Food
Food Menu
Nola BBQ Prawns – 600
Made famous at Mr. B’s in the French Quarter, these prawns are many things, but barbecued is not one of them. Instead, they are sautéed in a deeply flavored sauce that delivers a BBQ flavor without a grill or a smoker in sight. Served with grilled French bread to soak everything up.
Duck Confit – 500
Originally used as a method of preservation where meat was cooked and sealed in its own fat, this produces unparalleled tenderness and flavor. Served with gorgonzola dulce and tomato chutney.
Fried Green Tomatoes – 260
A unique dish from the American South, and a great book and film, tart green tomatoes are sliced, breaded, and crispy fried, served with horseradish coleslaw and Creole mustard.
Butternut Crab Cake – 600
A modern take on the classic, delicate and sweet crabmeat and butternut squash, seasoned lightly with lemon and herbs, cooked crispy and golden, served alongside an herb salad and remoulade sauce.
Summer Days Salad – 275
Bright and fresh juicy watermelon, fried shallot, cucumber, tender greens, feta, basil, cherry tomatoes, and a classic vinaigrette.
Buttermilk Biscuit – 250
Biscuits in the American sense, fluffy and savory, fresh out the oven, are a staple of the South. Served with a sharp pimento pepper cheese, smoked and spiced with a hot and sweet chili jam. With butter and berry jam is also available.
Boudin – 260
Wherever French speakers have gone they’ve brought boudin. This Louisiana adaptation is a rich pork sausage with garlic, herbs, and spices, fried and served with a sharp Creole mustard and atchara pickle, a nod to the often forgotten Filipino history of the city.
Grilled Okra – 275
These pods are common in New Orleans cuisine, often stewed in gumbo or fried, we prepare them rubbed with our house seasoning and grilled until blistered, served with a herb white sauce.
Gougere Beef Tartare – 575
A generous portion of hand cut beef tenderloin, simply seasoned with herbs and salt to showcase the flavor of the beef, stuffed inside an andoullie pork sausage and gruyere gougere and topped with a piqaunt and bright remoulade sauce.
Consider the Oyster
Large and Imported Fine de Claire No. 2
3pc/400 6pc/750 12pc/1,400
Grilled
Just as in the many oyster houses of the French Quarter, these oysters are smothered in garlic butter, parmesan, and then grilled until bubbling and golden.
Raw
Served “Gulf” style with our homemade hot sauce, cocktail sauce, freshly grated horseradish and lemon wedges, kept cold on crushed ice.
The heart and soul of Louisiana in a bowl, this impossibly rich stew brings together all the cuisines that have made their mark on the city to create a dish unlike any other.
Shrimp Z’Herbs – 700
This gumbo, traditionally eaten on Fridays by the city’s Catholics, is packed full of hearty greens, smoked sausage, and plump shrimp.
Duck and Andouille Filé – 650
Deep, dark, and complex, made with roast duck, and andouille sausage, taking days to produce and almost thirty ingredients, a true labor of love.
Prices are subject to 10% service charge + 7% VAT
Grouper Pontchartrain – 760
To the north of the city, Lake Pontchartrain is where Orleanians go to beat the tropical heat. Our Grouper Pontchartrain is based on a classic recipe, a generous fillet, piled high with crab meat, mushrooms, and butter. Served with a scallion and herb rice.
Boucherie – 650
An celebration of pork, a Boucherie is a country pig roast in Louisiana, always a wild party. Our take features tender pork, wrapped in collard greens, served with crispy grits, pickles apple and chili with a sherry pan gravy.
Roast Chicken and Stuffing – 650
A brined and spice rubbed half chicken, roasted in a cast iron skillet until deeply browned, served with biscuit and Andouille sausage stuffing with a rich pan gravy. A simple dish with big flavor.
Short Rib Grilliades – 800
Succulent beef thats been braised low and slow with wine, tomatoes, and aromatics, served on soft parmesan grits. Warm and comforting for those chilly New Orleans and Bangkok “winters”.
