rockpool bar & grill house
rules
Best manners and temperance are expected at
all times
Don’t look fiercely at people, or talk loudly
or harshly, but cultivate
a smiling countenance and a quiet, but firm
tone of speech
Gentlemen, don’t approach ladies; and if you
are so lucky to have
one approach you, endear her as you would your
mother
No hooting, no hollering
Don’t bring yourself into prominence before a
crowd at the bar.
Be polite and approachable, but let them
advance to you
Gentlemen, don’t interrupt or join any
conversation,
but if it is general you may seem interested
Leave your attitude, with your hat at the door
Back slapping after six drinks should be
tempered with mercy
Remember, nothing is on the house but the roof
contents
Cocktails
Introducing Our Spirit Selection:
Vodka
Gin
Whisky & Whiskey
Rum / Ron / Rhum
Tequila
Brandy
Aperitif & Digestif
Beer Selection
We are still heartily of the opinion that
decent libation supports as many million lives
as it threatens; donates pleasure and sparkle
to more lives than it shadows; inspires more
brilliance in the world of art, music,
letters, and common ordinary intelligent
conversation, than it dims
— Charles H. Baker Jr., Culinary and Cocktail
Commentator, 1895-1987
Bartender’s choice
kentucky peach cobbler $19
Fresh Yellow Peach Muddled with
Lemon and Orange, Mixed with
Woodford Reserve Bourbon,
Rounded Off with Pedro Ximenez
Sherry and
A Dash of Sugar.
Served Fresh over Crushed Ice.
Ornated with Fresh Peach and
Mint.
The Perfect Start to Spring.
our signature cocktails (all
$19)
Kentucky Peach Cobbler
Woodford Bourbon, Pedro Ximenez Sherry, Sugar,
Fresh Yellow Peach, Lemon and Orange, Served
Over Crushed Ice
San Cristobal Negroni (Wood Aged)
Flor de Cana 7 Year Rum, Sweet Vermouth and
Campari,
Finished with Orange Oils
A Refreshing Blend Of Raspberry, Sugar, a Dash
Of Absinthe,
Cracked Pepper And Sparkling Wine
Once Upon A Time In Mexico
Mezcal, White Cacao, Lemon, Agave Syrup, Amaro
Nonino, Grapefruit Oils
The Rockpool Tonic (RTD)
House-made Tonic with Lime, Grapefruit, and
Lemongrass,
Bottled and Carbonated with The Westwind’s
Sabre Gin (W.A.)
And a Hint of Campari.
Black & Smoke Margarita 2.0
Thyme Washed Tequila, Blackberry With Lime,
Agave Syrup,
And A Thyme Infused Black Salt Rim
Nolet Highball
Ketel Citroen Vodka, Fresh Watermelon,
Grapefruit, Spice Syrup,
And Topped With Rockpool Ginger Soda
our signature cocktails (all
$19)
Chipotle Dark ‘n Stormy
Chipotle Spiked Rum, Rockpool Ginger Soda,
Lime And Sugar
With a Dash Of Chocolate Bitters
Jack’d Apple Martini
Applejack, Orgeat Syrup, Lemon, Fresh Pressed
Apple Juice, Bitters
Caramel Stinger
Remy Cognac, Clear Chocolate, Crème De Menthe,
Caramel Syrup,
Caramelia Chocolate Paint, Orange Oils
Amaro Diamond Fizz
Amaro Montenegro, Apricot, Lemon, Sugar, Peach
Bitters, Champagne
Southside
Tanqueray Gin, Fresh Mint, Lime, Sugar
Toasted Piña Colada
Toasted Coconut Appleton’s Rum, Fresh Pressed
Pineapple, Pineapple Soda.
New Fashioned
Zacapa 23 Rum, Fortified Wine, Rockpool Spice
Syrup and Orange Oils
Cold Drip Iced Coffee
Ketel Vodka, Amaretto, Grand Marnier, Coffee,
And Condensed Milk
non-alcoholic cocktails (all
$9)
Apple and Agave Fizz
Apple, Agave Syrup, Lemon, Soda
Lemon Iced Tea
Chilled Breakfast Tea, Lemon, Peach Bitters,
Sugar
Pineapple and Ginger Soda
Pineapple, Rockpool Ginger Soda, Lime
Mint, Sugar, Bitters
La Palomita
Grapefruit, Orange, Lime, Lemonade
introducing our spirit
selection
Our selection will be an ever changing one.
We strive to keep it fresh and up to date, all
the while challenging your palates to try
something new.
With over one hundred whiskies, thirty rums,
thirty tequilas, and plenty more behind the
bar, our shelves are still very much growing,
The first records of distillation come from
Babylonia in the 2nd millennium BC, using
earthenware pots, using the resultant liquor
in perfumes. By the 3rd Century AD, the
Alchemists in Egypt had begun using their
primitive distillates for sublimation or for
colouring metals. Further down the line,
during the 8th and 9th centuries, there was a
further push by the Persian Alchemists to
search for the recipe of the ‘water of life’:
a supposed cure-all, and the key to eternal
life. What they found was some harsh, high
alcohol spirits that got them hammered.
Nothing else! The term ‘water of life’,
however, lived on, through Scandinavia
(aquavit), the Roman Empire (aqua vitae),
France (eau-de-vie), and in the Gaelic nations
(uisce beatha in Scotland or uisge beatha in
Ireland, the origins of the word ‘whisky’).
One victory for the Alchemists of the Middle
East was Geber’s invention of the Alembic (or
‘pot’) still in the 8th century AD.
In the 12th century AD it had reached Europe,
the first records written in code, and found
in Southern Italy. Burnt wine or brandewijn
(brandy) was first documented in Germany in
1437, but these were crude at best, sometimes
being up to 95% alc./vol. The distilled
beverages of the 15th centuries had taken on
medicinal purposes, primarily in the fight to
ward off the bubonic plague or “Black Death”.
