LET THERE BE DR INKS

B E E F E AT E R L O N D O N D RY 4 0 % ............ 10

C H A S E W I L L I A M S G B 4 0 % ..........................11

B O L S G E N E V E R 4 2 % ..........................................11

H AY M A N ’ S S L O E 2 6 % ........................................11

H AY M A N ’ S O L D T O M 4 0 % ........................... 12

H I P P O C A M P U S 4 1 . 5 % ...................................... 12

F O U R P I L L A R S R A R E D RY 4 1 . 8 % .......... 12

PAT I E N T WO L F 4 1 . 5 % ....................................... 12

M E L B O U R N E G I N C O M PA N Y 4 2 % ....... 12

J E N S E N ’ S O L D T O M 4 3 % .............................. 13

H E N D R I C KS 4 1 . 4 % .............................................. 13

B R O O K I E ’ S G I N 4 6 % .......................................... 13

B R O O K LY N G I N 4 6 % .......................................... 13

I N K G I N 4 3 % ............................................................ 13

D I N G L E 4 2 . 5 % ......................................................... 14

D R U M S H A N B O G U N P OW D E R I R I S H G I N 4 3 % ................... 14

F O U R P I L L A R S B L O O DY S H I R A Z 3 7. 8 % .................................. 14

E A ST L O N D O N L I Q U O R C O L O N D O N D RY 4 0 % ............................................. 14

TA N Q U E RAY N U M B E R 1 0 4 7. 3 % ............. 14

S I P S M I T H S L O N D O N D RY G I N 4 1 . 6 % .............................. 15

M O N K E Y 4 7 S C H WA R Z WA L D D RY 4 7 % ........................... 15

M O N K E Y 4 7 S L O E G I N 2 9 % .......................................................... 15

F O U R P I L L A R S N AV Y S T R E N G T H 5 8 . 8 % ................................ 16

A D E L A I D E H I L L S D I ST I L L E RY G R E E N A N T G I N 4 2 % ........................................ 16

M A RT I N M I L L A R S W E S T B O U R N E 4 5 . 2 % ........................................ 21

A P É R I T I F

A P E R O L S P R I T Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Aperol, prosecco & soda.

AU ST RA L I A N S P R I T Z . . . . . . . . . . . . . . . . . . . . 17Adelaide Hills Distillery Bitter Orange Liquer, prosecco, soda, grapefruit.

S I G NAT U R E S

B R E A K I N ’ T H E R U L E S . . . . . . . . . . . . . . . . . . 25Whiskey base with flavours of walnut, fig, banana and a little bit of spice. This drink wins staff favourite!

P I N E A P P L E JA L A P E Ñ O S M A S H . . . . . 20Plantation Pineapple, Licor 43, pineapple, lime, jalapeno.

S O U T H O F T H E R I V E R . . . . . . . . . . . . . . . . . . . 18Gin, elderflower, lime & mint.

R U BY T U E S DAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Lillet Rouge, ginger & cherry.

V I VA L A V I DA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Pancho Fierra Pisco, Vida Mezcal, cardamom, citrus & whites.

H E L L’ S B E L L S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Gospel Solera Rye, Cocchi Americano, Campari & orange.

B O L S C LU B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Bols Genever, St Germain, Cardamom, citrus, Whites & Honey

T H E B RA Z I L I A N M O J I T O . . . . . . . . . . . . . . . 19Cachaça, lime, ginger & chilli.

A & B BA R R E L A G E D N E G R O N I . . . . . . 20Beefeater, Antica Formula & Campari.

G&T ’S C O C KTA ILS

C L A S S I C S W I T H A T W I ST

B L O O DY M A RY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Wyborowa vodka, lemon juice, tomato juice & the ‘Bloody Mary Blend’.

E S P R E S S O M A RT I N I . . . . . . . . . . . . . . . . . . . . . . 18Wyborowa Vodka, Borghetti & Little Drippa.

M A N H AT TA N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Wild Turkey Rye, P.Quilles Vermouth, chocolate & cherry.

W H I T E N E G R O N I . . . . . . . . . . . . . . . . . . . . . . . . . 20Brooklyn Gin, Cocchi Americano & Lillet Blanc.

NO N -A LC O H O L I C

H E A RT B R E A K H I G H . . . . . . . . . . . . . . . . . . . . . . . 8Seasonal berries, citrus & sparkling. A D D VO D K A? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 10

V I R G I N A P P L E M O J I T O . . . . . . . . . . . . . . . . . . . 8Apple, mint & lime. A D D R U M ? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 10

BY T H E L I T R E

P U T T I N ’ O N T H E S P R I T Z . . . . . . . . . . . . . 40Aperol, prosecco, soda & orange.

P I M M ’ S J U G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Pimm’s No. 1, cucumber, strawberry, mint, citrus, lemonade & dry ginger ale.

T I N T O D E V E RA N O . . . . . . . . . . . . . . . . . . . . . . . . 35A fun, fresh, sparkling take on Sangria.

W E X F O R D ST RAW B E R RY G I N . . . . . . . . . . . . . . . . . . . . 1 7with Capi Dry Tonic

I N K G I N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 7With Fever Tree Mediterranean Tonic

D I N G L E I R I S H G I N . . . . . . . . . . . . . . . . . . . . 1 8With Strangelove Dirty Tonic

M E L B O U R N E G I N C O M PA N Y . . . . 1 6with Capi Native Tonic

M O N K E Y 4 7 G I N . . . . . . . . . . . . . . . . . . . . . . . 1 7with Fevertree Mediterranean Tonic

T H E C H O I C E I S YOU R S

W E R E C O M M E N D :

P R E M I U M TO N I C

H OU S E TO N I C

Create your own with any of our Gins & Tonics below

Available at no additional charge.

