SUSHISAMBA Covent Garden

sea salt and lime

grilled spicy pepper, sea salt, lime

aji amarillo

baby spinach, grilled kabocha, shavings of heritage carrots, radish, apple and mango dressing

pomegranate molasses, pickled onion, mint cress

yuzu, black truffle oil, garlic, chive

pomegranate leche de tigre, maiz morado, wasabi peas, basil

tamarind, sesame, seaweed, macadamia

yuzu leche de tigre, vegetable julienne, rice cracker

miso

peruvian asparagus, miso

whipped tofu, dried miso

sesame

mustard miso, bubu arare

shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice

citrus salt

poached egg, assorted mushrooms, truffle, garlic chip

ribeye, chorizo, fillet mignon served with black beans, sautéed greens, SUSHISAMBA dipping sauces

burnt hispi, chimichuri

avocado, asparagus, shishito pepper, coriander, red onion, quinoa, soy paper

snow crab, cucumber, avocado, citrus mayo, truffle oil

5g

crispy nori

7 pieces of nigiri

3 pieces of nigiri, 6 pieces of maki

sea salt and lime

aji amarillo

avocado, pickled mushroom

whipped tofu, dried miso

sesame, sweet soy

spinach, grilled kabocha, honey truffle ponzu, shavings of heritage carrot, radish, apple and mango dressing

shibazuke, cucumber, avocado, sesame, sweet gourd,spring onion, tempura flakes

chef selection

poached egg, assorted mushrooms, truffle, yuzu soy, garlic chips

mustard miso

soft japanese rice cake filled with ice cream, white chocolate ganache

sea salt and lime

aji amarillo

avocado, roasted corn miso

black truffle aioli

yuzu, black truffle oil, garlic, chive

miso, peruvian corn

crabmeat, tiger prawn tempura, wasabi mayo, beetroot yogurt, eel sauce

chef selection

red miso and lime

citrus salt

maple butter, plantain chip, vanilla rum ice cream

sea salt and lime

aji amarillo

avocado, pickled shallots

snap pea julienne, spicy mayo, black truffle vinaigrette

kabocha purée and sweet soy

yuzu soy, wasabi pickle, black truffle, yuzu caviar

soft shell crab, hamachi, yuzu tobiko, bonito flakes, avocado, asparagus, yuzu miso

premium chef selection

pickled tomatoes, shaved truffle

miso

valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla ice cream, almond-chocolate soil

mascarpone, matcha drenched ladyfingers, crispy shiso leaf

lemon sphere, nectarine and apricot mousse, olive oil, passion fruit jelly, bergamot meringue

dolce de leche japanese doughnuts, red fruit coulis, citron ice cream

maple butter, plantain chip, vanilla rum ice cream

valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla ice cream, almond-chocolate soil

soft japanese rice cake filled with ice cream served with white chocolate ganache

daily selection

Bottle

sea salt and lime

grilled spicy pepper, sea salt, lime

aji amarillo

black truffle aioli

yuba, japanese mushrooms, coriander

two per order

sesame, yuzu caviar

kabocha purée and sweet soy

pomegranate molasses, pickled onion, mint cress

baby spinach, grilled kabocha, shavings of heritage carrots, radish, apple and mango dressing

snap pea julienne, spicy mayo, black truffle vinaigrette

sweet and spicy tamarind

served with peruvian corn

hot stone, dipping sauces, pickled plums

kabocha, kuromitsu, mustard cress

shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice

ribeye, chorizo, fillet mignon served with black beans, sautéed greens, SUSHISAMBA dipping sauces

poached egg, assorted mushrooms, truffle, garlic chip

peruvian asparagus, miso

burnt hispi, chimichuri

soft shell crab, hamachi, yuzu tobiko, bonito flakes, avocado, asparagus, yuzu miso

salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce

tuna, tempura flakes, ají panca, spicy mayo

freshwater eel, grilled pineapple, cucumber, avocado, shaved tamago, pineapple sweet soy

