Cocktail Menu - Crown Hotels · Boker’s Bitters. Matcha Dusting. Our journey begins with arguably the first modern hotel ever built; the City Hotel in New York in 1794. It was said

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Cocktail Menu

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There are instances in great hotel bars where menus have been replaced by conversation between customer and bartender. We aim to do both by recounting a story on the evolution of mixed drinks from the early 1800s through to the present day; as seen from the perspective of hotel bars and enjoyed the world over.

However, this cocktail menu isn’t just an exact replica of the wonderful drinks invented in iconic hotel bars - let us take you on a journey through the ages with our contemporary interpretations of classic recipes. Whether your palate is bold and eclectic or sophisticated and refined; be prepared to delight your every sense.

ContENts

The Evolution of Mixed DrinksVOL.2

Inspired by the AgesGolden Age ........................................................... 2The Eighteenth Amendment .............................. 6The Jet Age ......................................................... 10Craft Cocktail Renaissance ................................ 14Past & Popular ..................................................... 18

Winter Cocktails & Spirit FreeWinter Cocktails .................................................. 20Spirit Free ............................................................ 23

Bubbles, Beer & WineBeer & Cider ........................................................ 24Champagne & Sparkling ................................... 25White .................................................................... 26Red ....................................................................... 27

SpirituousScotch................................................................... 28World Whisky & American Whiskey ................. 29Rum & Agave ...................................................... 30Gin, Vodka & Arrack ........................................... 31Brandy, Aromatized & Fortified Wines ............ 32Bitters & Liqueurs ............................................... 33

High Cheese & CoffeeHigh Cheese........................................................ 34 High Coffee ......................................................... 35

Delicious DiningBreakfast & Brunch ............................................. 36Classics & Signatures ......................................... 37 Birdcage Brunch ................................................. 38

Coffee, Tea, Mixers & H20Coffee/Tea, Mixers & H20 ................................. 40

A surcharge of 10% applies on Public Holidays 1.

The Golden Age of cocktails was a time in America when a

new era of creativity and invention was marked. The act of

bartending becomes more theatrical and the cocktails of

their time more elaborate. Though muddied by history and

its origins ever uncertain, this was the era where some of the

most enduring and iconic cocktails were born.

1806–1919

GOLDEN AGE

2.

INSPIRED BY THE AGES

Nymphs & SatyrPoor Tom’s Dry Gin. Calvados. Verjus. Chrysanthemum Vermouth. Honey Wine.

Nymphs and Satyr is a painting; oil on canvas, created by artist William-Adolphe Bouguereau in 1873 which was famously displayed at the Hoffman House Hotel, where head bartender Charles Mahoney would pour the eponymous house cocktail - a drink which closely resembled the platonic ideal of a dry martini.

Potent and floral with notes of chrysanthemum and honey.

Short, Potent & Aromatic

All signature cocktails are 22

147 WestTruffled Cognac. Mancino Secco. Cardamom. Lactic & Beetroot Acid. Peychaud’s.

In 1884, O. H. Byron included a Metropolitan Cocktail in his Modern Bartender’s Guide. With the likely culprit being Jerry Thomas’s old stand, the bar at the Metropolitan Hotel, located just off Times Square at 147 West 43rd Street which was long a centre of life after dark in the Times Square district.

Buttery, savoury and lightly smoked.

Silky and dry with aromas of truffle and rain.

Willard’s JulepBone Marrow Bourbon. Smoked Maple. Boker’s Bitters. Matcha Dusting.

Our journey begins with arguably the first modern hotel ever built; the City Hotel in New York in 1794. It was said that Orsamus Willard (known as The Napolean of Bar-keepers) whom presided over the bar, would whip up a Mint Julep while you checked in; a recipe he learned from a Virginian in 1817.

3.


Prohibition was a nationwide constitutional ban on

the production and sale of alcoholic beverages in the

US - resulting in a stratospheric rise of bootlegging

and speakeasies.

Throughout this period, many great bartenders left the

United States and exported their expertise to the world.

The cocktail had finally left its nest...

1920–1933

THE EIGHTEENTH AMENDMENT

4.


Crisp, Reinvigorating & Elaborate


Hotel NacionalPlantation White Rum & Original Dark. Apricot Brandy. Kaffir Lime. Piña Acid.

Wil P. Taylor was the bar manager at the Waldorf-Astoria when Prohibition forced him to ply his trade at the Hotel Nacional de Cuba. He invented the Hotel Nacional - which Charles H. Baker in the Gentleman’s Companion referenced as ‘one of the three finest drinks known to science….

Umami-forward, robust and spicy.