It was from around this point that
distillation as we know it was born, as each
of the countries of Europe developed their own
distilled beverages: Genever of the
Netherlands, Gin and whisky of the United
Kingdom, Grappa of Italy and so on.
vodka
Vodka is perhaps the most simple of all
spirits, made for hundreds of years throughout
Eastern Europe. Vodka may be made from any
source of starch, though it is most commonly
made from wheat or rye – which is malted and
mashed, then left to ferment. The ferment is
then run through a still several times, to
higher and higher strengths of alcohol,
evaporating all impurities (otherwise known as
congeners) until it reaches a sufficient
purity. It is then filtered and watered down
to around 40% alcohol, ready to be mixed with
anything and everything.
single shot (30ml) / martini
Ketel One (wheat), Schiedam, Netherlands
$10
Sipsmith Vodka (barley), London, England
$13
Grey Goose (grain, wheat), Jarnac, France
$13
Belvedere Unfiltered (rye), Zyrardow, Poland$15
Beluga (wheat), Novosibirsk, Russia
$12
Ciroc (grape), Gaillac, France
$13
Absolut Elyx (wheat), Ahus, Sweden
$12
Ketel One ‘Citroen’ (wheat), Schiedam,
Netherlands $10
Zubrowka (rye, infused with bison grass),
Bialystok, Poland
$21
$26
$26
$29
$25
$27
$25
$21
$10 $21
gin
Derived from the Dutch spirit Genever, this
famous incarnation made its way across the
English Channel to ravage 1700s London. In
what became known as the ‘gin madness’, the
British public took this new elixir with
unbridled enthusiasm. A legend was born. 100
years later, Gin had become a refined spirit
with an increasing reputation amongst
bartenders and trade professionals. Gin is
made by infusing a grain alcohol with
“botanicals” such as juniper, citrus peels and
various other flavourings and re-distilling by
various means. While juniper is the
predominant flavouring, each brand has their
own special recipe using all sorts of other
botanicals.
The gins stocked in our bar can be grouped
into five categories: London Dry, Plymouth,
Old Tom, Genever and Distilled. The London Dry
style is a crisp, citrus and juniper-lead gin.
Distilled gin, a relatively new category,
often introduces interesting aromatics to
their makeup, such as fresh grapefruit zest,
cucumber and rose petal. The Plymouth style,
from Plymouth, in the south of England, is a
softer, smooth gin, with a slightly oily
mouth-feel, purported to be the original gin
used in the Dry Martini. Old Tom Gin is a
botanically-intensive and lightly sweetened
style of gin that was particularly popular in
the 18th Century and was the “gin of choice” in
the 19th Century. Known as the “original gin”
made from distilling malt wine, Genever is
sweetened Dutch gin dating back to the 16th
century.
london dry
single shot (30ml) / martini
Broker’s ‘Export Strength’ Birmingham, England$11 $23
Beefeater, London, England
$10 $21
Beefeater ‘24’ London, England
$14 $29
Sipsmith Gin, London, England
$13 $26
Whitley Neill, Oxfordshire, England
$11 $23
Tanqueray, Cameron Bridge, Scotland
$10 $21
gin
distilled
single shot (30ml) / martini
The West Winds ‘Sabre’, Margaret River,
Australia
$10
$21
The West Winds ‘The Cutlass’, Margaret River,
Australia
$12
$25
Martin Millers ‘Westbourne Strength’, West
Midlands, England
$15
Hendrick’s, Ayrshire, Scotland
$12
Tanqueray ‘No. Ten’, Cameron Bridge, Scotland$14
Cadenhead’s ‘Old Raj’, Campbeltown, Scotland$12
Aviation, Portland, U.S.A.
$12
Gin Mare, Costa Dorada, Spain
$13
Junípero, San Francisco, U.S.A.
$13
plymouth
single shot (30ml) / martini
Plymouth
Plymouth Navy Strength
old tom
$12
$17
$25
$35
single shot (30ml) / martini
Hayman’s Old Tom
genever
$31
$25
$29
$25
$25
$27
$27
$11
single shot (30ml) / martini
Bols Genever, Amsterdam, Holland
$12
$25
$2
whisky & whiskey 30ml
highlands and speyside
Adelphi ‘Fascadale’ 10 Year Old, Argyll
$18
Balvenie “Double Wood”, 12 y.o., Dufftown
$18
Balvenie ‘Port Wood’ 21 y.o., Dufftown
$36
Aberfeldy ‘Blackadder’ 1999, 12 y.o.,
Aberfeldy
$17
Chieftan’s Choice ‘Tomatin - Medoc finish’,
Highlands
$24
Glengoyne,12y.o, Cask Strength, Dumgoyne
$17
Glenmorangie ‘The Nectar D’Or’, Ross-Shire
$14
Glenmorangie 18 Year Old, Ross-Shire
$25
Glenmorangie ‘Ealanta’, Ross-Shire
Glenmorangie ‘the Quarter Century’ 25y.o,
Ross-Shire
$50
The Singleton of Glen Ord, 12 y.o., Ross-shire
Old Pulteney 17 Year Old, Wick
Aberlour ‘A'bunadh Batch 40, Cask Strength’
Speyside
$23
Aberlour 18 Year Old Speyside
Cadenhead ‘Glenrothes-Glenlivet’ 19 y.o.,
Speyside
$25
Cadenhead “Benriach’ 18 y,o, Madeira Cask,
Speyside
$23
Dalwhinnie, 15 y.o., Speyside
Glenfarclas, 15 y.o., Speyside
Glenfiddich ‘Special Reserve’ 12 y.o.,
$25
$12
$30
$40
$15
$21
Speyside
$12
Glenfiddich ‘Rich Oak’ 14 y.o., Speyside
$15
Glenfiddich ‘Gran Riserva Rum Cask’ 21 y.o.,
Speyside
$36
Longmorn, 16 y.o., Speyside
$18
The Glenlivet ‘Archive’ 21 y.o., Speyside
$36
Benromach, ‘Sassicaia Wood Finish’ Speyside
$16
The Macallan 18 y.o., Speyside
$30
The Macallan ‘Fine Oak’ 30 y.o., Speyside
$150
Cheiftans Choice ‘Dailuaine 12 y.o. French
Oak, Speyside
$16
whisky & whiskey 30ml
campbeltown
30ml
Once the thriving cradle of whisky production
in Scotland, Campbeltown, on the Mull of
Kintyre, is home to three of the finest malts
in circulation, all made under the same roof:
Springbank, Hazelburn and Longrow. Their
distinctive style is full bodied and mildly
peated, with a wonderfully oily mouthfeel.
