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#37
19–25.05.15
THE HAECKELS MENU
After the success of The Broadstairs Menu we’re going back to Thanet
to create another special menu, and there’s good reason, our new
neighbour, Haeckels.
Haeckels is a natural fragrance and skin-care brand with a love of
coastal living. They use and distill locally growing botanicals in their
cliff-top lab in Margate. Haeckels hold one of only two licences in
England to harvest coastal seaweed and this harvest forms the basis of
their product range. It’s made of Margate and it’s now in Shoreditch,
right next door to Hoi Polloi.
Now that is worth celebrating we thought, so Head Chef Braden
Charlesworth and Haeckels founder Dom Bridges got together to talk
Margate, botanicals and burger puffs. The result will be a special
Haeckels menu that sits alongside our regular one from May 19th to
May 25th. If you’d like to try it, we’re serving it at lunch and dinner for
a one week appearance, so please book a table when you’re passing by
our front desk, give us a call or visit the website.
Oh and if you haven’t smelt our new neighbour yet, we urge you to do
so ASAP. It. Is. Incredible.
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BREAKFAST .......................................... 4
LUNCH ................................................. 5
WEEKEND BRUNCH .............................. 6
AFTERNOON TEA ................................. 7
WINE .. .................................................. 8
DINNER ................................................ 9
SUPPER / SPIRITS & BEER . . ................... 10
BREAKFAST
DAILY 0700 –12 00
GRAINS, CEREALS,
BAKES & FRUIT
Shakes, Juices, Blends
Fruit plate............................................................ 6.—
COLD PRESS JUICES
Granola, yoghurt, seasonal poached fruit. . ........... 6.—
Porridge, caramelised banana.............................. 6.—
Ruby. . ......................................................... 5.—
Croissant, butter, jam.......................................... 3.—
Beetroot, carrot, apple, ginger, lemon
(blood cleansing, alkalising, immunity boosting)
Toast rack, butter, jam......................................... 3.—
Gold........................................................... 5.—
Apple, sweet potato, ginger, red pepper
(anti-oxidising, anti-carcinogenic, anti-inflammatory)
THE EGGS
Emerald...................................................... 5.—
Two eggs any style on toast............................... 5. 50
Kale, celery, cucumber, lettuce, fennel
(liver detoxification, vitamin replenising, aids digestion
Eggs Benedict / Florentine . . ................................ 9. 50
Eggs Royale . . ..................................................... 11. 50
Avocado, chilli, poached eggs on toast................ 9.
SHAKES
50
Morning Boost............................................ 5.—
Bacon baked beans, fried egg,
toasted sourdough . . ............................................. 8.—
Banana, oat, almond milk, cinnamon, honey
(liquid breakfast)
Crab omelette, spring onion, coriander................ 9. 50
Banana + Soy. . ........................................... 5.—
Banana, soy bean, soy milk, cashew butter, agave
(high protein, high power)
HOT STUFF
Mean Green................................................ 5.—
Mushrooms and ricotta on toast.......................... 6.—
Raw spinach, coconut water, date, agave, maca powder,
mint (vitamin hit, immunity boosting)
Pancakes, bacon, maple syrup............................. 8.—
Cacao Shaker . . ............................................ 5.—
Pancakes, blueberries, mascarpone..................... 8.—
Raw cacao, avocado, almond milk, date,
coconut oil, vanilla
Hot smoked salmon hash, peas,
creme fraiche.. ................................................... 11.—
Minute steak, fried eggs, green tomatoes,
jalapeño salsa. . .................................................. 14.—
COFFEES & TEAS
Full English breakfast . . ....................................... 12. 50
Filter coffee......................................................... 2. 50
Espresso. . ........................................................... 2.—
EXTRAS
Bacon...................... 3.—
Mushrooms............. 2. 50
Sausage.. ................. 3.—
Black pudding.......... 2. 50
Fancy coffees.. .................................................... 3.—
Berries. . ................... 4. 50
Smoked salmon....... 4.—
Avocado.................. 4.—
Bacon baked beans.. 4.—
Cappuccino, macchiato, latte, mocha
Pot of Rare Tea Company Tea............................. 3. 75
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey,
Green Leaf, English Peppermint, English Chamomile,
Fresh Mint, Lemongrass
All substitutions are charged as extras.
