LET THERE BE DR INKS

A P E R I T I F

A P E R O L S P R I T Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Aperol, prosecco & soda. The incredibly refreshing summertime spritz with its iconic orange glow!

W H O L E L O T TA R O S I E . . . . . . . . . . . . . . . . . . . 15Sangiovese rosé, fresh pomegranate, pink grapefruit, & soda. Pretty, pink & dangerously easy to drink.

S I G NAT U R E S

P I N E A P P L E & C U C U M B E R C O L L I N S . . . . . . . . . . . . . . . . . . . . 16Pineapple infused gin, pineapple shrub, lemon & fresh cucumber, topped with soda. A tropical nod to the classic Tom Collins.

T H E S NA K E H I P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Lemongrass Vodka with a splash of ginger, fresh and zingy. A fresh southside-style gimlet that’s proved to be a crowd favourite.

VE R B E NA D R E A M E R . . . . . . . . . . . . . . . . . . . . . . . 18 Patient Wolf Gin, raspberry, Lemon Verbena & whites. An adaptation on the classic; The Clover Club.

V I VA L A V I DA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Pancho Fierra Pisco, Vida Mezcal, cardamom, citrus & whites. A worldly twist on a Peruvian (or Chilean) classic.

B R O O K LY N C A L L I N G . . . . . . . . . . . . . . . . . . . 22Wild Turkey Rye, Cognac, Oloroso Sherry, lemon & orange. A New York twist on the modern-classic cocktail ‘London Calling’.

C OCKTA 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’. A Bloody Mary made with our very own Angus & Bon Blend. Worcestershire sauce, Shiraz, Sriracha hot sauce and homemade pickle brine.

M A N H AT TA N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Kentucky Bourbon, Spanish sweet vermouth, chocolate & cherries. Invented by Dr. Iain Marshall at the Manhattan Club NYC, so it’s quite literally ‘just what the doctor ordered’.

PA L O M A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Calle 23 Tequila, grapefruit soda and lime. The margaritas distant cousin, served tall with a chilli salt rim.

A F T E R D I N N E R

E S P R E S S O M A RT I N I . . . . . . . . . . . . . . . . . . . . . . 18Wyborowa Vodka, Borghetti & Little Drippa. Coffee & alcohol - two of the best things life has to offer.

D I RT Y M A RT I N I . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Hippocampus gin & olive infused Maidenii dry vermouth. If you like it dirty, you’ll love this!

P I M M S C U P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Pimms No. 1, cucumber, strawberry, mint, citrus, lemonade & dry ginger ale. A classic summer favourite.

P I NA C O L A DA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Havana 7yr, coconut rum, pineapple juice with coconut & lime syrup.Literal meaning ‘Strained Pineapple’. A long, refreshing classic - unlike any you’ve tasted before.

D O R O T H Y ’ S G A R D E N Sweet grapefruit & sparkling.

H E A RT B R E A K H I G H Strawberry, watermelon & sparkling.

P I N E A P P L E E X P R E S S Pineapple & fresh mint.

M I X E D , N O N - A L C H O H O L I C D R I N KS – A L L 8

BY T H E L I T R E

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

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

P U T T I N ’ O N T H E S P R I T Z . . . . . . . . . . . . . . . 40 Aperol, prosecco, soda & orange. The incredibly refreshing summertime spritz with its iconic orange glow!

N E G R O N I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20This drink needs no introduction. The most ordered cocktail in Melbourne... probably. Vivid bright red, botanical & bitter.

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

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 is a real badass (and wins staff favourite).

S PA R K L I NG 120ML

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

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 ....................................................... 19

V I N C E N T C O U C H E E L E G A N C E E XT RA B R U T B L A N C N V, B I O DY NA M I CChampagne, France .......................................................23

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

R O M AT E N P U A M O N T I L L A D O S H E R RYAndalucia, Spain ............................................................. 12

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

WINE BY THE GLASS

W H I T E 150ML

O T T E L I A R I E S L I N G ‘ 1 8Mount Gambier, South Australia .............................. 12

K R I S P I N O T G R I G I O ’ 1 8 D O CVeneto, Italy ..................................................................... 13

PA C H A M A M A P I N O T G R I S ‘ 1 7Strathbogie Ranges, Victoria ..................................... 14

V I N T E R L O P E R S K I N C O N TA CT S AU V I G N O N B L A N C ‘ 1 8Adelaide Hills, South Australia ................................. 12

T E N U TA D I C O RT E G I A C O B B E S OAV E ‘ 1 7 D O CSoave, Italy ........................................................................ 15

C A L L I PA R I C H A R D O N NAY ‘ 1 3Mildura, Victoria ............................................................ 13

VOYA G E R E STAT E ‘ 1 7 ‘ 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