Kyoto ReviverRoku Gin. Junmai Daiginjo Sake. Crème de Peche. Sakura. Mirin. Yuzu.

Harry Craddock moved to the famous American Bar at the Savoy shortly after Prohibition began in 1920. He included a recipe for the Corpse Reviver #2 in the famous Savoy Cocktail Book published in 1930. Craddock did warn, that: “Four of these in taken in quick succession will unrevive the corpse again.”

Enlivening and tropical with equatorial flavours.

Crisp and floral with inklings of yuzu, plum, and cherry blossoms.

Holy Mary!Rutte Celery Gin. Salmon-washed Talisker. Rinomato. Sriracha-Tomato Shrub. Watermelon.

Barman Fernand Petiot was said to have perfected the Bloody Mary cocktail at The St. Regis’s King Cole Bar. Initially it was dubbed the “Red Snapper” as to not offend the hotel’s refined clientele. According to David A. Embury, ‘It is the classic example of combining in one potion both the poison and the antidote’.

5.


The Jet Age brought about the explosion of hotels and bars

everywhere and the atmospheric exportation of mixed drinks to

places such as the Caribbean and Asia - no longer limited to the

Americas and the European continent.

Growing demand for tropical drinks made it a free-for-all for

bartenders and a staple for resort hotels the world over.

1951–1975

THE JET AGE

6.


AviaryCeylon Arrack. Strawberry Campari. Dragonfruit. Piña. Beta-glucan. Pixie Dust.

The quintessential Malaysian cocktail; the Jungle Bird was invented to commemorate the birds at the Aviary Bar in Hilton Kuala Lumpur in 1973 by Jeffrey Ong, a Penang native and Beverage Manager at the time. The drink was made famous by Jeff “Beachbum” Berry in his book Beachbum Berry Remixed.

Refreshingly bittersweet with bursts of strawberry

and gentian.

Tropical, Exotic & Delicious


Operation: PandanBanana Pisco. Amontillado Sherry. Velvet Falernum. Pandan. Coconut Espuma.

El Pirata Cofresi, The Puerto Rican pirate known for stealing from the rich to give to the poor, was said to have concocted a drink during long voyages made of coconut, pineapple, and rum, for his crew in the early 19th century. The mythical drink would later be reinvented in 1954 at the Caribe Hilton in Puerto Rico.

Velvety with a hint of the tropics transporting you to

the Hawaiian beachfront.

Nutty and dry countenanced by a creamy sweet pandan

espuma to finish.

Waikiki RhapsodyCaribbean Rum Blend. Blue Curacao. Absinthe. Fennel Flower Seeds. Coconut Water. Thai Basil. Whey.

The cocktail world changed for the better nearly 60 years ago when Harry Yee created the Blue Hawaii at the Hilton Hawaiian Village. The drink which became the face of a fresh wave of enthusiasm for faux-island culture and mid-20th century escapism that had later inspired most, of the tropical drinks served in hotel bars across the world.

7.


To put it bluntly, cheap mixes and inferior products dominated

the ‘70s and ‘80s, which meant that cocktails were generally of

poor quality with a lack of charisma. It took many years until finally

one day when in 1985, a then young bartender by the name of

Dale DeGroff went on a search for a book titled: “How to Mix

Drinks, or The Bon Vivant’s Companion” by Jerry Thomas.

Little did he know that his quest would one day spark the growth

of a global movement.

1985–2016

CRAFT COCKTAIL RENAISSANCE

8.


Decadent, Luscious & Robust


Cuban New FashionedWattleseed Rum. Mancino Chinato. Okar Amaro. Sangiovese Verjus. Amarena Cherry. Tobacco.

A new-fashioned take on Manhattan bar’s Cuban Old Fashioned, which originally was itself an old-fashioned take on the Cuba Libre. Ironically the cocktail is intended to pay homage to an age of hedonism and excess during the disco age. Big shout-out to Gabriel, Frank, Cedric, Tim and Philip and huge congratulations on their recent successes!

Vieux CarréDelord 1985 Bas Armagnac. Beeswax Rye. Mancino Rosso. Ferro China. Benedictine. Ango.

French term for what’s now known as the French Quarter, the Vieux Carré traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix ‘Em. Our interpretation of the drink is inspired by the Connaught bar’s landmark creation, the Vieux Connaught and Ago Perrone’s dapper style.

Rich and bittersweet with whispers of dark red fruits

and chocolate.

Warming and welcoming with honeyed aromatics

and a lush mouthfeel.

Lyan HardshakePeated Scotch. Amaro Nonino. Koji. Saltbush. Anise. Sichimi-togarashi. Rayu.

