Infinity Pool

0.6 Cocktails

• Apple Americano

  Gin, apple, vermouth

  Gin and vermouth cut with pressed apple. Bittersweet and orchard-fresh, low enough in strength to sit with all afternoon.

• Clarified Milk Punch

  Tea-infused whiskey, wine, lemon

  Whiskey steeped with tea, then clarified with milk until it pours as clear as water. Silky and faintly tannic, with the lemon holding it together.

• Smoky Martini

  Gin, vermouth, peat whiskey

  A dry Martini rinsed with peated whisky, so the smoke arrives before the gin does. Cold, spare and not for the faint-hearted.

0.8 Whiskey

• Glenlivet 12 Years

  Single Malt: Speyside, Scotland

  The Speyside benchmark. Pineapple, vanilla and summer fruit, smooth and floral, classic and unfussy.

• Glenlivet 15 Years

  Single Malt: Speyside, Scotland

  Finished in French Limousin oak, which gives it a spicier, nuttier edge. Almonds, cinnamon and rich fruit over a creamy body.

• Chivas Regal 12 Years

  Blended Scotch Whisky, Scotland

  The house blend, built around Strathisla malt from Speyside and aged at least twelve years. Ripe apple, vanilla and a warm note of hazelnut, smooth enough to drink neat and sturdy enough to take ice.

• Chivas Regal 18 Years

  Blended Scotch Whisky, Scotland

  A rich, velvety blend built around a Speyside heart. Dark chocolate, dried fruit and a buttery toffee finish.

• Ballantine's 17 Years

  Blended Scotch Whisky, Scotland

  Built on Miltonduff and Glenburgie malts from Speyside, with a thread of coastal smoke running underneath. Honey, orange peel and toasted oak, layered and unhurried - a blend that rewards sitting with it.

0.9 Gin

• Hendrick's

  Gin: Girvan, Scotland

  Infused with rose and cucumber after distillation. Floral, cool and unmistakable.

• Tanqueray No.10

  London Dry Gin

  Small-batch and distilled with fresh whole grapefruit, orange and lime alongside chamomile. Crisp, bright and built for a martini.

• Monkey 47

  Dry Gin: Black Forest, Germany

  Forty-seven botanicals, many of them from the Black Forest. Complex, herbal and fruity around a crisp juniper core.

1.1 Vodka

• Grey Goose

  Wheat Vodka: France

  Made from French winter wheat and spring water from Gensac in Cognac. Soft, clean and faintly sweet.

• Absolut Elyx

  Single-Estate Wheat Vodka: Sweden

  Single-estate wheat, distilled in a vintage copper still. Silky and rich, with a clean, lingering finish.

1.2 Rum

• Diplomático Planas

  Aged White Rum

  Aged up to six years, then filtered clear. Coconut, tropical fruit and a light, dry finish.

• Zacapa 23 Years Solera

  Aged Rum

  Aged at altitude in the Guatemalan highlands through a solera of bourbon, sherry and wine casks. Honey, butterscotch and dried fruit.

1.4 Wine

Red

• J.P. Chenet Merlot

  Merlot, Pays d'Oc, France

  Southern French Merlot, soft and unfussy. Ripe plum and blackcurrant over a touch of vanilla, low in tannin and easy from the first glass.

White

• J.P. Chenet Chardonnay

  Chardonnay, Pays d'Oc, France

  Unoaked Chardonnay from the south of France. White peach and citrus, rounded but fresh, finishing clean and dry.

Sparkling

• Pierlant Blanc de Blancs Brut Chardonnay

  Chardonnay, Bordeaux, France

  All Chardonnay, made sparkling in the French style and poured very cold. Green apple and white flowers, dry and lightly creamy, with a fine steady bead.

1.5 Beer

• Corona Extra

  Pale lager, Mexico

  Mexico's pale lager, brewed since 1925 and at its best poured very cold. Light, crisp and faintly sweet, with the wedge of lime served alongside.

• Carlsberg

  Pilsner, Denmark

  The Copenhagen pilsner, brewed since 1847. Pale gold and gently bitter, with a clean bready finish and nothing in the way.