M A C F O R B E S ‘ 1 8 P I N O T N O I R Yarra Valley, Victoria ..................................................... 15

H E A D ‘ 1 8 ‘ R E D ’ G R E NA C H E / S H I RA Z / M O U RV È D R EBarossa Valley .................................................................. 15

S I D E G AT E ‘ 1 7 S H I RA Z Clare Valley, South Australia ...................................... 12

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 ................................. 15

I L PA L A Z Z O C H I A N T I ’ 1 6 D O C GChianti, Toscana, Italy ................................................. 13

L A S P E R D I C E S M A L B E C ‘ 1 7Mendoza , Argentina ..................................................... 16

H E A RT L A N D ’ 1 4 C A B E R N E T S AU V I G N O NLanghorne Creek, South Australia ........................... 15

RO S É 150ML

S A N G I OV E S E R O S É O N TA PLimestone Coast, South Australia ........................... 12

P I T T NAU E R B L AU F RÄ N K I S C H ‘ 1 6Burgenland, Austria ....................................................... 14

SW E E T 75ML

C H A M B E R S R U T H E R G L E N M U S C A D E L L ERutherglen, Victoria ........................................................ 9

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

BA R BA D I L L O B O D E G A S P E D R O X I M É N E ZAndalucía, Spain ............................................................... 9

N I E P O O RT L BV ‘ 1 2Vila Nova de Gaia, Portugal ........................................ 16

G A P ST E D ‘ 1 7 M O S C AT OVictoria (150ml) .............................................................. 12

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

X A NA D U ‘ 1 6 C A N E C U T V I O G N I E RMargaret River, Western Australia ........................... 12

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 ........................................ 10

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 7 ‘ 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

C A L L I PA R I ‘ 1 3Mildura, Victoria ............................................................60

VOYA G E R E STAT E ‘ 1 7 ‘ G I RT BY S E A’Margaret River, Western Australia .......................... 75

C RA I G L E E ‘ 1 7Sunbury, Victoria ............................................................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

O RA NG E ( S K I N C O N TACT )

V I N T E L O P E R ‘ 1 7 PA R K W I N E W H I T E G E W Ü R Z T RA M I N E R Adelaide Hills, South Australia (500mL) ...............50

P I NOT NO I R

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

C O RV I S E R ‘ 1 7Yarra Valley, Victoria ..................................................... 70

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

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 7 Yarra Valley, Victoria ..................................................... 95

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

RO S É

P I T T NAU E R B L AU F RÄ N K I S C H R O S É ‘ 1 7Burgenland, Austria ....................................................... 65

P R O U D ‘ U P T H E M O U N TA I N ’ ‘ 1 7Yarra Valley, Victoria .....................................................80

C H ÂT E AU D E P I BA R N O N ‘ 1 6 BA N D O L R O S ÉProvence, France ...........................................................120

S PA R K L I NG

S AV E O U R S O U L S B U B B L E S & C O .Yarra Valley/Heathcote, Victoria ............................. 65

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

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

F R E S H & C R I S P

S A I N T C L A I R ‘ 1 7 S AU V I G N O N B L A N CMarlborough, New Zealand ........................................ 55

PA R K L A N E ‘ 1 6 S AU V I G N O N B L A N C Eildon, Victoria ............................................................... 55

5 0 D E G R E E R I E S L I N G ‘ 1 6Rheingau, Germany ....................................................... 65

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

PA C H A M A M A P I N O T G R I S ‘ 1 7Strathbogie Ranges, Victoria ..................................... 65

K R I S P I N O T G R I G I O ’ 1 8 D O CVeneto, Italy .....................................................................60

T E N U TA D I C O RT E G I A C O B B E S OAV E ‘ 1 7 D O CSoave, Italy ........................................................................ 70

A N S E L M O M E N D E S ‘ 1 6 ‘ M U R O S A N T I G O S ’ V I N H O V E R D E L O U R E I R O Minho, Portugal .............................................................. 70

WINE BY THE BOTTLE

T H E W I N E FA R M ‘ 1 6 S AU V I G N O N B L A N C Gippsland, 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 6 ‘ 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

D O M A I N E O ST E RTA G ‘ 1 6 ‘ BA R R I Q U E S ’ P I N O T B L A N CAlsace, 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

C H A M PA G N E L A R M A N D I E R - B E R N I E R N V L AT I T U D E B L A N C D E B L A N C S Vertus, France ................................................................170

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

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

L A C H A N T E M E R L E ‘ 1 6 A C C H A B L I SChablis, France ..............................................................110

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

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 UChablis, France ..............................................................160

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

BA L NAV E S ‘ 1 5 ‘ T H E B L E N D ’ C A B E R N E T/ M E R L O TCoonawarra, South Australia .....................................60