The Koji Hardshake is arguably one of Dandelyan’s best cocktail creation. Sadly, after winning the No. 1 spot on World’s Best 50 bars, Mr. Lyan himself has announced its closure. We intent to immortalize their innovative contributions to the drinks industry with our own spicy Japanese-inspired twist to the Koji Hardshake.

Rich umami and creamy texture balanced with citrus, miso caramel

and a tickle of heat.

9.


These are a specially curated list of cocktails from our previous menu that were the best sellers and that we just could not let go. We hope you continue to enjoy them as much as we do.

PAST POPULAR


1930s CosmoKetel One Citroen. Pierre Ferrand Dry Orange Curacao. Raspberry. Citrus. Rose Petals.

Whilst the Cosmopolitan is a modern creation of Toby Cecchini in 1988 (though King Cocktail, Dale DeGroff himself has been widely perceived to be its creator), a strikingly familiar recipe appears in the “Pioneers of Mixing at Elite Bars 1903-1933”, first published in 1934.

Café PicanteDon Julio Reposado. Mancino Bianco. Suze. Pineapple Skins. Thai Chili. Coffee Tincture.

A cheeky and spicy twist to the white Negroni cocktail - created originally for our previous coffee cocktail inspired menu but stayed on due to its unique character. A perfect balance of minerals and herbs, bitter and sweet - all accompanied with a rocket-launched dose of heat.

Medium dry and refreshing with a lingering dose of roses and raspberries.

Uplifting and thirst quenching; a boozy agua de sandia!

Aqui EstoyDon Julio Blanco. Wild Strawberry. Native Hibiscus. Agave. Watermelon. Lime. Cassia.

Spanish for ‘here I am’, this drink hopes you’d stop to ponder, you’d pause for wonder. Cassia wood is burnt to enhance the same experience as walking through a local market where they cook tacos and tortillas on the streets of Mexico. If you love margaritas and red fruits…

Bitter, earthy, spicy and mineral-like.

10.



Smokey and robust with notes of rhubarb, cardamom and green apple.

Escape this winter with our specially crafted cocktails designed to warm every sense.

WINTER COCKTAILS

Sibs Salem Mezcal. Mancino Rosso. Rhubarb. Cardamom. Apple-Rosemary foam.

Evoking nostalgic memories of eating a freshly baked apple crumble with jelly beside Grandma’s fireplace on a cold winter’s night.

Sweet and cosy, reminiscent of a French walnut cake.

Enriching and warming backed by hints of spiced chocolate orange.

SorbonnePierre Ferrand 1840 Cognac. Apricot. Port. Walnut-Honey. Caramelized Pear.

A rare combination of cosiness and warmth, sparks a fond memory of a cold winter’s day sitting in Paris, eating Gâteau aux Noix whilst sipping on cognac. (served hot at 68°C)

Bishop Rouge Mulled Red Wines. Aged Rum. Cynar. Chocolate. Orange. Winter Spices.

Inspired by sentimental moments of a white Christmas, enjoy a perfect concoction of wine, chocolate and spice to warm up on a cold winter’s night.

Available from 2pm

WINTER COCKTAILS

11.

SPIRIT FREE

Ginger MuleRoasted Walnut. Muscovado Sugar. Star Anise. Ginger Beer.

Recommended spike with Ketel One for a complex Moscow Mule.

Pandan Coffee TonicSalted Pandan. Coconut-Cold Brew. Tonic.

Enliven with Bacardi Ocho for a boozy brew.

Cucumber & Elderflower SpritzElderflower Cordial. Cucumber Juice. Lemon. Thyme.

Boost with Tanqueray Rangpur for a zesty and refreshing concoction.

All mocktails for 12. Add a recommended spike for 20 per drink.

SPIRIT FREE

SinabroBacardi Ocho. Gotgam. Cinnamon. Ginger. Demerara. Date.

Also available as a mocktail, ‘Sinabro’ is a Korean word meaning “slowly but surely without noticing”. This drink is inspired by the traditional Korean punch known as Sujeonggwa, and much like the word, this drink develops at the back of your palate slowly but surely without notice.

Apple-forward with whispers of fig and ginger, countenanced

by a blush of bittersweet porter cream.

Slightly sweet with deep enveloping

notes of cinnamon and ginger.

Spiked Mulled Cider Mulled Cider. Fig Bourbon. Switche. Maple. Porter cream.