Longrow, 14 y.o.
Longrow, 7 y.o, ‘Gaja Barolo”
Springbank ‘Vintage, Batch No. 1, Cask
Strength’ 1997
Springbank 18 Year Old
lowlands
These tend to be light in body with soft
$19
$24
$22
$30
30ml
grassy notes, some sweet fruit and a lovely
maltiness. They make nice aperitif whiskies;
can be easy introductions to the novice malt
drinker, or for those wanting a complex, soft
but ethereal malt.
Glenkinchie, 12y,o, Pencaitland
$17
Rosebank ‘Flora and Fauna’ 12 y.o., Falkirk
$40
Rosebank ‘Flora and Fauna’ 1981, 25 y.o.,
Falkirk
$53
The Rosebank distillery, regarded by many as
the finest Lowlander, closed in 1993 and is
increasingly rare. Catch this amazing malt
here whilst you still can.
whisky & whiskey 30ml
islay and the islands
The most distinctive and complex whiskies of
all are those that hail from Islay, an island
located just off the west coast of the
mainland. They are known for their strong
peatiness, backed up by coastal influences
such as sea air, iodine and seaweed.
Elements Of Islay, Pe5, Islay
Laphroaig ‘Quarter Cask’, Islay
Bunnahabhain, 25 y.o., Islay
Ardbeg ‘Ardbog’, Islay
Ardbeg ‘Galileo’, Islay
Ardbeg ‘Uigeadail’,Islay
$80
$20
$55
$23
$21
$20
Ardbeg ‘Corryvreckan’ ,Islay
$26
Cadenhead ‘Duthies Caol Ila’ 15 y.o., Islay
Caol Ila 12 y.o., Islay
Caol Ila ‘Natural Cask Strength’ ,Islay
Caol Ila ‘Distiller’s Edition’ 1996, 13 y.o.,
Islay
$16
Kilchoman ‘Machir Bay’, Islay
Lagavulin, 16 y.o., Islay
Tobermory 15 y.o, Isle of Mull
Leidag 10 y.o, Isle of Mull
Talisker ‘57 north’, Isle of Skye
Talisker, 10 y.o., Isle of Skye
Talisker 30 y.o, Isle of Skye
Talisker 25 y.o, Isle of Skye
Talisker, 18 y.o., Isle of Skye
Talisker, ‘Storm’, Isle of Skye
Highland Park, 18 y.o., Orkney
$17
$16
$25
$22
$16
$34
$17
$28
$14
$70
$75
$19
$14
$22
Jura Superstition, Jura
$14
whisky & whiskey 30ml
blended scottish whisky
Blends are made exactly as the name suggests.
They are a blend of lighter, grain whiskies
and any number of different single malts, to
form a satisfying and individual whole that is
more easily enjoyed by a wider demographic.
Monkey Shoulder
Chivas Regal 12 y.o.
Chivas Regal ‘Gold Signature’ 18 y.o.
Johnnie Walker ‘Black Label’ 12 y.o.
$10
$12
$18
$10
Johnnie Walker ‘Double Black Label’
Johnnie Walker ‘Platinum’ 18 y.o.
Johnnie Walker ‘Blue Label’
John Walker & Sons Odyssey
$12
$18
$48
$200
“A rare Triple Malt from Johnny walker, With dark
golden tones, the nose is powerfully rich with
hints of honey, berry fruits and caramel. The
palate is full-bodied with the freshness of citrus
fruits, the richness of berries, the smoothness of
honey and the creaminess of caramel. Finally, the
finish is mellow, lingering and smoky”.
irish whiskey
From just across the water comes a completely
different dram all together: The Irish Pure
Pot Still. Made in just a handful of
distilleries these days, the Irish were
responsible for one of the liquor industry’s
greatest breakthroughs: Continuous
Distillation.
Connemara Peated, Cooley
Redbreast 12y,o, Cork
Redbreast 15y,o, Cork
Bushmill’s 10 y.o., County Antrim
Bushmill’s 16 y.o., County Antrim
Jameson’s 12 y.o., Cork
whisky & whiskey 30ml
japanese whisky
Japan’s first distillery was actually founded
in 1923. Originally crafted with an analytical
approach – mimicking the Scottish styles,
Japanese malts nowadays have their own
$12
$18
$20
$12
$16
$12 Jameso
distinct, clean, focused characteristics.
Nikka ‘From the Barrel’ Blend, Hokkaido
Suntory Yamazaki 12 y.o, Osaka
Nikka ‘Miyagikyo’ 12 y.o, Honshu
Nikka ‘Yoichi’ 15y.o, Hokkaido
White Oak Akashi 12 Year Old, Kobe
White Oak Akashi “Dark” 14 Year Old, Kobe
$14
$16
$18
$32
$40
$65
australian whisky
It is surprising to note that Australia has
not been much of a spirit distilling nation
for all these years, especially given its
history (think Rum Rebellion and the like) is
founded on spirits. It is therefore heartening
to find such a distillery as Bakery Hill, one
of the new wave of whisky distillers sweeping
the south of this country, producing fine,
well made, and at times international award
winning drams.
Bakery Hill ‘Double Wood’ Victoria
Bakery Hill ‘Peated, Cask Strength’ Victoria
Lark Single Malt, Tasmania
Lark Sherry Cask Strength, Tasmania
$22
$22
$20
$25
whisky & whiskey 30ml
north american whiskey
bourbon
Bourbon takes its name from Bourbon County,
Kentucky, once the major transhipment site for
distilled spirits heading down the Ohio and
Mississippi rivers to New Orleans. Barrels
shipped from its ports were stamped with the
county's name, and Bourbon and whiskey soon
became synonymous. A Congressional
proclamation issued in 1964 declared Bourbon
an ‘All American product’, whereby strict laws
governing its production came into force. 51
percent of the grain used in making the
whiskey must be corn; must be aged for a
minimum of two years in new charred oak
barrels and nothing can be added at bottling
except spring water. Though technically
bourbon can be made anywhere, Kentucky is the
only state allowed to put its name on the
bottle.
