| BAR TAPAS |
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| Wild mushroom risotto |
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3 |
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| Organic salmon rillette, crème fráiche, melba toast |
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| Goats cheese salad, pickled cherries |
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| Lamb brochette, apple and rosemary jelly |
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| Homemade sausage rolls, piccalilli, Keen’s cheddar |
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| Classic cottage pie |
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| Smoked haddock fishcakes, herb mayonnaise |
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| Apple crumble, crème anglaise |
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| Grilled pear, sorbet and caramalized hazlenuts |
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| OUR CHEFS SELECTION |
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| Two persons |
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12 |
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| Four Persons |
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22 |
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| Eight Persons |
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42 |
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| CHAMPAGNE |
glass 150ml |
bottle |
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| NV Gosset Brut Excellence |
10 |
50 |
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| NV Pierre Moncuit Grand Cru Blanc de Blancs |
12 |
57 |
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| NV Louis Roederer Brut Premier |
15 |
69 |
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| NV Billecart~Salmon Brut Rosé |
20 |
95 |
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| NV Bollinger Brut Rosé |
25 |
115 |
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| 2000 Billecart~Salmon 'Cuvée Nicolas François Billecart' |
28 |
130 |
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| 2000 Dom Pérignon Brut Millésimé |
42 |
195 |
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| WINE |
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| WHITE |
glass 175ml |
bottle |
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| 2006 Sauvignon Blanc Vignobles Gayrel, VdP Côtes du Tarn, France |
5 |
21 |
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| 2006 Chenin Blanc 'Original' Raats, Coastal Region, South Africa |
6 |
26 |
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| 2007 Viura 'Genoli' Vina Ijalba, Rioja, Spain |
7 |
30 |
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| 2007 Torrontes Reserva Terrazas, Mendoza, Argentina |
8 |
35 |
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| 2007 Sauvignon Blanc Cloudy Bay, Marlborough, New Zealand |
10 |
45 |
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| 2007 Greco di Tufo Feudi Di San Gregorio, Campania, Italy |
11 |
49 |
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| 2006 Rully 1er Cru 'Gresigny' Domaine Michel Briday, Burgundy, France |
14 |
56 |
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| RED |
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| 2006 Grenache/Merlot Les Acrobates, VdP l´Herault, France |
5 |
21 |
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| 2004 Cabernet Franc Marco Scolaris, Collio, Italy |
6 |
26 |
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| 2006 Cabernet Sauvignon Reserva Viña Pérez Cruz, Maipo, Chile |
7 |
30 |
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| 2005 Quinta do Tedo Vincent Bouchar Douro, Portugal |
8 |
36 |
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| 2004 Tempranillo 'Q' 9 40 Zuccardi, Mendoza, Argentina |
9 |
40 |
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| 2001 Shiraz 'l´Oizeau' Hewitson, Mclaren Vale, Australia |
10 |
40 |
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| 2002 Chateaux Griviére Cru Bourgeois, Mèdoc, France |
12 |
52 |
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| COCKTAILS |
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| 1901 SPECIALS |
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Rhubarb Patch
Smirnoff Black vodka & framboise shaken with rhubarb puree |
10 |
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Black Mexican
Smirnoff Black vodka, fresh chillies shaken with pureéd mandarins & passion fruit |
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Barbieri
Tanqueray gin, Aperol, apricot brandy & pear puree topped with tonic water |
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Grand Orchid
Hendricks gin stirred with Navan liqueurtopped with ginger ale |
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Fat Controller
Cinnamon infused cachaça, butterscotch schnapps, Baileys & Jägermeister |
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Darkness
Smirnoff Black vodka, fresh mint, cane sugar, finished with Strega liqueur |
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Ambrose
Belvedere vodka & Campari shaken with orange juice, cane sugar & passion fruit |
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Pisco Flower
Pisco brandy, green apples & elderflower stirred with Prosecco |
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Wall Street Twenty
George T Stagg whiskey stirred with Carpano Antica Formula, maraschino, Angostura bitter, finished with orange zest |
22 |
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Vintage Classic
Hine Antique cognac, sugar & Angostura bitter, Grand-Marnier 'Cuvee du Centenaire' topped with vintage Champagne |
55 |
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| AFTER DINNER COCKTAILS |
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I’d rather have a free bottle in front of me than a prefrontal lobotomy
Tom Waits |
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Vanilla Ice
Vanilla infused Smirnoff Black vodka, Kahlua, limoncello &Amaretto, shaken with homemade vanilla ice cream |
9 |
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Black Pear
Johnnie Walker Black Label whisky shaken with pear juice, pear puree, lemon & sugar |
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Fior di Coco
Koko Kanu coconut rum shaken with Tia Maria, finished with cream |
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Lost Cherry
Cherry Marnier & Hennessy Cognac stirred with port & dark cacao liqueur |
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Toasted Coconuts
Koko Kanu coconut rum shaken with Baileys & Frangelico liqueur |
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Madagascan Reserve
Woodford Reserve Bourbon, Navan liqueur, butterscotch schnapps & maple syrup, finished with orange zest |
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| NON ALCOHOLIC COCKTAILS |
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Always do sober what you said you’d do when you weredrunk. That will teach you to keep your mouth shut!