The history of the hot mulled cider bears remarkable similarities to the old pagan tradition called Wassailing which comes from the Anglo-Saxon phrase ‘waes hael’, meaning ‘good health’. Being a man of few words but of great taste, see us take that tradition into the 21st century. (served hot at 68°C)

CHAMPAGNE SPARKLING

ChampagneVeuve Cliquot Yellow Label NV Reims ..................................................... 32,150

Taittinger Prestige Rose NV Reims ...........................................................170

Laurent Perrier Demi Sec NV Tours-sur-Marne .........................................150

Perrier-Jouët Grand Brut Épernay .......................................................160

Pol Roger Brut NV Épernay .......................................................210

Ruinart Blanc de Blanc NV Reims ..................................................... 230

Dom Pérignon Brut 2009 Épernay .......................................................410

Louis Roederer Cristal 2011 Reims ...........................................................520

Bollinger R.D. Extra Brut 2002 Aÿ .................................................................580

SparklingDomaine Chandon NV Yarra Valley, VIC ..................................... 13, 60

Bianca Vigna Prosecco Treviso, ITA............................................. 14, 65

T’Gallant Pink Moscato NV Mornington Peninsula, VIC ................. 14, 65

Howard Park ‘Jete’ Brut NV Margaret River, WA .....................................75

BEER CIDERBottled BeerCorona 355ml 4.5% ................................11

Feral Hop Hog IPA 330ml 5.8% ............12

Feral Karma Citra Black IPA 330ml 5.8% ........................................12

James Squire Porter 345ml 5% .............11

Kirin 330ml 4.5% ......................................12

Little Creatures IPA 330ml 6.4% ............12

Little Creatures Pale Ale 330ml 5.2% .....12

Little Creatures Rogers’ Amber Ale 330ml 3.8% ..........................10

Bottled CiderLobo Cloudy Apple 330ml 5.7% ...........12

Monteith Apple 330ml 4.5% .................12

Somersby 330ml 4.5% ............................10

14.

Prices listed are for 150ml by the glass

BUBBLES BEER WINE

WHITE

ShirazWirra Wirra Woodhenge McLaren Vale, SA .................................. 14, 65

Leeuwin Estate Art Series Margaret River, WA .............................. 16, 75

Pinot NoirStonier Mornington Peninsula, VIC ................. 12, 60

Cabernet MerlotAmelia Park Margaret River, WA .............................. 13, 65

Cabernet SauvignonPenfolds Max’s Multi Regional, SA ................................ 14, 65

Leeuwin Estate Art Series Margaret River, WA ..................................160

Cabernet ShirazPenfolds Bin 389 ‘Baby Grange’ Multi Regional, SA .....................................190

TempranilloLopez Cristobal Tinto Roble Ribera Duero, SPA ................................ 14, 65

GrenacheTorbreck Old Vines GSM Barossa Valley, SA ................................. 12, 60

ChardonnayMcHenry Hohnen ‘Rocky Road’ Margaret River, WA .............................. 13, 60

Seville Estate Reserve Yarra Valley, VIC .............................................90

Leeuwin Estate ‘Art Series’ 2015 Margaret River, WA ................................... 190

RieslingSaltram Mamre Brook Barossa Valley, SA .................................. 12, 60

Pressing Matters R69 Half Dry Coal River, TAS ....................................... 14, 65

Pinot Grigio Joseph d’Elena McLaren Vale, SA ................................... 14, 65

Sauvignon BlancCraggy Range ‘Te Muna Road’ Martinborough, NZ .............................. 14, 65

Leeuwin Estate Art Series Margaret River, WA ......................................70

Semillon Sauvignon BlancJuniper Estate ‘Aquitaine’ Margaret River, WA ............................... 12, 60

Sucklefizzle Margaret River, WA ......................................80

RoséHancock & Hancock Mclaren Vale, SA .................................... 12, 60

Mirabeau ‘La Comtesse’ Côtes de Provence, FRA ..............................70

RED

Prices listed are for 150ml by the glass

BUBBLES BEER WINE

15.

Scotch Whisky

GRAIN

Port Dundas 52 Years ‘1964’ .....................170

HIGHLAND

Blair Athol 23 YO ‘1993’ ............................109Glenmorangie 10 Years...............................14Glenmorangie 18 Years ‘EX Rare’ ..............21Glenmorangie 12 Years ‘Lasanta’ ..............16Glenmorangie 12 Years ‘Nectar D’Or’ ......16Oban 14 Years ..............................................19

ISLAY

Ardbeg 10 Years...........................................16Ardbeg ‘Uigeadail’ ......................................21Caol Ila 12 Years ...........................................19Lagavulin 16 Years .......................................19Lagavulin Distiller’s Edition .........................31Laphroaig 10 Years ......................................16Laphroaig ‘Quarter Cask’ ...........................19Port Ellen 37 Years ‘1979’ ..........................350

SKYE

Talisker 10 Years ...........................................14Talisker 18 Years ...........................................26

