Menu

From the coconuts cracked in house daily for our fresh coconut cream to fresh-pressed pineapple and orange juice. Our Painkiller is the perfect representation of our commitment to using only the freshest ingredients in all our drinks.

A smooth and luscious passion fruit lemonade to be sipped side by side with dry Prosecco. Passionate from miles away #6god @champagnepapi

A funky, dry and juicy South American-style fruit punch. Our Chicha Morada is made with pineapple, baking spices, lime and purple corn.

The Mal Nécessaire cocktail has been on our menu since our opening 10 years ago- Find out why it’s not going anywhere.

The life of a pinapple

1. The leaves are pulled from the top and reserved to be used as garnish.
2. The pineapple is hollowed by hand using a pineapple corer.
3. It is then put into a juice extractor to be used in cocktails.
4. The pulp is divided for different purposes, some of it will be turned into fruit leather, some into hot sauce and some will be boiled and reduced into pineapple stock.
5. The empty shell will be filled with our Piña Fuego cocktail before returning to the earth in our compost.

A classic Dark’n’Stormy cocktail with a Sichuan kick. Strong, fresh ginger mellowed out with the baking spices found in our house 5-spice mix.

Clarified Milk Punch. Indulge in this silky, luxurious cocktail. It looks like water but one sip and you’ll see it’s much more.

Juicy, savoury, bitter, sweet, sour and a little salty… What more do you want?

Smokey and herbacious blended with our bittersweet house tonic made from ginseng, quinine and fresh citrus peels.

The life of a coconut

1. First the coconut is opened by hand using a coco jack and a mallet.
2. The water is emptied and put aside.
3. The flesh is removed using a spoon and a dough hook.
4. The flesh is lightly blended with the coconut water and a little bit of sugar. The pulp is strained out and we’re left with delicious fresh coconut cream.
5. The remaining pulp is cooked with water and salt and strained once again for our salted coconut syrup.
6. The next step for the pulp is the dehydrator. It’s dried at low heat for 24 hours and made into our delicious coconut cookies.

Drying chilis changes their flavour so much they are renamed afterwards. A smoked and dried Jalapeño is called a “Morita”. A Tale of 2 Chilis blends fresh Jalapeño with Morita chilis paired with young bright Blanco Tequila and dry smoky Mezcal.

We add coconut oil to our Negroni and give it some time to absorb the flavour. Once the infusion is complete, it’s placed in the freezer. The oil separates and freezes for easy removal, leaving only a delicious, silky, coconut negroni.

Our signature Old Fashioned features a blend of aged rums from Cuba, Jamaica and Barbados with a touch of Spicy Honey and our Falernum Bitters. Sweet and spicy f lavours, accompanied by the smootheness of aged oak. A spirit foward taste of the tropics.

When coffee is brewed hot and gets cold it becomes sour and bitter. We brew our coffee slowly in cold water. This preserves the delicate aroma and f lavour of the espresso beans, eliminating the need for added sugar to mask unpleasant taste.

The perfect balance of tangy and sweet while highlighting the unique f lavours of your chosen rum. Having the drink in this smaller format means you can try more rums before you reach your limit.

Of course you want a Piña Colada. Now all you need to do is decide if you want a colittle or a colada.

Citrusy, floral and refreshing. This cocktail has been created in honour of the printers and publishers that occupied our neighbourhood at the turn of the 20th century.