JUICES
Orange, apple, grapefruit or tomato..................... 3. 50
STRINGS BY XAVIOR
ON SATURDAY AND SUNDAY
12 00 –16 00
Join us for brunch on Saturday and Sunday
accompanied by the Hoi Polloi String Quartet,
arrangements by Xavior
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LUNCH
MON–FRI 12 00 –15 00
WHITE WINE
OYSTERS
Jersey rocks, mango, ginger, mirin (x6).... 15\—
Cumbrae rocks (x6). . ................................. 18\—
125ml/Carafe (375ml)
Viura/Sauvignon, Bodegas
Virgen del Águila, Spain 2013.. ..................... 4\ 25 /12\ 50 /22.—
Viña Doña Javiera Chardonnay,
Maipo Valley, Argentina 2014.. ....................... 5\—/14\ 75 /25.—
STARTERS
Muscadet de Sèvre et Maine sur lie,
Dom. la Haut Févrie, France 2013 ................. 6\ 50 /18\—/30.—
Protea Chenin Blanc, Western Cape,
South Africa 2014 ...........................................
Cured salmon, beetroot, cucumber,
smoked yoghurt . . ............................................... 12.­—
Goats cheese, charred endive, seeds,
blood orange....................................................... 7.­—
6\ 50 /18\—/32.—
Pinot Blanc, Lucas & André Rieffel
Alsace, France 2012 . . .................................... 9\—/24\—/42.—
Sirloin carpaccio, radish, miso, horseradish. . ..... 10.—
Asparagus, Jersey Royals, hens egg, hazelnuts . . .. 7. 50
Riesling, Domaine Rolly Gassmann,
Alsace, France 2012 . . .................................... 9\ 50 /25\—/45.—
Salt cod, charred broccoli, alexanders, scraps... 10. 50
Landcress soup, crispy ham, spelt....................... 7. 50
RED WINE
MAINS
125ml/Carafe (375ml)
Les Amourettes Rouge,
Comté Tolosan, France 2014 . . ....................... 4\ 25 /12\ 50 /22.—
Chicken broth, dumplings, cabbage, corn.......... 14. 50
Quinoa, squash, radish, spring onions, seeds.... 12.—
Viura/Sauvignon, Bodegas
Virgen del Águila, Spain 2013.. ..................... 4\ 25 /12\ 50 /22.—
Sea bass, asparagus, brown butter,
hollandaise, sea purslane . . ................................. 19. 50
Viña Doña Javiera Chardonnay,
Maipo Valley, Argentina 2014.. ....................... 5\—/14\ 75 /25.—
Rioja Vendimia,
Palacios Remondo,
7\ 75 /20\ 75 /37.—
Lemon sole, clams, sea vegetables.................... 25.—
........... 8\—/22\ 50 /39.—
Roasted heritage carrots, soy yoghurt,
lentils, sumac.................................................... 14.—
Spain 2013 . . ...................