C A P I D RY

C A P I N AT I V E

ST RA N G E L OV E D I R T Y

F E V E R T R E E M E D I T E R R A N E A N

A L L – 4 E A

S PA R K L I NG 120ML

P R O S E C C O E XT RA D RYTreviso, Italy .................................................................... 12

M U M M G RA N D C O R D O NChampagne, France ....................................................... 19

A P É R I T I F 75ML

T O R O A L BA L Á F I N O E N RA M A M O N T I L L A- M O R I L E SAndalucía, Spain ............................................................... 9

D E L G A D O Z U L E TA ‘ L A G OYA’ M A N Z A N I L L ASanlúcar de Barrameda, Spain ................................... 10

L I L L E T B L A N CPodensac, France ............................................................ 11

L I L L E T R O U G EPodensac, France ............................................................ 11

M A C F O R B E S V E R M O U T HYarra Valley, Victoria ..................................................... 12

C I L L A R D E S I L O S G O L F O V E R M U T N E G RAQuintana del Pidio, Spain ............................................ 14

WINE BY THE GLASS

W H I T E 150ML

S I D E G AT E S AU V I G N O N B L A N C ‘ 1 8Adelaide Hills, South Australia ................................. 11

G A P ST E D ‘ 1 7 M O S C AT OVictoria .............................................................................. 12

I N G RA M R OA D ‘ S I N G L E V I N E YA R D ’ C H A R D O N NAY ‘ 1 8Yarra Valley, Victoria ..................................................... 12

M I T C H E L L ‘ WAT E RVA L E ’ R I E S L I N G ’ 1 9Clare Valley, South Australia ...................................... 13

S A L AT I N P I N O T G R I G I O ‘ 1 8Veneto, Italy ..................................................................... 13

S H A D OW FA X P I N O T G R I S ‘ 1 9Macedon Ranges, Victoria .......................................... 14

VOYA G E R E STAT E ‘ 1 8 ‘ G I RT BY S E A’ C H A R D O N NAYMargaret River, Western Australia ........................... 16

R E D 150ML

S I D E G AT E ‘ 1 7 P I N O T N O I RAdelaide Hills, South Australia ................................. 12

S I D E G AT E ‘ 1 8 S H I RA Z Clare Valley, South Australia ...................................... 12

B O D E G A C AT E NA Z A PATA ‘ 1 7 M A L B E CMendoza, Argentina ..................................................... 15

K E N N E DY S H I RA Z ‘ 1 5Heathcote, Victoria ....................................................... 15

T RAV I A RT I ‘ R O S S O ’ N E B B I O L O B L E N D ‘ 1 8Beechworth, Victoria .................................................... 15

AV I D E C E RA S U O L O C L A S S I C O N E R O D ’AVO L A ‘ 1 6Sicily, Italy ........................................................................ 15

F I G H T I N G G U L LY R OA D C A B E R N E T S AU V I G N O N ‘ 1 6Beechworth, Victoria .................................................... 16

R O B H A L L P I N O T N O I R ’ 1 7Yarra Valley, Victoria ..................................................... 16

RO S É 150ML . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C A ST E L L I E STAT E ‘ T H E S U M ’ R O S E ‘ 1 9Frankland River, Western Australia ......................... 11

B R O T H E R S KO E R N E R ‘ L E N S WO O D ’Adelaide Hills, SA ........................................................... 15

SW E E T 75ML

Q U I N TA D O N OVA L TAW N YDouro, Portugal ............................................................... 12

N I E P O O RT L BV ‘ 1 4Vila Nova de Gaia, Portugal ........................................ 16

N I E P O O RT R U BY P O RTPorto, Portugal ................................................................ 11

R O M AT E C A R D E NA L C I S N E R O S P E D R O X I M E N E ZAndalucia, Spain ............................................................. 16

D E B E AU R E PA I R E ‘ 1 8 ‘ C O E U R D ’ O R’ B O T RY T I S S E M I L L O NRylstone, New South Wales ........................................ 12

X A NA D U C A N E C U T V I O G N I E R ’ 1 9Margaret River, Western Australia ........................... 12

L I G H T R E D S

P I E R R E - M A R I E C H E R M E T T E ‘ 1 8 ‘ L E S G R I O T T E S ’ B E AU J O L A I S G A M AYBurgundy, France ............................................................ 75

L E P E T I T C O U R S E L L E ‘ 1 7 C A B E R N E T F RA N C , M E R L O T, SY RA HBordeaux, France ............................................................85

C H A R D O N NAY

I N G RA M R OA D ‘ S I N G L E V I N E YA R D ’ ‘ 1 8Yarra Valley, Victoria .....................................................50

P R C T U M BA R U M BA ‘ 1 7Margle Creek Vinyard, Victoria ................................. 70

VOYA G E R E STAT E ‘ 1 8 ‘ G I RT BY S E A’Margaret River, Western Australia .......................... 75

X A NA D U ‘ 1 7Margaret River, Western Australia ...........................90

S . C PA N N E L L ‘ 1 7 P I C C A D I L LYAdelaide Hills, South Australia ................................. 95

A R L E WO O D ‘ 1 7Margaret River, Western Australia ........................... 95

M O U N T M A RY ‘ 1 6 R E F L E X I O NYarra Valley, Victoria ...................................................105

E N F I E L D W I N E C O . ‘ 1 5 ‘ C I T R I N E ’California, United States ...........................................110

E L G E E PA R K E STAT E ‘ 1 6Mornington Peninsula, Victoria .............................110

S O R R E N B E R G ‘ 1 8Beechworth, Victoria ..................................................135

L O U I S M I C H E L ‘ M O N T E E D E T O N N E R R E ’ C H A B L I S P R E M I E R C R U ‘ 1 6Chablis, France ..............................................................160

S O M E T H I NG D I F F E R E N T

V I N T E L O P E R PA R K W H I T E G E W Ű R Z T RA M I N E R ‘ 1 8Adelaide Hills, South Australia (500ml) .................30

P I NOT NO I R

S I D E G AT E ‘ 1 7Adelaide Hills, South Australia .................................60

B E L L E VA L E E STAT E ‘ 1 8Gippsland, Victoria ........................................................ 70

M A C F O R B E S ‘ 1 8Yarra Valley, Victoria ..................................................... 70

R O B H A L L P I N O T N O I R ‘ 1 7 Yarra Valley, Victoria ..................................................... 75

E V E N K E E L ‘ 1 8Mornington Peninsula, Victoria ...............................80

ATA RA N G I ‘ 1 7 ‘ C R I M S O N ’Martinborough, New Zealand ....................................90

P R O U D ‘ T H E E A G L E ’ ‘ 1 6 Yarra Valley, Victoria ..................................................... 95

W I N ST E A D ‘ L O T 7 ’ ’ 1 6Bagdad, Tasmania .......................................................... 95

D O M A I N E D E B E L L E N E C O T E D E N U I T S -V I L L A G E S ‘ 1 7Burgandy, France ..........................................................120

B U R N C O T TA G E V I N E YA R D ‘ 1 6Central Otago, New Zealand ....................................150

