain.

GREY GOOSE

France - Slightly sweet, with lemongrass and pepper notes.

BROKEN SHED

New Zealand - Made with Southern Alps spring water, and 40% spirit made from

whey.

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10

15

13

11.5

10.5


G I N

BLACK ROBIN

New Zealand - Combines traditional exotic botanicals with native New Zealand

Horopito.

Recommended pairing with Fever-Tree Mediterranean Tonic.

Garnished with Lime.

BLUSH RHUBARB

New Zealand - Triple distilled hand crafted with refined juniper, fresh rhubarb, hints

of strawberry, citrus and rose hip.

Recommended pairing with Fever-Tree Elderflower Tonic.

Garnished with Mint.

BLUSH BOYSENBERRY

New Zealand - The first Boysenberry gin the world has ever seen, triple distilled hand

crafted with refined juniper, fresh boysenberries.



THE BOTANIST

Scotland - Big notes of citrus, delicate menthol and flowers everywhere.


Garnished with Grapefruit.

THE BUREAUCRAT

New Zealand - Traditional juniper and coriander followed by an audacious hit of

cinnamon finishing with delicate nutty profiles and undertones of aniseed and

sweetness.

Recommended pairing with Fever-Tree Naturally light Tonic.

Garnished with Cucumber.

THE DOYENNE

New Zealand - Smooth, cooling coconut and lime finishing with strong and lasting

lemongrass.

Recommended pairing with Fever-Tree Naturally light Tonic.

Garnished with lime.

DENZIEN

New Zealand - Made with distilled rainwater, cardamom, sweet orange peel, lemon

peel and native botanicals resulting in citrus notes melding with savoury herbs.


Garnished with Orange.

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13

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ELEPHANT

Germany - Juniper aroma with mountain pine and other herbaceous notes. complex

but strikingly smooth, encompassing floral, fruity and spicy flavours.


Garnished with Apple.

ELEPHANT SLOE

Germany - Combines the taste of premium London dry gin with fresh slow berries

creating a richly rounded, lightly sweet and exquisitely fruity bouquet.

Garnished with Orange twist.

FOUR PILLARS BLOODY SHIRAZ

Australia - Created by soaking Four Pillars gin with the skins of premium Yarra Valley

Shiraz grapes for 8 weeks.


HENDRICK’S

Scotland - Aromatic blend of spices and floral scents. Floral and citrus notes and the

smoothness of cucumber is apparent.


Garnished with Cucumber.

HERNO ‘OLD TOM’

Sweden - Juniper, coriander, lingonberries, fresh lemon peel, vanilla, meadowsweet

and honey.


Garnished with lemon peel.

JUNO

New Zealand - Classic juniper, orris root, kaffir lime leaves, green cardamom, Angelica

root, Manuka and cassia bark.

Recommended pairing with Fever-Tree Indian Tonic.

Garnished with Lemon.

KARVEN

New Zealand - Classic juniper, bursts of New Zealand citrus, undertones of sweet

floral and spice.


Garnished with Grapefruit.

.

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G I N


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MALFY CON ARANCIA

Italy - Distilled with juniper and Sicilian blood oranges giving a sweet, juicy flavour

profile.



MALFY CON LIMONE

Italy - Distilled with juniper and lemons from the Italian coast. Delivers an explosion

of lemon, reminiscent of limoncello.


Garnished with Lemon twist.

MARE

Spain - Hints of soapiness and perfume. Very herbal and aromatic with berry fruits,

coriander, citrus zest and tart juniper.


Garnished with Rosemary.

MGC MELBOURNE GIN COMPANY

Australia - Eleven botanicals, both local and exotic, are each individually extracted.

Smooth and slightly surprising gin.

Recommended pairing with Fever-Tree Aromatic Tonic.

Garnished with Grapefruit twist.

MOR

Ireland - Earthy root botanicals, subtle florals and vivid raspberry notes come

together to meet the sweetness of juniper and angelica root.


Garnished with Raspberry , lime.

REID + REID NATIVE

New Zealand - Hand crafted and small batched native New Zealand Kawakawa,

Horopito and Manuka making it a quintessential New Zealand gin.


Garnished with lime.

REID + REID BARREL AGED

New Zealand - Combines two great aspects of the Wairarapa: native bush and Pinot

Noir , by aging the Native gin for 3 months in an ex- Martinborough French oak barrel.

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G I N


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ROKU

Japan - The first gin from Japan’s legendary distillery Suntory. Containing 6 Japanese

botanicals: sakura leaf, sakura flower, sencha tea, yuzu peel joining traditional gin

botanicals: juniper, orange and lemon peel.


Garnished with Ginger.

SCAPEGRACE

New Zealand - Big, fresh nose with pronounced aromatic intensity. A place where

juniper, orange peel and deep spice aromas. Citrus and juniper are also dominant.



TANQUERAY N.10

England - Fresh grapefruit, orange, lime and chamomile provide a refreshing flavour.



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G I N

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R U M


29

APPLETON 21 YEAR

Jamaica - Baked nuttiness comes on strongly in the tastes of molasses and oak.

APPLETON 25 YEAR “JOY ANNIVERSARY BLEND” VERY RARE

Jamaica - Released in honor of Joy Spencer's 20th anniversary as Appleton Estate's

Master Blender which includes some 35 year old rum in the blend. Raisin, flambéed

bananas, citrus zest, orange peel, and brown butter. Lots of vanilla and tropical fruits.

PENNY BLUE XO

Mauritius - Tropical fruit, vanilla, toffee and sandalwood. Complex with zesty citrus,

spice and balanced oak tannins.

DIPLOMATICO “RESERVA EXCLUSIVA”

Venezuela - Caramelised molasses, dark dried fruits, allspice, cinnamon, ripe fruits and

nuts. Buttery, fruity and spicy all at the same time, slight touch of sulphur and tobacco

notes.