Bookers by Jim Beam, Clermont
Basil Hayden 8 y.o., by Jim Beam, Frankfort
Jim Beam “1795”, Frankfort
Bulleit, Lawrenceburg
Blantons ‘Original Private Reserve, Single
Barrel’ Frankfort
Buffalo Trace, Frankfort
George T. Stagg ‘2010 Limited Edition, Barrel
Proof’ Frankfort
Old Grand Dad ‘Special Reserve’ Frankfort
30ml
$15
$12
$35
$10
$12
$10
$45
$12
Old Rip Van Winkle ‘107 Proof’ 10 y.o.,
Frankfort
$30
Pappy Van Winkle ‘Family Reserve, 107 Proof’15
y.o., Frankfort
$60
Wild Turkey ‘Rare Breed’ Lawrenceburg
$12
Makers Mark, Loreto
Woodford Reserve, Versailles
$12
Hudson’s Baby Bourbon, New York
$18
$11
whisky & whiskey 30ml
tennessee
Jack Daniel’s Single Barrel, Lynchburg
George Dickel 8 Year Old, Lynchburg
rye whiskey and corn whisky
$15
$10
30ml
In the United States, rye whiskey is, by law,
made from a mash of at least 51% rye. (The
other ingredients of the mash are usually corn
and malted barley.) Rye whiskey was the
prevalent whiskey of the North-Eastern States,
especially Pennsylvania and Maryland, but
largely disappeared after Prohibition. Rye
whiskey has fortunately come of age once
again.
Jim Beam ‘Rye’, Kentucky
Bulleit, Kentucky
Thomas H. Handy ‘Sazerac Rye’ 2008, Kentucky
Hudson ‘Manhattan Rye’ New York
High West ‘Double Rye’, Utah
Rittenhouse ‘100 Proof’ Pennsylvania
Hudson Unaged ‘New York Corn’ New York
$10
$12
$35
$17
$12
$12
$15
canadian whisky
30ml
Canadian distillers make predominantly rye
based whiskies also. Unlike their counterparts
south of the border, the classic method of
Canadian whisky production is to blend the rye
(although they don't use rye exclusively) with
a relatively neutral grain based spirit. The
distillers can also use sherries or assorted
fruit wines to bolster their particular
flavour profile. The resultant spirit is
smooth, with a lighter body than the spicy,
complex straight American rye style.
Canadian Club ‘Classic’ 12 y.o., Ontario
Crown Royal, Gimli, Manitoba
$12
$14
rum/ron/rhum 30ml
rum
30ml
Inner Circle Green Dot, Australia
English Harbour 5 y.o., Antigua
Mount Gay ‘Extra Old’, Barbados
Gosling’s ‘Black Seal, Black Rum’ Bermuda
Gosling’s 151 Proof Rum, Bermuda
Gosling’s Family Reserve Rum, Bermuda
Pusser’s ‘British Navy’, British Virgin
Islands
$12
Pusser’s ‘Nelson’s Blood’ 15 Year Old, British
Virgin Islands
$16
Appleton ‘Extra’ 12 y.o., Jamaica
Appleton ‘Reserve’ 21 y.o., Jamaica
Appleton ‘VX’, Jamaica
Appleton Rare 50 year Old, Jamaica
$11
$12
$12
$12
$18
$25
$12
$30
$10
$300
Limited to 800 bottles worldwide, this rare
bottle
celebrates Jamaican Independence from 1962 2012
Myers ‘Original, Dark’ Jamaica
Wray and Nephew ‘White, Overproof’ Jamaica
Chairman’s Reserve 8 y.o., St Lucia
Angostura 7 y.o. Trinidad
Angostura ‘1824’ 12 y.o., Trinidad
Angostura ‘1919’ 8 y.o., Trinidad
Sailor Jerry’s ‘Spiced Rum’ U.S. Virgin
Islands
$10
cachaça
$11
$18
$12
$11
$20
$12
30ml
Leblon, Minas Gerais
Sagatiba ‘Pura’, Minas Gerais
Sagatiba ‘Velha’, Minas Gerais
$11
$11
$12
Tatuzinho ‘Velho Barreiro’, Minas Gerais
$10
rum/ron/rhum 30ml
ron
For rum from Spanish locales, the word ron is
used. Añejo indicates a ron with significant
age, while blanco translates to white. Today
ron is recognised as a hugely versatile
product perfect for sipping straight, or in
your favourite cocktail.
Havana Club ‘Añejo’ 3 y.o., Cuba
Havana Club ‘Añejo’ 7 y.o., Cuba
Havana Club ‘Barrel Proof’ Cuba
Havana Club ‘Maximo, Extra Añejo’ Cuba
Maximo is the memory of Cuba. The oldest part
30ml
$10
$12
$14
$225
is more than 100 years old, the result of a Solera
blend
of only the finest Rons, with only 1000 bottles
ever made!!
Ron Zacapa Centenario 23 y.o. Grand Reserva,
Guatemala
$17
Ron Zacapa Centenario ‘XO’ Grand Reserva
$25
Especial, Guatemala
Flor de Caña ‘Extra Dry, White Rum’ 4 y.o.,
Nicaragua
$11
Flor de Caña ‘Gold, White Rum’ 4 y.o.,
Nicaragua
$11
Flor de Caña ‘Gran Reserve 7 y.o., Nicaragua
$12
Flor de Caña ‘Centenario’ 12 y.o., Nicaragua
$18
Bacardi ‘8’, Puerto Rico
Bacardi ‘Oakheart’ Spiced Rum, Puerto Rico
Pampero Seleccion, Venezula
Pampero Anniversario, Añejo’, Venezula
Diplomatico Reserva Exclusiva, Venezula
Diplomatico Ambassador, Venezula
$12
$10
$12
$20
$15
$35
rum/ron/rhum 30ml
rhum agricole
Born from the French settler's desire to
create yet another fine spirit to call their
own, Rhum Agricole is the only rum produced
30ml
under French appellation laws. This is made
from distilling fermented sugar cane juice
instead of the more widely used molasses. The
result is a unique, lighter, dry and more
fragrant spirit.