M A C F O R B E S WO O R I YA L L O C K ‘ 1 7Yarra Valley, Victoria ...................................................150

FAT H E R J O H N ‘ 1 5 S O N O M A C OA ST V I E I L L E S V I G N E SCalifornia, U.S.A. ...........................................................160

E D M U N D C O R N U B O U R G O G N E R O U G E ’ 1 7Burgandy, France ..........................................................160

RO S É

C A ST E L L I E STAT E ‘ T H E S U M ’ ‘ 1 9Frankland River, Western Australia .........................50

B R O T H E R S KO E R N E R ‘ L E N S WO O D ’ ‘ 1 9Adelaide Hills, South Australia ................................. 70

C H ÂT E AU D E P I BA R N O N ‘ 1 8 BA N D O L R O S ÉProvence, France ...........................................................145

S PA R K L I NG

V I G NA D O G A R I NA P R O S E C C OTreviso Italy......................................................................50

FA I R BA N K A N C E ST RA L E S PA R K L I N G R O S E 2 0 1 9Central Victoria .............................................................. 75

RAV E N T O S I B L A N C ‘ 1 4 ‘ R O S AT D E N I T ’ C O N C A D E L R Í U A N O I ACatalunya, Spain .............................................................80

S A L AT I N N V P R O S E C C O S U P E R I O R E D O C G V I N TA G E B R U TValdobbiadene, Italy .....................................................85

M U M M G RA N D C O R D O NChampagne, France .....................................................110

F R E S H & C R I S P

S N O B S C R E E K ‘A RT I S A N ’ ‘ 1 8 S AU V I G N O N B L A N CMarlborough, New Zealand ........................................50

S I D E G AT E S AU V I G N O N B L A N CAdelaide Hills, South Australia .................................50

O T T E L I A R I E S L I N G ‘ 1 8Mount Gambier, SA ........................................................60

M I T C H E L L ‘ WAT E RVA L E ’ R I E S L I N G ‘ 1 9Clare Valley, South Australia ......................................60

S A L AT I N P I N O T G R I G I O ‘ 1 8Veneto, Italy .....................................................................60

S H A D OW FA X P I N O T G R I S ‘ 1 9Macedon Ranges, Victoria .......................................... 65

B R O T H E R S KO E R N E R ‘ WAT E RVA L E ’ R I E S L I N G ‘ 1 9Clare Valley, South Australia ......................................75

WINE BY THE BOTTLE

M A C F O R B E S R S 3 R I E S L I N G ‘ 1 9Yarra Valley, Victoria .....................................................80

C A ST R O M A RT Í N ‘ 1 7 R Í A S BA I X A S A L BA R I Ñ O

Galicia, Spain ...................................................................90

F RA N K L A N D E STAT E ‘ 1 8 ‘ I S O L AT I O N R I D G E V I N E YA R D ’ R I E S L I N GGreat Southern, WA ....................................................... 95

VO N B U H L ‘ 1 6 R I E S L I N G F O R ST E RPfalz, Germany ................................................................ 95

G E RA R D B O U L AY ‘ 1 7 S A N C E R R ESancerre, France .............................................................. 95

L I E U D I T S A N TA Y N E Z AVA ‘ 1 6 S AU V I G N O N B L A N CCalifornia, United States ...........................................100

A N D R E C L O U E T G RA N D R E S E RV E B R U T N V C H A M PA G N EChampagne, France .....................................................110

C H A M PA G N E C H A RT O G N E TA I L L E T N V ‘ S A I N T A N N E ’ B R U T Merfy, France ..................................................................145

C H A M PA G N E P O L R O G E R ‘ 0 9 R O S É V I N TA G EÉpernay, France ............................................................ 275

C H A M PA G N E C H A R L E S H E I D S I E C K ‘ 9 5 ‘ B L A N C D E S M I L L É NA I R E S ’Reims, France ................................................................ 475

AVA N I ‘A M R I T ’ P I N O T R O S E 2 0 1 9Red Hill, Victoria ............................................................90

B O R D E AU X & F R I E N D S

H E A RT L A N D ‘ S P I C E T RA D E R’ ‘ 1 4 C A B E R N E T S AU V I G N O NLanghorne Creek, South Australia ...........................50

F I G H T I N G G U L LY R OA D C A B E R N E T S AU V I G N O N ‘ 1 6Beechworth, Victoria .................................................... 65

C H A I S A I N T E T T I E N E C A B S AU V, M A L B E C , M E R L O T ‘ 1 6South West France ......................................................... 70

L AU G H I N G JA C K ‘ 1 6 ‘ JA C K ’ S G S M ’ G R E NA C H E / S H I RA Z / M O U RV È D R EBarossa, South Australia ............................................. 70

B O D E G A C AT E NA Z A PATA ‘ 1 7 M A L B E CMendoza, Argentina ......................................................80

S I X PA RA L L E L S S O U T H M E R L O T ‘ 1 7Bendigo, Victoria ............................................................80

D E B E AU R E PA I R E ‘ 1 6 ‘ H E N R I ’ C A B/ M E R L O T/ P E T I T V E R D O TRylstone, New South Wales ........................................90

S O R R E N B E R G ‘ 1 7 C A B E R N E T S AU V I G N O N / C A B E R N E T F RA N C / M E R L O TBeechworth, Victoria .................................................... 95

BA L NAV E S ‘ 1 5 C A B E R N E T S AU V I G N O NCoonawarra, South Australia ..................................... 95

SW E E TG A P ST E D M O S C AT OVictoria ..............................................................................50

X A NA D U C A N E C U T V I O G N I E R ’ 1 9Margaret River, Western Australia ...........................60

D E B E AU R E PA I R E ‘ 1 8 ‘ C O E U R D ’ O R’ B O T RY T I S S E M I L L O NRylstone, New South Wales (375ml) ....................... 65

PA L L A D I N O ‘ 1 6 M O S C AT O D ’A ST I D O C GSerralunga D’Alba, Italy ............................................... 70

KO E R N E R W I N E S ‘ C L A S S I C O ’ ‘ 1 7 C A B S AU V, M A L B E CClare Valley, South Australia ....................................100

DA LW H I N N I E ‘ 1 5 ‘ M O O NA M B E L’ C A B E R N E T S AU V I G N O N Pyrenees, Victoria ........................................................105

