Drinks Menu

    • Draught

    • Open Gate Pilsner

      4.8

      4.5%

    • Eight Arch Corbel

      4.8

      5.5%

    • Guinness

      5

      4.1%

    • Black Rat Dry Cider

      4.5

      6%

Wine

    • White

    • Organic & Orgasmic

      5 / 20

      Spain - Xarello - Macabeo

    • Cantina Corbera

      6.5/25

      Sicily - Grillo

    • Eschenhof Holzer

      7/26

      Austria - Gruner Veltliner

    • Bruno Bouche

      30

      France - Chardonnay

      Terre Vitis certified vineyard with limestone soils, make this chardonnay crisp and refreshing. Unfined, unfiltered, unoaked and pure.

    • Sparkling

    • Proseco

      5

      Italy - Glera

    • Le Moss

      28

      Italy - Glera

      Made in the Col Fondo style, this is slightly cloudy, lovely and fresh with buttery lemon and pear and a crisp, dry finish.

    • Champagne A. Levasseuer

      60

      France - Pinot Meunier

      An organic champagne showcasing this under used grape. Vibrant, fruity citrus and custard tart with a fine mousse.

    • Red

    • Organic & Orgasmic

      5 / 20

      Spain - Temperanillo

    • Cantina Corbera

      6.5/25

      Sicily - Nerello Mascalese - Nero d'Avola

    • Les Galets

      6.5/25

      France - Grenache - Syrah

    • Miloca

      40

      Spain - Garnatxa

      This organic Montsant is full bodied and full of red berries and spice.

    • Orange

    • Invader Orange

      8 / 35

      Austria - Muller Thergau

    • De Martino Viejas Tinajas

      32

      Chile - Muscat

      Fermented and aged in clay amphorae with 6 months of skin contact without stems and no sulphur added. Very aromatic, flowers and quince, well balanced.

    • Grand Ocnos Brut Nature

      35

      Spain - Pinot Noir

      This skin contact fizz from Seville is elegant and complex. Creamy red fruits with pastry notes and a good zippy acidity.

    • Experimental Orange

      40

      Germany - Reisling

      Naturally fermented on the skins for 40 days and unfiltered. Honeyed peach and raisins with floral honeysuckle and orange blossom.

Prices for 175ml/bottle still and 125ml/bottle sparkling. 125ml of house wines available on request.

    • Cocktails

    • House Martini

      5

      Terroir Gin - Vermouth - Fig Leaf - Pickles

      This little aperitif is a great way to start a meal. Made with our House Organic gin made by the guys down at Conker and delivered in bulk in reusable packaging, a simple homemade vermouth using any wasted wine from our taps and finished with a drop of fig leaf oil from a local garden.

    • 'Apple Sourz'

      8

      Calvados Blend - Apple Eau de Vie - Russet Apple Sour Mix

      The core of this drink is an apple sour mix made from the leftover pulp from juicing fresh apples for our Highball. The skin and pulp still have plenty of flavour and a good hit of malic acid. We add a little sugar and use this as the sweet and sour for this cocktail. A little chickpea water from our sister restaurant gives it a nice foamy texture in place of egg white.

    • Margarita

      8

      Tequila Blend - Fermented Tomato Water

      Our twist on a Margarita is a great example of how closely our bar and kitchen work together. Our pan con tomate uses lovely juicy tomato from the Isle of White and grates them to spread on some toasted bread. We then take the tomato water drained off and ferment it for 2 weeks to give it some zing then mix with a little sugar and citric acid. A blend of tequila's for a balance of bright agave, pepper and creaminess and a few drops of Dorset sea salt solution. Finished of with a shard of fruit leather made from the discarded tomato skins.

    • Highball

      8

      Rye - Conference Pear - CO2

      A simple mix of two ingredients. A locally grown fruit that is in season and a spirit that enhances it's flavour. Currently this is Conference Pear. Lovely and fresh and not too sweet, we juice them whole and filter to get a lovely clear juice that we mix with rye whisky and carbonate. We take the pulp and make a fruit leather to garnish the drink as well as using the pulp for a sweet and sticky base for our stocks and BBQ sauce in the kitchen.

    • Shiso Mojito

      8

      Diplomatico Planas, Lemon Verbena Keffir, Shiso Cordial

      Shiso is a japanese leaf that tastes somewhere between basil and mint. We grow some in our aquaponic system and it makes a great twist on the mint in a mojito. Mixed with some homemade keffir infused with lemon verbena to give us our acidity and citrus notes.

    • Fruit Wines

      These are made from ugly, overripe or unwanted fruit from our suppliers. We juice them and ferment them, then add a little spike of spirit to add some complexity and serve from the bottle like a wine.

    • Pear

      7/30

      Lemon - Grape - Orange Blossom

    • Crab Apple

      7/30

      Fino Sherry - Peach - Hops

    • Plum

      7/30

      Vanilla - Port - Toasted Nuts

Spirit and mixers available.

    • Soft Drinks

    • Coke

      1.9

    • Diet Coke

      1.9

    • Lemonade

      1.9

    • Tonic

      1.9

    • Ginger Beer

      1.9

    • Soda

      0.8

    • Cloudy Apple

      2.5

    • Apple Pulp Soda

      2

    • Hot Drinks

    • Tea

      3

      Winchester Breakfast, Assam Decaf, Chamomile, Grandma's Fruit Basket, Earl Grey, Mao Feng Green, Oolong, Puerh Toucha, Lapsang Souchong.

    • Coffee

      2.2

      San Fermin Washed, Colombian.