The Coral Room

A floral, bittersweet aperitif with cherry blossom, strawberry and rosehip.

A sophisticated citrus blend with a fragrant orange aroma and a sweet and mysterious warmth of ginger root.

A naturally fermented blend made with delicate apple blossom honey, fresh ginger, cardamom and zingy orange peel.

Beans, pasta, seasonal vegetables

Roasted tomatoes, chili jam, 'feta'

Homemade granola, Greek yoghurt, berries, peanut butter dressing

Homemade Guinness bread, crème fraîche

Maple walnuts, caramelised banana, honeycomb

St Ives Egg, classic English muffin, homemade hollandaise

Severn & Wye smoked salmon

Kessler ham

Sautéed spinach

Poached eggs, creamy yogurt, garlic-Aleppo chilli butter, fresh herbs, grilled sourdough

whipped Greek yoghurt, grilled flatbread, coriander V

smash patty of aged British beef, gherkins, cheddar, onion

Marie-Rose sauce, avocado, lettuce

fresh berries V or cured bacon & maple syrup

soft French-style brioche toast, seasonal fruit, mascarpone, shaved chocolate, fresh berries

fried egg, jalapeño dressing, maple glaze

parmesan, rocket, anchovies, fried egg, lemon dressing

crispy cavolo nero, black garlic emulsion V

7oz rump steak, fried egg, watercress, fries | £8 supplement

caramel gâteaux breton V NGCI

candied walnuts, Baileys toffee sauce, for de late ice cream V NGCI

Vanilla | Strawberry | Vegan chocolate | Fior de latte | Banoffee | Blackcurrant sorbet | Mango sorbet | Lemon sorbet | Raspberry sorbet

Dill cream cheese on 1000 seeded bread

Horseradish cream on caraway rye bread

Served on soft white bread

Tarragon mayonnaise & black olive on sun-dried tomato pain de mie

Sable pastry, sunflower financier, honey cream

Cream cheese mousse, cinnamon sable

Pinhead oat craquelin

Ruby chocolate

A gentle Ceylon tea with an unmistakable lively flavour

A delicate flowery autumn plucking blended with the refreshing citrus aroma of bergamot

Flavoured black tea with hints of whiskey and chocolate

A strong, malty and spicy tea with a pleasantly rounded flavour

A tea blend fit for a Queen - deliciously composed with lively, flowery North India teas, fruity Ceylon teas and aromatic tea from China

Ginger, Anise Seed, Black pepper, Clove buds, Cinnamon pieces, Fennel seeds. This exotic, spiced tea from India is as mysterious and delightful as the country itself

A gentle dream of Pai Mu Tan with the beautifully fruity and exotic rose makes for an exquisite creation

White tea with melon flavour

Traditional Chinese tea with delicate fragrant tartness

Traditional Chinese tea with jasmine blossoms. The leaves of this precious speciality from China are plucked by hand and rolled into small balls

A fascinating tea composition with Sencha, flower petals and the delicate, fruity flavour of mango and lemon

The renowned gunpowder pellets melded with fresh mint

Bitter-sweet camomile complemented with aromatic orange peel

A smooth & delicate tea with beautiful citrus taste

Honeybush and the flavours of paradise with jackfruit, mango, pineapple and papaya

A richly aromatic combination with the sweetness of juicy fruits

This black tea is grown in the foothills of the Himalayas in Darjeeling, India. The tea has notes of wood spice, nectarine & muscatel & has a subtle astringency

This unique tea has a deep umami character & notes of nori seaweed, roasted hazelnut, & delicate smoke, with dry & woody tannins

Scented with jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a delicate floral aroma & notes of apple sherbet, lychee & vanilla

Wholemeal bread

White bread

Wholemeal bread

White bread

Wholemeal bread

NGCI

NGCI

NGCI

NGCI

NGCI

West Sussex/Hampshire

West Sussex/Hampshire

A gentle Ceylon tea with an unmistakable lively flavour

A delicate flowery autumn plucking blended with the refreshing citrus aroma of bergamot

