Many years ago, before the globalisation of today, eateries around the Mediterranean would only serve one kind of wine – the house wine. It was always grown and produced locally, a literal expression of the restaurant and its provenance. The tradition of house wine has since evolved to be a restaurant’s calling card. A statement of who they are, what they represent. It is not, as it has come to be known in certain parts of the world, a synonym for cheapness or inferior quality. That is why our restaurant near Leicester Square serves a high-quality house wine that is representative of who we are and what we believe in.
Wine is the natural drink to pair with food, which made us think: why can’t we do the same with cocktails?
Pierpaolo Schirru, Head Mixologist
“Creating a cocktail menu is a little like writing a story. You have an overarching narrative, which is the brief and style of the bar. To immerse myself in the creation process, I spend time researching themes and flavours to fully understand the concept. When I’m ready to start testing and creating, I feel like each cocktail is a character that must play its part in completing the story we’re trying to tell. I’ve always been fascinated by how blending humble ingredients can create such magical flavours, and how using certain techniques can further enhance the experience for the person on the other end of the glass.”