Roku Gin, Yuzu Sake, Shiso Cordial, Homemade Tosted Rice Soda

Nikka Barrel Whiskey, Apricot, Frangelico, Clarified Lime Juice, Vanilla Syrup, Homemade Apricot Soda

Haku Vodka, Hibiscus Daikon, Umeshu, Yuzu Pure, Dasai Solution

1800 Silver Tequila, Sesame, Sochu 8000, Spicy Pear Cordial, Orange Bitter, Saline Solution

Haku Vodka, Cointreau, Rush Hour Berry Tea, Elderflower Cordial, Yuzu, Carbonation

Tanqueray, Sochu, Rambutan, Yuzu, Homemade Calpis

Mirin Vodka, Re-Distilled Kafir Wine, Mancino Sakura, Gari Brine

The Botanist, Cooked Campari with Shitake, Mancino Rosso

Tanqueray Gin, Campari, Mancino Rosso, Cherry Tomatoes, Thyme, Olive Oil

Roku Gin Distilled with Lime Kaffir, Campari, Mancino Rosso

Campari, Mancino Rosso, Bubbles

Tanqueray Gin, Campari, Mancino Rosso

Roku Gin Distilled with Shiso Leaves, Campari, Mancino Rosso

Lyres’s Dark Cane, Agave, Citrus, Apple

Lyres Italian, Citrus, Shisho Cordial, Foamer

Lyres London Non-Alcoholic Gin, Jasmine Tea, Orange Blossom, Vanilla, Yuzu, Ginger Ale

Salted or spicy

Maldon sea salt

Yuzu kosho butter, seaweed crumb

Provençal goat cheese, local truffle honey

Peppercorn sauce

Dallas sauce

Gochujang sour cream

Caramerlised onion, tomato chilli jam

Black truffle, aged parmesan, mascarpone