Bourgogne Pinot Noir,
Domaine Henri Prudhon
France 2012
Smoked trout, couscous, broccoli,
preserved lemon . . .............................................. 12.—
Qupé Syrah, Central Coast
California , USA 2012 ...................................11\—/30\—/56.—
Hoi Polloi cheeseburger, dripping chips. . ........... 14. 50
Lamb rump, fennel, broad beans,
smoked aubergine, wild garlic........................... 19.—
SIDES
Kale, wild garlic, peanuts..................................... 5.—
Celeriac, yoghurt, dukkah crumb . . ........................ 5.—
Dripping chips..................................................... 4.—
Butter lettuce, hazelnuts, salad cream.................. 4.—
DESSERTS
Rhubarb, custard, jelly, crumble.......................... 7.—
Coconut sorbet, pineapple, passionfruit, lime...... 5.—
Milk & honey . . ...................................................... 6.—
SET LUNCH
Pistachio mousse, strawberry sorbet,
lemon sponge. . .................................................... 7.—
17. 50 for 2 courses 21.— for 3 courses
Chocolate tart, citrus chantilly............................. 7.—
Hoi Polloi ice cream cup...................................... 4.—
Asparagus, Jersey Royals, hens egg, hazelnuts
Landcress soup, crispy ham, spelt
—
Roasted heritage carrots, soy yoghurt, lentils, sumac
Chicken broth, dumplings, cabbage, corn
—
Coconut sorbet, pineapple, passionfruit, lime
Milk & honey
hoi-polloi.co.uk Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney................................................ 7.—
5
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WEEKEND BRUNCH
SAT & SUN 12 00 –18 00
CHAMPAGNE
OYSTERS
Champagne Gaston Chiquet,
Brut Tradition Dizy . . .................................... 10\—/55.—
Jersey rocks, mango, ginger, mirin (x6).... 15.—
Cumbrae rocks (x6). . ................................. 18.—
Champagne Gaston Chiquet Rose 1er Cru,
Dizy.. ..
64.—
Krug Grand Cuvee NV, Reims . . ..........................195.—
STARTERS
BRUNCH COCKTAILS
Goats cheese, charred endive, seeds,
blood orange....................................................... 7.—
Bonaroo Bellini........................................... 9\—/35.—
Sirloin carpaccio, radish, miso, horseradish. . ..... 10.—
Rhubarb, juniper, rose Prosecco
HP Bloody Mary.......................................... 8\ /28.
50
Asparagus, Jersey Royals, hens egg, hazelnuts . . .. 7. 50
50
Salt cod, charred broccoli, alexanders, scraps... 10. 50
Chipotle, paprika, roasted garlic, Ketel One, tomato juice
Bibi Spritz. . ......................................................... 7.
50
Aperol, Campari, grapefruit juice, Tanqueray, ginger ale
BRUNCH
Polari Paloma ..................................................... 8.—
Eggs Benedict/Florentine . . ................................. 9. 50
Tapatio Reposado, pink pepper grapefruit juice, ginger ale
Dizzy Dolly . . ......................................................... 9.
Eggs Royale. . ..................................................... 11. 50
50
Campari, Aperol, grapefruit, Tanqueray gin, Cote Mas, thyme
Pancakes, bacon, maple syrup............................. 8.—
Pancakes, blueberries, mascarpone..................... 8.—
NON-ALCOHOLIC
Avocado, chilli, poached eggs on toast................ 9. 50
Bacon baked beans, fried egg,
toasted sourdough . . ............................................. 8.—
Apple & Ginger Slap............................................ 3.—
Apple, ginger, ginger beer, lemon juice
Tarragon Tootsie................................................. 3. 50
Hot smoked salmon hash, peas,
creme fraiche.. ................................................... 11.—
Tarragon, lemon juice, soda
COFFEES & TEAS
Minute steak, fried eggs, green tomatoes,
jalapeño salsa. . .................................................. 14.—
Filter coffee......................................................... 2. 50
MAIN COURSES
Espresso. . ........................................................... 2.—
Quinoa, squash, radish, spring onions, seeds.... 12.—
Fancy coffees.. .................................................... 3.—
Sea bass, asparagus, brown butter,
hollandaise, sea purslane . . ................................. 19. 50
Cappuccino, macchiato, latte, mocha
Pot of Rare Tea Company Tea ............................. 3.