SAILOR JERRY “SPICED”

Caribbean - Notes of vanilla spice, butter, oak, cinnamon, nutmeg and ground ginger.

Notes of winter spice and black pepper, toffee.

KRAKEN

United states - Nutmeg, vanilla and cinnamon, dark chocolate, clove, Christmas cake

and toffee.

GOSLING “BLACK SEAL”

Bermuda - Sweet, dark, cooked fruits. Fruitcake, spice and herbal. Balanced with thick,

sweet spices, stewed fruits.

GOSLING “OLD FAMILY RESERVE”

Bermuda - Complex with a little nuances of wood. Dried fruit, spices, chocolate and

tobacco.

PUSSER’S

Trinidad, West Indies - Very full and fruity with espresso, marmalade, marzipan, crème

de cacao, spice, vanilla cream, black pepper.

TROIS RIVIÈRES

Martinique - Complex aromas, fresh fruit and mild tobacco with a hint of spice,

gingerbread and dried fruit .

MT GAY XO

Barbados - Oaky and dry. Very fragrant, sweet, fruity and tropical.

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R U M

MATUSALEM 23 YEAR

Dominican Republic - Creamy and rich, with plenty of fruit joining the sweet,

sugary notes.

EL DORADO 12 YEAR “DEMERARA”

Guyana - Sweet, toffee, vanilla, spices, oak. Hints of smoke. Cocoa, caramel and

prunes.

PAMPERO ““““ANIVERSARIO RESERVA EXCLUSIVA””””Venezuela - Aromas of roasted nuts, caramel, tobacco, and spices with a supple

dryish medium and a tobacco, pepper and minerals.

PYRAT XO

Anguilla - Citrus and orange peel aroma, icing sugar, waves of fruit,sweet and

viscous with hints of marmalade.

ANGOSTURA 1919

Trinidad and Tobago - Rich and spiced. Cola, toasty oak. Vanilla spice and

caramel. Plenty of ginger and molasses.

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12

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T E Q U I L A & M E Z C A L

SAUZA “TRES GENERACIONES” AÑEJO

Mexico - Slightly burnt toast with vanilla and a subtle waft of artificial green melon.

Boiled green sweets with strong notes of cracked black pepper

DON JULIO REPOSADO

Mexico - Almond, coconut and white chocolate with subtle spiced and vegetable

aromas. Slightly sweet. Vanilla and nuts with pear, apple, cinnamon and butterscotch

CASAMIGOS AÑEJO

Mexico - Little vanilla along with some leather and barrel spices and oaky sweetness,

burnt toast with vanilla and a subtle waft of green melon with strong notes of cracked

black pepper

EL ESPOLON REPOSADO

Mexico - Wet cement, dry apricot and peach, caramel and chocolaty agave with

prickly white pepper. Hints of banana and herbal notes

CASAMIGOS BLANCO

Mexico - Light, refreshing with notes of freshly chopped herbs, vanilla and subtle

agave

1800 RESERVA AÑEJO

Mexico - Roasted coconut, woody, toffee-apple with nutty notes, caramel and

chocolaty roasted agave.

OLMECA REPOSADO

Mexico - Brazil nuts, floral lilac, cardamom spice and stewed apple. Notes of oak.

CALLE 23 CRIOLLO

Mexico - Bright citrus, white pepper and a long sweet finish.

DERRUMBES

Mexico - Mezcal made from wild agave Salmiana giving a unique vibrant flavour with

balance and fruit.

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10

20

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31

W H I S K Y


REGIONS OF SCOTLAND

Scotland’s whisky producing regions are as diverse as the wine regions of France. They craft

single malt whiskies with distinct qualities and characteristics borne out of their location, climate

and hundreds of years of craftsmanship.

The different personalities of the Classic Malts reflect these distinctive regional variations.

R A R E

Glenlivet “Celtic 1968 Vintage - 36 Year Jim Mcewan’s” 41.2% - Speyside, Scotland 85

Rich, warm oaky toffee with a texture of stain, backed up by layers of fruit yogurt, carnation milk

and sweet toasted cereal with an outturn of 726 bottles.

Glenglassaugh “1972 Vintage - 42 Year Sherry Cask” 50.6% - Highland, Scotland 121

Matured throughout in a single Sherry butt. It was distilled in October 1972 and bottled in

February 2014 with an outturn of 582 bottles.

The Macallan “Reflexion” 43% - Speyside, Scotland 279

Created by Master Whisky Maker Bob Dalgarno using whiskies matured exclusively in first-fill

Sherry-seasoned American and Spanish oak casks. Citrus zest, sultana and spicy flavours. Hints of

chocolate, butterscotch, dark fruits and sherry notes.

Laphroaig 25 Year 48.9% 90

Big, smoky and liquorice matured in Oloroso Sherry casks & American oak ex bourbon barrels for

25 years.


33

S P E Y S I D E

Generally accepted as a subdivision of the Highlands Region, over half of all Scotland's distilleries are

located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts and many of

the most popular single malts are produced in Speyside.

The huge selection of Speyside malts offer a variety of strengths and can generally be broken down

into two categories: the heavy, rich sherry-flavoured malts and the more complex light floral-

flavoured malts. Speyside malts are essentially sweet whiskies, although some can have a little peaty

character with just a slight whiff of smoke.

The Macallan 12 years “Double Cask” 40% 18

Ginger notes hover as fruit takes over, with subtle oak lingering in the wings.

Glenrothes 12 Years 40% 15.5

Spicy, ginger, oaky notes, Crème brûlée finishing with lingering spiciness with orange peel notes.