C H AT E AU G RA N D V I L L A G E B O R D E AU X S U P É R I E U R ‘ 1 4Bordeaux, France ..........................................................110

S E G H E S I O S O N O M A Z I N FA N D E L ’ 1 5California, U.S.A ............................................................110

VOYA G E R E STAT E ‘ 1 3 C A B E R N E T/ M E R L O TMargaret River, Western Australia .........................155

M I T O L O ‘ 1 7 S E R P I C O C A B E R N E T S AU V I G N O NMcLaren Vale, South Australia ................................165

C H AT E AU PAV I E R D E LU Z E M A R G AU X C R U ‘ 1 2Bordeaux, France ..........................................................190

M O U N T M A RY Q U I N T E T ‘ 1 3Yarra Valley, Victoria ...................................................270

M E D I T E R RA N E A N

V I N T E L O P E R Support Bushfire Affected Wineries! T O U R I G A- NA C I O NA L ‘ 1 8Langhorne Creek ............................................................ 70

T RAV I A RT I ‘ R O S S O ’ N E B B I O L O B L E N D ‘ 1 8Beechworth, Victoria .................................................... 75

AV I D E C E RA S U O L O N E R O D ’AVO L A D I V I T T O R I A C L A S S I C O ‘ 1 6Cerasuolo, Italy ............................................................... 75

G U Í M A R O ‘ 1 6 J OV E N R I B E I RA S A C RA M E N C Í AGalicia, Spain ................................................................... 75

S P I D E R B I L L BA R B E RA ‘ 1 9Adelaide Hills, SA ........................................................... 75

F I R ST D R O P ‘ P I N T O R’ T E M P RA N I L L O ‘ 1 3Barossa, South Australia..............................................80

N O E L A R I C C I S A N G I OV E S E ‘ 1 7Emilia-Romagna, Italy ..................................................85

Q U I N TA DA S C A M E L I A S ‘ 1 2 T O U R I G A- NA CT I O NA LDoa, Portigual ..................................................................90

S H I RA Z T Y P E S

S I D E G AT E ‘ 1 8Clare Valley, South Australia ......................................60

R E E D ‘ 1 8 ‘ K N I F E E D G E ’ S H I RA ZGrampians, Victoria ...................................................... 65

K E N N E DY S H I RA Z ‘ 1 5Heathcote, Victoria ....................................................... 70

C O N D I E ‘ T H E G W E N ’ S H I RA Z ‘ 1 7Heathcote, Victoria ....................................................... 75

C H AT E AU TA N U N DA ‘ G RA N D BA R O S S A’ S H I RA Z ’ 1 7Barossa Valley, South Australia ................................. 75

A L P H A B OX & D I C E‘ L A Z A R U S ’ B L E N D N VMcLaren Vale, South Australia ..................................80

T E N U TA A G L A E A E T NA R O S S O ‘ T H A L I A’ N E R E L L O M A S C A L E S E ‘ 1 6Sicily, Italy ........................................................................90

B I L L O ‘ 1 7 G R E NA C H E , SY RA H , C A R I N Y E NAPriorat, Spain ...................................................................90

Q U E R C E T O D I C A ST E L L I NA ‘ 1 6 C H I A N T I C L A S S I C O ‘ L’AU RA’ O R G A N I C D O C GToscana, Italy ...................................................................90

P O D E R I C O L L A ‘ 1 6 ‘ C O STA B R U NA’ BA R B E RA D ’A L BAPiedmont, Italy ................................................................90

A L E G R E & VA L G A N O N T E M P RA N I L L O ‘ 1 6Rioja, Spain .....................................................................105

PA O L O C O N T E R N O L A N G H E N E B B I O L O ‘ 1 6Piedmonte, Italy ...........................................................150

V I B E RT I ‘ 1 4 BA R O L O ‘ B U O N PA D R E ’Piedmonte, Italy ...........................................................160

PA L L A D I N O ‘ 1 2 BA R O L O D O C G R I S E RVA ‘ S A N B E R NA R D O ’ Piedmonte, Italy ...........................................................270

P R O U D ‘ 1 7 ‘ T H E B OV I N E ’Yarra Vallery, Victoria ...................................................90

F R O M M ‘ V I N E YA R D ’ ‘ 1 5 SY RA HMarlborough, New Zealand ......................................110

I N K W E L L ‘ 1 2 ‘ D E E P E R W E L L’ S H I RA ZMcLaren Vale, South Australia ................................150

JA S P E R H I L L ‘ 1 4 ‘ G E O R G I A’ S PA D D O C K ’Heathcote, Victoria .................................................... 225

B I R K ’ S W E N D O U R E E S H I RA Z / M ATA R O AVA I L A B L E I N ‘ 1 5 & ‘ 1 2

Clare Valley, South Australia ................................... 235

H E A D ‘ 1 6 T H E R E D H E A DEden Valley, South Australia ................................... 250

N I E P O O RT R U BY Porto, Portugal (750ml) ................................................ 70

Q U I N TA D O N OVA L TAW N YDouro, Portugal (750mL) ............................................. 75

N I E P O O RT L BV 2 0 1 4Vila Nova de Gaia, Portugal (375mL) ......................80

THAT ’S THE SP IR IT

AV ID G IN D R INKER?

G I N

B E E F E AT E R L O N D O N D RY 4 0 % ..........................................10Orange, coriander and earthy. Contains 9 different botanicals.

J E N S E N ’ S O L D T O M 4 3 % ...........................13Root & spice. Sweet nectar. Original recipe from handwritten distiller’s notebook dated early 1840.

H E N D R I C KS 4 1 . 4 % ...........................................13Cucumber, rose petal & earl grey tea. Created to represent gin’s forebears. Carter-Head distilled.

F O U R P I L L A R S R A R E D RY 4 1 . 8 % ................................................12Orange peel & flesh with a touch of pepper. Australian gin batch distilled in the Yarra Valley.

PAT I E N T WO L F 4 1 . 5 % ....................................12Earthy citrus, long spice finish. Very smooth, distilled in Brunswick.

E A ST L O N D O N L I Q U O R C O L O N D O N D RY 4 0 % ......................................... 14Lemon drizzle cake and fresh coriander. 100% Wheat gin that is both vapour and direct infused.

C H A S E W I L L I A M S G B 4 0 % ......................11Dry, full-bodied with citrus & spice. Juniper bud & berry infused. 2016 ‘Double Gold’ winner of San Francisco Spirits Competition.