75
Lamb rump, fennel, broad beans,
smoked aubergine, wild garlic........................... 19.—
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey,
Green Leaf, English Peppermint, English Chamomile,
Fresh Mint, Lemongrass
Hoi Polloi cheeseburger, dripping chips. . ........... 14. 50
SIDES
COLD PRESSED JUICES
Kale, wild garlic, peanuts..................................... 5.—
Ruby. . ......................................................... 5.—
Celeriac, yoghurt, spiced crumb.......................... 5.—
Beetroot, carrot, apple, ginger, lemon
(blood cleansing, alkalising, immunity boosting)
Butter lettuce, hazelnuts, salad cream.................. 4.—
Gold........................................................... 5.—
Dripping chips..................................................... 4.—
Apple, sweet potato, ginger, red pepper
(anti-oxidising, anti-carcinogenic, anti-inflammatory)
DESSERTS
Emerald...................................................... 5.—
Kale, celery, cucumber, lettuce, fennel
(liver detoxification, vitamin replenising, aids digestion)
Rhubarb, custard, jelly, crumble.......................... 7.—
Coconut sorbet, pineapple, passionfruit, lime...... 5.—
Milk & honey . . ...................................................... 6.—
Pistachio mousse, strawberry sorbet,
lemon sponge. . .................................................... 7.—
Chocolate tart, citrus chantilly............................. 7.—
Hoi Polloi ice cream cup...................................... 4.—
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney................................................ 7.—
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AFTERNOON
TEA
DAILY 15 00 –18 00
Plain scones, clotted cream, jam. . .............5.—
Sultana scones, clotted cream, jam. . .........5.—
Cake of the day. . .......................................3. 50
BASIC SET
Scones, clotted cream, jam, tea................7. 50
CREAM SET
Scones, clotted cream, jam, fancies,
finger sandwiches, tea............................ 19.—
POLARI SET
Scones, clotted cream, jam, fancies,
finger sandwiches, Champagne, tea........ 27. 50
Don’t be too shy to ask for another sandwich
or a top up pot of steaming water for your
tea. Don’t like tea? We’ll do you a pot of
filter coffee and top it up as you fancy.
Rare Tea Company teas:
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey,
Green Leaf, English Peppermint, English Chamomile,
Fresh Mint, Lemongrass
WINE
WHITE
RED
125ml/Carafe (375ml)/Bottle
Côtes de Gascogne
‘Les Amourettes Blanc’,
125ml/Carafe (375ml)/Bottle
21.—
Tempranillo/Syrah, Bodegas Virgen
del Águila, Spain 2013 .................................................. 21.—
Viura/Sauvignon, Bodegas
Virgen del Águila, Spain 2013.. ..................... 4\ 25 /12\ 50 /22.—
Les Amourettes Rouge,
Comté Tolosan, France 2014 . . ....................... 4\ 25 /12\ 50 /22.—
Viña Doña Javiera Chardonnay,
Maipo Valley, Argentina 2014.. ....................... 5\—/14\ 75 /25.—
Château Fontarèche,
Vin de Pays de l’Aude,
Viognier, Domaine de Montmarin,
Côtes de Thongue France 2014 ...................................... 28.—
Merlot, Mas Janeil,
François Lurton, France 2013 ........................ 5\ 25 /15\—/26.—
Muscadet de Sèvre et Maine sur lie,
Dom. la Haut Févrie, France 2013 ................. 6\ 50 /18\—/30.—
Pulenta ‘La Flor’ Malbec,
Mendoza Argentina 2014 . . ............................ 6\ 75 /18\—/33.—
Sandveld Sauvignon Blanc, Tierhoek,
Piekenierskloof, South Africa 2014 ................................... 31.—
Protea Merlot, Western Cape,
France 2014.. ............................
Rioja Vendimia,
Palacios Remondo,
Protea Chenin Blanc,
Western Cape, South Africa 2014 .................... 6\ 50 /18\—/32.—
France 2014
............................. 24.—
South Africa 2013 ..............
Spain 2013 . . ...................