Gram’s Fried Chicken – 600
Done the right way, flavorful, tender, and shatteringly crispy. We start with a marinade of herbs, hot sauce, spices, and buttermilk then a slow cook until tender before a dredge in seasoned flour and a hard fry. Guaranteed to be among the best fired chicken you’ve had.
Jambalaya – 750
Opinions are split on the history of this dish, but whether its origins are from West African jollof or Spanish paella, Tina’s version with short grain rice, prawns, chicken, andouille sausage, herbs, tomato and spices is sure to satisfy.
Prime Beef Ribeye (300g) – 1,200
Prime Beef Tenderloin (200g) – 1,100
Australian Rack of Lamb (550g) – 1,300
Add Grilled Bone Marrow – 250
Creole Bearnaise, Horseradish Cream, Herb Salsa Verde
All Sides – 275
Macaroni & Cheese
Macaroni and cheese was born in the South. Ours features aged cheddar, emmental, cream, and Tina’s hot sauce before being topped with breadcrumbs and baked until crispy and golden brown.
Cast-Iron Mushrooms
A medley of fresh mushrooms, sautéed with brown butter until caramelized, seasoned simply with salt and black pepper, finished with fresh herbs.
Brussels Sprouts
Roasted in a cast iron skillet with Tina’s spiced homemade butter until crispy.
Crispy Potatoes
Called “home fries” in most of the US, these are the perfect pair to a steak, fish, as well as sandwiches and eggs Benedict.
Southern Greens
These hearty greens are braised with onion, garlic, and bacon for hours until soft and tender. They are eaten on new year’s day, like black-eyed peas, but instead of luck, they bring money.
Pumpkin Puree
A simple and silky puree of pumpkin with cream, brown butter, and seasoned lightly with salt and white pepper.
Prices are subject to 10% service charge + 7% VAT
Dessert Menu
Chocolate and Passionfruit Pots de Creme – 350
A simple and deeply flavored dessert of rich, bitter-sweet chocolate pudding topped with passionfruit curd, pecan cookie crumble, and vanilla whipped cream.
Pecan Pie – 350
When the French came to New Orleans, they didn’t have access to the almonds that featured in so many of their desserts, and so they substituted pecans, a nut so abundant they littered the ground of the Southern wilds. And from then on, caramelized pecans were a central element of Louisiana desserts. Served with vanilla ice cream.
Strawberry Almond Chantilly Cake – 300
Almond white cake layered with fresh strawberries and homemade preserve held with a light Chantilly cream. Covered in toasted almond and finished with a fresh berry sauce.
Alaska, New Orleans – 350
Our version of the classic celebration dessert (also known as Baked Alaska) brings the flavors of Banana Foster’s. Rum infused banana cake, dulce de leche ice cream, finished with vanilla Italian meringue and flambeed tableside with rum.
Beignets – 200
New Orleans version of the donut, light and fluffy, dusted with powdered sugar. Enjoyed over coffee equally late at night or in the morning. Choice of chocolate, berry, or vanilla sauce.
Prices are subject to 10% service charge + 7% VAT
Drinks Menu
Probably no other city besides New York has contributed as much to the history of American mixology as New Orleans. Like its cuisine, the Orleanian drinks menu reflects the diversity of its people, with ingredients of French, Italian, Spanish, Afro-Caribbean, and Appalachian origin all mingling in the shaker and in the wine cellar. Our menu proudly stands in that tradition, ranging from classics preserved in amber to modern drinks inspired by the city’s flavors.