shrimp tempura, quinoa, shishito pepper, coriander, spicy mayo, red onion

crabmeat, tiger prawn tempura, wasabi mayo, beetroot yogurt, eel sauce

snow crab, cucumber, avocado, citrus mayo, truffle oil

shibazuke, cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes

tuna belly, spring onion, pickled wasabi, pickled takuwan, shiso

seared A5 Kobe, foie gras,, shaved truffle, yuzu peel

5g

crispy nori

7 pieces of nigiri

3 pieces of nigiri, 6 pieces of maki

pieces of seared nigiri

sea salt and lime

aji amarillo

black truffle aioli

pomegranate molasses, pickled onion, mint cress

sweet and spicy tamarind

yuzu leche de tigre, vegetable julienne, rice cracker

sesame, yuzu caviar

whipped tofu, dried miso

Our monthly inspiration created in-house by our bar team. Ask your server for details.

A modern Pisco Sour, for the modern Pisco Sour drinker. Barsol pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.

Bombay Sapphire gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Served long.

Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.

Our take on the iconic Espresso Martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.

Belvedere Pure vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of cassis.

Velho Barreiro cachaça and Bacardi Cuatro rum churned through crushed ice with coconut liqueur and lime. Served long.

Grey Goose La Poire vodka, St. Germain elderflower liqueur and plum sake. Stirred with lychee water, passion fruit syrup and Japanese citrus. Served ‘up’.

Cinnamon vanilla infused umeshu, pear milk punch, Mancino vermouth. Served short over ice.

Iced americano coffee, milk, mint, tonka beans and salted caramel. Served short over ice.

Franklin Sons brewed ginger beer churned with lime, saffron, sugar and shiso. Served short over ice.

Lychee juice, lemongrass, chilli syrup and lime juice spritzed with Franklin sons soda water. Served long

Seedlip Grove 42, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice with ginger syrup and citrus juice. Served long.

Elderflower cordial, passionfruit purée and lemon juice. Served ‘up’.

Everleaf Mountain, agave, matcha powder and yuzu. Served long over ice.

Everleaf Forest, Palette Bold, plum, apple juice and saffron syrup, shaken hard with lemon juice and egg white. Served short.

A modern Pisco Sour, for the modern Pisco Sour drinker. Barsol pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.

Bombay Sapphire gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Served long.

Château Minuty Prestige Rosé wine and St.Germain elderflower liqueur. Spritzed with Mio sparkling sake and grapefruit oils. Served long.

Grey Goose La Poire vodka, St. Germain elderflower liqueur and plum sake. Stirred with lychee water, passion fruit syrup and Japanese citrus. Served ‘up’.

Our creative take on the Brazilian Classic. Fragrant Kaffir lime leaves infused in Velho Barreiro cachaça, churned with lime and sugar. Served short, over crushed ice

Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.

Our take on the iconic Espresso Martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.

Belvedere Pure vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of cassis.

Kobe fat washed Suntory Toki whisky, salted caramel and maple. Stirred until icy cold and served short over ice cube

Our monthly inspiration created in-house by our bar team. Ask your server for details.

Velho Barreiro cachaça and Bacardi Cuatro rum churned through crushed ice with coconut liqueur and lime. Served long.

Ojo De Dios Mezcal, Aperol Liqueur, Italicus Rosolio di Bergamotto, yuzu and Peychaud’s Bitters. Shaken and served short over ice.

Monkey Shoulder scotch whisky, pan dan infusion, fig and caramel bitters. Stirred down and served over a chunk of ice.

El Rayo Plata tequila, Italicus, peach liqueur and muddled chilies shaken hard with cucumber and yuzu. Served short over ice.

Cinnamon vanilla infused umeshu, pear milk punch, Mancino vermouth. Served short over ice.

Earl grey infused Yamazaki Distiller’s Reserve whisky and lemon ginger sorbet. Served neat.

Refreshing spritz crafted from high quality sparkling wine and orange peel liqueur. No artificial additives. Served over ice.

Iced americano coffee, milk, mint, tonka beans and salted caramel. Served short over ice.