36.—
7\ 75 /20\ 75 /37.—
Beaujolais Villages, Les Vignes de Thulon,
Jean-Marc Burgaud France 2013................................................. 38.—
Grüner Veltliner Von den Terrassen,
Josef Ehmoser, Wagram, Austria 2013 ........................... 36.—
Bourgogne Pinot Noir,
Domaine Henri Prudhon
Albarino ‘Igrexario de Saira’ Benito Santos
Galicia , Spain 2013 ....................................................... ,39.—
France 2012
........... 8\—/22\ 50 /39.—
Saumur-Champigny,
Clos des Cordeliers, France 2012 ................................... 40.—
Pinot Blanc, Lucas & André Rieffel
Alsace, France 2012 . . .................................... 9\—/24\—/42.—
Crozes-Hermitage Rouge,
Domaine des Remizières, Rhône,
Riesling, Domaine Rolly Gassmann,
Alsace, France 2012 . . .................................... 9\ 50 /25\—/45.—
Château de Cérons, Graves,
Pouilly-Fumé ‘La Rambarde’,
Landrat-Guyollot, France 2013 ....................................... 47.—
France 2012
............. 46.—
France 2010 .......................
48.—
Qupé Syrah, Central Coast
California , USA 2012 ...................................11\—/30\—/56.—
Pinot Gris, Isabel Estate,
Marlborough, New Zealand 2013 ...................................... 48.—
Tom’s Block Pinot Noir, Neudorf Vineyards,
Nelson, New Zealand 2012 ............................................... 65.—
France 2013 ..........
49.—
France 2011 ......................
52.—
Santenay 1er Cru Gravières,
Domaine Philippe Colin, France 2009 ............................. 73.—
Au Bon Climat Chardonnay,
Santa Barbar,a California , USA 2012 ............................. 57.—
Joseph Swan Zinfandel, Mancini Ranch,
Russian River California , USA 2008 .............................. 77.—
Pouilly-Fuissé ‘Terroir de Vergisson’,
Olivier Merlin, France 2010 . . .......................................... 65.—
Barolo ‘Brunate’, Marcarini, Piedmont,
Sancerre, Brigitte et Daniel Chotard,
Chablis, Domaine Duplessis,
Italy 2009 ..........
90.—
Ridge Estate Cabernet Sauvignon,
California , USA 2011 ..................................................... 95.—
Giaconda ‘Nantua Les Deux’,
Victoria Australia 2010 ................................................... 87.—
Sorella, Andrew Will, Washington State , USA 2009 . . ... 115.—
Ridge, Monte Bello Chardonnay
California, USA 2010 ................................................... 115.—
ROSÉ
PROSECCO & FIZZ
125ml/Carafe (375ml)/Bottle
Aubun Rosé, Domaine de Lansac,
Alpilles, France 2013 .................................... 6\—/17\ 25 /30.—
Trevisiol L. e Figli, Veneto................................. 7\ 75 /42.—
Prosecco Rosé ‘Cuvée Edoardo’,
Trevisiol, Veneto.. .............................................. 7\ 75 /42.—
Sancerre Rosé, Les Epsailles,
Domaine David Sautereau, Loire,
Hambledon Classic Cuvée,
Hampshire, England ............................................ 12\—/65.—
France 2013 ...............