1. Gnarly Head Chardonnay – 380 / 1,900
California, USA, 2021
• Ripe pineapple, golden apple, a hint of vanilla
• Rich and creamy texture, oak-influence, medium-bodied
2. Tenuta Ulisse Premium Pinot Grigio – 350 / 1,700
Terre di Chieti IGP, Italy, 2022
• White floral perfume, grapefruit, apricot, mineral finish
• Balanced-medium-acidity, medium-bodied
3. 1924 Double Black Cabernet Sauvignon – 380 / 1,900
California, USA, 2021
• Rich, dark, blackberries, prune, chocolate, toasted oak, vanilla
• Smooth-tannins, full-bodied
4. Chateau Roc de Levraut Bordeaux – 350 / 1,700
Bordeaux Supérieur AOC, France, 2019
• Ripe red berry & cherry jam, plum, subtle spice, earthy and
leathery aromas
• Balanced-acidity, soft-tannins, medium-bodied
5. Paul Chamblain Brut Blanc de Blancs – 380 / 1,900
Burgundy, France, NV
• Refreshing, elegant fine bubbles, citrus, apple, pomelo, soft brioche finish
• Medium-acidity, medium-bodied
6. Val D’Oca, Blu, Prosecco Millesimato – 350 / 1,700
Veneto DOC, Italy, 2022
• Lively & fresh, honeysuckle, green apple, peach, white flowers & cotton candy
• A Special Vintage Prosecco, medium-acidity, light-bodied
10. Paul Dangin & Fils, Carte Or Brut, Champagne – 2,800
Champagne, France, NV
• Brioche, fresh citrus, gooseberry, almond, pear, honey
• Pleasantly balanced-acidity, medium-bodied, medium-finish
11. Cattier, Glamour, Champagne – 7,800
Champagne, France, NV
• Luxurious mouthfeel, melon, mango, peach, apricot, brioche finish
• Beautifully balanced-acidity, off-dry, velvety-body
12. Jean Pabiot “Domaine des Fines Caillottes”
Sauvignon Blanc – 2,500
Pouilly-Fumé, France, 2022
• Grown on Jurassic Sea Minerals; smoky saltiness, tropical fruit, green asparagus
• Crisp-acidity, light-bodied, long-finish
13. Michel Thomas & Fils, Lachaume,
Sancerre – 2,600
Sancerre AOC, France, 2022
• Grown on Jurassic Sea Minerals; passionfruit, guava, citrus, flinty mineral
• Balanced-acidity, light-bodied, fresh citrus finish
14. Vignobles Lassagne, Ambre de Maltus,
Bordeaux – 2,200
Bordeaux AOC, France, 2021
• Green apple, grapefruit, fresh grass, wet stone minerality, soft smoke, light oak
• Semillon-Sauvignon blend, medium-acidity, medium-bodied
15. Cielo e Terra, 3 Passo Bianco,
White Wine Blend – 1,800
Puglia, Italy, 2021
• Citrus, tropical fruits, hints of vanilla, floral notes
• Chardonnay-Fiano blend, balanced-acidity, organic, mediumbodied
16. Daniel Dampt & Fils,
Chablis – 2,650
Chablis AOC, France, 2022
• Green apple, lemon zest, wet stone minerality
• Crisp-acidity, unoaked, light-bodied
17. . M. Chapoutier, Marius,
Viognier – 1,750
Languedoc-Roussillon, France, 2021
• White peach, apricot, acacia blossom, citrus finish
• Rich-texture, aromatic, medium-bodied
18. . Viñedos Hermanos Hernáiz, El Pedal Viura,
Rioja – 1,800
Rioja Alta DOCa, Spain, 2022
• Green apple, pear, white flowers, subtle mineral notes
• Fresh-acidity, light oak-influence, medium-bodied
19. Delicato, Three Finger Jack,
Chardonnay – 2,450
California, USA, 2020
• Ripe pear, caramel, vanilla, toasted oak
• Creamy-texture, full-bodied, rich-finish
20 .Reichsgraf von Kesselstatt, Sommerpalais,
Riesling – 1,900
Mosel, Germany, 2021
• Lemon, sweet apples, stone fruit, honey, soft minerality