• Tiger Crystal

  Lager, Singapore

  Tiger's lighter pour, cold filtered at minus one degree so it reaches the glass smoother than it left. Pale gold, crisp, and light on bitterness.

• Heineken

  Pale lager, Netherlands

  Amsterdam's pale lager, made with the house A-yeast since 1873. Bright gold and lightly fruity, with a firm hop bite at the close.

• Myanmar Premium

  Lager, Yangon

  Brewed here in Yangon from Australian and European malt with American Cascade hops. Smooth and full flavoured with a slight fruit lift - the local pour, made for the heat.

1.7 Small Plates

• Wagyu Beef Strip Loin

  Wagyu strip loin, sea salt, cracked pepper, roasted garlic, peppercorn sauce

  Marbled Wagyu, seasoned simply and seared hard on the grill.

• BBQ Pork Ribs

  Pork ribs, smoked barbecue glaze, brown sugar, garlic, coleslaw

  Cooked low until they give, then finished on the grill under a smoky barbecue glaze. Coleslaw on the side.

• Sausage Platter

  Assorted grilled sausages, sauerkraut, grain mustard, pickles, rye

  A board of grilled sausages with sauerkraut, grain mustard and pickles. Built for sharing over a long round.

• Crispy Prawn (5 pcs.)

  Prawn, panko, garlic aioli, lime

  Five prawns in a light panko crust, fried and served hot with garlic aioli and lime.

• Chicken / Pork Satay

  Chicken or pork skewers, lemongrass, turmeric, coconut, spicy peanut sauce, cucumber relish

  Marinated overnight in lemongrass and turmeric, then grilled over charcoal. Chicken or pork; the peanut sauce carries real heat.

• Wedges / French Fries

  Potato, sea salt, rosemary, garlic aioli, tomato ketchup

  Thick-cut wedges or thin fries, salted and served with aioli and ketchup. The simplest order at the bar and the most repeated.

• Baby Octopus Tempura

  Baby octopus, tempura batter, shichimi salt, lime, ponzu

  Baby octopus in a light tempura, fried so the batter shatters and the inside stays tender. Shichimi salt, lime, and a ponzu dip alongside.

• Grilled River Prawn (3 pcs.)

  River prawns, garlic butter, lime, sea salt

  Three river prawns split and grilled over charcoal in garlic butter. Sweet and smoky, eaten with your hands.

• Grilled Salmon

  Salmon fillet, olive oil, lemon, dill, capers

  A thick fillet grilled skin-side down until it crisps, the centre left just short of done. Lemon, dill and a scatter of capers.

• Grilled Pork Belly

  Pork belly, soy, garlic, palm sugar, chilli, pickled cucumber

  Slow-cooked until it gives, then grilled hard so the fat renders and the edges catch. Soy, palm sugar and chilli, with pickled cucumber to cut it.

• Australian Rack of Lamb

  Australian lamb rack, rosemary, garlic, red wine jus

  Grass-fed from the southern states, milder and leaner than lamb from closer to home. Rosemary and garlic, grilled over charcoal and served pink with a red wine jus.

• Australian Beef Strip Loin

  Australian strip loin, sea salt, cracked pepper, roasted garlic, peppercorn sauce

  Grain-fed strip loin with a clean line of fat down the edge, seared hard and properly rested. Sea salt, cracked pepper, peppercorn sauce on the side.

1.8 Refreshers

Freshly Squeezed

• Triple Berry

  Strawberry, raspberry, blackberry

  Three berries pressed to order. Deep red, tart at the edges and sweet through the middle.

• Mango

  Seasonal mango

  Ripe mango pressed and served very cold. Thick and sweet, with nothing in it but the fruit.

Iced Coffee

• Cold Brew

  Coffee steeped cold, served over ice

  Ground coffee steeped overnight rather than brewed hot. Low in acid, heavy in body, poured over a tall glass of ice.

• Passion with Espresso

  Passion fruit, espresso, ice

  Cold passion fruit under a shot of espresso, poured so the two sit in layers before you stir. Sharp, fragrant and wide awake.

Water

• Acqua Panna (Still)
• S.Pellegrino (Sparkling)

Soft Drinks

• Coke
• Coke Zero
• Sprite
• Soda
• Ice Bucket