Le Pont de la Tour

Chivas Regal 12 whisky, Santa Teresa Orange rum, lemon juice, honey syrup, hot water and mixed spices prepared with the magic of pyrotechnics

Bacardi Oakheart rum, Galliano liqueur and Kahlua liqueur served straight up with hot fresh mint tea on the side

A generous glass of Cuvee Jean-Paul red wine warmed up with winter spices, orange and a dash of brandy. Available to take away

Sloe gin, Kway Feh liqueur, rose syrup, hibiscus syrup and lemon juice Shaken and served up with top up of Chandon

Abuelo 7 rum, vanilla syrup, cinnamon syrup, Cherry Heering liqueur. Topped up with Chandon

Grand Marnier, Creme de Peche, Distil N9 vodka. Topped up with Chandon. Le Pont De La Tour all-time favourite for celebration

Tanqueray gin and apricot liqueur shaken with peach, agave syrup, lavender springs and a dash of orange blossom water served up in a coupette glass

Fresh grapes, Godet Antarctica, Lustau Moscatel sherry, Fernet Branca, Lemon juice, sugar syrup and egg white served up in a vintage glass

Home infused vanilla vodka mixed with maraschino liqueur, rose syrup, strawberries, lemon juice, egg white for silkiness and a dash of Creole bitters. Shaken and served up. Taste like marzipan's in the glass

Belsazar rose vermouth, Amaro Mondino, fresh raspberries, vanilla bitters and lemon juice, topped up with Chandon. Served in a long sling glass

Bols Genever, peach liqueur and rose wine mixed with peach puree, lime juice, dash of sugar syrup and a few drops of orange blossom water. Named after St. John Parish in Bermondsey destroyed during London Blitz

Hennessy Fine de Cognac, rhubarb liqueur mixed with rhubarb puree, lemon juice, vanilla-rooibos tea and bitters. This cocktail is built as a long drink and served in a copper tin

Buffalo Trace, Hennessy Fine De Cognac, Benedictine Dom liqueur, Martini Rosso, Angostura and Peychauds Bitters

Polugar N.4, Kraken rum, Krupnik liqueur stirred and Served up with oak wood smoke

Jagermeister, Kahlua liqueur, El Jimador tequila served with lemon foam & chocolate bitters

N° 24 refers to 24 hours botanicals infusion before distillation. Master Distiller Desmond Payne was inspired when traveling in Japan. Distilled in the heart of London with 12 botanicals including Japanese Sencha and Chinese Green teas. Bottled at 45% ABV. G&T made with Beefeater 24 infused with Green Tea and paired Fever Tree Tonic

N°209 refers to distillery license number 209 registered with Federal Government in 1882. Edge Hill Estate in St. Helena, at the time was one of the most impressive vineries in Napa Valley. New distillery was built on Pier 50 in San Francisco where this gin is distilled currently. Distilled with 8+ botanicals. Light on juniper this gin offers citrus notes. Bottled at 46% ABV. G&T made with barrel aged Distillery N°209 and paired with Fever Tree Aromatic Tonic

N° 3 refers to the address in St James's street in London. It was home for Berry Bros. & Rudd, London's oldest wine and spirit merchant since 1698. 6 perfectly balanced botanicals distilled in traditional copper pot stills. Bottled at 46% ABV. G&T made with Rosemary, Black pepper and paired with Fever Tree Elderflower Tonic

N° 10 refers to the still number of its origin. 'Tiny Ten' the nickname of the small copper pot still where every drop is produced. The only gin made using whole citrus fruit, including white grapefruit, lime and orange, along with juniper, coriander, and a hint of chamomile flowers. Bottled at 47.3% ABV. G&T made with Pink Grapefruit, Cinnamon, Liquorice bitters and paired with Mediterranean Tonic

N° 47 refers to number different botanicals used distilling this gin. This complex gin is distilled in the black forest area in Germany. Floral notes of lavender works well with zingy lemon and herbal juniper notes. Before bottling gin is rested for 3 month in earthenware containers. Bottled at 47% ABV. G&T made with Lemon, Lime, Lavender and paired with Fever Tree Naturally Light Tonic

Fresh apple, peach and orgeat syrup, served long over crushed ice

Mint and lime, apple juice, ginger and lemongrass cordial, served long over crushed ice finished with ginger beer

