Vertigo
14 €Mezcal, Campari, blood orange and a salted rim.
A night club or cocktail bar's menu in 1960s optical art: black stripes swaying across the masthead, every course opening on a band of them, and the house cocktails reversed, white on black.
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Cocktails, records and a long mirrored bar. Thursday to Saturday, nine until four.
Stirred and shaken at the long bar.
Mezcal, Campari, blood orange and a salted rim.
Gin, yuzu, lemon and soda over a tall block of ice.
Aged rum, cold brew, cacao and a twist of orange.
Vodka, white vermouth, lychee and black sesame.
Long and cold, built over ice.
Campari, prosecco, soda and a green olive.
Elderflower cordial, white wine, soda and mint.
Lillet blanc, tonic, cucumber and a strawberry.
Spiced rum, ginger beer, lime and two dashes of bitters.
By the glass, or six for the table.
By the glass and by the bottle.
Pinot noir and chardonnay, fine and very dry.
Chardonnay from the CĂ´te des Blancs, chalk and lemon.
Pinot noir with red berries and a dry finish.
For the table, with ice, garnish and four mixers.
Sakura, yuzu and sencha botanicals, with tonic.
Aged in oak, with lime, salt and grapefruit soda.
Twelve years old, with soda, ginger ale and ice.
From the kitchen until two.
Skin on, grated parmesan, rosemary salt and aioli.
Raw tuna, avocado, lime and chipotle on a crisp tortilla.
Blistered in olive oil with flaked sea salt.
Mixed with the same care as the rest.
Distilled citrus, tonic, pink grapefruit and rosemary.
Raspberry, verjus, soda and a pinch of salt.
Fresh ginger, apple cider vinegar, maple and soda.
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