Plush, intimate and evocative of a grand train terminal, the acclaimed cocktail bar is the place to head for imaginative, playful and seriously good drinks. The unconventional menu is designed by the bar team, led by Director of Beverage Adam Bursik. Highlights from the 18-strong cocktail list include Ants & Bees, a delicate blend of Japanese sochu, burnt honey, vanilla and verjus, garnished with a lovely piece of citrusy Amazonian ants chocolate, as well as the reimagined Saz-Air-Ak, which elevates absinthe balanced with lemon oleo saccharum, peach and bitters.
The beautifully presented drinks are paired with a curation of bar bites by Origin Grill’s Chef de Cuisine Simon Bell. Hokkaido scallops shine in the Poké Kinilaw, inspired by the ceviche-style dish from the Philippines, while the grilled cheese toastie is comfort food made gourmet. Craving something more? Round off the night with a hearty, warming bowl of Ichiban Ramen.