Flavoured black tea with hints of whiskey and chocolate

A strong, malty and spicy tea with a pleasantly rounded flavour

A tea blend fit for a Queen - deliciously composed with lively, flowery North India teas, fruity Ceylon teas and aromatic tea from China

Ginger, Anise Seed, Black pepper, Clove buds, Cinnamon pieces, Fennel seeds. This exotic, spiced tea from India is as mysterious and delightful as the country itself

A gentle dream of Pai Mu Tan with the beautifully fruity and exotic rose makes for an exquisite creation

White tea with melon flavour

Traditional Chinese tea with delicate fragrant tartness

Traditional Chinese tea with jasmine blossoms. The leaves of this precious speciality from China are plucked by hand and rolled into small balls

A fascinating tea composition with Sencha, flower petals and the delicate, fruity flavour of mango and lemon

The renowned gunpowder pellets melded with fresh mint

Bitter-sweet camomile complemented with aromatic orange peel

A smooth & delicate tea with beautiful citrus taste

Honeybush and the flavours of paradise with jackfruit, mango, pineapple and papaya

A richly aromatic combination with the sweetness of juicy fruits

This black tea is grown in the foothills of the Himalayas in Darjeeling, India. The tea has notes of wood spice, nectarine & muscatel & has a subtle astringency

This unique tea has a deep umami character & notes of nori seaweed, roasted hazelnut, & delicate smoke, with dry & woody tannins

Scented with jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a delicate floral aroma & notes of apple sherbet, lychee & vanilla

served on fresh white bread: Classic Cucumber | Egg Mayonnaise | Honey Roast Ham

Served with Cornish clotted cream & seasonal jam

Dipping a little close to The River Liffey, Crosbie jettisoned the contents of his portmanteau and toasted circumnavigation with his own delightful version of Irish whiskey.

Puffing on a hookah while lying in a fig-scented bath and ruminating on sacred geometry, Crosbie felt completely at home floating on Moroccan clouds the colour of his cocktail.

Crosbie whipped out his painting-by-numbers set and cruised down the Italian coast, draining amphorae of Roman punch scented with wild herbs - as clear and refreshing as Lake Como.

"From up here the Parthenon frieze looks perfect as it is", shouted Crosbie to a chisel-wielding foreigner in a tricorn hat. "Cool down with a Cypress-flavoured milk punch instead."

Highland Park 12-yo Whisky, Yoghurt, Mango, Honey, Oat Milk, Black Cardamom, Curry Leaf, Toasted Pistachios, Lime

Ki No Tea Gin, Heavensake Junmai Ginjo, Yuzu Sherbet, Amaro Santoni, Lychee. As his chariot grazed the tip of Mount Fuji in the Land of the Rising Sun, Crosbie felt moved to compose haiku in praise of the oriental negroni.

"We're so close to these antipodean creeks I can see koala bears", said Crosbie as he plucked a tree-top Eucalyptus leaf and plunged it into his smooth, banana rum cocktail.

"With notes of toasted corn, caramel and smoky mezcal, this cocktail is a veritable piñata, bursting with all the flavours of South America", cried Crosbie to the wind.

As Crosbie's chariot circled over Havana, he became emboldened by the scent of spice and dark aromatics that spiralled up from the pirate ship below.

Shaken yet stirred by the falls of Niagara, Crosbie reached for a whiskey sour as golden as the New World prairies and followed the siren call of the Appalachians.

Swapping a Welsh crwth for a Celtic harp and sipping aged Scotch whisky enriched with fruit and florals, Crosbie’s crew made merry as they were swept north from Pembroke to Perth.

"A picnic, we must have a picnic!" cried Crosbie. "Let's gaze upon this wonderful schloss and sup on lip-smacking cherries, chocolate and berries from this forest."

Crosbie gave up playing I-spy a Viking when his companion pronounced their postprandial beverage as being as heavenly as a Danish pastry dipped in peat-smoke and fennel.

Silent Pool Gin, Hedgerow & Rose Shrub, Campari, Raspberry, Lemon, Coconut. “Dear Yorick..”, reflected Crosbie, “this cocktail is as pink as London’s red-tiled roofs and as sweet and sour as its inhabitants. Onwards and upwards!”