B O D E G A C AT E NA Z A PATA ‘ 1 6 M A L B E CMendoza, Argentina ...................................................... 70

G U I G A L ‘ 1 5 C Ô T E S - D U - R H Ô N E R O U G ERhône Valley, France ..................................................... 70

H E A RT L A N D ’ 1 4 C A B E R N E T S AU V I G N O NLanghorne Creek, South Australia ........................... 70

H E A D ‘ 1 8 ‘ R E D ’ G R E NA C H E / S H I RA Z / M O U RV È D R EBarossa Valley, South Australia ................................. 70

L A S P E R D I C E S ‘ 1 7 M A L B E CMendoza, Argentina ......................................................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 6 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 4 C A B E R N E T S AU V I G N O NCoonawarra, South Australia ..................................... 95

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

X A NA D U ‘ 1 6 C A N E C U T V I O G N I E RMargaret River, WA (375ml) ......................................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) .......................60

C A R I NA E ‘ C U V É E B R I G I T T E ’ ‘ 1 3 M A L B E C , C A B E R N E T, SY RA HMendoza, Argentina ....................................................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 ..........................................................120

C L O S D E G A M O T C A H O R S M A L B E C ‘ 1 4Cahors, France ...............................................................150

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

A C H AVA L F E R R E R ‘ 1 1 Q U I M E RAMendoza, Argantina ................................................... 235

M O U N T M A RY ‘ 1 0 ‘ Q U I N T E T ’Yarra Valley, Victoria .................................................. 275

M O S S WO O D ‘ 1 3 C A B E R N E T S AU V I G N O NMargaret River, WA ..................................................... 280

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

I L PA L A Z Z O ‘ 1 6 C H I A N T I D O C GChianti, Italy ....................................................................60

V I N T E L O P E R ‘ 1 7 T O U R I G A- NA C I O NA LLanghorne Creek, South Australia ...........................70

Q U E R C I A B E L L A ‘ 1 5 ‘ M O N G RA NA’ S A N G I OV E S E B L E N DTuscany, 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

T E N T E N U B L O ‘ 1 6 ‘ X É R I C O ’ R I O JA T E M P RA N I L L OLa Rioja, Spain .................................................................80

P I E T RA D O L C E ‘ 1 6 E T NA R O S S O N E R E L L O M A S C A L E S E B L E N DSicily, 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 7Clare Valley, South Australia ......................................60

R E E D ‘ 1 7 ‘ K N I F E E D G E ’ S H I RA ZGrampians, Victoria ...................................................... 65

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 ................................. 70

PY R E T T E BY B I N D I ‘ 1 7 Heathcote, Victoria .......................................................80

FA R R R I S I N G ‘ 1 7Geelong, Victoria ............................................................85

F R O M M L A ST RA DA ‘ 1 4 SY RA HMarlborough, New Zealand ........................................90

P R O U D ‘ 1 7 ‘ T H E B OV I N E ’Yarra Vallery, Victoria ...................................................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 5 ‘ C O STA B R U NA’ BA R B E RA D ’A L BAPiedmont, Italy ................................................................ 95

PA L L A D I N O BA R B E RA D ’A L BA ‘ 1 6Piedmont, Italy ................................................................ 95

L A S P I N E T TA ‘ 1 5 L A N G H E N E B B I O L ONeive, Italy ......................................................................105

L I N NA E A ‘ 1 2 ‘ T R I F U L AU ’ BA R O L OPiedmont, Italy .............................................................. 115

L A R K H I L L ‘ S C U R O ’ S A N G I OV E S E / S H I RA Z ’ 1 5Bungendore, NSW ........................................................120

V I B E RT I ‘ 1 3 BA R O L O ‘ B U O N PA D R E ’Piedmonte, Italy ...........................................................160

PA L L A D I N O S A N B E R NA D O BA R O L O ‘ 1 2Piedmont, Italy ..............................................................270

M O U N T STA PY LT O N ‘ 1 5 ‘ R O B E RT ’Grampians, Victoria ...................................................... 95

C RA I G L E E ‘ 1 4Sunbury, Victoria ..........................................................105

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

M I T O L O ‘ 1 5 S AV I TA RMcLaren Vale, South Australia ................................165

G L A E T Z E R ‘ 1 6 ‘A M O N - RA’Barossa Valley, SA ........................................................180

JA S P E R H I L L ‘ 1 5 ‘ 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

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

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 2 8 0Vila Nova de Gaia, Portugal (375mL) ......................80

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.

T E QU I L A

T R O M BA B L A N C O 3 7 % ............................... 14Fresh & 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.

THAT ’S THE SP IR ITG I N

B E E F E AT E R L O N D O N D RY 4 0 % ..........................................10Orange, coriander and earthy. Named after Yeoman Warders in the tower of London. 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.

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.

