Mocktails pairings for Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Citrus & shrubs

Sparkling apple cider, fresh lemon, thyme. Autumnal.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Tea-based & herbal

Chamomile-honey syrup, lemon, soda. Soft and floral.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Spritzers & fizzes

Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Punches & sangrias

Pomegranate juice, ginger beer, fresh lime. Bold and warming.

Why it works with Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.