Franklin Sons brewed ginger beer churned with lime, saffron, sugar and shiso. Served short over ice.

Lychee juice, lemongrass, chilli syrup and lime juice spritzed with Franklin sons soda water. Served long

Seedlip Grove 42, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice with ginger syrup and citrus juice. Served long.

Elderflower cordial, passionfruit purée and lemon juice. Served ‘up’.

Everleaf Mountain, agave, matcha powder and yuzu. Served long over ice.

Everleaf Forest, Palette Bold, plum, apple juice and saffron syrup, shaken hard with lemon juice and egg white. Served short.

スパークリング純米大吟醸”ジョン” 桂月、高知 SMV+5 ABV15%, 750ML Crystal clear with aromas of peach and cherry blossom on the nose, bone-dry finish.

出羽桜 “とび六”スパークリングにごり 山形 SMV-3 ABV 15% Dry, crisp and effervescent: an exhilerating sake for Champagne lovers.

純米 12 アズール ヘブンサケ 小西酒造 兵庫 SMV+2 ABV12% - ❆ Lower alcohol without compromising. Salted caramel notes with a bright, fresh finish

越乃寒梅“特撰”吟醸 新潟 SMV+8 ABV 16%, 500ML Ineffable flavours diffuse and converge at mind’s edge.

秋田晴“古式純造り”純米 秋田 SMV+1-+3 ABV14% Pleasingly dry and quite mild, a well-crafted traditional sake.

玉川 “アイスブレーカー” 生純米吟醸 京都 SMV+1 ABV17%, 500ML Cask-strength, deep-flavoured and spicy, unpasteurized for extra zing.

純米大吟醸 50 - ‘CEL24‘ 桂月 土佐 嶺北 高知　SMV+2 ABV15% Expect a light expression, with plenty of tropical fruits on the nose and a refreshing, mineral acidity.

秋田晴　”酔楽天”　大吟醸　秋田　 SMV±0 ABV15% - ❆ Multi-hued, delicately aged, a rare find

純米 大吟所 – “岩 ５” アッセＭＢァ下 ４（２０２３）、 増田 種ぞ、 富山 SMV-1.5 ABV15% - ❆ Through the seamless flow of a wide spectrum of characteristics. Perfectly balanced, weightless, yet profound. Intense and persistent.

真澄“七號”純米大吟醸 長野 SMV+1 ABV 15% - ❆ Understated elegance in a glass. Opens gracefully at first sip, then a flavour sonata and an exquisite finish.

秋田晴“古式純造り”純米 秋田 SMV+1 ABV 14% Languishingly dry, with flavour notes that impart a declassé elegance

惣誉“生酛仕込”純米　栃木 SMV+4 ABV 15% Gold award winner sake. Soft and refreshing with great balance and rich umami flavours. Made with Yamadanishiki, Japan’s finest sake-brewing rice.

惣誉“生酛仕込”純米　栃木 SMV+4 ABV 15% Gold award winner sake. Soft and refreshing with great balance and rich umami flavours. Made with Yamadanishiki, Japan’s finest sake-brewing rice.

大七“生もとクラシック”純米　福島 SMV+1 ABV 17.5% Rich and dry, full bodied with layers of rice aroma.

純米 12 アズール ヘブンサケ 小西酒造 兵庫 SMV+2 ABV12% - ❆ Lower alcohol without compromising. Salted caramel notes with a bright, fresh finish.

名倉山　”善き哉”　純米吟醸　福島 SMV-3 ABV 16% Sweet and clean, gorgeously aromatic

越乃寒梅“特撰”吟醸 新潟 SMV+8 ABV 16%, 500ML Ineffable flavours diffuse and converge at mind’s edge.

出羽桜“出羽燦々”山形 SMV+4 ABV 15% Light and smooth with peach flavours and dry fruit tones. Clean and refreshing.

白壁蔵　松竹梅　純米大吟醸　SMV+5 ABV16% Deep, rich and round with aromas of honey, white flowers, steamed rice, and lemon peel. Very expressive and complex.