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 % .................................... 14Traditionally favoured by Indigenous societies for their medicinal benefits and protein content, Green Ants display vibrant flavours of lime & coriander. This unique bush tucker is hand harvested in the Northern Territory by the Motlop family of the Larrakia people.

B R O O K LY N G I N 4 6 % ...................................... 14Hand cracked Juniper makes for an intense London Dry style gin.

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 (yes, really!) botanicals and bottled at 47%, they also use a ‘secret weapon typical to the Black Forest’ in the mix – cranberries.

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.

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.

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 RTA L E Z A A N E J O 4 0 % ........................... 22Soft spicy notes with fresh agave. Fermented in open air wood tanks. 18 months in wood barrels.

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

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 % .......................16White 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 % .......................17Distilled 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 % ..................................... 33Creamy, 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 % ......................................10Spicy 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 % ............................13Stewed 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 % .......................................... 14Blackcurrant, 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 % .............................................. 18Rich chocolate, cinnamon, clove & peat smoke.Single malt & sherry cask matured.

L A G AV U L I N 1 6 Y R 4 3 % ................................. 18Thick & 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 % ...........................................16Herbal notes & toasted bread. First heavily peated whiskey using Islay barley.

B L E N D E D

P U R E S C O T 4 0 % ..................................................13Full-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.

T E E L I N G ’ S S I N G L E M A LT 4 6 % ..............19Vanilla, clove & dried fruit. A blend of whiskeys aged up to 23 yr in port, sherry, cabernet & white burgendy barrels.

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 % ......................................16Sea 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.

D E L O R D B A S A R M A G N A C X . O 4 0 % ..........................13Fig, vanilla & crème brulee. 15-year-old expression continuously & double distilled during winter.

D E L O R D V I N TA G E 1 9 79 T E N A R E Z E 4 0 % ............19Creamy & plush with prune & toffee to finish.Tenareze Armagnac grapes grow on heavy clay soils & chalky sandstone to create vibrant full flavoured grapes.

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

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.

PAU L G I RAU D V. S . O . P 4 0 % .......................15Ripe lifted stone fruits. 8 year old expression of Ugni Blanc, Folle Blance & Colombard grapes grown in Grande Champagne.

F RA N C O I S VOY E R G O L D X . O 4 0 % ..................................................... 26Elegant & woody with a powerful vanilla finish.Aged for more than more than 10 years, from the Francois Voyer distillery.

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

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.

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.

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.

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.

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 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 H A M B E RYZ E T T E 1 6 % ................................10

C O F F E E L I Q U E U R 2 4 % .................................10

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

H E L LY E R S W H I S K E Y C R E A M 1 7 % ....................................9

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

P E L L E G R I N O L I M O N C E L L O 3 2 % ........11

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

V E D R E N N E A M A R E T T O 2 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 S E R H U M A G R I C O L E S A I N T E T I E N N E 2 0 1 2 5 0 % ........................11Green mango, white pepper & exotic fruit. Vintage agricultural white rum matured for 2 years.

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.

R . L . S E A L E S B A R B A D O S 1 0Y R 4 3 % ....................................19Roasted 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 % .................................. 14Cocoa & 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.

R O N D E J E R E M Y S P I C E D 3 8 % ...............11Caramel & banana chips. A Panama rum flavoured with exotic spices. It’s the ‘Hardest working rum in showbiz’.

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 40% .........................11Clove, orange, nutmeg & vanilla. St Lucian rum known as ‘Bois Bande’ - potent aphrodisiac bark wood.

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

S O DAC O C A C O L AB I T T E R L E M O N

CA P I S O DAG RA P E F R U I TG I N G E R B E E RG I N G E R A L EL E M O NA D EY U Z U T O N I C

A L L – 5

A L L – 5 S C H O O N E R

F U R P H Y A BV 4 . 4 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

C O L O N I A L B R E W I N G C O PA L E A L E A BV 4 . 4 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

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

BA LT E R X PA A BV 5 Q L D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

ST O M P I N G G R O U N D U P S I D E - D OW N B R OW N A BV 5 . 2 V I C . . . . . . . . . . . . . . . . . . . . . . 1 0

B R O O K LY N B R E W E RY L A G E R A BV 5 . 2 U S A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

S C H O F F E R H O F E R W E I Z E N W H E AT B E E R 5 . 0 A BV G E R M A N Y . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

F I X AT I O N I PA A BV 6 . 4 V I C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

B OT T L E D B E E RC O L O N I A L A BV 3 . 5

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

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

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

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

M O U N TA I N G OAT A BV 4 . 5

Organic Steam Ale 330ml .......................................11

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

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

L I O N A BV 8 . 8

Stout 330ml ................................................................ 14

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1C A L M E R S U T RA C H A I . . . . . . . . . . . . . . . . . . . . 5

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