autumn / winter 2018

Let us take you on a voyage of discovery

 We’ve had a glorious summer, but now it’s time to settle into arguably the most beautiful season of the year – Autumn.  We’re marking the change in season by bringing you a stunning new menu to our bars and restaurants, featuring flavours from around the world.

One of our longest standing managers, Keiran Brown, has hand crafted our autumn / winter ‘18 cocktail menu and alongside the well-loved classics you can explore flavours and ingredients from across the globe. From the South East Asian-inspired Jeerack, featuring Ceylon arrack, mango, cumin, black pepper, mint, ginger, lemon and soda to voyages closer to home producing The Irn maiden – Selkie gin (distilled by our very own Fabrizio Coffi at The Refinery St Andrew Square), an Irn Bru reduction and lime, this is one for those of you that can’t resist the infamous Scottish fizzy drink.

It’s not just the cocktails that take you on glob-trotting adventures, however, we’ve really given you the chance to explore with our new wine menu. As well as the big names from the likes of France and Spain and new world favourites from Australia through to California, we’ve dug a bit deeper too and found some gems you might never otherwise have tried. Take the Egy Kis from Hungary, it’s made from the Furmint grape and is considered to be a ‘Grand Cru’ of the region, or hop over to Romania and try out the Sanziana – using the more commonly known Pinot Noir grape, it’s a spicy gem of a red wine with notes of black cherry and even a hint of cinnamon. Fancy trying a few less known wines to further your palette? Ask for one of our wine passports, and stamp your way around the world from the comfort of your seat to earn yourself a bottle of Carmel Road at the end.

We’re very excited to have collaborated with Michelin starred chef Chris Harrod, currently representing Wales on BBC2’s Great British Menu, on a selection of pies. Chris’ two pies on the menu take the form of a scrumptious venison and Savoy cabbage pie, made using polenta pastry and served with baby beets and celeriac mash and a nourishing vegetarian pumpkin and shiitake mushroom pie in a hazelnut pastry and served with salsa verde. There will be several additional pies that will be popping up on our specials menus over the coming months.

With an extended array of starters and sharers including cod tacos and a BBQ jackfruit burger to make even the most boring of business breakfasts enjoyable, autumn / winter is sure to be a treat. And don’t get us started on brunch…

It’s not just menus that we’ve got up our sleeves either, keep your eyes peeled for winter terraces, London Cocktail Week, treasure hunts and all sorts of exciting adventures coming up.


Read next