SPEYSIDE

Aberlour A’bunadh .................................. 19Balvenie 12 Years ..................................... 16Balvenie 14 Years ‘Caribbean Cask’ ...... 19Balvenie 17 Years ‘Doublewood’ ........... 26Balvenie 21 Years ‘Portwood’ ................. 39Cragganmore 12 Years ........................... 14Glenfiddich 12 Years................................ 14Glenfiddich 15 Years ‘Solera’ ................. 19Glenfiddich 18 Years ‘Small Batch’ ........ 23Glenfiddich 21 Years ‘Rum Cask’ ........... 39Glen Elgin 18 Years ‘1998’ ...................... 83Linkwood 37 Years ‘1978’ ...................... 130Macallan 12 Years ‘Sherry Cask’ ............. 21Macallan 12 Years ‘Fine Oak’ ................. 19Macallan 15 Years ‘Fine Oak’ ................. 26Macallan 18 Years ‘Fine Oak’ ................. 39 Macallan 25 Years ‘Fine Oak’ ............... 190Macallan Edition No. 4 ........................... 31Mannochmore 25Years ‘1990’ ................ 70

VATTED MALT

Collectivum XXVIII ................................... 39John Walker & Sons ‘Odyssey’ ............ 139Monkey Shoulder Triple Malt ................. 12

SPIRITSWorld WhiskyAUSTRALIANArchie Rose White Rye ...............................14Limeburners Peated ....................................39Limeburners Port Cask ................................21Limeburners Sherry Cask ............................21Starward Single Malt ‘Solera’ .....................16Starward Two-Fold ‘Double Grain’ ............12Starward Wine Cask ....................................14

BLENDED Chivas Regal 18 Years .................................16John Walker & Sons ‘King George V’ .......79Johnnie Walker Black Label .......................11Johnnie Walker Double Black ....................13Johnnie Walker Gold Reserve ...................13Johnnie Walker Blue Label .........................39

CANADIANCanadian Club 12 Years ..............................12

IRISHJameson Black Barrel ..................................13Teeling Single Malt ......................................16Teeling Small Batch .....................................13

JAPANESEHakushu 12 Years .........................................38Nikka Blended Japanese Whiskey ............19Nikka Whisky from the Barrel .....................19

American WhiskeyBOURBONBaker’s Bourbon ....................................... 16Buffalo Trace ............................................. 12Bulleit Bourbon ........................................ 11Jim Bean Black Extra Aged .................... 12Maker’s Mark ............................................ 12Michter’s US*1 Small Batch .................... 19Hudson Baby Bourbon ........................... 16Woodford Reserve .................................. 13Wild Turkey Rare Breed .......................... 14

MAVERICKSMichter’s US*1 Sour Mash ...................... 19Michter’s US*1 Unblended ...................... 19

RYEBulleit 95 Straight Rye ............................. 13Michter’s US*1 Straight ............................ 19Michter’s 10 Years Single Barrel ............. 39Hudson ‘Manhattan Rye’ ........................ 16Rittenhouse 100 Proof Straight .............. 14Sazerac Straight Rye ................................ 19

TENNESSEEGeorge Dickel No. 12 ............................. 11Gentleman Jack ....................................... 13

SPIRITS

16.

SPIRITUOUSPrices listed are for 30ml by the glass

Rum CACHACASagatiba ‘Velha’ ...........................................11

BLANCOBacardi Carta Blanca ...................................11Caña Brava Panama ....................................13Havana Club 3 Años ....................................11Plantation 3 Stars White Rum ....................12

AÑEJOAngostura Rum 1919 ...................................12Appleton Estate Reserve 8 Years...............12Bacardi 8 Años .............................................12Diplomático Reserva Exclusiva ..................16El Dorado 5 Years ........................................14Gosling’s Black Seal .....................................13Havana Club 7 Añejo ..................................13Havana Club 15 Años Gran Reserva .........26Havana Maximo .........................................230Mount Gay XO Barbados ...........................13Pampero Añejo Especial ............................11Plantation Original Dark .............................12Plantation OFTD ..........................................19Zacapa 23......................................................16Zacapa XO ....................................................26

RHUM AGRICOLEClement Tres Vieux ‘1976’ ..........................56Rhum J.M. Blanc ..........................................14

FLAVORED RUM

Captain Morgan Spiced ......................... 11John D. Taylor’s Velvet Falernum ........... 10Kraken Spiced .......................................... 11Plantation Pineapple ............................... 14Sailor Jerry’s Spiced ................................. 11

AgaveJOVEN

Cabeza Tequila ........................................ 16Don Julio Blanco ..................................... 13Estancia Raicilla ........................................ 19Fortaleza Blanco ...................................... 19Patron Silver .............................................. 16

