“Take a seat, relax and let us take care of the rest,” says the bar’s website. “Choose from one of our house created cocktails – which aim to replicate simple emotive or sensory stories, so that you don't need a PhD in booze-lingo to pick a cocktail you'll love.
“Or ask for one of your favourite classic cocktails, choose a beer from one of our 6 draught lines stocked with the best and brightest of the craft-brewing world, or try one of our small-vineyard produced wines.”
The cocktail menu is concise and covers a variety of categories as well as serve styles. Although a relatively compact menu, the complexity of each drink makes up for this.
A few notable serves have included Time Out, made using dandelion root infused Absolut Kurrant Vodka, chamomile tea syrup and dandelion and burdock bitters; the Fen Li is made using pear infused cognac, five-spice infuse pear liqueur and cascara vermouth; and the tomato vine wine is made using tomato infused Grape Skin Vodka, apple aperitif, lapsang souchong, muscovado, coffee and coconut liqueur, hickory smoke and popping corn.