Crosbie toasted his success at saving the locals from a man-eating Alpine beast with Marie Antoinette’s favourite chocolate ‘pistoles’ dissolved in a tot of Champagne.

Crosbie's nose quivered as he bobbed his way from Bilbao over fields of burning peppers in Galicia, musky hothouse melons in la Mancha and those zesty orange groves of Seville.

The Coral Room felt it was only right to celebrate some of the very best bartenders that have graced our cocktails bars over the years. Our modern interpretation of this unique classic cocktails.

Tanqueray No. Ten Gin, Chartreuse Green Liqueur, Cocchi Vermouth di Torino, Orange Bitter. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colours of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.

Sipsmith London Dry Gin, Cinzano 1757 Vermouth, Fernet Branca Liqueur. Created by bonafide bartending legend Ada ‘Coley’ Coleman, who got in on the girl power action long before any crop-top wearing pop power combinations did, by becoming the first female head bartender at The Savoy.

Lost Explorer Blanco, Grapefruit Soda, Lime Juice, Agave Nectar, Chilli Smoked Salt. Created in 1950’s by the legendary Don Javier Delgado Corona, owner, and bartender of La Capilla, in Tequila, Mexico.

Buffalo Trace Bourbon Whiskey, Aperol, Amaro Nonino Quintessentia, Lemon Juice. It was invented in 2008 by Sam Ross, an award-winning bartender, and the co-owner of Attaboy and the now-shuttered Diamond Reef in New York City.

Renais Gin, Lillet Blanc, Boatyard Irish Vodka. Vesper Martini was invented by Ian Fleming in his 1953 novel, Casino Royale, introducing it as James Bond's signature drink.

Four Roses Small Batch Bourbon, Cadello Liqueur, Spiced Guinness Syrup. Some sources suggest the Old Fashioned as we know it today was popularized by bartender James E. Pepper at the Pendennis Club in Louisville, KY.

Amaro Santoni, Mancino Sakura Vermouth, N°3 London Dry Gin. The most widely accepted story is that the Negroni was invented in Florence, Italy, in 1919 at Caffè Casoni (now Caffè Giacosa) by bartender Fosco Scarselli for Count Camillo Negroni.

Select Aperitivo, Blood Orange Soda, Rathfinny English Sparkling Wine. The spritz, as a style of drink, has roots in the 19th century when Austrian soldiers stationed in Venice diluted local wines with a 'spritz' of water.

Hendrick's Gin, Maraschino Liqueur, Green Chartreuse Liqueur, Lime Juice. The Last Word is a unique classic cocktail born from the prohibition era that's newly en vogue!

Rémy Martin 1738 Accord Royal, Alma Finca Orange Liqueur, Lemon juice. While popular lore credits an American army captain arriving at a bar in a motorcycle sidecar, it is most attributed to bartender Harry MacElhone at Harry's New York Bar in Paris or Pat MacGarry at Buck's Club, London.

Buscadores Mango Brandy, Brugal 1888 Rum, Lemon Juice, Fair Passion Fruit Liqueur, Irish Whisky Cream Tea. Fish House Punch dates back to the early 1700's, where it was created for a gentlemen's club that was technically named The State in Schuylkill Fishing Club.

Belvedere Vodka, Mr Black Coffee Liqueur, Single Espresso. The honour of this deliciously smooth cocktail invention goes to British bartending guru Dick Bradsell. He is credited with revolutionizing the cocktail scene in the 80's.

Ron Santiago de Cuba 11-Year-Old Extra Anejo, Lime Juice, Tempus Crème de Banana, Oat Milk, Fair Trade Banana, Chia Seeds. The Reflection of People that Radiate Joy, Constantino Ribalaigua Vert, El Floridita's head bartender at the time, is credited with inventing the frozen daiquiri around the 1930s, and for serving frequent visitor Ernest Hemingway himself.