The Balvenie 21 Years “Old PortWood” 40% 44

White peach and a faint puff of smoke. Surprisingly delicate. Abounding, yet fine. Her sublime

mouthfeel carries, masterfully: red fruit, raisins, an edge of white grape and a very floral honey.

The Balvenie 17 Years “Double Wood ” 43% 36

Warm Acacia honey and green apples on the nose leading to warm winter spices, vanilla and

honeysuckle on the palate.

The Balvenie 14 Years “Caribbean Rum Cask ” 43% 26

Tropical fruits, namely passion fruit, and creamy toffee. Sweet vanilla with notes of apples and

mangoes with a hint of orange in the background.

Aberlour “A’bunadh” Spanish Oloroso Cask 60.8% 19

Matured exclusively in Spanish Oloroso Sherry butts. Intense Sherried goodness. Chewy chocolate-

covered-raisin notes, licks of cinnamon spice, a touch of nuttiness.

Glenglassaugh “Torfa” 50% 19

Smoke and citrus in equal measures, with sweet spice happily sitting between the two.

Cardhu 12 year 40% 21

Peppery and lightly charred. Sweet with toffee and chocolate; burnt sugar on a Crème Brûlée.

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other creditcards. 34

Tomintoul 16 Year 40% 23

Medium-bodied and punchy. Stemmy cut hay and dried grasses, a leafy green note and touch of

rooty earth and fudge.

Glenfarclas 40 Year 46% 82

Complex and rich. Calves leather, cedar wood cigar boxes and cocoa, sweet Sherry and chocolate

orange, marmalade and butterscotch. Hints of molasses.

Glenfiddich “Gran Reserva” 21 Year Rum Cask Finish 40% 39.5

Barley sugar, malt, dark brown sugar, orange peels, marmalade, Manuka honey, chocolate and

foam bananas.

Glenfiddich 18 Year 40% 25

Loads of fruit. Zesty grapefruit, baked toffee apples. Dry, chocolate Flake-y wood and cinnamon.

Glenfiddich 15 Year 40% 19

Sherry, citrus - orange in particular, dry wood, raisins and spices. Slight suggestion of smoke.

Glenfiddich “IPA Experiment” 43% 22

An elegant harmony of fresh green apple, William’s pear and spring blossom. Complimented with

Aromatic hops and fresh herbs. Finished in casks seasoned with India Pale Ale. The Speyside Craft

Brewery created a special beer which was aged in ex-Glenfiddich casks for a month before they

were returned to the distillery and filled with whisky for a three month finished.

Strathisla 12 Year 40% 18

Soft oak and hints of candied peel. A little floral character too, with notes of spice and Danish

pastries.

Benriach 20 Year 43% 30

Big oaky presence, malt, toffee and a touch of grist.

The Ardmore “Legacy”40% 18

Light barbecue char and earthy notes. Sweet cinnamon, fresh honey and vanilla toffee.

GlenAllchie 18 Year 46% 24

Raisins, marzipan, heather and honey with rich notes of dark cherries, spices and subtle hints of

dark chocolate.


ISLAY

There are eight distilleries on the island of Islay (pronounced Eye-luh). Islay is located in the Inner

Hebrides of Scotland. The island is often lashed by sea winds and rain, these elements certainly

have a say in the whisky production. Islay’s surface is very flat and consists largely of peat, which

has a huge influence on the flavour of the whiskies produced here.

Islay whiskies are the strongest flavoured of all Scotch whiskies and tend to be dry and peaty.

They are renowned for their strong peaty smokiness which comes from the peat fuel they use for

malting the barley.

The character of Islay malt whiskies are very often described as being very smoky and medicinal,

salty and sea weedy with a dry finish and sometimes with a strong bite.

Port Askaig 19 years “Cask Strength” 32

Thick, fruity palate, with notes of peat smoke, a touch of dried banana, biscuity malt and cocoa

butter. Very interesting indeed, with an oily mouth-feel.

Kilchoman “Sanaig” 17

Pineapple chunks and white grapes. Hints of fresh coffee carry the earthy, subtly spicy peat.

Toffee cubes, peach, dark chocolate, raisins and a whisper of red berries. Peat grows and grows,

with a little black pepper too.

Ardbeg “Uigedail” 54.2% 20

Peat and little flourishes of dark sugar, freshly-ground espresso beans, cereal notes and a most

sophisticated tar.

Ardbeg “Corryvreckan” 57.1% 21

Sticking plasters, buttery, creamy, roasted chicken crisps, herbal, almost a hint of pine.

Ardbeg “Traigh Bhan 46.2% 43

The peaty power plunges the palate into a smoky depth, with an intense salty mouthfeel . Sweet

and sour notes of smoked chili chocolate and paprika.

Bruichladdich “Black Art 4.1 Ed 1990” 23 Year 49.2% 51

Chocolate and coconut, tangerine and papaya and barley sugar with a pinch of cinnamon and

aniseed.

Bruichladich “Classic Laddie” 50% 17

Nutty vanilla, honey and white flowers with hints of apricot, citrus and sea breeze sneaking from

the glass. Bright fruity flavours of apple and citrus are followed by sweet, round cereal malts and

demerara sugar. Unpeated style.


Lagavulin 16 Year 43% 22.5

Big, very concentrated and redolent of iodine, sweet spices, mature Sherry and creamy vanilla.

Bowmore 18 Year 43% 24

Pungent, citrus. Stewing fruit, hints of damp wood and very soft smoke.

Bowmore 25 Year “Small Batch Release” 43% 69

Dark fruits and coastal smokiness. Slightly herbal. Peat smoke, cocoa and dry, creamy nuttiness,

oak, mocha, hints of prunes.

