Autumn / Winter at the Bar
The Daytime Menu

Pumpkin purée, coconut chili syrup, espresso and the milk you choose. The purée is made here and infused with cinnamon, and the coconut chili syrup is our own, with the chili there for warmth rather than heat. Finished with coconut on top. Also available as a matcha, for anyone who wants the season without the coffee.

Bourbon maple syrup, espresso and milk of choice. We wanted the autumn notes of a Woodford Reserve bourbon without the drink itself, so the bourbon is cooked with maple, brown sugar and vanilla until the alcohol has gone and only the flavour is left. What remains is a latte with a dark, rounded sweetness and no alcohol in the cup. Also available as a matcha.

Black tea, our own spice mix, brown sugar and honey, finished with steamed milk. Back for a third winter because it keeps being asked for. Very little caffeine, so it works as the second or third cup of the day.

Strawberry syrup, milk and matcha over ice. The cold matchas stay on from the summer menu for the people who drink matcha cold regardless of the weather. Three layers in the glass, red, white and green, that you stir together yourself.

Blueberry purée, vanilla syrup, milk and matcha. The darker of the two iced matchas, with the vanilla rounding off the blueberry and the matcha keeping the finish green and slightly bitter. Served over ice.

Raspberry and mint syrup with fresh lemon. A new lemonade for the season: refreshing, slightly tart, with a sweetness that stays in the background. The mint is in the syrup rather than on top, so it reads as freshness, not as a garnish.

Apple tea, strawberry syrup, vetiver and lemon. The new iced tea, and the one that leans furthest into autumn: an apple and strawberry tea base with pineapple and anise, fresh lemon, and a house cordial made with vetiver, the root that gives it a dry, earthy finish under the fruit.