Marie Galante ‘Rhum
Agricole, Guadalupe
Marie Galante ‘Rhum
Agricole, Guadalupe
Barbancourt ‘5 Star
Haiti
Clément, Rhum Blanc
Clément ‘VSOP’ Rhum
agave spirits
Rhum 41%’ Rhum Blanc
$16
Rhum 56%’ Rhum Blanc
$23
Réserve Spéciale’ 8 y.o.,
$14
$11
Agricole, Martinique
Vieux Agricole, Martinique $15
Distilled from the juice of the blue weber
agave plant (not cactus), Tequila is (by law)
legally produced within only the five states
of Jalisco, Guanajuato, Tamaulipas, Nayarit
and Michoacan de Ocampo in Mexico.
tequila - Guanajuato
Corralejo Triple Distilled, Reposado
tequila - los altos, jalisco
30ml
$20
30ml
The Los Altos region in the state of Jalisco
is typified by its red soil. This soil isn’t
known for being as fertile for other crops,
but it does wonders for the Agave tequila.
Consequently, the best agave comes from this
area. The unaged tequilas from this area will
have a fruity and spicy bouquet.
Aha Toro, Añejo
Calle 23, Añejo
Calle 23, Blanco
Calle 23, Reposado
Cazadores, Añejo
Don Julio, Blanco
Don Julio, Reposado
Don Julio ‘1942’, Extra Añejo
Ocho 8 ‘El Carrizal, Lot Numero Dos’ Reposado
Ocho 8 ‘El Puertecito’ 2011, Blanco
Ocho 8 ‘Los Corrales’ 2010, Reposado
Olmeca ‘Tezon’ Anejo
Tapatio Excelencia Gran Riserva, Extra Anejo
$18
$12
$10
$11
$15
$10
$15
$30
$15
$12
$15
$15
$30
agave spirits
tequila - the tequila valley, jalisco
30ml
The area surrounding the town of Tequila is
dominated by the Tequila Volcano, also known
as the ‘lowlands’, these tequilas tend to be
earthy, vegetal and herbaceous when bottled
young.
Gran Centenario, Plata
Gran Centenario, Reposado
$14
Gran Centenario, Anejo
$15
Cabo Wabo, Reposado
Herradura, Plata
Herradura, Reposado
Herradura ‘Seleccion Suprema’ Extra Añejo
$60
Jose Cuervo ‘250 Aniversario’, Extra Anejo
$250
To commemorate the anniversary of Jose Cuervo
in 1758,
We are privileged to have one of 495 bottles
in the world.
Jose Cuervo ‘Tradicional’, Silver
$10
Jose Cuervo ‘Tradicional’, Reposado
$11
Jose Cuervo ‘Reserva de la Familia’, Extra
$30
Anejo
Jose Cuervo ‘Reserva de la Familia Platino’,
$20
Blanco
Forteleza, Blanco
Forteleza, Reposado
Forteleza, Anejo
1800 Reposado
$12
1800 Coconut Blanco
Partida, Blanco
$15
$13
$14
$12
$14
$16
$18
$25
$12
Partida, Reposado
Milagro ‘Select Barrel Reserve’ Anejo
mezcal
$16
$30
30ml
Unlike Tequila, Mezcal can be made from 11
types of agave. Around 90% of mezcal is made
from the agave espadin. Mezcal is native to
the states of San Luis Potosi, Michoacan,
Jalisco, Durango, Morelos, Nuevo Leon, Oaxaca,
Tamaulipas and Zacatecas in Mexico.
Del Maguey ‘Vida’, Oaxaca
$12
Del Maguey ‘Tobala’, Oaxaca
$25
Ilegal Reposado, Oaxaca
$15
brandy
cognac
Cognac is the most famous and revered of all
the world’s brandies, produced under very
strict guidelines in only six designated sub
regions within the area of cognac. The best
ones hail from a small area in the centre of
Cognac, known as Petite and Grande Champagne.
However, each sub region of Cognac has its own
recognisable style. Cognac is primarily made
from the ugni blanc, folle blanche and
colombard grapes; it is double distilled in
pot stills; and is aged in French limousin
oak. The relative qualities of cognacs depend
on the length of time they have been aged. No
Cognac may be blended from spirits less than 2
years old. Classifications range from VS (Very
Superior), which may contain brandies as young
as three years old. The next is VSOP (Very
Superior Old Pale) where the youngest spirit
has spent at least five years in wood. Those
cognacs blended from minimum six year old
spirits may be entitled XO.
Hine ‘Rare VSOP’ Fine Champagne
Renier ‘XO’ 25 y.o., Grande Fine Champagne
F. Voyer ‘Terres de Grande Champagne’ 5 y.o
Grande Champagne
30ml
$14
$22
$12
F. Voyer ‘Napoleon’ 15 y.o., Grande Champagne
Paul Giraud ‘VSOP’ 8 Year Old, Grande
$15
Champagne
Tesseron “Lot 90.” Blend
Tesseron “Lot 53”, Grande Champagne
Normandin Mercier ‘Extra’ 32 y.o., Grande
$42
Champagne
Normandin Mercier ‘Extra’ 40 y.o., Petite
$50
Champagne
Normandin Mercier ‘Vielle’ 40 y.o., Petite
$45
Champagne
Normandin Mercier ‘VSOP’, Petite Champagne
Remy Martin ‘VS’ Petite Champagne
Courvoisier ‘XO, Imperial’ Blend
Hennessy ‘VSOP, Privelège’ Blend
Hennessy ‘XO’ Blend
Martell ‘Cordon Bleu, Extra Old’ Blend
$15
$18
$50
$20
$12
$35
$14
$30
$26
brandy
cognac
30ml
Hennessy Paradis Extra
Released in 2001, this is a fine cognac, the
oldest of the blend dates back to 1870. Notes
of crystallised fruits, cinnamon, truffles and
honey. Powerful, with a lingering finish.
$60
Hennessy Richard
A blend of Hennessy’s oldest eau de vie from
the Paradis. On the nose there are hints of
pepper, leather, vanilla, spices and floral
$20
scents. Persistent and harmonious to the end.
One of the greats.