47.—
FORTIFIED & DIGESTIF
CHAMPAGNE
Papirusa Manzanilla Solera
Reserva Emilio Lusta.. ............................... 8\—
(75ml) /39.—
Champagne Gaston Chiquet,
Brut Tradition Dizy. . ......................................... 10\—/55.—
Coteaux du Layon, St Aubin,
Domaine des Forges France 2013 ................. 9\—
(125ml) /45.—
Champagne Gaston Chiquet Rosé 1er Cru, Dizy.. ....... 64.—
Pedro Ximénez ‘San Emilio’,
Solera Reserva, Emilio Lustau, Jerez . . ...... 8\—
(100ml) /55.—
Quinta de la Rosa,
Late Bottled Vintage Port
(100ml) /55.—
Krug Grand Cuvée NV, Reims . . ................................ 195.—
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8\—
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DINNER
DAILY 1730 –22 30*
*23 00 THU–SAT
COCKTAILS
OYSTERS
Bonaroo Bellini................................................... 9.—
Jersey rocks, mango, ginger, mirin (x6).... 15.—
Cumbrae rocks (x6). . ................................. 18.—
Rhubarb, juniper, rose Prosecco
Polari Paloma..................................................... 8.—
Tapatio Reposado, pink pepper grapefruit juice, ginger ale
STARTERS
So Summer Spritz . . .......................................... 11.—
Cucumber, Cornish pastis, strawberries,
rose water, Tanqueray, rose Prosecco
Cured salmon, beetroot, cucumber,
smoked yogurt . . ................................................. 12.—
Vada Colada....................................................... 9.—
Koko Kanu, almond milk, soda, agave, grapefruit
Goats cheese, charred endive, seeds,
blood orange....................................................... 7.—
Margarita Switch................................................ 9.—
Tapatio Reposado, agave syrup, pears,
vanilla, walnut bitters
Sirloin carpaccio, radish, miso, horseradish. . ..... 10.—
Asparagus, Jersey Royals, hens egg, hazelnuts . . .. 7. 50
Negroni Remould. . .............................................. 9.—
Cocchi Rosa, Tanqueray, Campari
Landcress soup, crispy ham, spelt....................... 7. 50
Tropical Trade.................................................. 12. 50
Salt cod, charred broccoli, alexanders, scraps... 10. 50
Homemade orgeat (w.almonds + hazelnuts), Diplomatico
Reserva, Sailor Jerry’s, pineapple, lime, Velvet Falernum
MAINS
Bibi Spritz. . ......................................................... 7. 50
Aperol, Campari, grapefruit juice, Tanqueray, ginger ale
Chicken broth, dumplings, cabbage, corn.......... 14. 50
Dark Vogueress.................................................. 8.—
Blackened cauliflower, buttermilk, Montgomery
Cheddar, almonds . . ............................................ 14. 50
Diplomatico Reserva, apple juice, lime, vanilla, ginger beer
Zooshy Negroni ............................................... 16.—
Sea bass, asparagus, brown butter,
hollandaise, sea purslane . . ................................. 19. 50
Barrel-aged: Tanqueray No. 10, Antica Carpano, Campari
Julep Jubes...................................................... 11.—
Lemon sole, clams, sea vegetables.................... 25.—
Bulleit Rye, Cocchi Torino, Benedictine, apricot brandy,
Peychaud Bitters
Yuzu Zhoosh . . ................................................... 11.
50
Roasted heritage carrots, soy yogurt,
lentils, sumac.................................................... 14.—
Butch Basket. . ..................................................... 9.
50
Lamb rump, fennel, broad beans,
smoked aubergine, wild garlic........................... 19.—
Yuzu, Green Chartreuse, bayleaf-infused Tanqueray
Cynar, Elixir, Tanqueray, summer berry shrub
Hoi Polloi cheeseburger,
dripping chips.......................................... 14. 50
DESSERT COCKTAILS
Hoi Polloi Irish Coffee....................................... 9.—
Coffee, Jameson’s, cream
Aunt Nell’s Espresso Martini.......................... 10. 50
SIDES
Pimento dram, cardamon infused Kettel One, espresso,
home-made orgeat (w almonds + hazelnuts)
Kale, wild garlic, peanuts..................................... 5.—
Filly Flip.. ........................................................ 15.—
Celeriac, yogurt, dukkah crumb.. .......................... 5.—
Almond syrup, Nikka Yoichi single malt, whole egg, nutmeg
Butter lettuce, hazelnuts, salad cream.................. 4.—
Dripping chips..................................................... 4.—
DESSERTS
EARLY DINNER
Rhubarb, custard, jelly, crumble.......................... 7.—
For orders into the kitchen by 18 30
