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Text
BLIXEN
__Menu
* 020 7101 0093 //
* hello@blixen.co.uk*
Book now
* __ __
* __ __
* __ __
BLIXEN
__Menu
* 020 7101 0093 //
* hello@blixen.co.uk*
Book now
BLIXEN
__Menu
* __ __
* __ __
* __ __
* 020 7101 0093 //
* hello@blixen.co.uk*
Book now
* __ __
* __ __
* __ __
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Restaurant
Bar
Located on the edge of Old Spitalfields Market in a converted bank, Blixen is a restaurant in the style of the European grand cafés, with a focus on beautiful design, consistent quality and the true spirit of hospitality. We are open 7 days a week, offering brunch, lunch & dinner, complemented by an eclectic wine list and exceptional cocktails. Our stunning conservatory, filled with plants, is an unexpected escape from the buzz of the city, overlooking the interiorof the market.
OPENING HOURS: Mon - Fri 10.30am - 11pm|Sat 10am - 11pm|Sun 10am - 6pmButton
THE RESTAURANT
Whether it’s for brunch in the garden, a romantic dinner for two in the horseshoe, or prime position at the kitchen counter, there’s a space at Blixen that will suit you. Wireless internet, power points & friendly service all included as standard. To book call 020 7101 0093 Brunch menu // SAT: 10am - 3.30pm. SUN: 10AM - 4PM Bottomless Brunch // For groups of 6 or more, reservationsonly
Lunch menu // MON - FRI: 11AM - 3.30PM Dinner menu // MON - SAT: 6PM - 10PMDrinks / wine list
THE SAFE
PRIVATE DINING
Hidden away in the original bank vault, The Safe comfortably accommodates up to 20 people for intimate events or corporate gatherings, with plenty of room for drinks before dinner (or after). A range of menus, wifi & a plasma screen ensure the space covers everyneed.
Set Menus
Christmas Feast 2019Button
THE BAR DOWNSTAIRS
Say hello to our bar, perfect for cocktails, beers and fun times. We bring the friendly team from Blixen restaurant and mix it with great drinks and warm atmosphere, making it a perfect venue for those before or after dinner desires. The space can hold up to 80 guests and can be hired exclusively for day or evening events. Drinks Menu // TUES - SAT: 5PM - 11PM //Book Now
@blixenlondon
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65A Brushfield Street,London E1 6AA
T: 020 7101 0093
E: hello@blixen.co.ukPRESS
E: hello@blixen.co.ukJOBS
E: hello@blixen.co.uk Copyright © 2017 Blixen. All rights reserved. Designed by Grey Fox Web Design As a precaution, given the rapid growth of the COVID-19 pandemic and to ensure the wellbeing of all our team and guests we will be closing our doors from Tuesday the 17th of March until further notice. Please stay safe. We hope to see you soon. Subscribe here for all things Blixen×
*
Christmas Feast Menu // 48 available from 3rd of December; for parties of 6 or more, pre-bookedonly
*
- all dishes served family style on sharing platters -*
STARTERS
*
Salmon rillettes, apple & cream cheese*
Cured meats & pickles*
Hummus, tomato & pepper*
Cream cheese stuffed peppers*
Venison & prune terrine*
House made bread & olive oil*
*
MAINS
Choice of two per table*
Roast turkey breast & the usual biz*
Beef wellington, red wine jus*
Roast whole salmon, beurre blanc*
****
*
Potato gnocchi, mushroom, kale & parmesan v*
mains served with:
Brussel sprouts, Carrots, rosemary & honey, herb new potatoes*
DESSERTS
*
Sticky toffee pudding, clotted cream*
Pear & almond tart, cardamom crème fraiche*
Lemon posset, citrus shortbread*
Black cow cheddar & Stilton, chutney & crisp bread £6 supplement per person*
All dishes may contain nuts - please let us know of any allergies×
*