越乃寒梅“灑”純米吟醸 新潟 SMV+2 ABV 15% Niigata sake at its best—crisp, clean, with a satisfying umami imprint

純米吟醸 ヘブンサケ 浦霞 宮城 SMV+1 ABV 15% Citrus, Melon, Green Apple, with hints of milk chocolate, sweet nuts, rice pudding.

獺祭39磨き三割九分 純米大吟醸 山形 SMV+4 ABV 16% Light and well-balanced with hints of tropical fruits and mild acidity.

出羽桜“一路”純米大吟醸 山形 SMV+3 ABV 15.5% Fruity and harmonious, with papaya, pineapple and strawberry flavours. Round and smooth with dry gentle fading finish.

手取川“いきな女”大吟醸 石川 SMV+5 ABV 16.5% Rich, impressive and complex on the palate with wild honey aromas. Clean, with long, dry finish.

天平　大吟醸原酒　高知 SMV+5 ABV17% - 500ml bottle Perfect Sake for special occasions. Elegant floral scent with subtle fruitiness such as strawberry. Well balanced dryness continues to smooth finish.

越乃寒梅 “無垢”純米大吟醸 新潟 SMV +4 ABV 16% Firmly balanced, with a rich, yet transparently clear, flavour profile

真澄 “山花”純米大吟醸 長野 SMV +2 ABV 15% Niigata sake at its best—crisp, clean, with a satisfying umami imprint

純米大吟醸 50 - ‘CEL24‘ 桂月 土佐 嶺北 高知　SMV+2 ABV15% Expect a light expression, with plenty of tropical fruits on the nose and a refreshing, mineral acidity.

獺祭 23 磨き二割三分　純米大吟醸 　山口 SMV+3 ABV 16% Rice is milled up to 23% to express the ultra delicate and pure flavours. Crisp and velvety textures, followed by a fresh peach aftertaste.

真澄『七號』純米大吟醸　長野 SMV+1 ABV 15% Graceful flavour sonata, wisp of quince.

徳 純米大吟醸 北海道 SMV±0 ABV 16% Freshness and a long finish characterise this exquisite sake. Scents of honeydew melon segue into a chalky palate reminiscent of Grand Cru Champagne

純米 大吟所 – “岩 ５” アッセＭＢァ下 ４ （２０２３）、 増田 種ぞ、 富山 SMV-1.5 ABV15% Richard Geoffroy, the former chef de cave at Dom Perignon, instead of using a single brew “IWA 5” is crafted by blending. Using different sake bases, reserve sakes from previous years, and decades of experience. Great presence from the first glance down to the very last sip. Through the seamless flow of a wide spectrum of characteristics. Perfectly balanced, weightless, yet profound. Intense and persistent.

スパークリング純米大吟醸”ジョン” 桂月、高知 SMV+5 ABV15%, 750ML Crystal clear with aromas of peach and cherry blossom on the nose, and a bone-dry finish on the palate.

出羽桜 “とび六”スパークリングにごり 山形 SMV-3 ABV 15% Dry, crisp and effervescent: an exhilerating sake for Champagne lovers.

賀茂泉　にごり吟醸　広島 SMV+1 ABV 17% Lively, voluptuous - a deluxe label for nigori fans.

梅の宿『あらごし梅酒』　奈良 ABV 12% Macerated with ume plums, with a distinctive flavour of marzipan and tosted almonds.

梅の宿 “ゆず酒” 奈良 SMV N/A ABV 8% Beautiful citrus infusion of Japanese Yuzu fruit, for a fresher lighter sake

玉川“タイムマシーン”　京都 SMV -82 ABV 12% 360ml bottle Brewed from a recipe recorded in 1712. Sweet and luscious with dry fruits and savory toasty notes.