• Off-dry style, vibrant-acidity, light-bodied
21. The Wanted, CHARD,
Chardonnay – 1,750
Puglia, Italy, 2021
• Tropical fruit, banana, vanilla, toasted almonds
• Creamy-mouthfeel, slight oak-influence, medium-bodied
22. Daniel Dampt & Fils,
Chablis – 4,700
Chablis Premier Cru, France, 2021
• Crisp citrus, white flowers, oyster shell minerality
• Elegant-structure, balanced-acidity, medium-bodied
23. L’Avenir, Single Block,
Chenin Blanc – 4,200
Stellenbosch, South Africa, 2019
• Honeyed apricot, citrus peel, almond, flinty minerality
• Rich-mouthfeel, medium-acidity, medium-bodied
24. 1924, Scotch Barrel Aged
Chardonnay – 2,400
California, USA, 2019
• Toasted oak, sweet pastry, baked apple, hint of smoke
• Smooth-texture, unique Scotch barrel finish, full-bodied
25. 1924, Double Black
Red Wine Blend – 2,150
California, USA, 2021
• Rich black fruit, ripe plum, dark chocolate, and a hint of spice
• Smooth-tannins, full-bodied
26. 1924, Port Barrel Aged,
Pinot Noir – 2,400
California, USA, 2020
• Ripe cherry, dark berries, vanilla, and sweet port nuances
• Silky-texture, medium-bodied, long-finish
27. 1924, Double Black Bourbon Barrel Aged
Cabernet Sauvignon – 2,400
California, USA, 2021
• Toasted oak, vanilla, blackcurrant, and caramel
• Bold, structured-tannins, full-bodied
28. Patriarche Père & Fils, Endless Summer,
Pinot Noir – 1,800
Languedoc-Roussillon, France, 2021
• Strawberry, raspberry, floral notes, subtle earthiness
• Light-bodied, balanced-acidity, smooth-finish
29. Château Haut-Vigneau, Pessac-Léognan
Bordeaux – 2,550
Pessac-Léognan AOC, France, 2017
• Blackberry, cassis, graphite, smoky undertones
• Elegant-tannins, medium-bodied
30. Vignobles Lassagne, Le Big Boss, LussacSaint-Émilion
Bordeaux – 2,300
Lussac-Saint-Émilion AOC, France, 2021
• Black cherry, plum, cedar, cocoa, and earthy notes
• Firm-structure, medium-bodied, medium-finish
31. Château Maltus, Lalande, Pomerol
Bordeaux – 2,600
Pomerol AOC, France, 2019
• Plum, blackcurrant, licorice, tobacco, and toasty oak
• Smooth, rounded-tannins, medium-bodied
32. Château Montaiguillon, Montagne-Saint-Emilion
Bordeaux – 2,450
Montagne-Saint-Émilion AOC, France, 2019
• Ripe pear, caramel, vanilla, toasted oak
• Creamy-texture, full-bodied, rich-finish
33. Château Benitey, Saint-Émilion
Bordeaux – 2,600
Saint-Émilion Grand Cru AOC, France, 2019
• Ripe red berries, cherry, subtle spice, earthy complexity
• Silky-tannins, medium-bodied
34. Château du Tertre, Margaux
Bordeaux – 3,200
Margaux Grand Cru Classé AOC, France, 2019
• Elegant floral notes, dark berries, cedar, and tobacco
• Balanced-acidity, refined-tannins, medium-bodied
35. Château Pichon-Longueville, Pauillac
Bordeaux – 4,900
Pauillac AOC, France, 2019
• Blackcurrant, graphite, cigar box, and earthy tones
• Powerful-tannins, full-bodied, long-finish
36. . Bosio, Boschi Dei Signori,
Barolo – 2,650
Barolo DOCG, Italy, 2019
• Red cherry, rose petals, tar, and spice
• High-acidity. firm-tannins, full-bodied
37. Le Preare,
Amarone della Valpolicella – 2,800
Amarone della Valpolicella Classico DOCG, Italy, 2019
• Dried fruit, fig, dark chocolate, coffee, and baking spice
• Rich-texture, bold-tannins, full-bodied