F O U R P I L L A R S N AV Y S T R E N G T H 5 8 . 8 % .............................16Lime, ginger & sweet orange. 2015, 2016 & 2017 Master status winner at Global Gin Masters.

H AY M A N ’ S O L D T O M 4 0 % ........................12Almond, citrus & herbal sweetness. 100% Grain old style of sweetened gin.

B O L S G E N E V E R 4 2 % ......................................11Heavy malt, berry & sourdough bread. Pronounced ‘Ye-NAY-ver’, this is the grandfather of gin.

H AY M A N ’ S S L O E 2 6 % ....................................11Plum, grilled cherries & slightly tart. Steeped in English sloe berries with Hayman’s London Dry.

H I P P O C A M P U S 4 1 . 5 % ...................................12Orange, lemon and cubeb pepper. Melbourne’s one-shot method gin. Hand bottled.

H I P P O C A M P U S R A S P B E R RY 4 1 . 5 % . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3Macerated on a charge of raspberries giving it its distinct colour, aroma and flavour.

M A RT I N M I L L A R S W E S T B O U R N E 4 5 . 2 % .....................................21Grapefruit marmalade & pink peppercorn. Pot still gin made with 8 botanicals. Blended with Icelandic glacial lava filtered water.

S I P S M I T H S L O N D O N D RY G I N 4 1 . 6 % ...........................15Dry juniper berry, lemon tart & orange marmalade. A combination of traditional copper pot distillation with a recipe that wouldn’t look unfamiliar to an eighteenth century Master Distiller.

S E E PAG E 2 F O R OU R G & T M E N U

B R O O K I E ’ S G I N 4 6 % .......................................13Native Australian botanicals, raspberries, macadamia, distilled in Cape Byron, Byron Bay.

D R U M S H A N B O G U N P OW D E R I R I S H G I N 4 3 % ............... 14Slow distilled by hand in Ireland. Oriental botanicals with gunpowder tea.

A D E L A I D E H I L L S D I ST I L L E RY G R E E N A N T G I N 4 2 % .....................................16Traditionally favoured by Indigenous societies for their medicinal benefits and protein content, Green Ants display vibrant flavours of lime & coriander.

B R O O K LY N G I N 4 6 % .......................................13Hand cracked Juniper makes for an intense London Dry style gin.

For mix recommendations and a list of our premium tonics

M O N K E Y 4 7 S C H WA R Z WA L D D RY 4 7 % .........................15A curious gin from the Black Forest in Germany. Made with 47 botanicals and bottled at 47%.

M O N K E Y 4 7 S L O E G I N 2 9 % .....................15Macerated with wild grown sloe berries handpicked from the Black Forest. Typical London Dry characteristics, gentle spice & crisp on the nose.

H U S K D I ST I L L E R S I N K G I N 4 3 % .... 13A mix of 13 traditional and native Australian Botanicals. Add Tonic water or citrus and watch the magic happen in the glass.

T E N N E S S E E / S O U R M A S H

D I C K E L N O . 1 2 4 5 % ...........................................10Cinnamon, caramel corn & citrus. Classic expression from George Dickel’s whisky collection. Equal parts rye & malted barley.

J A PA N E S E

T O K I N O K A B L E N D E D 4 0 % .......................17White chocolate, floral malt and maple syrup. Entry level Japanese whisky from White Oak Distillery.

N I K K A C O F F E Y M A LT 4 5 % .......................21Distilled in a Coffey still normally used for grain whisky production, the malt is delightfully fruity and spicy.

AU S T R A L I A N

OV E R E E M P O RT C A S K M AT U R E D 4 3 % ......................................31Creamy, Turkish delight & plum pudding. Aged in ex-port French oak barrels from the Lark Distillery Tasmania.

STA RWA R D W I N E C A S K M AT U R E D 4 1 % ......................13Sherry fruit & vanilla. Matured in Barossa ex-shiraz casks for a few years.

STA RWA R D T WO F O L D 4 0 % ...................10Wheat & malted barley, coming together to create a flavour-forward whisky that is filled with rich complexities driven by the power of two grains. Solely matured in Australian red wine barrels.

B O U R B O N

W I L D T U R K E Y 4 3 . 4 % ......................................11Spicy with clove, nutmeg & honeyed fruit. High rye mash matured in heavily charred casks.

E L I JA H C RA I G 1 2 Y R 4 7 % ............................15Stewed Bramley apples, toffee & crème anglaise. Named after the Reverend who began charring and ageing his own bourbon.

N OA H S M I L L 5 7. 1 5 % .........................................21Caramel apples & cinnamon with hint of tobacco.Willet family bourbon distillers.

WO O D F O R D R E S E RV E 4 0 % ......................12Thick & full. Espresso beans, winter spice & cereal.High percentage corn & rye bourbon aged for at least 6 years.

RY E

W I L D T U R K E Y RY E 4 0 . 5 % ..........................12Lovely dry spiciness. Black pepper, rye & fennel seed. Straight rye from the Kentucky distillery.

H I G H L A N D

C RA I G E L L A C H I E 1 3 Y R 4 6 % ................. 19.5Pineapple, mango and smoke. Meaty Speyside single malt that isn’t chill filtered.

T H E M A C A L L A N F I N E O A K 1 5 Y R 4 3 % ..................................... 25Intense rich chocolate with hints of orange. Speyside single malt matured in bourbon & sherry oak casks.

A B E R F E L DY 1 2 Y R 4 0 % .................................12Fruity with honey & spice. Single malt scotch. The heart of the Dewar’s blend.

L OW L A N D

AU C H E N T O S H A N A M E R I C A N O A K 4 0 % ......................................11Grapefruit, coconut & cream. Single malt matured exclusively in first-fill bourbon casks.

G L E N K I N C H I E D I S T I L L E R S E D I T I O N 4 3 % ...................... 23Smooth vanilla & fruit. Single malt distilled in pot using 100% malted barley.

AU C H E N T O S H A N T H R E E WO O D 4 3 % ...........................................15Blackcurrant, brown sugar & dark chocolate.Matured in bourbon cask, then Oloroso & finished in Pedro Ximenez.

B L A D N O C H S I N G L E M A LT B O U R B O N C A S K 1 0Y R 4 6 . 7 % ...............................................15Ripples of citrus & coconut merge with sweet oak spice, gooseberry & vanilla aromas. This 10 Year Old embodies the distillery’s definitive Lowland style and boy, are we glad it’s back.