Rémy Martin Louis XIII
A blend of 1,200 cognacs ranging from 40 to
100 years old, across three generations of
cellar Masters, this cognac is quite simply
described as “a moment”. Notes of wild
mushrooms, mint, gingerbread, cigar, rare
spice and a distinctly waxy mouth feel. It
will make you fall in love with cognac again.
$190
brandy
armagnac
Armagnac hails from the Gascony region in
south west France. There are three main areas
of production within this region – Bas
Armagnac, Tenareze and Haut Armagnac, of which
the first is considered the best. Main
differences between Armagnac and Cognac
include: Cognac is largely made from the ugni
30ml
blanc grape whereas the base wine of Armagnac
is made from several local varieties; it is
aged in a local black oak and not in limousin
oak as Cognac is; the continuous still is used
as opposed to the pot still; it is generally
more fragrant, showing more biscuit and violet
characters, while also being drier because it
isn’t adjusted with sugar like many cognacs.
Comte de Lamaestre 1967, Bas Armagnac
Castarède ‘XO’ 20 y.o., Bas Armagnac
Delord 1985, Bas Armagnac
Delord 1979, Tenareze
Delord 1961, Bas Armagnac
Lacourtoise 1984, Grand Bas Armagnac
Francis Darroze ‘Domaine de Pounon’ 1969, Bas
$48
Armagnac
brandy de jerez
$35
$18
$20
$22
$42
$30
30ml
Brandy de Jerez is made in Andalusia, near the
town of Jerez de la Frontera in the southwest
corner of Spain. It is predominantly used for
fortifying the wines they are so famous for,
Viños de Jerez, or sherry. Most Brandy de
Jerez uses grapes from other regions, as the
local grapes are too valuable, and are solely
used in sherry production. The brandy is
distilled, then shipped to Jerez where it is
aged in used sherry casks in a solera system
similar to that used for sherry wine, for a
minimum of 6 months, and often up to fifteen
years.
Sanchez Romate ‘Cardenal Mendoza’ Solera Gran
$19
Reserva
brandy
grappa/marc
30ml
Grappa is the national brandy of Italy. It is
distilled from the skins, pips, and stalks of
grapes. Sometimes known as Pomace Brandy,
young grappa is very fiery, but it mellows
when matured in wood. The French also produce
a pomace brandy, known as Marc. This method of
brandy making spread throughout neighbouring
Central Europe.
Grappa Moscato Giallo, Italy
Bertrand Marc de Gewurztraminer, France
Capovilla Grappa di Bassano, Veneto, Italy
pisco
Pisco is South American brandy but is probably
more akin in flavour and body to white tequila
and possibly Cachaça. Debate still rages as to
whether its origins lie in Chile or Peru, its
two main centres of production. Its etymology
lies in the Quechuan Indian language of Peru
and Bolivia, and from the traditional
terracotta pots used for aging the spirit,
also called Piscos. Made from aromatic
varieties of muscat grapes, Peruvian Pisco
stays as true to tradition as possible,
nowadays aged in stainless steel vats, so that
oak plays no part in the aging process,
resulting in a clear clean and pungent spirit,
perfect for mixing with a wide range of fruits
and juices.
$19
$18
$14
30ml
Campo De Encanto ‘Acholado’, Ica Valley, Peru
$12
Don Santiago ‘Pisco Italia Mosto Verde’ Peru
$11
Santiago Queirolo ‘Pisco Queirolo, Quebranta
Grape’ Peru
$10
brandy
calvados
30ml
Calvados is a French brandy made from
distilling apple cider. The Appellation
Contrôlée is situated in Normandy, North West
France, within which the Pays d’Auge is the
principle region of production, along with the
Domfront, whose Calvados distillate is also
based on up to 30% pear cider.
Victor Gontier ‘Vieille Réserve’ 1997,
$16
Domfrontais
Adrien Camut, 6 y.o., Pays d'Auge
Adrien Camut, “Privilege” 18 y.o., Pays d'Auge
Roger Groult, 3 y.o., Pays d’Auge
Roger Groult, ‘Venerable’ 25 y.o., Pays d’Auge
applejack
Applejack, the lesser known spirit to have its
roots in Colonial America, and in essence the
only true American spirit, is a brandy made
from apple cider. The distillers employ
freeze-distillation (known as "jacking") to
concentrate and remove all congeners and
impurities, and it can at times also be
fortified with neutral grain spirit. When this
neutral grain spirit is not added, it is known
as Straight Apple Brandy. Known as "Jersey
Fire Water", The Laird family recipe,
originating in 1698, was a favourite of George
Washington
$13
$30
$12
$25
30ml
Laird’s 7 ½ y.o. Apple Brandy, Scobeyville,
New Jersey
$14
Laird’s 100 Proof Straight Apple Brandy,
Scobeyville, New Jersey
$20
Laird’s Applejack, Scobeyville, New Jersey
$12
brandy
eaux de vie
30ml
Eaux de Vie is a French term meaning "Water of
Life". It is a colourless fruit brandy
produced by means of fermentation and double
distillation. Spirits of this type may come
from Hungary, Germany, Scandinavia or any
country that grows appropriate fruit for
fermentation and distillation. Not typically
aged in oak, the product retains the freshness
and aroma of the parent fruit.
Poire William Brana (Pear), France
Bertrand Kirsch (Cherry), France
Capovilla Apricot, Veneto, Italy
Capovilla Peach, Veneto, Italy
Capovilla Pear, Veneto, Italy
$14
$17
$21
$21
$21
brandy
aromatised wine
Aromatized wines, or Vermouths, are red, white
or rosé still wines that are fortified with
brandy and then flavoured with botanicals. The
precise recipe for the botanicals in any
particular vermouth is a well-protected
industrial secret. Creative ancient alchemists
found that the alcohol in wine preserved the
medicinal properties of herbs and roots, for
example wormwood (etymology stems from the
German wermut meaning wormwood). In this way
they developed some of earth's first medicines
that could be stored or transported. But even
before that, vintners who hadn't quite finetuned their craft were forced to be practical;
they made their sour wines more palatable by
the addition of some honey and wild herbs or
whatever was plentiful and at hand. There are
loosely three differing styles of Vermouth.