38. Viñedos Hermanos Hernaiz, La Emperatriz,
Rioja – 2,050
Crianza Rioja DOCa, Spain, 2019
• Red berries, vanilla, peppery spice, hazelnut, and balsamic
• Smooth-tannins, medium-bodied
39. Mottura Rosone,
Negroamaro – 2,450
Salento IGT, Italy, 2019
• Blackberry, plum, raisins, toasted almonds, and light smoke
• Well-balanced, rounded-tannins, medium-bodied
40. Bodegas Vegalfaro, Pago Balagueses,
Syrah – 2,600
Valencia, Spain, 2019
• Blackberry, plums, pepper, earthy smoke, and dark chocolate
• Velvety-texture, medium-bodied
41. M. Chapoutier, Belleruche,
Côtes-du-Rhône – 1,850
Côtes-du-Rhône AOC, France, 2021
• Red fruit, black pepper, garrigue, and earthy herbaceous notes
• Balanced-acidity, medium-tannins, medium-bodied
42. . Bericanto, Gran Bericanto,
Red Wine Blend – 2,300
Colli Berici Riserva DOC, Italy, 2019
• Ripe red fruit, pepper spice, oak, and truffle earthiness
• Smooth-tannins, full-bodied
43. Merum Priorati, El Cel,
Priorat – 8,750
Priorat DOQ, Spain, 2020
• Dark berries, vanilla, smoky minerality, chocolate
• Intense-structure, well-balanced, full-bodied
44. Château Fombrauge, Saint-Émilion Bordeaux
Bordeaux – 5,900
Saint-Émilion Grand Cru Classé AOC, France, 2018
• Blackcurrant, spice, vanilla chocolate, tobacco leaf, leather, and oak integration
• Elegant-tannins, medium-bodied, lingering-finish
45. Clos de L’Oratoire, Saint-Émilion
Bordeaux – 6,600
Saint-Émilion Grand Cru Classé AOC, France, 2017
• Dark berries, spice, tobacco, and mineral notes
• Balanced-acidity, smooth-tannins, medium-bodied
46. Château Pibran, Pauillac
Bordeaux – 6,600
Pauillac AOC, France, 2016
• Blackberry, cedar, pencil shavings, and earthy nuances
• Firm-tannins, full-bodied, long-finish
47. Tenuta Ulisse, Amaranta,
Montepulciano d’Abruzzo – 2,400
Montepulciano d’Abruzzo DOC, Italy, 2020
• Dark cherry, blackberry, spice, and chocolate
• Rich-texture, firm-tannins, full-bodied
48. Tenuta Luce, La Vite Lucente,
Toscana IGT – 4,700
Toscana IGT, Italy, 2018
• Red cherry, plum, vanilla, and spice
• Balanced-acidity, smooth-tannins, medium-bodied
49. . Tenuta di Sesta,
Brunello di Montalcino – 6,900
Brunello di Montalcino Riserva DOCG, Italy, 2016
• Red cherry, leather, tobacco leaves, and earthy notes
• Firm-tannins, full-bodied, long-finish
50. Viberti Giovanni, San Pietro, Barolo
Barolo – 7,200
Barolo Riserva DOCG, Italy, 2016
• Rose petal, red cherry, tar, and truffle
• High-acidity, structured-tannins, full-bodied
51. M. Chapoutier, La Bernardine,
Châteauneuf-duPape – 5,000
Châteauneuf-du-Pape AOC, France, 2020
• Dark berries, garrigue, soft spice, and leather
• Silky-tannins, medium-bodied
52. L’Avenir, Single Block,
Pinotage – 5,300
Stellenbosch, South Africa, 2018
• Blackberry, dark chocolate, baking spice, and smoky notes
• Rich, velvety-texture, medium-bodied
Vodka
Tito’s – 280
Grey Goose – 420
Zubrowka – 280
Absolut – 280
Gin
Tanqueray – 280
Tanqueray Seville – 280
Tanqueray No. 10 – 420
The Gardener Gin – 440
Hendrick’s – 420
Beefeater – 280
Rum
Flor de Cana – 280
Flor de Cana 7 – 320
Flor de Cana 12 – 360
Flor de Cana 18 – 470
Flor de Cana 25 – 740
Sailor Jerry – 320
Havana Club 3 – 280
Havana Club 7 – 320
Tequila