sea salt and lime

aji amarillo

avocado, pickled mushroom

whipped tofu, dried miso

sesame, sweet soy

spinach, grilled kabocha, honey truffle ponzu, shavings of heritage carrot, radish, apple and mango dressing

shibazuke, cucumber, avocado, sesame, sweet gourd,spring onion, tempura flakes

chef selection

poached egg, assorted mushrooms, truffle, yuzu soy, garlic chips

mustard miso

soft japanese rice cake filled with ice cream, white chocolate ganache

sea salt and lime

aji amarillo

avocado, roasted corn miso

black truffle aioli

yuzu, black truffle oil, garlic, chive

miso, peruvian corn

crabmeat, tiger prawn tempura, wasabi mayo, beetroot yogurt, eel sauce

chef selection

red miso and lime

citrus salt

maple butter, plantain chip, vanilla rum ice cream

sea salt and lime

aji amarillo

avocado, pickled shallots

snap pea julienne, spicy mayo, black truffle vinaigrette

kabocha purée and sweet soy

yuzu soy, wasabi pickle, black truffle, yuzu caviar

soft shell crab, hamachi, yuzu tobiko, bonito flakes, avocado, asparagus, yuzu miso

premium chef selection

pickled tomatoes, shaved truffle

miso

valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla ice cream, almond-chocolate soil

sea salt and lime

aji amarillo

grilled spicy pepper, sea salt, lime

baby spinach, grilled kabocha, truffle ponzu, shavings of heritage carrot, radish, apple and mango dressing

pomegranate molasses, pickled onion, mint cress

sweet soy

sesame, sweet soy

whipped tofu, dried miso

assorted mushrooms, truffle, yuzu soy

okra, coconut milk, dendê oil, truffle fried rice

cucumber, truffle tofu crema, mustard cress

pickled radish , shiso, sesame seeds

sesame seeds and coriander cress

avocado, asparagus, shishito pepper, coriander, red onion, quinoa, soy paper

sea salt and lime

grilled spicy pepper, sea salt, lime

aji amarillo

baby spinach, grilled kabocha, shavings of heritage carrots, radish, apple and mango dressing

pomegranate molasses, pickled onion, mint cress

yuzu, black truffle oil, garlic, chive

pomegranate leche de tigre, maiz morado, wasabi peas, basil

tamarind, sesame, seaweed, macadamia

yuzu leche de tigre, vegetable julienne, rice cracker

miso

peruvian asparagus, miso

whipped tofu, dried miso

sesame

mustard miso, bubu arare

shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice

citrus salt

poached egg, assorted mushrooms, truffle, garlic chip

ribeye, chorizo, fillet mignon served with black beans, sautéed greens, SUSHISAMBA dipping sauces

burnt hispi, chimichuri

avocado, asparagus, shishito pepper, coriander, red onion, quinoa, soy paper

snow crab, cucumber, avocado, citrus mayo, truffle oil

5g

crispy nori

7 pieces of nigiri

3 pieces of nigiri, 6 pieces of maki

mascarpone, matcha drenched ladyfingers, crispy shiso leaf

lemon sphere, nectarine and apricot mousse, olive oil, passion fruit jelly, bergamot meringue

dolce de leche japanese doughnuts, red fruit coulis, citron ice cream

maple butter, plantain chip, vanilla rum ice cream

valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla ice cream, almond-chocolate soil

soft japanese rice cake filled with ice cream served with white chocolate ganache

daily selection

Bottle

sea salt and lime

grilled spicy pepper, sea salt, lime

aji amarillo

black truffle aioli

yuba, japanese mushrooms, coriander

two per order

sesame, yuzu caviar

kabocha purée and sweet soy

pomegranate molasses, pickled onion, mint cress

baby spinach, grilled kabocha, shavings of heritage carrots, radish, apple and mango dressing

snap pea julienne, spicy mayo, black truffle vinaigrette

sweet and spicy tamarind

served with peruvian corn

hot stone, dipping sauces, pickled plums

kabocha, kuromitsu, mustard cress

shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice

ribeye, chorizo, fillet mignon served with black beans, sautéed greens, SUSHISAMBA dipping sauces

poached egg, assorted mushrooms, truffle, garlic chip

peruvian asparagus, miso

burnt hispi, chimichuri

soft shell crab, hamachi, yuzu tobiko, bonito flakes, avocado, asparagus, yuzu miso

salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce

tuna, tempura flakes, ají panca, spicy mayo

freshwater eel, grilled pineapple, cucumber, avocado, shaved tamago, pineapple sweet soy

shrimp tempura, quinoa, shishito pepper, coriander, spicy mayo, red onion

crabmeat, tiger prawn tempura, wasabi mayo, beetroot yogurt, eel sauce

snow crab, cucumber, avocado, citrus mayo, truffle oil

shibazuke, cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes

tuna belly, spring onion, pickled wasabi, pickled takuwan, shiso

seared A5 Kobe, foie gras,, shaved truffle, yuzu peel

5g

crispy nori

7 pieces of nigiri

3 pieces of nigiri, 6 pieces of maki

pieces of seared nigiri

sea salt and lime

aji amarillo

black truffle aioli

pomegranate molasses, pickled onion, mint cress

sweet and spicy tamarind

yuzu leche de tigre, vegetable julienne, rice cracker

sesame, yuzu caviar

whipped tofu, dried miso

Our monthly inspiration created in-house by our bar team. Ask your server for details.

A modern Pisco Sour, for the modern Pisco Sour drinker. Barsol pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.

Bombay Sapphire gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Served long.

Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.

Our take on the iconic Espresso Martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.

Belvedere Pure vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of cassis.

Velho Barreiro cachaça and Bacardi Cuatro rum churned through crushed ice with coconut liqueur and lime. Served long.

Grey Goose La Poire vodka, St. Germain elderflower liqueur and plum sake. Stirred with lychee water, passion fruit syrup and Japanese citrus. Served ‘up’.

Cinnamon & vanilla infused umeshu, pear milk punch, Mancino vermouth. Served short over ice.

Iced americano coffee, milk, mint, tonka beans and salted caramel. Served short over ice.

Franklin & Sons brewed ginger beer churned with lime, saffron, sugar and shiso. Served short over ice.

Lychee juice, lemongrass, chilli syrup and lime juice spritzed with Franklin & sons soda water. Served long

Seedlip Grove 42, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice with ginger syrup and citrus juice. Served long.

Elderflower cordial, passionfruit purée and lemon juice. Served ‘up’.

Everleaf Mountain, agave, matcha powder and yuzu. Served long over ice.

Everleaf Forest, Palette Bold, plum, apple juice and saffron syrup, shaken hard with lemon juice and egg white. Served short.

A modern Pisco Sour, for the modern Pisco Sour drinker. Barsol pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.

Bombay Sapphire gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Served long.

Château Minuty Prestige Rosé wine and St.Germain elderflower liqueur. Spritzed with Mio sparkling sake and grapefruit oils. Served long.

Grey Goose La Poire vodka, St. Germain elderflower liqueur and plum sake. Stirred with lychee water, passion fruit syrup and Japanese citrus. Served ‘up’.

Our creative take on the Brazilian Classic. Fragrant Kaffir lime leaves infused in Velho Barreiro cachaça, churned with lime and sugar. Served short, over crushed ice

Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.

Our take on the iconic Espresso Martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.

Belvedere Pure vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of cassis.

Kobe fat washed Suntory Toki whisky, salted caramel and maple. Stirred until icy cold and served short over ice cube

Our monthly inspiration created in-house by our bar team. Ask your server for details.

Velho Barreiro cachaça and Bacardi Cuatro rum churned through crushed ice with coconut liqueur and lime. Served long.

Ojo De Dios Mezcal, Aperol Liqueur, Italicus Rosolio di Bergamotto, yuzu and Peychaud’s Bitters. Shaken and served short over ice.

Monkey Shoulder scotch whisky, pan dan infusion, fig and caramel bitters. Stirred down and served over a chunk of ice.

El Rayo Plata tequila, Italicus, peach liqueur and muddled chilies shaken hard with cucumber and yuzu. Served short over ice.

Cinnamon & vanilla infused umeshu, pear milk punch, Mancino vermouth. Served short over ice.

