COCKTAIL/WINE LIST
INTRODUCTION
The following lists consists of wines we feel reflect some of the world’s most interesting regions and styles – old, new, established, white, red, pink… The selection is varied and is chosen with Derek’s menu in mind – food friendly wines dominate.
Below each wine description is a suggestion of a suitable food pairing. Please take these as a guide only, part of the fun of food and wine is experimenting, we all enjoy different combinations, what works for some won’t for others.
If you drink what you enjoy with the dish you most want to eat you won’t go far wrong.
Sourced from:
Vintages will occasionally change. When one runs out we will replace it with the next available.
HOUSE SELECTION
A group of wines which go fantastically with mildly spiced dishes or those with a touch of heat. The varieties here produce wines with complexity and character, usually medium bodied with more exotic fruit characteristics. Riesling and Gewurz are classic options with their heady aromas but Rjgialla made from the rare Ribolla Gialla is a star wine; fragrant yet elegant.
Wines with high natural acidity fit in this category, generally from cooler wine regions they tend to be light or medium bodied with a fresh green fruit character. Sauvignon Blanc is perhaps the go to variety in this style but there are lots of others that provide that bright citrus acidity and lift. Picpoul from southern France is a classic pairing for oysters, a lively; zesty choice.
These are the decadent wines on the list. Textured and multi-faceted, oak is generally employed to enhance the wine rather than overpower the natural qualities of the individual varieties. The exception is the Chablis; the minerality produced by this unique terroir adds all the personality needed. Hawkes Bay in the North Island of NZ has a burgeoning reputation for its Chardonnay and Syrah and the Elephant Hill example on the list comes from the famous Te Awanga vineyard which is situated on the coast a stones throw from the Pacific.
Red Wine
The old adage goes ‘white with fish, red with meat’ but don’t be tied by old-fashioned thinking. The lighter Fleurie and Pinot Noir will go with most dishes on the menu and are both delicious slightly chilled. Meatier fish such as salmon, halibut and monkfish pair well with the smoother, medium bodied wines like Soraie, Barroccio and Rioja.
Champagne Delamotte
Depuis 1760, Le Mesnil-Sure-Oger
Champagne Delamotte is not only one of the oldest Champagne houses, but also, arguably, one of the most refined in style and pedigree. Established in 1760 in the prestigious village of Le Mesnil, Champagne Delamotte is Chardonnay’s most dedicated advocate. Indeed, most of Delamotte’s vineyards are planted with Chardonnay, all of which enjoy the exalted grand cru status common to the very best Champagnes.
DESSERT WINES
Malt Whisky
All Spirits & liqueurs served as a 25ml measure
APERITIF & COCKTAIL MENU
Fino Jarana Sherry/ Emilio Lustav Jerez 7.95
Gamba Mary 12
Vodka, peat-smoked tomato juice, seasoning
Aqua De Gamba 14.50
Delamotte Champagne, elderflower liqueur
Lemon Bon-Bon 12.50
Vodka, butterscotch schnapps, lemon, pineapple
Rhubarb & Honey Old Fashioned 12.50
Honey bourbon, rhubarb bitters
Negroni Sbagliato 12.50
Gin, Martini Rosso, Campari, prosecco
Spicy Mango Margarita 12.50
Tequila, cointreau, lime, mango, chilli
Southside 12.50
Gin, mint, lemon, cucumber, soda
Strawberry & Basil Daquiri 12.50
Rum, strawberry, lime, basil
Gamba Spritz 12.50
Hugo – St Germain, prosecco, soda
Blood Orange - Blood Orange gin, prosecco, soda
Limoncello – Limoncello, prosecco, soda
Please ask your server for classics & mocktails.