Jose Cuervo Especial Silver – 280
Jose Cuervo Especial Reposado – 280
1800 Reposado – 420
Absinthe
Fontaine Verte – 520
Fontaine Blanche – 520
La Fee Superiere – 540
Vermouth
Cocchi Di Torino Extra Dry – 390
Cinzano Di Torino 1757 Rosso – 320
Cinzano Di Torino 1757 Extra Dry – 320
Luxardo Bitter Bianco – 320
Mezcal
400 Conejos – 380
Los Siete Misterios – 460
Bourbon
Evan Williams Black – 280
Woodford Reserve Bourbon – 440
Maker’s Mark – 320
Maker’s Mark 46 – 540
Rye
Rittenhouse Rye – 320
Ezra Brooks Straight Rye – 320
Woodford Reserve Rye – 440
Michter’s Rye – 460
Blended Scotch
Monkey Shoulder – 340
Naked Malt – 380
Johnnie Walker Double Black – 340
Johnnie Walker Green Label – 460
Chivas Regal – 340
Single Malts Scotch
Ardbeg 10 – 540
Laphroaig 10 – 580
Laphroaig Select – 380
Glenlivet 12 – 400
Glen ddich 15 – 520
Macallan 12 Sherry Cask – 790
Balvenie 12 Double Wood – 620
Balvenie 14 Carribean Cask – 790
Talisker 10 – 540
Singleton 12 – 420
Dalwhinnie 15 – 540
Irish Whiskey
Jameson – 280
Cognac
Vaudon VS – 300
Remy Martin XO – 1,300
Miscellaneous
Campari – 320
Aperol – 320
Mr. Black – 320
Frangelico – 320
Southern Comfort Black – 320
Disaronno Amaretto – 320
Licor 43 – 320
Cointreau – 320
Dekuyper Triple Sec – 320
Benedictine – 320
Maraschino Liqueur – 320
Baileys – 320
Strega – 320
Midori – 320
Amaro Montenegro – 320
Mocktails – 250
Crescent City Elixir
This signature mocktail is a journey through the heart of the Crescent City. Each sip offers a playful dance of sourness and subtle sweetness. Topped with Fever Tree Ginger Ale, it sparkles with the cool breeze of a river front evening, inviting you to lose yourself in the moment, perfectly balanced to soothe the soul. Adorned with a passion fruit garnish, it’s a nod to the city’s zest for life and its unwavering dedication to culinary excellence.
Southern Charm
Savor the essence of Southern hospitality with our
signature mocktail, Southern Charm. A harmonious
blend of flavors awaits, offering a delightful balance of sweetness with a hint of bitterness. Topped with
Elderflower tonic and garnished with a cherry in syrup, each sip promises to transport you to the heart of New Orleans, where hospitality and charm converge in every glass.
Fruit Punch
Our punch is a refreshing New Orleans treat, blending zesty lime, sweet grenadine, and tropical pineapple and orange juices. This vibrant concoction is finished with a twist of orange peel, offering a burst of flavor and a touch of elegance. Enjoy the lively spirit of the Big Easy with this delightful and alcohol-free drink
Premium Water
Nordaq – 80
Evian – 150
Fever-Tree Premium Soft Drinks – 130
Indian Tonic
Mediterranean Tonic
Elderflower Tonic
Ginger Ale
Ginger Beer
Pink Grapefruit Soda
Soft Drinks – 100
Coke
Coke Zero
Sprite
Schweppes Tonic
Schweppes Ginger Ale
Juice – 120
Orange
Pineapple
Apple
Tomato
TWG Premium Tea – 200/Pot
English Breakfast
White Sky
Royal Darjeeling
Moroccan Mint
Midnight Hour
Jasmine Queen
Casa Lapin Coffee
Espresso/Americano – 170
Latte/Cappuccino – 190
Sazerac – 400
The quintessential New Orleans cocktail since at least the 19th Century, balancing brown liquor, sweetness, and the warm favors of anise and baking spice.