Laphroaig 10 Year 40% 14.5

Big, smoky and liquorice. Big dose of salt. Slightly sweet with notes of classic iodine and cool

wood smoke.

Macleod’s 40% 12

Robust seaweed, intensely peaty, notes of cherry, smoke and sea salt.

Caol Ila 12 Year 43% 20

Fresh, herbal. Rubbed peppermint leaves, stemmy, damp grass, smoky. Oily, cigar leaves,

smoked ham, hickory and lemon peel.

Ileach 40% 14

Smooth malt notes, peat., peppery spices, tannins with a touch of fruit .


I S L A N D

The Islands are not officially a whisky region, However are another subdivision of the Highlands

Region. The Islands are a geographical region rather than a characteristic one. The Islands region

includes all of the whisky producing Isles of Scotland namely Mull, Skye, Orkney, Arran, Jura and

Lewis. The Isle of Islay is considered a region on its own.

Due to the location of the Islands distilleries, their whiskies tend to have a coastal feel. They are

slightly peatier in character than most highland malts but not to the extent of the peatiness that

you would find in Islay malts. The peatiness is generally softer and sweeter than their stronger

cousins from Islay.

Highland Park 18 Year 43% - Orkney Islands 33.5

Creamy and full with fruit conserves and espresso. Cinnamon and allspice, toffee with thick black

forest honey and touch of citrus.

Ledaig 10 Year 46.3% – Isle Of Mull 15

Light and well-balanced with very soft peat with a gentle smoke. Notes of barley and malt extract

with walnut and pine oil and a hint of iodine with notes of dried fruits and nuts.

Talisker 10 Year 45.8% – Isle Of Skye 15

Rich dried fruit sweetness, clouds of smoke and strong barley malt flavours, with a pepper

twang.

Tobermory 15 Year 46.3% – Isle Of Mull 33

Full-bodied with notes of Sherried peels and winter spice, crème de cacao and peppery oak.

Jura “Prophecy” 46% – Isle Of Jura 21

Heavily-peated nature with hints of fresh cinnamon and spicy sea spray.

Jura 10 year “Origin” 40% – Isle Of Jura 20

Barley fudge sweetness with creamy smoothness and a touch of aniseed.

Arran “Port Cask Finish” 50% – Isle Of Arran 24

Notes of dried fruits, hazelnuts and mandarin oranges, spicy cinnamon, full bodied, tannic, rich

dessert wine like sweetness.

Please note a 1.5% fee applies for Visa and Mastercard. 3% for all other creditcards.

38

C A M P B E L T O W N

Lies towards the end of the Mull of Kintyre peninsula on the West Coast of Scotland. Today

there are only three distilleries producing whisky here, but in days gone by there were over

30 distilleries.

The Campbeltown single malts are very distinctive, tending to be full-bodied, renowned for

their depth of flavour and for their slightly salty finish. With peat adding a hint of flavour

similar to that found in Islay malt.

Springbank 15 Year 46% 19.5

Creamy with raisins, dark chocolate, figs, marzipan, Brazil nuts and vanilla.

Springbank 18 Year 46% 29

Thick and oily, fruity and mellow; gives way to a sweet liquorice and aniseed flavour as it

opens up.

Glen Scotia “Double Cask” 46% 14

Peach flesh and green apple peel, followed by chewy vanilla fudge, a hint of salinity, then an

array of oak-y spices including some char.

Kilkerran 12 Year 46% 14

Oak notes are dominant, followed by toasted marshmallows and dried fruit pudding, as well

as cherries, marzipan and a hint of peat.


L O W L A N D

Lies South of an imaginary line that runs from Greenock on the West coast of Scotland to

Dundee in the East. Most of the Lowland malts produced in this region end up in blends, but

there are a still a few single malts available to try from this region.

Malts from this region are light in colour and have quite a dry finish. The dryness comes from

the malt itself, not from peat as Lowland malts tend to be produced with unpeated malt. You

may also find a certain sweet fruitiness to the flavour. Lowland malts are regarded as an

excellent aperitif.

Generally speaking, Lowland region whiskies are mellower than whiskies from the

neighbouring Highlands, and are very much appreciated by those new to malt Whisky and

experienced malt drinkers alike.

Bladnoch Samsara 46.7% 28

Malty core, with citrus, plum and vanilla flavours .

Auchentoshan "Three Wood" 43% 17

Hazelnut with hints of cinnamon and lemon. A butterscotch sweetness adds to the overall

complexity.

Glenkinchie 12 Year 43% 19

Very fruity with notes of Madeira and sweet stewed fruits.


H I G H L A N D

By far the largest of all the whisky producing regions and offers the greatest variations of

style. You will find some of the best known distilleries in this region.

On the mainland in the Western Highlands there are only a few distilleries. The malts from

these West Highland distilleries are much less peaty than the malts which are found in the

Islay region, although you can detect a slight whiff of smokiness. If there was a common

character shared by West Highland whiskies it is that they tend to have a sweet start and

dryish finish.

The character of the far North Highland malts is greatly influenced by the local soil and the

coastal location of the distilleries. They tend to be light-bodied whiskies with a spicy

character and a dryish finish, sometimes with a trace of saltiness.

Malt whiskies from the Central, Southern and Eastern Highlands are a mixed bunch. They

are generally fruity and sweet but not as sweet as the malts found in Speyside. They are

lighter bodied and sweet and, just like other Highland malts, tend to have a dry finish.

An Cnoc 16 Year 46% 25

Bursts of citrus fruit, before slowly melting into a soft and sweet, fragrant vanilla. Light and

zesty with a hint of spice and toffee.

Glengoyne 18 Year 43% 27

Hints of soft spice and dried peels. A little apricot, honey and vanilla. Creamy custard and

butterscotch.

