Cocktails
C l a ssi c Ma r tini
40
Premium gin stirred with dry vermouth, served dry, extra dry or dirty... The origin of the classic Martini is disputed and shrouded in mystery. Some say it was invented by Martini di Arma di Taggia, the head bartender at New York’s Knickerbocker Hotel. Others say the name came from the Californian town of Martinez where a gold miner created the first Martinez Special, three parts gin to one part vermouth. This drink is an acquired taste, but all too easy to acquire.
H i b i sc u s & R ooibos Martini
46
Premium gin shaken cold with natural hibiscus extracts, cranberry juice, lime and rooibos tea.
O l d F a sh i o ned
46
Bourbon, sugar syrup and aromatic bitters... said to have been created in the late 1880s to early 1900s at the Pendennis Club in Louisville, Kentucky. This cocktail takes a little longer to make, but the stirring is essential in the preparation of this classic.
C o sm o p o l i t an 44 Citron vodka shaken with triple sec, fresh lime and cranberry juice, garnished with a citrus twist. Created by Cheryl Cook in the late 1980’s while head bartender at The Strand on Washington Avenue, South Beach Miami. The balance between the citrus, berry and sweetness is perfect.
Ma rg a ri t a
50
Premium silver tequila, triple sec and fesh lime. Served straight up. The origins of this drink will never be known - too many have claimed to be the first to make it.
F ro ze n C h e rry Margarita
48
Premium silver tequila blended smooth with Maraschino cherry extract and freshly squeezed lime juice.
C l a ssi c D a i q u iri 44 Rum, fresh lime and pure cane sugar. The creation of this drink is accredited to Mr Jennings Cox, an American engineer who was working at a mine near Santiago, Cuba in 1896. Perfectly balanced, shaken and served straight up, not blended frozen.
F ro ze n S t ra w berry D aiqu iri
46
Cuban light rum blended frozen with wild strawberry purée, fresh lime, strawberries and sultry strawberry juice.
Mo j i t o 50 Cuban rum, fresh lime, mint, pure cane sugar and a splash of soda. The Mojito was born in Cuba, a descendant of a drink called the Draque. La Bodeguita del Medio, a restaurant in “Havana Vieja” is said to be the home of the Mojito. Hemmingway pledged his allegiance to the drink by writing on the wall: “My Mojito in Bodeguita, my daiquiri in El Floridita.” The Mojito is one of the world’s most refreshing cocktails.
Wi l d S t ra w berry Mojito 52 Cuban light rum muddled with fresh lime quarters, strawberry purée, frozen berries and torn mint leaves, churned unstrained with crushed ice and charged with soda.
P i ñ a C o l a d a
46
Light rum, coconut, pineapple and fresh lemon. The earliest known story states that in the 1800s, Puerto Rican pirate Roberto Cofresi (El Pirata Cofresi), to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would later be known as the famous Piña Colada. With his death in 1825, the original recipe for the Piña Colada was lost.
S p i c e d M a n g o C olada
50
Spiced rum shaken cold with fresh mango juice, coconut extracts and lemon. Served tall over ice and topped off with pineapple juice.
H i b i sc u s a nd Mint G NT 50 Premium gin shaken cold with fresh mint leaves, natural hibiscus extracts, cranberrry juice and freshly squeezed lime juice. Served tall over ice and topped with tonic water.
C a i p i ri n h a
52
A Brazilian classic. Cachaca cane spirit muddled with fresh Tahiti lime wedges and pure cane sugar. Served short over crushed ice.
Mi n t Ju l e p
52
Bourbon, fresh mint, pure cane sugar and aromatic bitters. The origins of the Mint Julep are clouded and may never be definitely known. The first appearance of the Mint Julep in print came in a book by John Davis published in London in 1803, where it was described as a “dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.�
C h e rry M i n t Julep
52
Bourbon churned up with cherry extract, aromatic bitters, crushed ice and a generous amount of fresh mint.
L o n g Isl a n d Ice Tea
52
Four white spirits shaken with Monin Triple Sec and freshly squeezed lemon. Served long and charged with coke.
K i r R o y a l e
48
Cassis, sparkling wine and a cherry. The Kir originated in Burgandy, France in the 1940s, and is named after Felix Kir, who was a hero in the French Resistance during the Second World War, and then the Mayor of Dijon from 1945 to 1968.
H i b i sc u s B u bbly
50
Sparkling wine served in a chilled flute and enhanced with natural hibiscus extracts.
LIGHT MEALS Salt and pepper baby squid . . . 80
Wild mushroom risotto (V) 85
served grilled or fried with tartare sauce, fries or a side salad
Beef burger
Beer battered hake or herb butter grilled hake . . . . . . . . . . 70
with cheddar cheese, tomato chutney and crispy onion rings served with fries
served with fries and garlic mayonnaise
Chicken burger . . . . . . . . . . . . . . . 85
Quiche of the day (V) . . . . . . . . . 55 served with a side salad
Spaghetti aglio e olio (V)
...
55
spaghetti pasta tossed in olive oil, gremolata and crushed chilli topped with fresh rocket and parmesan shavings
Butternut and ricotta lasagne (V) . . . . . . . . . . . . . . . . . . . 85 served with a side salad and toasted pumpkin seeds
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85
grilled or corn flake crumbed with avocado, bacon and peppadew mayonnaise served with fries
Prego steak roll . . . . . . . . . . . . . . . . 95 beef fillet slices drenched in a homemade arrabbiata sauce with a soft fried egg and fries
Chalmar beef sirloin steak 105 served with fries and your choice of mushroom sauce, pepper sauce or herb butter
SNACK BASKETS Vegetarian basket (V)
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110
a selection of veggie bites, cruditĂŠs, dips, fresh bread and herb butter
Meat basket
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Seafood basket
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170
baby squid, four tiger prawns and beer battered fish goujons served with fries and dips
110
chicken strips and beef medallions served with fries and dips
SALADS Greek salad (V) . . . . . . . . . . . . . . . 50
House salad
served with house dressing and a crostini
with an assortment of leaves, crispy bacon and avocado
Classic caesar
Smoked salmon salad
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65
with anchovy-based caesar dressing, grated parmesan, crostini and a poached egg
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60
80
served with a crème fraîche dressing and caper berries
add chicken . . . . . . . . . . . . . . . . . . . . . . 15 add bacon . . . . . . . . . . . . . . . . . . . . . . . . 15
Caprese salad (V) . . . . . . . . . . . . . 75
GOURMET SANDWICHES Your choice of white, wholewheat, rye or wrap served with fries or a side salad
Exclusive club . . . . . . . . . . . . . . . . . . 95 double decker filled with creamy chicken mayonnaise, crispy bacon, soft fried egg, lettuce, tomato and cheddar cheese
Smoked salmon . . . . . . . . . . . . . . . . 75 with avocado, cream cheese and lettuce
Toasted or plain sandwiches 65 with your choice of gypsy ham, bacon, tomato, cheddar cheese or chicken mayonnaise
COMMUNAL BOARDS Charcuterie
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165
our daily selection of cold meats with pâté, black olives, fresh bread and butter
Cheese
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140
brie, camembert, blue cheese and goat’s cheese with house-roasted nuts, fresh fruit, assorted crackers, fresh bread and butter
S W E E T T R E AT S I ndulge in s ome visua l te mpta tion an d feas t y o u r ey es o n o ur dis play of fre shly ba k ed g oods a n d h o m em ad e d el i gh ts . Feel free to ask your waiter about today’s sweet selection.