French 75 – 400
While the gin version is perhaps better known, cognac reigns in New Orleans, topped with sparkling wine and a twist of lemon. For the bubbly moments.
Boulevardier – 350
The negroni’s bourbon-based cousin, dating to Paris in the 1920s. Like so many cocktails revived in the 2000s and 2010s after decades of obscurity, one has to wonder how something so good was ever forgotten to begin with.
Creole Manhattan – 350
Many old New Orleans accents and old New York accents are almost indistinguishable, and so it seems inevitable that a Manhattan goes awfully well with a twist of creole bitters.
Osmanthus Royale – 350
A Tina’s original. The streets of New Orleans are lined with osmanthus trees (“sweet olive” in local dialect), and this is our twist on the classic kir royale, using osmanthus instead of blackcurrant to add a bit of zhuzh to sparkling wine.
Hurricane Highball – 350
Hurricanes might be a first choice for tourists in the French Quarter, but we think the sweetness could use a little balance – we turn ours into a highball to make it the perfect tropical cooler.
Meow’s New York Sour – 420
A pre-prohibition cocktail, similar to a classic whiskey sour but with the unique addition of cabernet red wine floated on top. Named “Meow’s” in honor of a Tina’s patron.
Mr. Paul’s Martini – 400
Named after a Tina’s regular, this special martini is made with dry vermouth, vodka, gin, and is shaken until ice cold. Served with three olives.
Gin Daisy – 350
One of the oldest styles of cocktail, and arguably the ancestor of the daiquiri, the margarita, and more. Deceptively simple for such a nuanced, balanced drink.
Port Cobbler – 350
Once one the most beloved styles of wine, port has lost much of its audience, but we think it deserves a revival. Port cobbler is among the best of the Victorian cocktails using this iconic Portuguese product.
HEART OF DARKNESS – 260
Dream Alone Pale Ale
5.7% ABV, 37 IBU
Lush tangerine and mango on the nose. Finishes with big juicy notes of peach, citrus and blueberry. Single hop pale ale showcasing Mosaic from the US.
Loose Rivet New England IPA
7.5% ABV, 59 IBU
Big pineapple, tangerine and stone fruit on the nose. Rich and creamy mouthfeel. Finishes with a tropical kick of lime, guava and pomelo.
Director’s Chocolate Porter
6.3% ABV, 45 IBU
Dark brown, almost black, with rich aromas of cocoa powder and dark chocolate. The flavor profile includes dark chocolate with hints of tart, deep-red berries, finishing long and smooth with a subtle roast.
Fireside Hoppy Pils
5.4% ABV, 24 IBU
Bright gold with a creamy head, this Czech-inspired pilsner features a Heart of Darkness hoppy twist. It offers mixed ripe fruit top notes, leading to apricot, pomelo, and elderflower undertones. A heavily hopped, crisp, and flavorful beer.
ESTRELLA GALICIA – 220
Estrella Galicia Especial
5.5% ABV, 25 IBU
Clean and bright. Excellent aromatic balance between malts and hops. Lightly floral and herbal flavors, with a moderate warm mouthfeel, and an intense hoppy bitter taste that lingers in the mouth.
Estrella Galicia
0.0% ABV, 15 IBU
Non alcoholic beer, bright and golden. The aroma are reminiscent of the malts, with floral and hoppy notes. Very refreshing and light, with a smooth and long bitter aftertaste.
BEERLAO – 170
Original Lager
5% ABV
A premium rice beer brewed from a unique blend of the finest European and Laotian ingredients, blending the best traditions of East and West for a distinctive and authentic taste
Prices are subject to 10% service charge + 7% VAT