Dalwhinnie 15 Year 43% 20

Heather, honey sweetness and vanilla followed by deeper citrus flavours and hints of

malted bread.

Balblair 2000 Vintage 46% 20

Stocky toffee pudding, citrus zest, cinnamon and a touch of sea salt..

Tomatin 25 Year 43% 45

Notes of chewy apple and fruit salad, hints of grist and barley malt, a touch of smoke with

notes of grapes and cereal, orange zest, lemon juice, gooseberries and pineapple.


41

The Dalmore 12 Year 40% 15.5

Notes of Seville marmalade and triple sec with winter spices and fruitcake. Zesty cocoa and milk

chocolate.

Glencadam 21 Year 46% 45

Oak-led spices, vanilla, cinnamon and allspice, creamy pineapple and hints of coconut alongside

toasted barley. Buttery and sweet with notes of tropical fruits, citrus, marmalade, toast and

custard.

Edradour 15 Year “Fairy Flag” 46% 28

Released in honour of a Scottish film, ‘Fairy Flag’. The film looks at the legend of the Fairy Flag, a

mystical heirloom which is said to have almost magical qualities. The whisky itself is a rich,

Christmas cakey dram, sweet and spicy with touches of Sherry-soaked raisins dusted with dark

chocolate shavings.

Glenmorangie 18 Year 43% 19

Balanced between honey, malt and flowery scents. Dates and figs emerge in the background with

a hint of wood smoke.

Glenmorangie “Signet” 46% 41

Chocolate raisins, an Old-fashioned cocktail, cocoa. Sweet, syrupy cinnamon, dried herbs,

oranges, lychees, malt.

Inchmurrin 18 Year 46% 21

Fruity, zesty aromas. Hints of caramel, malt and lychee. Orange rinds, candied lemon and tropical

fruit, with a core development of sweet vanilla and gingerbread.

Ben Nevis 10 Year 46% 17

A supple greenness with soft leafy notes with a rich fruitiness. Hints of orange and Seville

marmalade with a light vinous character and nutty undertones. Toffee with a bitter sweetness

and peat notes..

Oban 14 Year 43% 23

Late autumn fruits, dried figs and honey-sweet spices, followed by a smoky malty dryness.


Old Pulteney 21 Year 46% 32

Apple, butterscotch, malted milk biscuits, bananas and a little bit of lime. Marzipan and then

sour fruit, green apple and cinnamon. Vanilla and dry wood.

Speyburn 10 Year 40% 14

Well-balanced notes of cereal sweetness and arak, malt extract and aniseed with hints of

something herbaceous and a touch of smoke.

Glendronach 8 Year “The Hielan” 46% 13

Honey malt, vanilla fudge and citrus peels. Slightly chocolatey raisin notes and a little

cinnamon.

Royal Lochnagar 12 Year 40% 16

Sherry, stewed fruit, malty vanilla notes and a trace of smoke. Salty and slightly sour.


43

B L E N D E D & I N T E R N A T I O N A L

The Cardrona “Just Hatched” 64.4% - New Zealand 35

Natural cask strength with hint of honey, vanilla, spice with weighted spirit on the tongue

Chivas Regal 25 Year 40% - Scotland 74

Rich, nutty and thick with notes of malt and berry fruits, hints of liquorice, raspberries and sweet

porridge oats.


Full, deep fruity flavours with a subtle smokiness.


A creamy, aromatic melange of vanilla custard, hints of aniseed, lemon curd and butter toffee.

Wood shavings and dried banana chips develop with just a hint of cassis.

Johnnie Walker “Blue Label” 40% - Scotland 44

Deep richness and smoke, layers of honey and fruit with a remarkably smooth finish.

Johnnie Walker “Double Black” 40% - Scotland 10

Slightly smoky and almost medicinal on the nose, it offers up hints of vanilla, a little tar, a touch of

barbecue sauce, citrus and malt.

Nikka “Coffey Grain” 45% - Japan 21

Bourbon-like vanilla and corn notes with an herbal hint of chamomile. Sweet, fruity flavours of

melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla.

Nikka “Taketsuru Pure Malt” 43% - Japan 18

A non-age-statement expression, named after the company's founder, Masataka Taketsuru. Clean

and bright, red-fruit notes come bursting out of the glass, with some extra sweetness.

The Nikka 12 year 43% - Japan 21

Dark chocolate provides the backbone of mouth-watering bitterness. Earthier notes, fruity

flavours of apple, prunes, greengage plums and pear. Honeyed and floral notes of lilac.

Nikka “Pure Malt White” 43% - Japan 26

Subtle smoke twinned with blackcurrant and blackberry. An aromatic, fruity delight and honey.


44

Nikka “Blended” 43% - Japan 16

Orange blossom, with a nice rich texture and subtle, sweet spice, along with a hint of floral

spices.

Hakushu 12 year 43% - Japan 35

Toasted barley, seed & nut loaf, chopped almonds and a little bit of barrel char. Hints of milk

chocolate and dried grass bring sweetness and a waft of smoke along the way.

Hibiki “Japanese Harmony” 43% - Japan 26

The blend itself was crafted by the Suntory Whisky blending team, led by Master Blender

Shingo Torii. An elegant expression, with wafts of honey, orange, a herbaceous touch or two

and light oak.

Yamazaki “Distiller’s Reserve” 43% - Japan 24

Strawberries and dried fruits with floral notes coming from the Mizunara cask whisky.

Fragrant sandalwood and a bit of coconut.

Light oak, white peach and a small amount of spice.

Mars Maltage “Cosmo” 43% - Japan 23

Orange oil and chocolate, fresh barley and toasty oak. Fresh plum and white grape. Cereals

and chocolate biscuits.