I S L AY

K I L C H O M A N L O C H G O R M 4 6 % .............................................. 20Rich chocolate, cinnamon, clove & peat smoke.Single malt & sherry cask matured.

L A G AV U L I N 1 6 Y R 4 3 % ..................................19Thick & rich. Malt, fig & peat smoke. Bench southern Islay dram from the Lagavulin distillery.

B R U I C H L A D D I C H P O R T C H A R L O T T E I S L AY B A R L E Y 5 0 % ...........................................17Herbal notes & toasted bread. First heavily peated whiskey using Islay barley.

A R D B E G 1 0Y R S I N G L E M A LT 4 6 % .............................16A whirlwind of peat and complex malty flavours

B L E N D E D

P U R E S C O T 4 0 % ..................................................11Full-bodied & mellow. Beautifully balanced rich smokiness with ginger marmalade, sweet honeyed fruit & slightly peppery. Created by Bladnoch’s master distiller Ian MacMillan, Pure Scot is a blended Scotch whisky which combines whisky from Bladnoch with whisky from Speyside, the Highlands & Islay (as well as grain whisky). Winner of gold at the San Francisco Spirits Competition in 2018 & at the Scotch Whisky Masters in 2017 & 2016.

I R I S H

JA M E S O N 4 0 % .......................................................10Marmalade & fudge. Produced at the Middleton distillery. Quintessential Irish blend.

T E E L I N G ’ S S I N G L E G RA I N 4 6 % ...........13Treacle, golden syrup & egg custard. Matured in Californian Cabernet Sauvignon casks.

R E D B R E A ST 1 5 Y R 4 6 % ................................ 30Fresh apple, mango & pepper. Single pot still whiskey aged for 15 years.

JA M E S O N B L A C K BA R R E L 4 0 % ............12Dates, walnuts & peels. Super release from Jameson, blend of Irish pot still & small batch grain whiskey.

W H I S K [ E ] Y

NA K E D G R O U S E 4 0 % ......................................10Sherried sultanas & sticky toffee pudding. First fill sherry cask & based around Highland Park & McCallan malt whisky.

R O C K OYST E R 4 6 . 8 % ......................................17Sea breeze, coastal peat & oak cake crumbs.Blended of the finest single malts from the Scottish islands, Orkney, Jura, Arran & Islay.

S A Z E RA C RY E 4 5 % ............................................19Caramel cola & allspice. Aged for 6 years, a premium rye from the Buffalo Trace distillery.

R I T T E N H O U S E RY E 5 0 % .............................13Honeyed oak, tobacco & a hint of orange. Winner of ‘World’s Best Whisky’ 2010. The best for Manhattans.

A R M A G N A C

D E L O R D F I N E A R M A G N A C 4 0 % ...................................10Fresh apple & grape. Warm & supple. 2-3-year-old Armagnac from Lannepax.

C H AT E AU TA R I Q U E T F O L L E B L A N C H E 5 Y R 4 5 % ...................... 18Vanilla, cinnamon & dried fruit. Young, oak aged Bas-Armagnac.

G E L A S D E B O RT O L I B L A C K N O B L E F I N I S H 1 6 Y R S I N G L E C A S K 4 7. 5 % ......................... 34Coffee, cocoa & prunes. Finish with raw honey & liquorice. Matured in Australian “Black Noble” dessert wine cask.

C H AT E AU TA R I Q U E T 1 5 Y R B A S -A R M A G N A C 4 7. 2 % ..................21Delicate, smooth & creamy. Candied peels & apricots. Cask strength Armagnac aged in French oak with 100% Folle Blanche varietal.

B RA N DY

C O G N A C

J E A N F I L L I O U X C E P D ’ O R “ X O S E L E C T I O N ” G R A N D E C H A M PA G N E 4 0 % .................... 24Jasmine aroma. Lively with fruit & nut to taste. Independent family run estate. Every bottle controlled, start to finish, by Pascal J. Fillioux

N O R M A N D I N M E R C I E R V. S . O . P P E T I T E C H A M PA G N E 4 0 % ....................... 20Pepper, citrus & spice. Supple long finish. Chateau de la Peraudiere cognac. Minimum 7yr old.

F RA N C O I S VOY E R V. S 4 0 % .......................10Rich apricots & violet petals. A blend of eau-de-vie from Grande Champagne.

D U D O G N O N F O L L E B L A N C H E G R A N D E C H A M PA G N E 1 E R C R U 4 2 % ......................................................... 24Fresh, floral with a fruity finish. Rarer-than-rare. 100% Folle Blanche grape varietal.

R E N I E R C O G NA C G R A N D E C H A M PA G N E X O 2 5 Y R O L D 4 0 % ..................................................... 25Malty & spicy fruit. Touch of peat with a good finish. Aged in dampness of cellars nearby the Charente River. Ugni Blanc varietal.

E AU D E V I E / G R A P PA

M A S S E N E Z F R A M B O I S E S AU VA G E 4 0 % ......................11Wild raspberry & white pepper. Un-aged fruit brandy from the Alsace region of France.

N O N I N O G RA P PA M O N OV I T I G N O 4 1 % ........................................16Roses, thyme & vanilla. Fresh pomace of Muscat grapes distilled in copper steam stills.

C A LVA D O S

C O M T E L O U I S D E L AU R I ST O N F I N E 3 Y R 4 0 % ........................................................10Fruity, dry & elegant. 50% pear made in the farms of the Domfrontais regions of France.

C O M T E L O U I S D E L AU R I ST O N P O I R E 5 Y R 4 0 % ....................................................15Vibrant acidity with heavy pear. 90% pear & 10% apples form the base of this calvados. Aged for 5 years minimum.

V I CT O R G O N T I E R D O M F R O N TA I S P O M M E C A LVA D O S 4 0 % .............................15Light crisp apple & pear. Sweet yet savoury.Elegant & light Calvados from Domfrontais area of Calvados. 3yr minimum oak aged.

T E QU I L A

T R O M BA B L A N C O 3 7 % ................................10Fresh & vibrant agave aroma. Mineral and sweet to taste. Marco Cedano boutique tequila made in the Highlands.

C A L L E 2 3 B L A N C O 4 0 % .............................11Fresh & ripe. Peppery warmth. A tequila for breakfast, lunch & dinner.

TA PAT I O 1 1 0 5 5 % ............................................ 14Roasted pepper and sultana. Artisanal highland tequila.