Dry: otherwise referred to as French Vermouth;
Sweet: often referred to as Italian, Rosso or
Red Vermouth; and Bianco, a semi-sweet
45ml
variety.
Noilly Prat ‘Original French Dry’ Marseille,
France
$11
Dolin ‘Blanc’ Vermouth de Chambéry, Savoy,
France
$10
Dolin ‘Dry’ Vermouth de Chambéry, Savoy,
France
$10
Dolin ‘Rouge’ Vermouth de Chambéry, Savoy,
France
$10
Buton ‘Rosso Antico’ Bologna, Italy
$10
Carpano ‘Antica Formula dal 1786’ Milan, Italy $15
Cocchi Vermouth di Torino, Italy
$10
aperitif & digestif
aperitif wines
45ml
Aperitif wines also belong in the aromatized
category. They are produced in a similar
fashion to vermouth, but most of them contain
greater amounts of sugar and quinine and have
distinctive flavours, each being a product
unto itself.
Lillet ‘Blanc’ Bordeaux, France
$10
Cocchi Americano, Torino, Italy
Dubonnet ‘Rouge’ Paris, France
Carpano ‘Punt e Mes’ Milan, Italy
Cocchi Barolo Chinato, Torino, Italy
aperitif
$10
$10
$12
$25
45ml
Aperitif is a term usually used to refer to an
alcoholic drink served to stimulate the
appetite before a meal This French word is
derived from the Latin verb aperire, meaning
“to open”. Aperitifs, primarily originating in
Italy, became common place all over Europe by
the mid 18th Century, and had quickly spread
west across the Atlantic. The origins of the
modern day American Cocktail, first documented
in the United States in 1806, also owe
themselves to this category of liquor.
Aperol, Italy
Campari, Italy
Pimms, England
Pimms No. 3, England
Bertrand Amer Biere, France
$10
$10
$10
$12
$10
aperitif & digestif
pastis
40ml
During the late 18th Century, absinthe was very
much de rigueur amongst French bohemian
society. Absinthe is a highly alcoholic
beverage containing aniseed and wormwood,
Artemisia Absinthium, a hallucinogenic herb
that lead to the downfall of Vincent Van Gogh,
among many others. The volatile nature of
absinthe was clearly illustrated by the fire
at the Pernod factory in August 1905 that took
four days to extinguish, one of the
protagonists of the temperance movement
leading to the ban of absinthe in 1915, a ban
that lasted up until the 1990s in Australia.
In 1932, without the aniseed elixir to sate
his needs, the industrious Paul Ricard created
a new wormwood-free subspecies of liquor:
Pastis. Most popular in the southern regions
of France, in particular Marseilles, modern
day pastis is predominantly flavoured with
star anise.
Herbsaint, New Orleans, USA
La Fée ‘Bohemian’, Czech Republic
Green Fairy ‘Original’. Czech Republic
Koruna, Czech Republic
Dabel, Czech Republic
Pernod ‘Absinthe’ France
La Fée ‘NV Envy’, France
Green Fairy ‘Superieur’, France
Absente, France
Grand Absente, France
Ricard ‘Pastis de Marseille’ Marseille, France
Pernod, Paris, France
Henri Bardouin ‘Pastis’ Provence, France
Jean Boyer ‘Emeraude, Pastis’ Provence, France
aperitif & digestif
$12
$14
$14
$20
$18
$14
$12
$25
$14
$16
$11
$10
$10
$11
digestif
A Digestif is an alcoholic beverage designed
to be drunk after a meal. The term Digestif
can be wide sweeping and generic, often
overlapping the sections outlined in this
menu, with common digestifs being Cognac,
Grappa, Eau de Vie and even aged quality Rums
and Tequila. Some liquors, however, are taken
specifically for their calmative qualities,
and their abilities to aid digestion after a
meal. Often these contain higher levels of
alcohol, and are quite herbaceous and often
bitter/bitter-sweet, commonly referred to in
Italy as Amari, and others have high levels of
sugar, with a smooth, velvet-like mouth-feel.
These sweeter styles of digestifs can also be
categorised as Proprietary or Generic
Liqueurs. Proprietary Liqueurs are liqueurs
that are made by one specific company, often
to closely guarded and ancient recipes, of
between 15 and 55% alc./vol. Generic Liqueurs
are often higher in sugar and lower in
alcohol, and have a fruit, herb or nut base,
such as apricot liqueur, sambucca (aniseed) or
amaretto (hazelnut/marzipan). These liqueurs
are made by myriad companies, such as
Vedrenne, Luxardo and Di Saronno. Liqueurs
with the prefix “Creme de...” have to by law
contain a minimum of 200g of sugar per litre
(eg Creme de Mure); however Creme de Cassis
usually contains 400g of sugar per litre. Our
cassis is labelled a Supercassis, and thus has
a staggering 500g+ of sugar per litre with a
hugely intense flavour, so use sparingly!!
amari (bitters)
30ml
Fernet Branca, Milan, Italy
Branca Menta, Milan, Italy
Amaro Averna, Sicily, Italy
Amaro Montenegro, Bologna, Italy
$10
$12
$10
$10
Amaro Nonino, , Italy
$12
aperitif & digestif
proprietary liqueurs
Chartreuse Yellow, France
Chartreuse Green, France
Crème Yvette, U.S.A
Jagermeister, Germany
Dom Benedictine, France
Cointreau, France
Grand Marnier Cordon Rouge, France
Cherry Herring, Denmark
Drambuie, Scotland
Frangelico, Italy
Galliano L’Authentico, Italy
generic liqueurs
30ml
$12
$14
$12
$10
$10
$10
$12
$10
$10
$10
$10
30ml
Luxardo Maraschino
Amaretto Di Saronno
, Italy
Philip de Borgogne Crème de Cassis de Dijon,
France
$10
Vedrenne Crème de Menthe (green), France
$10
Joseph Cartron Crème de Mure, France
$10
Joseph Cartron Apricot Brandy, France
$10
$10
$10
Joseph Cartron Orange Curaçao, France
$10
Joseph Cartron Liqueur de Pomme Verte, France
$10
La Salamandre Vieille Liqueur d'Abricots,
France
$10
Marie Brizard Crème de Cacao Blanc, France
beer selection
Beer is one of the world’s oldest prepared
beverages, possibly dating back to the early
Neolithic period, around 9000 BC, and is the
world’s oldest and most widely consumed
alcoholic beverage, and the third most popular
drink overall, after water and tea.