Suntory “Toki” 43% - Japan 23

Grapefruit, green grapes, peppermint, thyme with a subtle sweet and spicy finish , hints of

vanilla oak, white pepper and ginger.

Mackinlays Rare Old 47.3% - Scotland 36

Crushed apple, freshly-baked crusty bread, lemonade. A complex mix of cornflakes,

dumplings, kaffir lime and orange rind.

Kavalan “Concertmaster” 40% Port Cask - Taiwan 24

Red grapes and clove, followed by a good whack of vanilla. A little bit of tobacco leaf, cookie

dough and brown sugar mixed with ground cinnamon and white pepper, doused in good

Port. A core of white oak warmth.


45

Amrut “Intermediate” Sherry Cask - India 25

Light sherry notes, locum or raspberry macaroons rather than the usual figs and dried fruits.

Blueberries. Hints of mandarin as well. Spiced up by some exotic notes of ginger and flowers.

Vanilla cake. rich and fruity.

Penderyn “Icons of Wales - Red flag” 41% - Wales 22

Sweet Sherry with a herbal and honey-like backbone. Quite malty, with a wave of spices,

marzipan and dried grass.

Jameson 40% - Ireland 10

Floral with a smooth sweetness. Marmalade and fudge, Madeira and a hint of cut grass. Notes

of orchard fruits, both fresh and cooked with a little vanilla cream.

Connemara 40% - Ireland 11

Well-smoked and peated, heather freshness and floral notes with a honeyed sweetness and a

little wood. Smooth with notes of malt and peat, honeyed smoke and barley sweetness.

Writers Tears Red Head 46% - Ireland 18

Raisins, baking spices, marzipan, milk chocolate meets sherry nuttiness and oak for a medium,

dry finish.

Canadian Club 37% - Canada 10

Notes of barley sugar and aniseed, cut grass and fennel, a hint of straw and a vegetal

freshness. Notes of winter spice and dark sugars, a touch of rum. The finish is of medium-

sweetness and of medium-length.


46

AMERICAN WHISKEY

This type of whiskey (as Americans call it) may often be categorised as pertaining to

toastiness, spice and vanilla sweetness. This is in large part due to the generous use of new

charred oak (predominant in most styles of US whiskey, and used exclusively in the

production of bourbon), which lends stunning sweet flavours such as vanilla and other

flavour compounds. To be called bourbon, it must be at least 51 percent corn. (Most

distillers use 65 to 75 percent corn.) Bourbon, by law, must be aged in a brand-new, charred

white oak barrel.

Rye whiskey is made with a mash bill that mainly features rye. The result is a spicy whiskey

with lots of complexity.

Tennessee whiskeys are essentially bourbons which undergo the "Lincoln County Process.

This involves filtering the spirit through sugar maple charcoal.

Kentucky straight whiskeys must be aged in a brand-new, charred white oak barrel to be

called straight bourbon whiskey- that means, a barrel can only be used once for bourbon.

Bulleit - Kentucky 11.5Fairly pungent and peppy with notes of marmalade and toasty oak. Here is a hint of smoke

with a beautiful, creamy banana milkshake. Notes of zesty orange, dried peel, winter spice, a

cigar box character and a touch of perfume.

Basil Hayden's - Kentucky 13Flavours of white pepper, orange peel, lemon and corn notes are offset by gentle cinnamon,

rye spice and sweet caramel.

Jack Daniels “Honey” 4 years - Tennessee 10.5Caramel and charred oak, a little orange blossom, Manuka honey and vanilla. Toasty oak and

a little apricot too.

Jack Daniel “Single Barrel” 6 years - Tennessee 14.5Toasty oak, notes of corn and cereal sweetness, smokey notes, a little spice and toffee. The

rye is evident with a touch of cigar box and nut oils, a little spice and an aniseed character.

Gentleman Jack 4 years - Tennessee 12.5Warm, sweet notes of cherry, pink peppercorn, orange peel, and charred fruitwood. Anise,

black pepper and raw sugar cane.

1792 Ridgemont Reserve 8 years - Kentucky 13.5Aromas of honeyed fruit cake and chocolate covered cherries, caramelised nuts and exotic

peppercorn.


Woodford Reserve 7 years - Kentucky 12.5Honey and spice, leather, a touch of cocoa, a little smoke, toasty oak and vanilla cream with

a hint of butterscotch. Espresso beans, winter spice, cereal sweetness, plenty of rye, ground

ginger, almond oil, toasty oak and a little rum.

Jefferson’s “Ocean” Aged at Sea 8 years - Kentucky 25Rich caramel and vanilla. Brown sugar, dark fruit (cherries in particular), orange zest, dark

honey and oak. The aromas are sharp, rich and sweet.

Charles Goodnight“ Small Batch” 6 years - Kentucky 13Aromas of vanilla and caramel, with trails of honey and spice on the palate and smoky

tobacco on the finish.

Jim Beam “Small Batch” 9 years - Kentucky 10.5Vanilla, charred oak and the aroma of chocolate coated raisins, prunes, caramel and toffee

covered in licorice and preserved dark cherries.

Jim Beam “Signature Craft” 12 years - Kentucky 12.5Wisps of subtle cinnamon, vanilla, pepper and fragrant oak. Chewy vanilla and caramel.

Rusells Reserve 10 years - Kentucky 13Aromas of cinnamon, toast, vanilla, caramel, molasses and a little oak. Dried fruits and some

wood residuals.

Elijah Craig 12 years - Kentucky 13Full and smooth with notes of Bramley apples, malmsey, aniseed and a hint of spice.

Makers Mark 6 years - Kentucky 11Fruity and rich. Notes of spiced-honey and mixed peels, a little malmsey, hazelnut and a

touch of cut fruit with toasty oak, rye and spice, barley malt, finished with a little nut oil

with butterscotch and vanilla.