AGED

Casamigos Anejo .................................... 16Don Julio 1942 ......................................... 26Don Julio Anejo ....................................... 16Don Julio Reposado ............................... 14El Jimador Reposado .............................. 11Leyenda Del Milagro Reposado ............ 19

MEZCAL

Del Maguey Vida Mezcal ........................ 13Ilegal Mezcal Joven ................................. 16Ilegal Mezcal Reposado ......................... 19Ilegal Mezcal Anejo ................................. 23

GinAUSTRALIAN

Archie Rose Signature Dry ........................ 13Four Pillars Chardonnay Barrel ................. 19Four Pillars Rare Dry ................................... 13Hippocampus.............................................. 14Poor Toms Dry ............................................. 13West Winds Sabre Gin ............................... 12West Winds Cutlass.................................... 14West Winds Broadside .............................. 16

LONDON DRY

Bombay Sapphire ....................................... 11Citadelle Original ....................................... 14Ford's Gin .................................................... 13Sipsmith ....................................................... 14Tanqueray .................................................... 11

NEW WESTERN DRY

Hendrick's .................................................... 15Jinzu.............................................................. 13Monkey 47 ................................................... 19Roku .............................................................. 12Rutte Celery ................................................. 14Tanqueray 10 ............................................... 14Tanqueray Rangpur .................................... 12

GENEVER

Bols ................................................................11

OLD-TOM GIN

Ransom Old Tom .........................................19

FLAVOURED GINS

Four Pillars Bloody Shiraz ...........................16Plymouth Sloe ..............................................13Sipsmith Sloe................................................16

VodkaArchie Rose...................................................13Aylesbury Duck ............................................13Belvedere ......................................................13Ciroc ..............................................................13Grey Goose ..................................................15Hippocampus Vodka...................................14Ketel One Citroen .......................................12Ketel One Vodka..........................................11Old Youngs Pavlova Vodka ........................13Old Youngs Smoked Vodka .......................13Stolichnaya Elit .............................................14

ArrackCeylon Arrack ...............................................12

SPIRITS SPIRITS

17.

SPIRITUOUSPrices are listed are for 30ml by the glass

FORTIFIED

AROMATIZED BrandyAPPLE

Calvados Fine Berneroy ..............................13Laird's Applejack .........................................13

ARMAGNAC

Delord VSOP Armagnac .............................19

COGNAC

Hennessy VS .................................................13Hennessy VSOP ...........................................16Hennessy XO ................................................32Hennessy Paradis .......................................120Hennessy Richard ......................................290Louis XIII ......................................................280Pierre Ferrand 1840 Cognac ......................16

GRAPPA

Mazzetti Collezione .....................................13

PISCO

Campo De Encanto Acholado ..................13Santiago Quierolo .......................................11

SHERRY

Delgado Zeluta Manzanilla ........................10Emilio Lustau Dry Amontillado ..................10Emilio Lustau Pedro Ximenez ....................13Emilio Lustau Fino Jarana...........................10

PORT

Maxwell Tawny .............................................10

VERMOUTH

Carpano Antica Formula ............................10Noilly Prat Dry Vermouth ............................10

QUINQUINA

Byrrh ..............................................................10Cocchi Americano .......................................10Lillet Blanc .....................................................10

Prices are listed for 60ml by the glass

BITTERSAPERITIVO

Aperol............................................................10Campari ........................................................10Cynar .............................................................10

DIGESTIVO

Applewood Okar .........................................10Averna ...........................................................10Baliva Ferro China .......................................10Becherovka ...................................................10Branca Menta ...............................................10Dom Benedictine ........................................11Fernet Branca ...............................................10Montenegro .................................................10Nonino ..........................................................16Ramazzotti ....................................................10Suze ...............................................................10

LIQUEURSCITRUS

Mandarin Napolean ....................................11Pierre Ferrand Orange Curacao ................11Villa Massa Limoncello ................................11

FRUITY

Ancho Reyes Chile Liqueur ........................16Joseph Cartron Apricot Brandy .................11Luxardo Maraschino Liqueur .....................11

NUT & SEED

Galliano Amaretto .......................................11Kahlua............................................................10Licor 43 Spiced Vanilla ................................11Tempus Fugit Crème de Cacao ................11

HERBAL

Chartreuse Green ........................................13Chartreuse Yellow ........................................11Drambuie ......................................................11La Fee Absinthe ...........................................39Pernod ...........................................................10

18.

SPIRITUOUSPrices are listed are for 30ml by the glass

Ruby Chocolate inspired High Coffee Board ��28

~ Cassis flavoured macaron.

~ Ruby chocolate cylinder with pistachio crunch.