To make beer, the first step is to start with
a grain (starch), be it barley, wheat, spelt,
rice. This grain is then ‘malted’: allowed to
germinate, so that the grain can produce
sugar, then kilned off and dried out to
prevent the sprout from feeding off those
sugars. The kilned grain is then ground into a
powder, and then the powder is mixed with hot
water, allowed to infuse, and strained off.
The resulting sugary starchy liquid is called
‘wort’. Hops, a member of the nettle family,
and a close relative of cannabis is then added
to the wort, to either bestow the beers with
aroma or dryness/bitterness, or a mixture of
the two.
The last crucial ingredient in beer is the
yeast: the catalyst for fermentation, turning
the wort into an alcoholic liquid. There are
two styles of yeast used in the production of
our beers: top fermenting and bottom
$10
fermenting.
Bottom-fermenting yeasts are used in the
world’s most popular style of beer: lager.
These yeasts are best activated in cold
environs and were originally fermented in the
icy caves of the German Alps, and sink to the
bottom of the barrel during fermentation,
creating lighter bodied, fresh and crisp
beers, designed for quaffing and refreshment
during the summer. The most famous of these is
Pilsner.
Top-fermenting yeasts cause many cells to rise
to the top of the barrel during fermentation,
causing a foamy head. These yeasts, unlike the
kind used in lager production, tend to work
well in warmer conditions, and leave behind
certain sugars and esters, giving the
resultant beer an often fruity complexity, or
buttery sweetness. Top-fermenting yeasts are
used in the production of Wheat Beers
(usually), Ales and Porter.
Porter (and Stout) are the darkest and most
complex of all styles of beer. These beers are
very dark, with an almost toasted, coffee
flavour, which comes from having the malted
barley roasted and caramelised before
fermentation.
beer selection
draft 285ml
duckstein pilsner
Margaret River, WA, 285ml 5.0% alc./vol.
With the noblest of hops and freshest Margaret
river water, this classic Pilsner is perfectly
balanced with crisp hop character under ridden
by accents of malt.
$7.0
moo brew pale ale
$8.0
Hobart, Tas. 285ml 4.9% alc./vol.
An American style Pale Ale using Centennial
and Cascade Hops grown locally in Tasmania &
also from the north west Pacific corner of the
USA. Fused together, this gives a pungent
floral and citrus aroma, with a complex malt
palate and pleasant bitterness.
cider
aspall draught cyder
Debenham, Suffolk, England, 500ml, 5.5%
alc./vol.
With floral/appley aroma, it has a lovely
mouth filling mousse and a delicate flavour of
fresh pressed apples. It is an off-dry cyder
with a complexity that enhances its long
finish.
beer selection
$19
lager
cooper’s light
$6.5
Adelaide, SA, 375ml, 2.9% alc./vol.
A full-flavoured all-malt light beer with a
fresh aroma and clean floral hop notes.
cerveza pacifico clara
$11
Mexico City, Mexico, 355ml, 4.4% alc./vol.
A pilsner style beer dating back to the 1900’s
from Grupo Modelo (Corona). Brilliantly pale
gold in colour, slightly hoppy, yet full
flavoured taste.
peroni nastro azzuro
$10
Lombardia, Italy 330ml, 5.1% alc./vol.
A Pale Lager, well-balanced taste with a
delicate aroma arising from the hops.
budéjovicky budvar
Ceské Budejovice, Czech Republic, 330ml, 5.0 %
alc./vol.
A Pale beer using high quality Žatec hop and
virgin clear natural water
beer selection
$12
ale
sierra nevada american pale ale
$12
Chico, California, USA 355ml, 5.6% alc./vol.
A classic Pale Ale style; a full-bodied,
complex character with a fragrant bouquet.
feral ‘hop hog” india pale ale
$13
Swan Valley, WA, 330ml, 5.8% alc./vol.
A heavy dose of American Hops both during the
boil and late in the fermenting stage gives
the Hop Hog a strong pine needle and citrus
aroma, followed by an aggressive bitterness
and a dry finish.
lord nelson’s old admiral (strong ale)
$13
Sydney, N.S.W. 330ml, 6.1% alc./vol.
Strong, full bodied malt driven ale with
plenty of flavour
white rabbit dark ale
$11
Healesville, VIC, 330ml, 4.9% alc./vol.
Raisin like ester characters derived through
its open fermentation bind a balancing act of
flavour with a malt bill which rewards the
parched palette, a rich dark ale with plenty
of reassuring bitterness.
weihenstephaner hefe
Freising, Germany, 330ml, 5.4% alc./vol.
Cloudy and full-bodied with a smooth malt
background, wonderfully rich yeast flavours,
spicy, and fruity banana overtones.
$12
beer selection
large format beer and cider
suntory “the premium” malt’s
$20
Osaka, Japan, 500ml, 5.5% alc./vol.
The Premium Malt's features a delicate floral
aroma and a rich, quality taste.
It is made from carefully selected pure
ingredients using original brewing methods, in
pursuit of the perfect premium beer.
hitachino nest white ale
$40
Ibaraki, Japan, 720ml, 5.2% alc./vol.
A refreshing mildly hopped Belgian wit style
beer with a complex flavour of coriander,
orange peel and nutmeg. Pours a hazy straw
colour with a large rocky white head and has
aromas of wheat malt, coriander, ginger and
citrus.
chimay grand reserve
$45
Chimay, Belgium, 750ml, 9% alc./vol.
This copper-brown beer has a light creamy head
and a slightly bitter taste. Considered to be
the classic Chimay Ale, it exhibits a
considerable depth of fruity, peppery
character.
domaine dupont normandy cider
Normandy, France, 750ml, 5% alc./vol.
Intense gold colour with a light, elegant nose
$35
of pineapple and leather. The taste is long
and lingering, apricots and lemon being
predominant with underlying citrus notes.