G RA N C E N T E NA R I O P L ATA 3 8 % .......12Sweet fleshy fruits. Aged for 28 days in French limousin oak barrels.

E L J I M A D O R R E P O S A D O 3 8 % ..............10Floral with hints of vanilla & almond. Roasted in clay ovens. Double distilled.

M E Z CA L

D E L M A G U E Y V I DA E S PA D I N 4 2 % ....13Herbal smoke & anis sweetness. Twice distilled. Wood fired in copper stills.

I L E G A L J OV E N 4 0 % ......................................... 14Sweet, grassy notes. Citrus & smoke. ‘Illegal’ was smuggled into Guatemala because of its popularity.

X I C A R U J OV E N 4 0 % ...........14Complex smoke & vanilla. Xicaru is the Zapotec (Mexico’s indigenous, pre-Columbian civilisation) word for ‘beautiful’, and this barrel aged Mezcal truely lives up to that.

H E R RA D U RA R E P O S A D O 4 0 % ............ 14Earthy with peach & pear. 11 months in American oak barrels.

J O S E C U E RVO D E L A FA M I L I A A N E J O 4 0 % ............................................................. 32Caramel, agave & butterscotch. Created for the 200th Anniversary, the world’s first extra-anejo tequila.

F O RT E L E Z A A Ñ E J O 4 0 % ........................... 25Aged for 18 months in American oak. Rich and complex, as good as tequila gets!.

T R O M BA A Ñ E J O 4 0 % ....................................15Bright, woody and vegetal. 20 months in white oak barrels. Means ‘Big Rain’.

VO D K A

C A R I E L VA N I L L A VO D K A 3 7. 5 % ..........11Triple-Distilled Swedish Wheat Vodka flavoured with the ‘Vanilla Planifolia’ Orchid.

W Y B O R OWA 3 7. 5 % ............................................10Whipped cream & citrus. Rye grain vodka. Means `The Chosen’.

AY L E S B U RY D U C K 4 0 % ...............................12Baked bread & spice. 100% Wheat vodka. A vodka made by bartenders.

R E Y K A 4 0 % .............................................................11Vanilla & black pepper. Barley & wheat vodka. Arctic spring water & lava rock filtered.

LU KS U S OWA 4 0 % .............................................11Flavours of brown butter & sweet anis.

B E LV E D E R E 4 0 % .................................................12Creamy white pepper. Rye vodka. Quadruple distilled.

K E T E L O N E 4 0 % ..................................................10Citrus & spice. 100% Dutch wheat vodka. Copper pot distilled.

A R C H I E R O S E 4 0 % ............................................11Apple & sweet syrup. Australian wheat vodka. First independent Sydney distiller.

F I R E D R U M 4 0 % ....................................................16Soft honey spice. Single malt vodka. Made with pure Tasmanian water.

BA XT E R 3 7. 5 % ........................................................16Australian Made and Owned. Distilled from Sugarcane & Grain. Nothing Artificial.

A B S I N T H E / PA ST I S

H E N R I BA R D O U I N PA S T I S 4 5 % ...........13Green with fresh chopped herbs & warming spices. Domaines de Provence pastis made with 65 different herbs & spices.

H . D E N I S E T J E U N E A B S I N T H E P O N TA R L I E R 5 6 % ................16Fresh & distinct wormwood. Clear in colour. Dating back to 1867, one of the oldest absinthe distilleries.

P I S C O

PA N C H O F I E R R O A C H O L A D O 4 2 % .................................................11Floral & bright. Means ‘blended’. Italia & torontel grapes.

A D E L A I D E H I L L S D I ST I L L E RY B I T T E R O RA N G E 2 0 % ....................................11

A P P L E WO O D D I ST I L L E RY L I M O N C E L L O 2 0 % ............................................11

A M A R O M O N T E N E G R O 2 3 % ....................10

A P E R O L 1 1 % ............................................................10

AV E R NA 2 9 % ...........................................................10

B RA N C A M E N TA 2 8 % .....................................11

C A M PA R I 2 5 % ........................................................10

C A N T O N G I N G E R L I Q U E U R 2 8 % ........12

C O I N T R E AU 4 0 % ................................................10

CY NA R 1 6 . 5 % ..........................................................10

D . O . M B E N E D I CT I N E 4 0 % .........................11

D RA M B U I E 4 0 % ...................................................11

D U B O N N E T 1 4 . 8 % ................................................8

F E R N E T B RA N C A 3 9 % ...................................12

G R E E N C H A RT R E U S E 5 5 % ........................13

K A M M & S O N S B R I T I S H A P E R I T I F 3 3 % ...............................12

M E L B O U R N E M O O N S H I N E A P P L E P I E 3 0 . 5 % .................................................10

M R B L A C K C O L D B R E W 2 4 % ..................10

N O N I N O A M A R O L I Q U O R E 3 5 % ..........13

P I E R R E F E R RA N D D RY C U RA C A O 4 0 % ..........................................9

P I M M S N O . 1 2 5 % ................................................10

ST R E G A L I Q U O R E 4 0 % .................................11

S U Z E 1 5 % ...................................................................10

Y E L L OW C H A RT R E U S E 4 0 % ...................11

A P E R I T I F / D I G E ST I F / L I QU E U R S

R U M

H AVA NA C LU B A N E J O 3 Y R 4 0 % ...................................................10Vanilla, smoky chocolate & well rounded. Molasses rum from Cuba. Aged for 3 years.

F L O R D E C A NA B L A N C O 4 Y R 4 0 % ......................................................................11Tropical spice and medium dry. Nicaraguan rum created to be mixed.

P L A N TAT I O N 3 S TA R S S I LV E R 4 1 . 2 % ...................................10Spiced vanilla custard finished with honey. A blend of Jamaican, Trinidad and Barbados rums.

H AVA NA C LU B 7 Y R 4 0 % ..............................11Cuban tobacco, vanilla & allspice. Created to be sipped neat.

D I P L O M AT I C O R E S E RVA E X C L U S I VA 4 0 % ........................ 14Chocolate, fudge & tropical fruit. Venezuelan dark golden rum, distilled in copper pot stills & aged for 12 years

PY RAT R E S E RV E 4 0 % .................................... 14Orange, cinnamon & sweet vanilla. Semi-complex blend of Caribbean rums, aged up to 15 years.