Fresh blackberries, strawberries, raspberries with cranberry juice, served long over crushed ice

Tonic Water, Soda Water, Lemonade, Slim-line Tonic, Ginger Ale, Ginger Beer, Bitter Lemon

broad beans, walnuts

mustart leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

heritage potatoes, costal herbs, hollandaise sauce

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

radishes, grelots, heritage carrots, riz pilaf, roasting juices

strawberries, pistachio, milk ice cream

raspberries, lemon, ginger sablé

broad beans, walnuts

mustard leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

pink grapefruit and fennel salad, dill mayonnaise

warm blini, fromage blanc

heritage potatoes, costal herbs, hollandaise sauce

radishes, grelots, heritage carrots, riz pilaf, roasting juices

coco de Paimpol, summer vegetable fricassee, aubergine caviar

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

280g dry aged ribeye, pommes frites, café de Paris butter

strawberries, pistachio, milk ice cream

tonka bean ice cream, rum caramel

raspberries, lemon, ginger sablé

pickled girolles, leek vinaigrette

crème fraiche, capers, warm blinis

watercress, garlic toast

mayonnaise

sauce cocktail

hazelnut, marjoram

pommes frites, béarnaise

pomme frites, tartare sauce

savoy cabbage, lentils, honey, red wine jus

parsley crumb herb salad, dill emulsion

Yorkshire pudding, roast potatoes, celeriac and horseradish purée, red wine sauce

pistachio sable

fruits, crackers

broad beans, walnuts

mustart leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

heritage potatoes, costal herbs, hollandaise sauce

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

radishes, grelots, heritage carrots, riz pilaf, roasting juices

strawberries, pistachio, milk ice cream

raspberries, lemon, ginger sablé

broad beans, walnuts

mustard leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

pink grapefruit and fennel salad, dill mayonnaise

warm blini, fromage blanc

heritage potatoes, costal herbs, hollandaise sauce

radishes, grelots, heritage carrots, riz pilaf, roasting juices

coco de Paimpol, summer vegetable fricassee, aubergine caviar

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

280g dry aged ribeye, pommes frites, café de Paris butter

strawberries, pistachio, milk ice cream

tonka bean ice cream, rum caramel

raspberries, lemon, ginger sablé

Chivas Regal 12 whisky, Santa Teresa Orange rum, lemon juice, honey syrup, hot water and mixed spices prepared with the magic of pyrotechnics

Bacardi Oakheart rum, Galliano liqueur and Kahlua liqueur served straight up with hot fresh mint tea on the side

A generous glass of Cuvee Jean-Paul red wine warmed up with winter spices, orange and a dash of brandy. Available to take away

Sloe gin, Kway Feh liqueur, rose syrup, hibiscus syrup and lemon juice Shaken and served up with top up of Chandon

Abuelo 7 rum, vanilla syrup, cinnamon syrup, Cherry Heering liqueur. Topped up with Chandon

Grand Marnier, Creme de Peche, Distil N9 vodka. Topped up with Chandon. Le Pont De La Tour all-time favourite for celebration

Tanqueray gin and apricot liqueur shaken with peach, agave syrup, lavender springs and a dash of orange blossom water served up in a coupette glass

Fresh grapes, Godet Antarctica, Lustau Moscatel sherry, Fernet Branca, Lemon juice, sugar syrup and egg white served up in a vintage glass

Home infused vanilla vodka mixed with maraschino liqueur, rose syrup, strawberries, lemon juice, egg white for silkiness and a dash of Creole bitters. Shaken and served up. Taste like marzipan's in the glass

Belsazar rose vermouth, Amaro Mondino, fresh raspberries, vanilla bitters and lemon juice, topped up with Chandon. Served in a long sling glass

Bols Genever, peach liqueur and rose wine mixed with peach puree, lime juice, dash of sugar syrup and a few drops of orange blossom water. Named after St. John Parish in Bermondsey destroyed during London Blitz

Hennessy Fine de Cognac, rhubarb liqueur mixed with rhubarb puree, lemon juice, vanilla-rooibos tea and bitters. This cocktail is built as a long drink and served in a copper tin

Buffalo Trace, Hennessy Fine De Cognac, Benedictine Dom liqueur, Martini Rosso, Angostura and Peychauds Bitters

Polugar N.4, Kraken rum, Krupnik liqueur stirred and Served up with oak wood smoke