Coconut sorbet, pineapple, passionfruit, lime...... 5.—
Asparagus, Jersey Royals, hens egg, hazelnuts
Landcress soup, crispy ham, spelt
—
Roasted heritage carrots, soy yoghurt, lentils, sumac
Chicken broth, dumplings, cabbage, corn
—
Coconut sorbet, pineapple, passionfruit, lime
Milk & honey
Milk & honey . . ...................................................... 6.—
Pistachio mousse, strawberry sorbet,
lemon sponge. . .................................................... 7.—
Chocolate tart, citrus chantilly............................. 7.—
Hoi Polloi ice cream cup...................................... 4.—
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney................................................ 7.—
17. 50 for 2 courses 21.— for 3 courses
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SUPPER
22 30 – 00 00*
SPIRITS
& BEERS
SNACKS
GIN
*01 00 THU—SAT
Tanqueray...................... 5.—
Beefeater 24................... 6.—
Hendricks....................... 5.—
Sipsmith......................... 6.—
Sipsmith Sloe................. 5.—
Number 3....................... 5. 50
Plymouth........................ 5.—
Plymouth Navy............... 6. 50
Tanqueray 10. . ................ 6.—
Jensen’s Bermondsey..... 5.—
Nocellara olives................................................... 3.—
Spiced nuts......................................................... 3.—
Mackerel, pickled fennel, lavosh.......................... 6.—
Crispy spiced cauliflower..................................... 4. 50
Lardo toast, honey, meadowsweet....................... 5.—
British cured meats, pickles............................... 12.—
SUPPER
Chase Gin....................... 5. 50
Jensen’s Old Tom........... 5.—
Monkey 47...................... 6. 50
Sacred............................ 5.—
Portobello Road.............. 5.—
Fifty pounds................... 6.—
Caorunn . . ........................ 5.—
Aviation.......................... 5. 50
Bloom. . ........................... 5.—
Genever Bols.................. 5.—
Oxley. . ............................ 9.—
Quinoa, squash, radish, spring onions, seeds.... 12.—
VODKA
Smoked trout, couscous, broccoli,
preserved lemon . . .............................................. 12.—
Ketel One.. ...................... 5.—
Chase............................. 7.—
Salt beef, grain mustard, pickles, sourdough....... 8.—
Chicken, pesto, sundried tomato,
toasted focaccia.. ................................................. 8.—
Sipsmith Vodka.. ............. 7.—
Koniks Tail. . .................... 5. 50
WHISKY
Montgomery cheddar, leeks, toasted focaccia. . .... 7.—
Bulleit............................. 5.—
Bulleit Rye...................... 5. 50
Four Roses..................... 5.—
Woodford Reserve.......... 5. 50
Johnnie Walker Black. . .... 5.—
Battered hake, salt and vinegar chips................. 17.—
Hoi Polloi cheeseburger, dripping chips. . ........... 14. 50
SIDES
Butter lettuce, hazelnuts, salad cream.................. 4.—
Glenlivet 18yr................. 7. 50
Highland Park................. 6. 50
Macallan 10yr................. 6. 50
Laphroaig 10yr.. .............. 6. 50
RUM
Dripping chips..................................................... 4.—
Cana Brava 3yr............... 5.—
Havana Club 7yr............. 5.—
Diplomatico Exclusiva . . ... 6. 50
SWEETS
Pineapple, coconut sorbet, passionfruit, lime. . ..... 5.—
Sailor Jerry’s.................. 4. 50
Diplomatico Reserva....... 5.—
APERITIFS
Chocolate tart, citrus chantilly............................. 7.—
Cocchi Torino................. 3.—
Cocchi Americano . . ......... 3.—
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes and chutney.......................................... 7.—
Antica Formula............... 4.—
TEQUILA
Tapatio Blanco. . .............. 5.—
Tapatio Reposado........... 5. 50
Mescal Vida.................... 7.—
Don Julio Blanco............ 7.—
Don Julio Reposado . . ...... 8.—
BEER
Crate Lager.......................................................... 4. 50
Crate Best Bitter.................................................. 6.—
Kernel IPA........................................................... 4. 50
Camden Hells Lager............................................. 4. 50
Camden Pale Ale.. ................................................ 4. 50
Beavertown Gamma Ray...................................... 4. 50
Crate Cider.......................................................... 6.—
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