From lunch to late

Warm choux puffs, 24-month comté, black pepper

Twice cooked, black truffle, chives

Hand carved, pan con tomate

Mignonette, lemon, Tabasco

Yuzu kosho, finger lime, olive oil

Hand cut, smoked egg yolk, sourdough crisps

Aged balsamic, toasted focaccia

Cauliflower, brown butter, hazelnut

Mint, crème fraîche, pea shoots

Sauternes jelly, toasted brioche

Bone marrow butter, watercress, chips

Corn-fed, tarragon jus, pommes purée

Clams, saffron, fennel

Smoked aubergine, pomegranate, mint

Carnaroli, aged parmesan, truffle

Garlic butter, lemon, herb salad

Charred, spring onion, puffed rice

Nutmeg, parmesan

Butter, more butter

Salted caramel, crème fraîche

Passion fruit, lime leaf

Five cheeses, quince, crackers

Navy strength gin, house vermouth, amaro, orange oil

Elderflower, cucumber, sparkling sake, soda

Single barrel bourbon, demerara, cherrywood smoke

Harmony blended whisky, yuzu, soda

Mezcal, pineapple, lime, chilli salt

London dry gin, crème de mûre, lemon, crushed ice

Gin or vodka, your way

Rye, sweet vermouth, bitters

Blanco tequila, triple sec, lime

White rum, lime, cane sugar

Citrus vodka, cranberry, lime, orange liqueur

Vodka, coffee liqueur, fresh espresso

Grapefruit, rosemary, tonic

Raspberry vinegar, soda, mint

Violets, black plum and a chalky, high-altitude finish.

Grapefruit, cashew and a flinty edge. Tight and modern.

Blackcurrant, bay leaf and gravel. Fine-boned Australian cabernet.

Blackberry jam, mocha and a mouthfilling richness.

White pepper, yellow apple and a stony, textured finish.

Red capsicum, blackberry and sweet spice.

Chalk, white flowers and brioche. Seven years on lees from Côte des Blancs grand cru villages.

The house pour. Red apple, toasted almond and a long saline finish.

Deep coral, wild strawberry and blood orange. Bled from old Aÿ vines.

Oyster shell, lemon pith and a taut, mouth-watering finish.

Toasted hazelnut, lemon curd and a creamy, long finish.

White peach, flint and struck match. Precise and layered.

Gooseberry, chalk and lime. The classic by-the-glass white.

Gunflint and grapefruit from pure silex soils.

Lychee, rose and ginger with a honeyed, late-harvest richness.

Apricot, saffron and botrytis honey. Served in half bottles.

Pale salmon, white peach and a saline finish. Summer in a glass.

A serious rosé in magnum. Garrigue, blood orange and structure.

Dark cherry, violets and forest floor from 60-year-old vines.

Silk and lace. Raspberry, rose petal and a whisper of oak.

Darker, earthier Burgundy. Black cherry, liquorice and firm tannin.

Cassis, cedar and graphite. A great vintage approaching its first plateau.

Mature and seamless. Tobacco leaf, dried plum and pencil shavings.

Plush plum, cocoa and a velvety mid-palate.

Black truffle, damson and iron. Opulent and long.

Smoked meat, black olive and violet. Built for a decade more.

Peppery, juicy Syrah with bright blackberry fruit.

Kirsch, garrigue herbs and warm spice from old bush vines.

Crunchy cherry, iron and a floral lift. Serve lightly chilled.

Bright red fruit and a cool, mineral spine.

Perfumed, fine-grained Margaux with cedar and red plum.

Bone dry, lime zest and slate, made by the traditional method.

Feather light, green apple and slate, a touch of sweetness that loves spice.

Dry, taut and stony. Grapefruit, white pepper and a very long finish.

Soft mousse, pear and hazelnut. A gentle aperitivo.

Almond blossom, pear and a gentle bitter twist.

Volcanic salinity, lemon and crushed herbs from high vineyards on Etna.

Tar and roses, dried cherry and firm, fine tannin.

Perfumed and resolved, with leather, orange peel and dried herbs.

Sour cherry, leather and dusty tannins. Classic and savoury.

Dried cherry, balsamic and tobacco. Serious and structured.

Volcanic, perfumed and light on its feet. Red berries and ash.

Dried fig, bitter chocolate and warm spice from appassimento grapes.

Passion fruit, lime and freshly cut grass.

Dark cherry, thyme and a wild, savoury edge.

Zesty, light and a little spritz. Made for the terrace.

Six weeks on skins. Dried apricot, tea leaf and a grippy, savoury finish.

Mulberry, smoke and plum. A bold South African original.

Sea spray, white peach and a creamy lees texture.

Dill, coconut and dried strawberry from long American oak ageing.

Dense blackberry, toast and chalky tannin.

Slate, black cherry and liquorice from llicorella terraces.

Thirty years in solera. Walnut, orange peel and sea air.

Butterscotch, ripe pear and a saline Pacific lift.

Cassis, mocha and sweet oak. Generous Napa in a classic key.

Cranberry, cola and forest floor. Cool-climate and silky.

Bone dry and light. The everyday pour.

Bottle fermented with a fine, persistent bead.

Round and gentle, with steamed rice and a touch of banana.

Lightly cloudy with a creamy, sweet-rice texture.

Umami, roasted rice and a savoury depth. Lovely slightly warmed.

Free-run drip sake. Orchard fruit and white flowers.

Earthy sweet potato, black koji and a warm finish.

Old-method kimoto with rich acidity and savoury depth.

Polished to 35%. Pear, melon and a silky, lingering finish. Served chilled.

Unpasteurised and lively. Green apple and a clean snap.

Aromatic and floral, with a soft mineral finish.

Amber, nutty and sherry-like after a decade in tank.

Cooked agave, vanilla and black pepper from ex-bourbon barrels.

Citrus, pepper and pure agave. The margarita base.

Clay still, wild yeast. Smoke, green pepper and minerals.

Caramel, charred oak and cinnamon from a hand-picked barrel.

Rancio, candied orange and cedar from eaux-de-vie over 25 years old.

Vanilla, dried apricot and gentle oak.

A single vintage Armagnac. Prune, leather and toffee.

Twenty-eight pears in every bottle. Pure, fragrant and clean.

Juniper-forward, bone dry and precise. The house gin.

At 57% it holds its own in a Negroni. Citrus and spice.

Yuzu peel, sansho pepper and green tea on a rice spirit base.

House plum liqueur on a sake base. Honeyed apricot and almond.

Gentian, pine and bitter orange. A digestivo with mountain air.

Barrel-aged grappa with dried rose, hazelnut and gentle oak.

Grassy cane, toffee and tropical fruit from fresh-pressed cane.

Raisin, cocoa and sweet spice. Sip neat or over a single rock.

Bitter orange, vanilla and wormwood. The Negroni backbone.

Creamy, peppery rye vodka from a single farm. Serve ice cold.

Sherry-seasoned casks. Dried fruit, orange peel and gentle oak.

Honey, baked apple and vanilla. The gateway malt.

Peat smoke, sea salt and lemon at 57%. Add a drop of water.

Heather honey, beeswax and a long, gentle smoke. Very few bottles left.

Mizunara oak brings sandalwood, coconut and temple incense.

Built for the highball. Soft, floral and clean.

Spicy, dry and assertive at 50%. The Manhattan base.

A club exclusive cask, now sold out.

Chef selection with wine pairing available. Minimum 8 guests.

Family style sharing menu for 12 to 20 guests.

Six pours, canapés, private terrace.

Shucked to order, 30 minutes

Brut Réserve, one hour

Snow of horseradish

Harissa jus