~ Raspberry mousse encased in ruby chocolate dome.

~ Dessert cup filled with vanilla brûlée, topped with white chocolate and freeze-dried raspberry crumble, strawberry ripple ice cream, finished with raspberry foam.

Add a cocktail - Choice from 3 cocktails15 each I Maximum of 3 cocktails per board.

~ Caramel Espresso Martini Ketel One Vodka. Kahlua. Salted Caramel.

Chocolate Bitters. Vittoria Oro Espresso.

~ CPR Bacardi Ocho. Coffee-Pomegranate.

White Cacao. Cream.

~ Bittersweet Symphony JW Espresso Roast. Raspberry PX.

NOLA Coffee Liqueur. Chili Bitters.

Selection of teas and coffee from 5 each�

HIGH COFFEE

HIGH COFFEE

Walk-ins only. Bookings not required. Available for a limited time only.

Please be aware that our High Coffee board contains gluten, nuts, dairy, eggs and gelatine. We cannot guarantee any of our products are 100% allergen free and we are unable to substitute any ingredient.

Served every day from 12pm - 5pmServed every day from 5pm - 9pm

HIGH CHEESEHigh Cheese StandFor two ��50

~ Whole baked cheese Fondue, assorted bread & crackers.

~ Mini Gruyere cheese Gougères

~ Four cheese croquettes, truffle mayonnaise.

~ Goat’s cheese, quince paste, beetroot macaroon.

~ Cream cheese, fig & chocolate Mille-Feuille.

Add a cocktail - Choice from 2 cocktails15 each I Maximum of 3 per person.

~ Cacio e Pepe Parmigiano Gin. Rinomato Bianco.

Fluffy Apple. Celery. Black Pepper.

~ No Fig Deal Fig Bourbon. Peach Verjus. Maple.

Plum Wine. Cheesewax.

Available until 30 September 2019, excluding 10 August 2019. Subject to availability. Walk-ins only, bookings not required. Image for illustration purposes only. Selected cocktail only.

Please be advised that our products either contain/or are produced in kitchens which contain/use the allergens of peanuts, tree nuts, seafood, soy, milk (or other dairy), egg, sesame, wheat (gluten), lupin and sulphite preservatives. We cannot guarantee any of our products are 100% allergen free.

HIGH CHEESE

CLASSICS SIGNATURES

Pain Au Chocolate Brioche & Croissant ....12

Honey, butter and preserves.

Individual Artisan Yoghurt ...........................12

Fruit compote and granola.

Individual Fruit Salad ....................................12

In fresh fruit juice.

Please be aware that our products either contain or are produced in kitchens which contain/use the allergens of peanuts, treenuts, seafood, soy, milk (and other dairy), egg, sesame, wheat (gluten), lupin and sulphite preservatives. We can’t guarantee any of our products are 100% allergen free.

A surcharge of 10% applies on Public Holidays.

Weekend Brunch - Available on Saturday and Sunday only from 10am - 2pm.

Daily Breakfast - Served until 12pm.

Buttermilk Pancakes ......................................22

With fruits of the forest compote, Vermont maple syrup and whipped vanilla cream.

Four Leaves Salad..........................................14

Radicchio, frisee, mizuna, red oak, roasted butternut squash, pomegranate, feta, roasted almonds and labneh.

Egg & Bacon Roll ...........................................18

Free range hens egg and double smoked bacon sliders on soft brioche rolls with house made BBQ and tomato sauce.

Eggs Benedict ................................................23

Two free range poached eggs with smoked black forest ham on toasted English muffin, buttered spinach and creamy hollandaise sauce.

Club Sandwich ...............................................24

Grilled streaky bacon, Swiss cheese, roasted chicken, mayonnaise, tomato and lettuce on stone-baked granary bread. Served with fries.

Signature Small PlatesFour Leaves Salad...................................14

Radicchio, frisee, mizuna, red oak, roasted butternut squash, pomegranate, feta, roasted almonds and labneh.

Wagyu Tartare .........................................22

Milk bread, Cantal cheese, cured yolk, brown butter emulsion and chervil.

Baked Shark Bay Scallops .....................22

Leek fondue, Gruyere and crispy pancetta.

Fish Ceviche ............................................22

Leche De Tigre, cherry tomato, avocado and crispy onion.

Four Cheese Croquettes .......................14 With truffle mayo.

TWR Tasting Plate ...................................41

Wagyu tartare, four cheese croquettes, grilled chicken sliders and truffle fries.

Classics½ Dozen Australian Oysters ................. 24

Yuzu pepper, Pernod celery salsa and lemon.