Jagermeister, Kahlua liqueur, El Jimador tequila served with lemon foam chocolate bitters

N° 24 refers to 24 hours botanicals infusion before distillation. Master Distiller Desmond Payne was inspired when traveling in Japan. Distilled in the heart of London with 12 botanicals including Japanese Sencha and Chinese Green teas. Bottled at 45% ABV. G made with Beefeater 24 infused with Green Tea and paired Fever Tree Tonic

N°209 refers to distillery license number 209 registered with Federal Government in 1882. Edge Hill Estate in St. Helena, at the time was one of the most impressive vineries in Napa Valley. New distillery was built on Pier 50 in San Francisco where this gin is distilled currently. Distilled with 8+ botanicals. Light on juniper this gin offers citrus notes. Bottled at 46% ABV. G made with barrel aged Distillery N°209 and paired with Fever Tree Aromatic Tonic

N° 3 refers to the address in St James's street in London. It was home for Berry Bros. Rudd, London's oldest wine and spirit merchant since 1698. 6 perfectly balanced botanicals distilled in traditional copper pot stills. Bottled at 46% ABV. G made with Rosemary, Black pepper and paired with Fever Tree Elderflower Tonic

N° 10 refers to the still number of its origin. 'Tiny Ten' the nickname of the small copper pot still where every drop is produced. The only gin made using whole citrus fruit, including white grapefruit, lime and orange, along with juniper, coriander, and a hint of chamomile flowers. Bottled at 47.3% ABV. G made with Pink Grapefruit, Cinnamon, Liquorice bitters and paired with Mediterranean Tonic

N° 47 refers to number different botanicals used distilling this gin. This complex gin is distilled in the black forest area in Germany. Floral notes of lavender works well with zingy lemon and herbal juniper notes. Before bottling gin is rested for 3 month in earthenware containers. Bottled at 47% ABV. G made with Lemon, Lime, Lavender and paired with Fever Tree Naturally Light Tonic

Fresh apple, peach and orgeat syrup, served long over crushed ice

Mint and lime, apple juice, ginger and lemongrass cordial, served long over crushed ice finished with ginger beer

Fresh blackberries, strawberries, raspberries with cranberry juice, served long over crushed ice

Tonic Water, Soda Water, Lemonade, Slim-line Tonic, Ginger Ale, Ginger Beer, Bitter Lemon

pickled girolles, leek vinaigrette

crème fraiche, capers, warm blinis

watercress, garlic toast

mayonnaise

sauce cocktail

hazelnut, marjoram

pommes frites, béarnaise

pomme frites, tartare sauce

savoy cabbage, lentils, honey, red wine jus

parsley crumb herb salad, dill emulsion

Yorkshire pudding, roast potatoes, celeriac and horseradish purée, red wine sauce

pistachio sable

fruits, crackers

broad beans, walnuts

mustart leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

heritage potatoes, costal herbs, hollandaise sauce

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

radishes, grelots, heritage carrots, riz pilaf, roasting juices

strawberries, pistachio, milk ice cream

raspberries, lemon, ginger sablé

broad beans, walnuts

mustard leaves, garlic toasts

haricot vert, fennel, capers, pickled onions

pink grapefruit and fennel salad, dill mayonnaise

warm blini, fromage blanc

heritage potatoes, costal herbs, hollandaise sauce

radishes, grelots, heritage carrots, riz pilaf, roasting juices

coco de Paimpol, summer vegetable fricassee, aubergine caviar

Petit Lucques, preserved lemon, smoked almonds, sweet red peppers

280g dry aged ribeye, pommes frites, café de Paris butter

strawberries, pistachio, milk ice cream

tonka bean ice cream, rum caramel

raspberries, lemon, ginger sablé

Chivas Regal 12 whisky, Santa Teresa Orange rum, lemon juice, honey syrup, hot water and mixed spices prepared with the magic of pyrotechnics

Bacardi Oakheart rum, Galliano liqueur and Kahlua liqueur served straight up with hot fresh mint tea on the side

A generous glass of Cuvee Jean-Paul red wine warmed up with winter spices, orange and a dash of brandy. Available to take away

Sloe gin, Kway Feh liqueur, rose syrup, hibiscus syrup and lemon juice Shaken and served up with top up of Chandon

Abuelo 7 rum, vanilla syrup, cinnamon syrup, Cherry Heering liqueur. Topped up with Chandon