Earl grey infused Yamazaki Distiller’s Reserve whisky and lemon ginger sorbet. Served neat.

Refreshing spritz crafted from high quality sparkling wine and orange peel liqueur. No artificial additives. Served over ice.

Iced americano coffee, milk, mint, tonka beans and salted caramel. Served short over ice.

Franklin & Sons brewed ginger beer churned with lime, saffron, sugar and shiso. Served short over ice.

Lychee juice, lemongrass, chilli syrup and lime juice spritzed with Franklin & sons soda water. Served long

Seedlip Grove 42, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice with ginger syrup and citrus juice. Served long.

Elderflower cordial, passionfruit purée and lemon juice. Served ‘up’.

Everleaf Mountain, agave, matcha powder and yuzu. Served long over ice.

Everleaf Forest, Palette Bold, plum, apple juice and saffron syrup, shaken hard with lemon juice and egg white. Served short.

スパークリング純米大吟醸”ジョン” 桂月、高知 SMV+5 ABV15%, 750ML Crystal clear with aromas of peach and cherry blossom on the nose, bone-dry finish.

出羽桜 “とび六”スパークリングにごり 山形 SMV-3 ABV 15% Dry, crisp and effervescent: an exhilerating sake for Champagne lovers.

純米 12 アズール ヘブンサケ 小西酒造 兵庫 SMV+2 ABV12% - ❆ Lower alcohol without compromising. Salted caramel notes with a bright, fresh finish

越乃寒梅“特撰”吟醸 新潟 SMV+8 ABV 16%, 500ML Ineffable flavours diffuse and converge at mind’s edge.

秋田晴“古式純造り”純米 秋田 SMV+1-+3 ABV14% Pleasingly dry and quite mild, a well-crafted traditional sake.

玉川 “アイスブレーカー” 生純米吟醸 京都 SMV+1 ABV17%, 500ML Cask-strength, deep-flavoured and spicy, unpasteurized for extra zing.

純米大吟醸 50 - ‘CEL24‘ 桂月 土佐 嶺北 高知　SMV+2 ABV15% Expect a light expression, with plenty of tropical fruits on the nose and a refreshing, mineral acidity.

秋田晴　”酔楽天”　大吟醸　秋田　 SMV±0 ABV15% - ❆ Multi-hued, delicately aged, a rare find

純米 大吟所 – “岩 ５” アッセＭＢァ下 ４（２０２３）、 増田 種ぞ、 富山 SMV-1.5 ABV15% - ❆ Through the seamless flow of a wide spectrum of characteristics. Perfectly balanced, weightless, yet profound. Intense and persistent.

真澄“七號”純米大吟醸 長野 SMV+1 ABV 15% - ❆ Understated elegance in a glass. Opens gracefully at first sip, then a flavour sonata and an exquisite finish.

秋田晴“古式純造り”純米 秋田 SMV+1 ABV 14% Languishingly dry, with flavour notes that impart a declassé elegance

惣誉“生酛仕込”純米　栃木 SMV+4 ABV 15% Gold award winner sake. Soft and refreshing with great balance and rich umami flavours. Made with Yamadanishiki, Japan’s finest sake-brewing rice.

惣誉“生酛仕込”純米　栃木 SMV+4 ABV 15% Gold award winner sake. Soft and refreshing with great balance and rich umami flavours. Made with Yamadanishiki, Japan’s finest sake-brewing rice.

大七“生もとクラシック”純米　福島 SMV+1 ABV 17.5% Rich and dry, full bodied with layers of rice aroma.

純米 12 アズール ヘブンサケ 小西酒造 兵庫 SMV+2 ABV12% - ❆ Lower alcohol without compromising. Salted caramel notes with a bright, fresh finish.

名倉山　”善き哉”　純米吟醸　福島 SMV-3 ABV 16% Sweet and clean, gorgeously aromatic

越乃寒梅“特撰”吟醸 新潟 SMV+8 ABV 16%, 500ML Ineffable flavours diffuse and converge at mind’s edge.