Makers Mark 46 - 7 years - Kentucky 12.5Toffee sweetness and saw dust from freshly cut wood. Toasty aroma with sweet spices and

deep, thick caramel. Nutmeg, mulled wine spices, allspice, and cinnamon. Also a hint of hot

apple juice.

Michter’s “Single Barrel” Straight Rye - Kentucky 16Brown sugar, cinnamon and light caramel tones on the nose. Rye spice crème brulee and

vanilla on the palate.


48

COGNAC & ARMAGNAC

Remy Martin XO - France 49

Fruity with dates and peels, honey and a little marmalade, overripe grape and warm pastries.

Spicy with warm pastries and orange peel.

Remy Martin “LOUIS XIII” - France 194

Very floral, with honeysuckle and sweet delicately-perfumed fruit – melon and peaches. Also

with a hint of flowery honey and a marzipan nuttiness. Cinnamon, almonds, peach, orange and

orange blossom, and woody spice.

Delamain “Extra Gran Champagne” - France 57

Powerful perfume with a great length of the fragrance. Full, deeply mature with a mellow yet

intense, complex fruitiness.

Delamain “Pale & Dry” 25 Years - France 21

Floral notes, a little oak and vanilla spice with a touch of rancio and leather. Plenty of fruit with

a herbal note.

Hennessy “Paradis” - France 95

Rich and deep with notes of spice and fresh flowers and blossom. There are notes of mace and

cinnamon, pepper, dried peels and acacia honey. A hint of rancio.

Hennessy XO - France 34

Rich in dried-fruit aromas such as prunes and dried figs. Dense notes of chocolate and black

pepper, mellowed by cinnamon, clove and cardamom.

Hennessy VSOP - France 15

Old wood, varnish, leather, black liquorice, soft, viscous texture delivering spiced molasses,

slight hint of pomegranate, dark chocolate, honey and stewed prunes.

Tariquet Bas - “Folle Blanche“ VS Light Pale Armagnac - France 20

Fruit notes with grape and fig, green pineapple and papaya. There is a herbaceous twang that,

without warning, dries the palate as nutmeg and wood notes linger beside the fruit

and fiery pepper.

Darroze 12 year Armagnac - France 18

Fruit cake, with candied fruit and sultanas, delicate spice and a drizzle of citrus. Delicate floral

notes, toffee sweetness and a darker, coffee and burnt sugar background.


49

LIQUEURS - LIQUORS

Absinthe “Grande” - France 11.5Star anise and fresh fennel over more herbaceous notes including sage. Intense bitter-sweet and

slightly numbing experience, dominated by liquorice and a subtle spearmint, dry as the heat dies

down. Well balanced.

Baileys - Ireland 9Nutty, toasty, nougat aromas are inviting. A smooth satiny entry leads to a lightly sweet, plush

medium-to full-bodied palate with balanced layers of cream, toasted nuts, brown spice, and a

breath of lightly-aged whisky.

Dom Benedictine - France 9.5Fresh citrus peel, cardamom, cedar wood, nutmeg, sage and mace. Lightly-spiced with saffron,

ginger cloves and citrus zestiness. Notes of mocha coffee, fudge, vanilla and pine.

Campari - Italy 9Notes of sweet cherry and orange, and a spicy edge reminiscent of cinnamon. The longer you sip

on it, the more apparent the sweetness becomes. However the bitter dominance never goes

away.

Chambord - France 9.5Not as sweet as many fruity liqueurs, more silky than oily. Black raspberries, black currant, hint of

Madagascar vanilla and cognac.

Cointreau - France 9.5Oranges of various types, like Seville and mandarin. Warm spices lend complexity to the spirit

while complementing the orange. Dry, bitter orange, cinnamon, nutmeg, clove.

Midori - Japan 9.5

Sweet, which causes the fragrant fruity aromas to appear processed and sickly. More pear drops

than fresh melon, with hints of crisp apple the only diversion from sugary intensity.

Galliano “Vanilla” - Italy 9.5Herbs, spices and plant extracts. Mediterranean Anise, Juniper, Musk Yarrow, Star Anise,

Lavender, Peppermint, Cinnamon and Vanilla. Well balanced.

Galliano “Amaretto” - Italy 9.5Almond and cherries, roasted cocoa beans & a hint of bourbon vanilla.

Galliano “Sambuca” - Italy 9.5Smooth, fresh with stimulating notes of star anise. Aromatic complexity of green aniseed and

other mixed herbs.

Galliano “Black Sambuca” - Italy 9.5Fresh floral notes of star anise. essential oil, liquorice and a taste of elderberry and red fruits.

Jägermeister - Germany 9Menthol, cinnamon, cloves, allspice, cardamom, gentian. A long mentholated aftertaste with mild

alcohol presence.


50

Licor 43 - Spain 9.5Light citrus, vanilla, extremely light touch of warm spice, but not spicy. Very faint hint of

saffron. Butterscotch, rich buttery toffee, lush, decadent, sweetened like honey without the

sharp sugary edge.

Santa Marta Limoncello - Italy 9Crisp, tangy with an incredibly fresh tasting lemon flavour.

Luigi Francoli “Barrique del Limousin” Grappa - Italy 9Nutty linseed oil, baked apple with pastry, pear and light cinnamon spice. Faint dark

chocolate and cherry.

Patron “XO Café” - Mexico 9Pungent freshly roasted coffee beans, espresso and bitter chocolate with chilli pepper and

black pepper. Sweet and little spicy.

St Germain - France 12

Floral elderflower with very little alcohol and a pleasant sweetness. Bright and fresh but also

satisfyingly pungent.

Tia Maria - Jamaica 9.5

Bittersweet coffee, vanilla-laced autumn fruits and a whisper of cacao.