Charles Scribner JR |
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Cherry Blossom
Raspberry puree, cherry syrup & pressed apple juice shaken with mandarin & cranberry |
7 |
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Paradise Punch
Raspberries & passion fruit blended with exotic juices |
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Strawberry Mule
Strawberry purée, lime & sugar, topped up with ginger beer |
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Denham Cooler
Pressed Denham apple juice shaken with white peach & elderflower |
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Half on the Wagon
Pomegranate & mandarin puree shaken with strawberry syrup & Peuchard bitters |
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| APERITIFS |
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50ml |
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| Aperitifs, designed to whet your palate and get you in themood for the evening ahead. |
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Damson & Mint
Plymouth & Damson gins, shaken with fresh mint & a hint of lime |
9 |
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Cherry Manhattan
Makers Mark Bourbon stirred with Martini Rosso & Cherry Marnier |
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Orange & Cinnamon Caïpiriñha
Beija-Flor Reserva gold cachaça, lime, orange, cinnamon & sugar |
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Coumarin
Zubrowka bison grass vodka shaken with orgeat syrup, Ricard & apple puree |
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Mandarin Margarita
Jose Cuervo Tradicional tequila shaken with Cointreau, lime & mandarin puree |
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| LONG DRINKS |
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When I read about the evils of drinking, I gave up reading
- Henny Youngman |
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Polish Sling
Zubrowka vodka, green apples, fresh mint & ginger ale |
9 |
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Tijuana Mule
Jose Cuervo Traditional tequila, mandarin, passion fruit, lime & ginger beer |
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Spiced Mojito
Havana Club 3yo rum, nutmeg, cinnamon, mint, lime & sugar |
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Fig Fizz
Zacapa rum, fig syrup, passion fruit juice topped with soda |
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Kentucky Temple
Makers Mark bourbon, peach puree, fresh lemon & orange, cardamom, honey, topped up with ginger ale |
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| BELLINIS |
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| In 1943 an exhibition of work by Venetian painter Bellini Inspired Giuseppi Cipriani, the bartender at Harry’s Bar in Venice, to create this extraordinary Champagne cocktail. |
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Bellini
Pureed white peaches stirred with peach liqueur and Prosecco |
12 |
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Rossini
Strawberry puree stirred with Prosecco |
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Passionata
Passion fruit juice & Cointreau stirred with Prosecco |
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Blackberry Fizz
Bombay Sapphire gin, creme de mure & blackberry puree stirred with Prosecco |
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Butterfly
Millers gin, lychee juice & orange bitters stirred with Prosecco |
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Rhubarb bellini
Rhubarb puree & Midori stirred with Prosecco |
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Gigli
Havana Club, Koko Kanu coconut rum, pineapple puree, dash of Midori liquor, stirred with Prosecco |
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Melondrama
Fresh watermelon, watermelon syrup, topped with Prosecco |
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| MARTINIS |
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| It is said that this cocktail was invented in 1912 by a New York Bartender called Martini di Arma di Taggia who was the Head-bartender at the fashionable Knickerbocker Hotel. |
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Martini
Tanqueray gin stirred over ice with vermouth, scented with lemon oils |
9 |
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Lychee & Ginger
Ginger infused Smirnoff Black shaken with fresh lychees |
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Cucumber & Elderflower
Hendrick’s gin shaken with crushed cucumber & elderflower cordial |
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Rosemary & Strawberry
Rosemary infused Plymouth gin stirred with strawberry liqueur |
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Pear & Aniseed
Ketel One Citroen vodka shaken with fresh pear & a drop of pastis |
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All menus are priced in British pounds
Please Note: This is a sample menu and is subject to change
For all enquiries please contact us on 0807 618 7000 |