Grand Marnier, Creme de Peche, Distil N9 vodka. Topped up with Chandon. Le Pont De La Tour all-time favourite for celebration

Tanqueray gin and apricot liqueur shaken with peach, agave syrup, lavender springs and a dash of orange blossom water served up in a coupette glass

Fresh grapes, Godet Antarctica, Lustau Moscatel sherry, Fernet Branca, Lemon juice, sugar syrup and egg white served up in a vintage glass

Home infused vanilla vodka mixed with maraschino liqueur, rose syrup, strawberries, lemon juice, egg white for silkiness and a dash of Creole bitters. Shaken and served up. Taste like marzipan's in the glass

Belsazar rose vermouth, Amaro Mondino, fresh raspberries, vanilla bitters and lemon juice, topped up with Chandon. Served in a long sling glass

Bols Genever, peach liqueur and rose wine mixed with peach puree, lime juice, dash of sugar syrup and a few drops of orange blossom water. Named after St. John Parish in Bermondsey destroyed during London Blitz

Hennessy Fine de Cognac, rhubarb liqueur mixed with rhubarb puree, lemon juice, vanilla-rooibos tea and bitters. This cocktail is built as a long drink and served in a copper tin

Buffalo Trace, Hennessy Fine De Cognac, Benedictine Dom liqueur, Martini Rosso, Angostura and Peychauds Bitters

Polugar N.4, Kraken rum, Krupnik liqueur stirred and Served up with oak wood smoke

Jagermeister, Kahlua liqueur, El Jimador tequila served with lemon foam & chocolate bitters

N° 24 refers to 24 hours botanicals infusion before distillation. Master Distiller Desmond Payne was inspired when traveling in Japan. Distilled in the heart of London with 12 botanicals including Japanese Sencha and Chinese Green teas. Bottled at 45% ABV. G&T made with Beefeater 24 infused with Green Tea and paired Fever Tree Tonic

N°209 refers to distillery license number 209 registered with Federal Government in 1882. Edge Hill Estate in St. Helena, at the time was one of the most impressive vineries in Napa Valley. New distillery was built on Pier 50 in San Francisco where this gin is distilled currently. Distilled with 8+ botanicals. Light on juniper this gin offers citrus notes. Bottled at 46% ABV. G&T made with barrel aged Distillery N°209 and paired with Fever Tree Aromatic Tonic

N° 3 refers to the address in St James's street in London. It was home for Berry Bros. & Rudd, London's oldest wine and spirit merchant since 1698. 6 perfectly balanced botanicals distilled in traditional copper pot stills. Bottled at 46% ABV. G&T made with Rosemary, Black pepper and paired with Fever Tree Elderflower Tonic

N° 10 refers to the still number of its origin. 'Tiny Ten' the nickname of the small copper pot still where every drop is produced. The only gin made using whole citrus fruit, including white grapefruit, lime and orange, along with juniper, coriander, and a hint of chamomile flowers. Bottled at 47.3% ABV. G&T made with Pink Grapefruit, Cinnamon, Liquorice bitters and paired with Mediterranean Tonic

N° 47 refers to number different botanicals used distilling this gin. This complex gin is distilled in the black forest area in Germany. Floral notes of lavender works well with zingy lemon and herbal juniper notes. Before bottling gin is rested for 3 month in earthenware containers. Bottled at 47% ABV. G&T made with Lemon, Lime, Lavender and paired with Fever Tree Naturally Light Tonic

Fresh apple, peach and orgeat syrup, served long over crushed ice

Mint and lime, apple juice, ginger and lemongrass cordial, served long over crushed ice finished with ginger beer

Fresh blackberries, strawberries, raspberries with cranberry juice, served long over crushed ice

Tonic Water, Soda Water, Lemonade, Slim-line Tonic, Ginger Ale, Ginger Beer, Bitter Lemon

pickled girolles, leek vinaigrette

crème fraiche, capers, warm blinis

watercress, garlic toast

mayonnaise

sauce cocktail

hazelnut, marjoram

pommes frites, béarnaise

pomme frites, tartare sauce

savoy cabbage, lentils, honey, red wine jus

parsley crumb herb salad, dill emulsion

Yorkshire pudding, roast potatoes, celeriac and horseradish purée, red wine sauce

pistachio sable

fruits, crackers