Stones “Ginger Wine” - Australia 9

Powerful pungent ginger aroma. This spicy character follows on the palate where its zest is

noticeable, but moderated by a softening sweetness.

De Kuyper “Crème De Cacao” - The Netherlands 9

Creamy and soft cacao beans, extract of vanilla beans.

De Kuyper “Crème De Menthe” - The Netherlands 9

Minty fresh taste, feel of "chill" in the mouth. Aromas of peppermint.

De Kuyper “Butterscotch” - The Netherlands 9

Rich and velvety, soft with a high intensity of caramel.

Kahlua - Mexico 9Sweet, creamy/oily feel intense coffee, chocolate and vanilla. smooth and sweet.

Grand Marnier - France 9.5

Orange and floral candy with a dryish slightly bitter finish but sweet. Full deep smell of

orange blend and some floral/perfume notes of orange blossom, with a cognac notes.

Glayva - Scotland 11

Honey, almonds, tangerines and spices. The name derives from the Gaelic for "very good".


51

Frangelico - Italy 9.5

A rich texture, and a pronounced hazelnut flavour with hints of vanilla and dark chocolate.

Dolin Vermouth “Dry” - France 9Sharp citrus aromas and hints of raspberry. Aromatic herbs, fragrant fruit and exotic woods.

Dolin Vermouth “Rouge” - France 9Notes of caramel, unique perfume, rich floral aroma with herbs, spice and orange. Sweet with

good balance.

Pernod - France 9

Star anise and mint, other herbs like gentian and yarrow. Smooth at full strength with nice

wormwood bitter edge.

Agavero - Mexico 11.5

Very sweet, yet not syrupy. There are vague hints of orange citrus, passion-fruit, peppery spices

and lime. The normal spicy aroma usually encounter in Tequila has been tamed.

Malibu - West Indies 9.5

Sweet with a taste reminiscent of coconut, almonds and mocha.

Aperol - Italy 9

Mildly bitter and sweet orange buffered and rounded out by rhubarb with gentian adding a

drying alkaline bitterness with floral citrus.

Amarula - South Africa 9

Vietnamese cinnamon, allspice, toffee, butterscotch, persimmon, cardamom, a slight nip of spice

at the end to keep your interest, and a dangerously mild alcohol presence.

Southern Comfort - United States 9.5

Sweet and fragrant, with hints of peaches and citrus. The sweetness is moderate and delicate.

Drambuie - Scotland 9.5Aromas of aged malt whiskey, mix of floral and herbal overtones and rich honey. Spicy and

sweet.

Green Chartreuse - France 12Mix of herbal aromas, oak barrels. Spicy with a hint of saffron.

Dubonnet - France 9

Rosemary, fennel, angelica, wood and spice aromatics. Mixed herbs that add depth and

complexity.

T E A B Y T W G

ENGLISH BREAKFAST

This classic was originally blended as an accompaniment to the traditional English

breakfast. Very strong and full-bodied with light floral undertones.

ROYAL DARJEELING

The king of India teas, first flush black tea boasts an exquisite fragrance and a

vibrant, sparkling taste that develops remarkable overtones of ripe apricots.

JASMINE QUEEN

Intoxicating jasmine flowers enhance the sparkling elegance of this delicately

fashioned green tea.

FRENCH EARL GREY

A fragrant variation of the great classic, this black tea has been delicately infused

with citrus fruits and French blue cornflowers.

MOROCCAN MINT

A great favourite, this fine green tea is perfectly blended with suave and strong

Sahara mint. A timeless classic.

CHAMOMILE

Soft and soothing, these rare chamomile flowers boast a rich honey aroma and

yield a golden, theine-free cup.

LAPSANG SOUCHONG

Smoky black tea boasts beautiful leaves and a smooth, full-bodied flavour infused

with the aroma of rare Chinese pine .

COMPTOIR DES INDES

An eulogy to the renowned East India Company, this rich and elegant infusion is

a masala chai blend of black tea and spices.

6

6

6

6

6

6

6

6

G R A N D C R U P R E S T I G E


C O F F E E B Y V I T O R I A

COFFEE SPECIALS

Short Black · Macchiato ·

Long Black · Americano

OTHERS

Flat White · Cappuccino · Latte ·

Mocha · Chai Latte

WARM

Hot Chocolate

EXTRAS

Soy milk · Almond milk ·

Coconut milk

Syrups · coffee shot

DECAFFEINATED COFFEE

All coffees above are available

decaffeinated on request

4.5

5

5

0.5

1

JUICES

Orange · Pineapple · Tomato · Apple ·

Feijoa · Cranberry - Grapefruit

ALMIGHTY ORGANIC

Carrot, Orange & Turmeric

ALL GOOD ORGANIC

Sparkling Blackcurrant

Sparkling Blood Orange

AOTEA WELLNESS TONIC

Vitality - Kawakawa leaf

COAQUA PURE

Coconut water

SODAS

Coke · Coke No Sugar · Lemonade

L&P · Ginger Ale · Tonic · Soda

GINGER BEER

RED BULL

5

7

6

6

6

4.5

6

6

N O N - A L C O H O L I C B E V E R A G E S


53

M O C K T A I L S

LO & PAS

Orange juice, passionfruit,

lemonade, fresh lime.

RED OBSESSION

Cranberry juice, strawberry,

cinnamon.

COLOMBIANITO

Feijoa juice, ginger ale, fresh lime,

mint.

12

12

12

W A T E R

Sparkling / Still · 500ml

Sparkling / Still · 1000ml

6.5

11

B Y A N T I P O D E SBay of Plenty, NZ

lobby lounge drinks menu · five chocolate sheets, chocolate mousse, fresh raspberries, mandarin...

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