出羽桜“出羽燦々”山形 SMV+4 ABV 15% Light and smooth with peach flavours and dry fruit tones. Clean and refreshing.

白壁蔵　松竹梅　純米大吟醸　SMV+5 ABV16% Deep, rich and round with aromas of honey, white flowers, steamed rice, and lemon peel. Very expressive and complex.

越乃寒梅“灑”純米吟醸 新潟 SMV+2 ABV 15% Niigata sake at its best—crisp, clean, with a satisfying umami imprint

純米吟醸 ヘブンサケ 浦霞 宮城 SMV+1 ABV 15% Citrus, Melon, Green Apple, with hints of milk chocolate, sweet nuts, rice pudding.

獺祭39磨き三割九分 純米大吟醸 山形 SMV+4 ABV 16% Light and well-balanced with hints of tropical fruits and mild acidity.

出羽桜“一路”純米大吟醸 山形 SMV+3 ABV 15.5% Fruity and harmonious, with papaya, pineapple and strawberry flavours. Round and smooth with dry gentle fading finish.

手取川“いきな女”大吟醸 石川 SMV+5 ABV 16.5% Rich, impressive and complex on the palate with wild honey aromas. Clean, with long, dry finish.

天平　大吟醸原酒　高知 SMV+5 ABV17% - 500ml bottle Perfect Sake for special occasions. Elegant floral scent with subtle fruitiness such as strawberry. Well balanced dryness continues to smooth finish.

越乃寒梅 “無垢”純米大吟醸 新潟 SMV +4 ABV 16% Firmly balanced, with a rich, yet transparently clear, flavour profile

真澄 “山花”純米大吟醸 長野 SMV +2 ABV 15% Niigata sake at its best—crisp, clean, with a satisfying umami imprint

純米大吟醸 50 - ‘CEL24‘ 桂月 土佐 嶺北 高知　SMV+2 ABV15% Expect a light expression, with plenty of tropical fruits on the nose and a refreshing, mineral acidity.

獺祭 23 磨き二割三分　純米大吟醸 　山口 SMV+3 ABV 16% Rice is milled up to 23% to express the ultra delicate and pure flavours. Crisp and velvety textures, followed by a fresh peach aftertaste.

真澄『七號』純米大吟醸　長野 SMV+1 ABV 15% Graceful flavour sonata, wisp of quince.

徳 純米大吟醸 北海道 SMV±0 ABV 16% Freshness and a long finish characterise this exquisite sake. Scents of honeydew melon segue into a chalky palate reminiscent of Grand Cru Champagne

純米 大吟所 – “岩 ５” アッセＭＢァ下 ４ （２０２３）、 増田 種ぞ、 富山 SMV-1.5 ABV15% Richard Geoffroy, the former chef de cave at Dom Perignon, instead of using a single brew “IWA 5” is crafted by blending. Using different sake bases, reserve sakes from previous years, and decades of experience. Great presence from the first glance down to the very last sip. Through the seamless flow of a wide spectrum of characteristics. Perfectly balanced, weightless, yet profound. Intense and persistent.

スパークリング純米大吟醸”ジョン” 桂月、高知 SMV+5 ABV15%, 750ML Crystal clear with aromas of peach and cherry blossom on the nose, and a bone-dry finish on the palate.

出羽桜 “とび六”スパークリングにごり 山形 SMV-3 ABV 15% Dry, crisp and effervescent: an exhilerating sake for Champagne lovers.

賀茂泉　にごり吟醸　広島 SMV+1 ABV 17% Lively, voluptuous - a deluxe label for nigori fans.

梅の宿『あらごし梅酒』　奈良 ABV 12% Macerated with ume plums, with a distinctive flavour of marzipan and tosted almonds.

梅の宿 “ゆず酒” 奈良 SMV N/A ABV 8% Beautiful citrus infusion of Japanese Yuzu fruit, for a fresher lighter sake

玉川“タイムマシーン”　京都 SMV -82 ABV 12% 360ml bottle Brewed from a recipe recorded in 1712. Sweet and luscious with dry fruits and savory toasty notes.