COCKTAILS THAT EXCITE.

Pineapple, coconut, Plantation rum blend, cachaça, spices & tiki bitters. Served w pandan/coco caviar.

Techniques: spherification, clarified milk punching.

Mr. Black cold-drip coffee liqueur, spiced vanilla vodka, espresso w pistachio gelato whip & pistachio praline.

Techniques: bespoke cream whip, house-made praline crumble.

Pineapple-infused rum & rye blend, orange curacao, lime-almond orgeat, citrus, bitters & coco sizzle-powder.

Techniques: sous-vide infusion, flash-blending, bespoke toasted crumb.

Mango sorbet, macadamia orgeat, vanilla vodka, Mac. liqueur, mango liqueur, lime leaf & salted mac crumb.

Techniques: fresh-pressed sorbet, macadamia orgeat, dehydrated macadamia for bespoke crumb.

Blended scotch, black cherry soda, umeshu, grapefruit & cherry blossom air.

Techniques: culinary air, co2 force carbonation, oleo saccharum & sherbet.

Buffalo Trace Bourbon, Rye, Mr. Black Coffee Amaro, Grifter stout reduction, demerara & walnut bitters. Served in Oak smoke.

Techniques: beer reduction, smoking.

Lemon-infused vodka, wild strawberry liqueur, coconut & fresh citrus blended into a granita.

Techniques: hand blending, citrus peel infusion & fat-wash.

Poor Tom’s strawberry gin, blanco vermouth blend, St. Felix bitter orange, Campari & cosmic ice ball.

Techniques: bespoke colour-changing ice ball.

Kiwi tequila, bergamot liqueur, coconut, lemon myrtle, lime, flake salt.

Techniques: sous vide infusion, bespoke coconut/lemon myrtle syrup.

Plantation Dark & Myer’s Jamaican Rum blend, curacao, pistachio, wattleseed, citrus & aromatic bitters.

Techniques: acid-adjusted orange juice, bespoke wattleseed tincture & pistachio orgeat, flash-blending.

Bourbon & scotch blend, peach liqueur, orange, yuzu, toasted rice, ginger, cinnamon myrtle, rooibos & foam.

Techniques: vegan egg white, stencil & bespoke tea spray.

Granny smith apple, cinnamon & clove bourbon, vanilla vodka, biscuit liqueur, cardamom & walnut bitters.

Techniques: fresh juice, sous-vide infusion, clarified milk punch.

Dark & Jamaican Rum blend, apricot brandy, amaretto, grapefruit, orange, falernum, bitters.

Techniques: fresh citrus juice & acid adjustment, tiki fire.

Cacao-infused rum, vanilla vodka, kahlua, biscuit liqueur, espresso, coconut foam, crumble & choc powder.

Techniques: vegan whipped cream w whipper, sous-vide infusion.

Watermelon & hibiscus soda, gin, sakura vermouth, cocchi americano, aromatic bitters, pandan & salt rim.

Techniques: co2 carbonation.