The summer menu launches tonight and I’m super proud of the whole team for putting this one together; while menus can never be 100% perfect, this is in my opinion our most rounded offering yet... Just as Spring drew inspiration from the classics of Paris, Venice and modernist Tokyo; this time we've headed further south, to Sicily, and imagined what would happen if you were to transport the island out to the Yucatan coast(!) So, lot’s of Caribbean & Mexican flavours underlined with deep amaros, fragrant thyme and heady citrus.
In our aperitif offerings we have a Papa Hemingway style Daiquiri – revamped slightly from our version on the terrace last summer with extra yuzu and grapefruit – alongside a Basil Vodka margarita with a black lava salt rim and cucumber pickle juice; plus, a white summer Negroni with mescal, white vermouth, French amère and oodles of thyme.
Our digestifs serve up a Yucatan old fashioned, with agave, chilli and molé bitters, Nicaraguan aged gold rum and a wedge of Sicilian orange. The Sazerac stays firm: Rittenhouse rye and artichoke imbued amaro Averna with an oyster as an homage to Louisianan artichoke and oyster soup. But, the real jewel in the crown is our Ramos Gin Fizz: a twist on the 1890s Ramos brothers classic; ours takes saffron-infused Scottish Gin, original Combier triple-sec, floral yuzu, grapefruit, ginger, rosemary honey, egg white and cream, dry then wet shook and served with a bourbon vanilla soda top! Each one takes 5 minutes to make so be patient with our bar-tenders.
Accompanying the main cocktails are a summery range of highballs from a bourbon and peach daisy to a jenever, Green Chartreuse and cucumber-licked cobbler. All of our cocktails without alcohol come with an optional base of fresh oyster juice as a replacement for the liquor, adding a similar body and depth to that which you’d find from alcohol. Here we have a peach bellini with home-made, maple syrup infused purée, our classic Bloddy Mary and a cucumber cooler.
Ryan’s been busy at mixing up a special green juice too to serve up Verditas for the first time: a shot of mescal with a side of corriander, chilli and pineapple juice. This sits perfectly with our oyster pickle-back and classic agave Absinthe drip.
As always there’s a great selection of beers, wines and sodas from our good friends at Tutto Wines, the Bottle Shop, Redchurch, 5 Points, Beavertown and Square Root Sodas. Plus the usual poke and additional Tapas offerings from Spandelli.
All launching tonight (Thursday, 2nd June): come and taste with us.