Club Sandwich ....................................... 24

Grilled bacon, Swiss cheese, roasted chicken, egg, lettuce with stone-baked granary bread. Served with fries.

TWR Chicken Sliders ............................. 18

Chermoula spiced grilled chicken, mayonnaise, Gouda, tomatoes and roquette leaves on mini Turkish bread. Served with fries.

World Cheese Board............................. 34

Selection of 5 cheeses, fig and fennel chutney, assorted bread and crackers.

Truffle Fries with Parmesan ................... 12

DessertsLe Framboise.......................................... 14

Caramelised white chocolate, raspberry soft centre, hazelnut crunch and raspberry sorbet.

Mango Custard Crème ......................... 14

Coconut sago, guava gel, exotic fruit sorbet and vanilla short bread.

Served from 12pm Monday to Friday Served from 2pm Saturday and Sunday

BREAKFAST BRUNCH

20.

DELICIOUS DINING

BIRDCAGE BRUNCH

Saturday and Sunday from 10am - 2pm

~ Smoked salmon bagel, horseradish and caper mayo, Spanish onion

~ Quinoa, chia, almond and fig bircher muesli, poached stone fruit

~ Poached eggs, chorizo and cannellini adobo, jalapeno hollandaise

~ Smoked chicken empanada, tomato relish

~ Teriyaki duck slider, pickled radish, cucumber

~ Aloo paratha, kachumber raita

~ Gugelhupf, chantilly cream

~ Coconut and mango crème

Prior reservations are required 24 hours in advance, to book call +61 8 9362 7778, Monday to Friday during business hours. Minimum of 2 people must dine.

Please be aware that our products either contain or are produced in kitchens which contain/use the allergens of peanuts, treenuts, seafood, soy, milk (and other dairy), egg, sesame, wheat (gluten), lupin and sulphite preservatives. We can’t guarantee any of our products are 100% allergen free.

A surcharge of 10% applies on public holidays.

$50 per person ��Includes Birdcage Brunch and free-flow of tea and coffee.

$60 per person ��Includes Birdcage Brunch with a Grey Goose Mimosa on arrival plus your choice of a Grey Goose brunch cocktail and free-flow of tea and coffee.

Enjoy a Grey Goose Mimosa on arrival~ Grey Goose L’Orange. Oleo

Saccharum. Orange Acid. Prosecco.

Light & Refreshing with Orange notes.

Your choice of cocktail~ La Poire Fizz Grey Goose La Poire. Dry Vermouth.

Elderflower. Verjus. Rosemary.

Crisp and floral with hints of pear and Elderflower.

~ Holy Mary! Rutte Celery Gin. Salmon-washed-

Talisker 10. Sriracha-Tomato Shrub. Watermelon.

Robust, spicy and Umami-driven.

Add another cocktail15 each I Maximum of 3 cocktails per person.

21.

DELICIOUS DINING

Arabian Mint & Honey ............................. 6

Ceylon Tea ................................................. 5

Chamomile ................................................ 5

Cherry Blossom ......................................... 6

Chrysanthemum ....................................... 6

Earl Grey .................................................... 5

English Breakfast ...................................... 5

Fragrant Jasmine Green Tea ................... 6

Green ......................................................... 5

Lemongrass & Ginger .............................. 6

Peppermint ................................................ 5

Pu-Erh ......................................................... 6

Rose & French Vanilla ............................... 6

Ti Kuan Yin Oolong .................................. 6

Espresso .....................................................5

Long Black .................................................5

Short Macchiato ........................................5

Long Macchiato ........................................6

Flat White ..................................................5

Cappuccino ...............................................5

Latte ............................................................5

Mocha ........................................................5

Hot Chocolate ...........................................5

Chai Latte...................................................5

Dirty Chai ...................................................6

Iced Coffee ................................................9

Iced Chocolate ..........................................9

One dollar for an extra shot of espresso.

COFFEE TEA

Capi Ginger Beer ...................................... 6

Capi Grapefruit Soda ............................... 6

Capi Tonic Water ...................................... 6

Capi Yuzu Soda ......................................... 6

Coconut Water .......................................... 9

Cucumber Sparkling Mineral Water ...... 6

Fever-Tree Elderflower Tonic................... 6

Tonicka Original Kombucha .................... 9

Acqua Panna Natural 500ml ...................6

Acqua Panna Natural 750ml ...................9

San Pellegrino Sparkling 500ml ..............6

San Pellegrino Sparkling 750ml ..............9

H20MIXERS

COFFEE/TEA, MIXERS H2O

Documents

Cocktail Menu - Crown Hotels · Boker’s Bitters. Matcha Dusting. Our journey begins with arguably the first modern hotel ever built; the City Hotel in New York in 1794. It was said