Mocktails that pair with
Across 2 related dishes — most-paired first.
Tonics & sodas
Quality tonic water, lemon, fresh rosemary. Dry and herbal.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Roasted Artichoke · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
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.
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.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Spritzers & fizzes
Muddled cucumber and mint, fresh lime, club soda. Reads like a garden.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Spritzers & fizzes
Elderflower cordial, sparkling water, a squeeze of lime. Floral and clean.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Spritzers & fizzes
Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.
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.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.