Silent Pool Gin, Beeesou Aperitif, Honey, Lemon, Lavender. The "Bee's Knees" cocktail is generally attributed to Frank Meier, a bartender at the Hôtel Ritz Paris, during the Prohibition era.

El Cabrón Espadín, Agave nectar, Lime Juice, Melon. Invented around 1987–1990 by charismatic Julio Bermejo at Tommy's Mexican Restaurant in San Francisco, California.

West Sussex/Hampshire

West Sussex/Hampshire

West Sussex/Hampshire

Burgundy, France

Russian River, California

Pays d'Oc, France

Languedoc, France

Veneto Italy

Rias Baixas, Spain

Marlborough, New Zealand

Loire, France

Burgundy, France

Bordeaux, France

Piedmont, Italy

Veneto, Italy

Emilia Romagna, Italy

Lincantén, Chile

Rioja, Spain

Mendoza, Argentina

Rhône Valley, France

Saint-Georges-Saint-Émilion, France

Provence, France

Provence, France

Bordeaux, France

Piedmont, Italy

Tokaji, Hungary

Douro, Portugal

Douro, Portugal

A homage to British and European lager traditions. Perfumed aromas, hints of peach and lemon skin, delicate champagne like bubbles, a creamy mouthfeel, and a crisp finish. 4.5% ABV. Suitable for vegetarians.

A hop-forward American Pale Ale cantered around Cascade hops with orange and citrus notes. 4.5% ABV. Suitable for vegetarians.

The noble hops evoke Czech beer halls, and the British barley holds everything together. Brewed at 2.1% ABV, this is a naturally low-calorie Lager that tastes refreshingly premium. Suitable for vegans.

Crisp and clean international pale lager using spring water from Oxfordshire that's been rock filtered. 0.05% ABV

Hand-crafted in small batches, using real fruit and plenty of maturation time makes our cider undeniably delicious. Smooth, balanced and lightly sparkling with a refreshing crisp apple finish. 4.4% ABV Suitable for vegans and vegetarians.

Ginger Ale, Soda Water, Classic Tonic Water, Ginger Beer, Pink Grapefruit Crafted Soda, White Grape & Apricot Soda Raspberry & Orange Blossom Soda, Italian Blood Orange Soda

Touches of tropical fruit and big bursts of salinity and citrus make this the perfect liquid for Tequila cocktails.

Made with 100% natural and sustainable ingredients, make the most elegant and sophisticated sparkling cocktails.

Deep, bitter, and beautifully layered, a moment to awaken the senses before a meal.

A vibrant blend of 12 sustainably sourced botanicals carefully chosen to capture MOUNTAIN flavours including Cherry Blossom, Rosehip and Strawberry.

A timeless elixir with intense & fruity aroma of orange on the nose.

Scented with jasmine blossoms, this green tea has a delicate floral aroma and notes of apple sherbet, lychee, and vanilla.

The pick-me-up + energiser, will lift spirits and set the mood.

Elevate evenings + lift spirits with the ultimate social enhancer.

Relax + kick back with the ultimate slow sipper.

This invigorating elixir is the perfect party pick-me-up. Enjoy euphoric feels from guayusa, guava leaf and schisandra and big flavours from vibrant berries bright aromatics and heat.

This dark herbal elixir is the ultimate social companion and mood elevator. Natural, blissful feeling with lion’s mane mushroom, yerba mate and damiana. Full-bodied and bittersweet with a curious savoury bite.

Copper Maran eggs, sweet-cured bacon, sausage, hash brown, field mushroom, Clonakilty black pudding, grilled plum tomato

roasted tomatoes, Graceburn feta, basil

your choice of onions, tomatoes, mushrooms, cheese or ham GF

house Guinness bread, crème fraîche, lemon

toasted English muffin, hollandaise

poached eggs, Greek yogurt, garlic-chilli butter, fresh herbs, grilled sourdough

French-style toast, seasonal fruit, mascarpone, shaved chocolate, fresh berries

fresh berries V or cured bacon & maple syrup

coconut or Greek with granola, banana & fruit compote V

selection of freshly baked viennoiserie V