A N G O ST U RA 1 9 1 9 4 0 % .................................12Juicy, sweet & creamy vanilla. Trinidad and Tobago’s famed Angostura company. Aged for at least eight years in bourbon barrels.

A P P L E T O N ’ S E S TAT E S I G N AT U R E 4 0 % ..........................11Complex citrus, dried apricot & fresh peach.Flagship rum. Blend of 15 different Jamaican rums.

P L A N TAT I O N O R I G I N A L D A R K 4 0 % ....................................11Butterscotch & apricots. Blend of young dark rums aged in bourbon casks.

P L A N TAT I O N P I N E A P P L E 4 0 % .............12Pineapple, smoke & cloves. Pineapple infused silver & dark rums blended.

R . L . S E A L E S B A R B A D O S 1 0Y R 4 3 % ....................................12Roasted apple & nutmeg. Richard Seale, the famous Bajan rum producer and now proprietor of Barbados’s Foursquare distillery creates this flagship rum.

E L D O RA D O 1 2 Y R 4 0 % .................................11Cocoa & prunes. Guyana demerara rum. Coffey still & wooden pot distilled.

PA M P E R O A N I V E R S A R I O 4 0 % ...........................................21Full-bodied & fruity. Venezuelan rum made in continuous stills.

P U S S E R’ S R U M P U S S E R’ S O R I G I N A L 4 0 % ..........................12Dried fruit & raisins. Known as the ‘Single malt’ of rum, pot stilled similar to scotches.

S A G AT I BA V E L H A C A C H A Ç A 3 8 % ..................................10Soft & buttery with a sweet spice finish.Handcrafted in small batches using traditional copper pot distillation.

G O S L I N G S 1 5 1 OV E R P R O O F 7 5 . 5 % ................................ 18Dark sugar with heat & spice. Bermuda overproof dark rum.

C H A I R M A N ’ S R E S E RV E S P I C E R U M 4 0 % .........................11Clove, orange, nutmeg & vanilla. St Lucian rum known as ‘Bois Bande’ - potent aphrodisiac bark wood.

R U M D I A RY S P I C E D R U M 3 8 % ...............................................13Melbourne Made. Full Flavoured. Well Balanced.

G U I N N E S S A BV 4 . 3 I R E 1 2

S C H O O N E R

ST O N E & WO O D PA C I F I C A L E A BV 4 . 4 N S W . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

C O L O N I A L B R E W I N G C O K O L S C H D R AU G H T A BV 4 . 8 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

M O U N TA I N G OAT O R G A N I C S T E A M A L E A BV 4 . 5 V I C . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

B OAT R O C K E R ‘ M I S S P I N K Y ’ R A S P B E R RY B E R L I N E R W E I S S E A BV 3 . 4% V I C . . . . . . . . . . . . . . . . . . . 1 0

ST A N D R E W ’ S B E A C H B R E W E RY ‘ T H E ST RA P P E R’ L A G E R 5 . 0 A BV V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

NA P O L E O N E A P P L E C I D E R A BV 4 .9 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

M O O N D O G ‘ M A C K DA D DY ’ D A R K A L E A BV 5 . 0 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

H E I N E K E N L A G E R A BV 5 N E T H E R L A N D S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

ST O M P I N G G R O U N D I PA A BV 6 . 2 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

B R I D G E R OA D B R E W I N G B E E C H WO R T H PA L E A L E A BV 4 . 8 V I C . . . . . . . . . . . . . . . . . . . . . . . 1 1

B OT T L E DO T WAY L I G H T A BV 2 .9

Prickly Moses 330ml ...................................................7

A S A H I A BV 5 . 0

Super Dry 330ml ....................................................... 10

P E R O N I A BV 5 . 1

Nastro Azzurro 330ml ............................................. 10

NA P O L E O N E A BV 4 .9

Pear Cider 330ml ........................................................11

F ROM THE TAP FRO M THE BOTTLE

WARM UP

B E E R S O N TA P

C O F F E EB L A C K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . 5W H I T E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4S OY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 . 5A L M O N D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

We’re in the coffee captial of the world so, we get it. Just tell us how you like it & we’ll make it happen.

P I N T S O N LY

T E A A L L – 4 . 5

P E P P E R M I N TE N G L I S H B R E A K FA STG R E E N T E AE A R L G R E YL E M O N G RA S S & G I N G E RC H A M O M I L E

CA N N E DC O L O N I A L A BV 3 . 5

Small Batch Ale 375ml .............................................. 8

C O L O N I A L A BV 4 . 6

South West Sour ..................................................... 10

ST O M P I N G G R O U N D A BV 4 . 2

Passionfruit Smash ................................................ 10

VA L E B R E W I N G A BV 4 . 2

Tropic Ale .................................................................. 10

B R O O K VA L E U N I O N A BV 4

Ginger Beer 330ml can ...............................................11

F R E S H . OYST E RS → $ 2 . 5 S E L E CT E D TA P S → $ 6

H O U S E W I N E S → $ 6 P RO S E C C O → $ 6 A P E RO L S P R I T Z → $ 1 0

A M AS S I V E 5 0 0 G P O RT E R H O U S E ST E A K W I T H S H A R E D S I D E S O F S E AS O NA L V E G E TA B L E S , SA L A D & T WO G L AS S E S O F H O U S E W I N E . → A L L J U ST $ 6 5

C H E F ’ S ROAST O F T H E DAY, S E RV E D W I T H ROAST V E G E TA B L E S & A L L O F T H E T R I M M I N G S → $ 2 9 A S E RV E

3 0 0 G P O RT E R H O U S E ST E A K F R I T E S W I T H A C O M P L I M E N TA RY W I N E O R B E E R → J U ST $ 3 3 E AC H

A S E L E CT I O N O F P R E M I U M C U TS O F ST E A K , S E RV E D W I T H F R I E S , SA L A D & SAU C E → $ 3 3 E AC H

A S E L E CT I O N O F LU N C H O P T I O N S W I T H C H O I C E O F B E E R O R W I N E → $ 3 3 E AC H

M O N D AY & T U E S D AY

S T E A K N I G H T

H A P P Y H O U R

W E D N E S D AY D AT E N I G H T

T H U R S D AY P R I M E C U T S

S AT U R D AY E X P R E S S

L U N C H

S U N D AY R O A S T

M O N T O F R I 4 P M → 7 P M

S AT T O S U N 4 P M → 6 P M

1 2 P M → 3 P M

F R O M 1 2 P M