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• Gin •

  • Gordon’s

    7.00

    Today, Gordon’s is the world’s number one best-selling Gin. Awarded four Royal Warrants and an impressive selection of international gin prizes.

  • Gordon’s Rose

    7.00

    Inspired by an original Gordon’s recipe from the 1880s. Delicately fruity sweetness, delicious smell and subtler touch of junipers.

  • Larios

    7.00

    Larios Mediterranean Gin is the number one gin in Spain and continental Europe and one of the top 10 best-selling gins internationally. It is produced according to the London Dry gin recipe using natural ingredients such as juniper berries, coriander and orange peel. Undergoes double distillation in traditional alembics. Characterised by clarity, fresh aromas and delicate citrusy flavours.

  • Beefeater

    7.00

    A quintessential London dry gin made with big juniper character and strong citrus notes, this is an authentic London dry for those that enjoy the real taste of gin.

  • Bulldog

    7.00

    Bulldog is distilled in traditional copper pot stills using 100% British wheat and water. The 12 botanicals in Bulldog Gin are sourced from eight countries and are handpicked from the same regions each year for consistency.

  • Bombay

    7.00

    Discover the perfectly balanced flavour of Bombay Sapphire. Vapour infused with 10 hand-selected botanicals for a bright, fresh taste.

  • Tanqueray

    7.00

    A perfect balance of four botanicals. Ingredients that remain unchanged since they were first used by Charles Tanqueray, back in the 1830s.

  • Tanqueray Rangpur

    8.00

    The rare Rangpur lime is an ingenious choice to bring a distinct and bold flavour to Tanqueray Rangpur. With the zestiness of lime and the juiciness of mandarin orange, this gin is the best kept secret of the British-Indian tradition.

  • Whitley Neill Ginger & Rhubarb

    8.00

    The essence of rhubarb adds a tart crisp edge to a smooth English gin base whilst the ginger extract warms the palate for a full-bodied finish.

  • Whitley Neill Quince Gin

    8.00

    The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits.

  • Whitley Neill Blood Orange

    8.00

    Bright, zesty aromas head up a clean, citrus Gin. A sweet fruit burst of Sicilian Blood Oranges offers a smooth crisp taste of the Mediterranean sun.

  • Whitley Neill Aloe & Cucumber

    8.00

    A luxurious handcrafted African infusion of fresh, green and earthy cucumber with succulent Karoo aloe enhancing the overall complexity which creates a smooth, fragrant yet well-balanced gin that is perfect for sipping over ice and pairing with cocktails or upscale G&T serves.

  • Whitley Neill Small Batch

    8.00

    In the nosing of the premium Whitley Neill Handcrafted Dry Gin it has a full and floral aroma, from which the fragrance of spicy juniper berry is especially evident. The taste of the soft and smooth Whitley Neill Handcrafted Dry Gin is very complex with a pleasant sharpness. The flavour of juniper berry remains on the palate for some time. The finish of the Gin is very mild and long lasting.

  • Tanqueray No Ten

    9.00

    Tanqueray Nº TEN, named after the stills of its origin, is small batch gin crafted using fresh citrus fruits. An exquisite citrus burst in every sip, best enjoyed with premium tonic water and a slice of pink grapefruit.

  • Roku

    9.00

    Complex, multi layered, yet harmonious flavour of various botanicals. Traditional gin taste in the base, plus characteristic Japanese botanical notes with yuzu as the top note. Smooth and silky texture.

  • Grace

    10.00

    Grace Gin is a unique handcrafted Distilled gin from Greece, internationally acclaimed and awarded.

  • The Botanist

    10.00

    The botanist is a gin of layered complexity. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation.

-CHEF-
Pierre Gabant