PREQUEL & CO. APOTHECARY

Rouille sauce, puff pastry, herb and garlic butter

Brown butter, brioche roll, pickled fennel slaw, cucumber and dill, fresh truffle

Herbes de Provence beurre blanc, lemon, basil

Béarnaise sauce

Toasted brioche, tarragon crème fraîche, sous vide egg yolk, fried capers

Chef's selection of cured meats, cheese, fruit preserve, pickled vegetables

Browned butter sage vinaigrette, toasted hazelnuts, pickled fennel, endive

Citrus, rosemary, thyme, toasted baguette, and garlic

Choux pastry, cheddar and gruyére cheese, roasted red pepper aioli, chives

Lavender and lemon

Picanha, black peppercorn cream sauce, brandy

Honey and orange vinaigrette, arugala, toasted pine nuts, cucumber

Shallots, crème fraîche, potato chips

2g Sturgeon Caviar, shallots, creme fraiche, egg yolk and chives served on a mother-of-pearl spoon

David Daniel Negrete, Puebla, Mexico- Circa 1936.Patron tequila silver, Cointreau, lime, salt

Avou Bird, New Orleans, USA - circa 1850. Cognac, sugar, absinthe, cherry and vanilla bitters, lemon zest

Walter Bergeron, New Orleans, USA - circa 1998. American rye, Cognac, in-house sweet vermouth, Bénédictine, cherry and vanilla bitters

Count Camillo Negroni, Florence, Italy - circa 1919. London dry gin, in-house sweet vermouth, Campari

Jennings Cox, Daiquiri, Cuba – circa 1898. White rum, cane sugar, fresh lime

Michter's bourbon, cherry and vanilla bitters, sugar, orange zest

Harry Macelhone, Paris, France - circa 1915. London dry gin, fresh lemon, Champagne, simple syrup, lemon twist

Vodka, elderflower, Champagne, absinthe, fresh lime, cucumber, basil, fennel, celery, ylang ylang

London dry gin, lemon, pineapple, lavender, green cardamom, thyme, egg white, red grapefruit, lemongrass

Rum blend, lime leaf and lemongrass bitters, green cardamom, toasted coconut, pineapple, absinthe, coconut cream

London dry gin, Islay scotch, Amaretto, hibiscus, black cherry, parfum, Maraschino, acids

Mezcal, raspberry, pineapple, guava and grapefruit cordial, fino sherry, lime leaf and lemongrass bitters

Palo santo infused tequila, Grand Marnier, lemongrass bitter, pandan, lime leaf agave, aji limon, fresh lime, pineapple, ancho and guajillo salt

Calvados, burnt butter, espresso, Creme de cacao, vanilla, caraway, rose, absinthe

Pisco, peach, gentian, palo santo, pandan

Spiced rum, Amaretto, Islay, ginger, orange blossom, rose, sherry, thyme, coriander seed, orange bitter

Japanese whisky, in-house sweet vermouth, Montenegro, balsam fir, caraway, fennel, oregano, rosemary

Mezcal, plum wine, Campari, gunpowder, Amaretto, tonka bean

London dry gin, lapsang, Szechuan, fino sherry, lychee, smoked lavender

Smoked London dry gin, rose, lychee, gentian, umeshu, lemon oleo

Bourbon, beetroot, lime cordial, mezcal, raspberry eau de vie, bergamot, sage, soda

Rouille sauce, puff pastry, herb and garlic butter

Brown butter, brioche roll, pickled fennel slaw, cucumber and dill, fresh truffle

Herbes de Provence beurre blanc, lemon, basil

Béarnaise sauce

Toasted brioche, tarragon crème fraîche, sous vide egg yolk, fried capers

Chef's selection of cured meats, cheese, fruit preserve, pickled vegetables

Browned butter & sage vinaigrette, toasted hazelnuts, pickled fennel, endive

Citrus, rosemary, thyme, toasted baguette, and garlic

Choux pastry, cheddar and gruyére cheese, roasted red pepper aioli, chives

Lavender and lemon

Picanha, black peppercorn cream sauce, brandy

Honey and orange vinaigrette, arugala, toasted pine nuts, cucumber

Shallots, crème fraîche, potato chips

2g Sturgeon Caviar, shallots, creme fraiche, egg yolk and chives served on a mother-of-pearl spoon

David Daniel Negrete, Puebla, Mexico- Circa 1936.Patron tequila silver, Cointreau, lime, salt

Avou Bird, New Orleans, USA - circa 1850. Cognac, sugar, absinthe, cherry and vanilla bitters, lemon zest

Walter Bergeron, New Orleans, USA - circa 1998. American rye, Cognac, in-house sweet vermouth, Bénédictine, cherry and vanilla bitters

Count Camillo Negroni, Florence, Italy - circa 1919. London dry gin, in-house sweet vermouth, Campari

Jennings Cox, Daiquiri, Cuba – circa 1898. White rum, cane sugar, fresh lime

Michter's bourbon, cherry and vanilla bitters, sugar, orange zest

Harry Macelhone, Paris, France - circa 1915. London dry gin, fresh lemon, Champagne, simple syrup, lemon twist

Vodka, elderflower, Champagne, absinthe, fresh lime, cucumber, basil, fennel, celery, ylang ylang

London dry gin, lemon, pineapple, lavender, green cardamom, thyme, egg white, red grapefruit, lemongrass

Rum blend, lime leaf and lemongrass bitters, green cardamom, toasted coconut, pineapple, absinthe, coconut cream

London dry gin, Islay scotch, Amaretto, hibiscus, black cherry, parfum, Maraschino, acids

Mezcal, raspberry, pineapple, guava and grapefruit cordial, fino sherry, lime leaf and lemongrass bitters

Palo santo infused tequila, Grand Marnier, lemongrass bitter, pandan, lime leaf agave, aji limon, fresh lime, pineapple, ancho and guajillo salt

Calvados, burnt butter, espresso, Creme de cacao, vanilla, caraway, rose, absinthe

Pisco, peach, gentian, palo santo, pandan

Spiced rum, Amaretto, Islay, ginger, orange blossom, rose, sherry, thyme, coriander seed, orange bitter

Japanese whisky, in-house sweet vermouth, Montenegro, balsam fir, caraway, fennel, oregano, rosemary

Mezcal, plum wine, Campari, gunpowder, Amaretto, tonka bean

London dry gin, lapsang, Szechuan, fino sherry, lychee, smoked lavender

Smoked London dry gin, rose, lychee, gentian, umeshu, lemon oleo

Bourbon, beetroot, lime cordial, mezcal, raspberry eau de vie, bergamot, sage, soda