BLIXO CHRISTMAS MENU // £65*
Mixed olives • Hummus, tomato & pepper, cracker bread*
*
Oysters
*
Tapenades & focaccia vg*
*
STARTERS
*
Duck liver parfait, port jelly, pickles & focaccia*
Marinated scallops, chestnut veloute & migas, truffle salsa*
Butternut squash, spinach & pine nut gyoza, sriracha vinaigrette vg*
*
MAINS
*
Roast goose breast, root vegetables & sprout tops, potato rosti, redwine jus
*
Seared seabass fillet, chorizo couscous risotto, kale & tomato salsa*
Truffle chickpea cake, celeriac & greens, almond salsa vg*
Served with:
Brussel sprouts, Carrots, rosemary & honey, Herb new potatoes*
*
DESSERTS
*
Coconut parfait, rose & raspberries vg*
Chocolate fondant, passionfruit sorbet*
Sticky toffee pudding, vanilla ice cream*
Black cow cheddar & Stilton, chutney & crisp bread*
×
*
RESTAURANT CHRISTMAS MENU // 48 available from 2nd of December; for parties of 6 or more, pre-bookedonly
*
STARTERS
*
Chestnut veloute, pomegranate & croutons, chilli oil v*
Smoked salmon, apple & cream cheese, soda bread migas*
Country style venison & prune terrine, chutney, pickles & toast*
*
MAINS
*
Roast duck breast, carrot, potato rosti, cranberry & red wine jus*
Seared hake, potato gnocchi, mushroom & greens, lemon beurre blanc*
Truffle chickpea cake, celeriac & sprout tops, almond salsa vg*
served with:
Brussel sprouts, Carrots, rosemary & honey, herb new potatoes*
*
DESSERTS
*
Pear & almond tart, cardamom ice cream*
Chocolate mousse, coconut crumbs & sorbet, passionfruit curd vg*
Sticky toffee pudding, vanilla ice cream*
Black cow cheddar & Stilton, chutney & crisp bread £6 supplement per person*
All dishes may contain nuts - please let us know of any allergies Menu subject to minor changes×
SEE YOU AT LATITUDE
We’re off to Latitude Festival again this year with even more on the list than last time. By day, relaxing restaurant, canteen, lounge bar – all day hang-out. By night, the tables get ditched – and switched for the dance floor. Start your day with bacon, eggs, Bloody Marys and proper coffee, then hang about for nu-wave glitter ball yoga before our very own soundsystem cranks until 3am alongside a pumping bar serving killer pint-size cocktails. BOOK A TABLE FOR BRUNCH, LUNCH OR DINNER×
*
COCKTAILS
*
Undercover
Covert fig leaf, Bitter Bianco, vermouth, soda // 10*
Applehopper
Calvados, Branca Menta, apple caramel, cream // 9.5*
Cran You Bublieve It Sloe gin, red wine, cranberry, cava // 9.5*
Bees Gees
Gin, nettles, raisins, honey, citrus // 9.5*
Origami Club
Bourbon, amaro, amontillado, Aperol // 9.5*
Devils Share
Overproof bourbon, averna, barley, walnuts // 10*
WHITE WINE
*
Bellwether, Australia5/25
Bianco d'Alessando
*
Loureiro, Portugal
6/30
Vinho Verde
*
D'de Gandines, France10/57
Chardonnay
*
RED WINE
*
La Fenice, Italy
5/25
Negramaro & Nera
*
Chianti Coli, Italy
7/36
Chianti
*
Rebellion, Argentina8/40
Malbec
*
Koerner, Austalia
11/58
Sangiovese Blend
*
BEER + CIDER
*
Harbour
4.5
Lager - 4%
*
Rafiki
5
Session IPA - 4.3%
*
1936 Biere
5
Lager - 4.7%
*
Breton
5.5
Cider 5%
×
*
BOTTOMLESS BRUNCH // 35 for groups of 6 or more, reservations only*
Tipple
Prosecco OR house pressed juice*
Snacks
Mixed herb olives, hummus & bread*
Mains
Choose from:
Rosemary focaccia, crushed avocado, spiced scrambled lentils &hazelnut salsa vg
Cumberland sausage, smoked potatoes, heritage tomato jam, black pudding crumb, fried eggs, mushroom, toast House smoked haddock kedgeree, poached egg, caper & raisin puree*
Dessert
Mini French toast, banana, honey & whipped mascarpone v*
×
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*
CELLAR SELECTION
*
RED
*
2014 Gamay, Rogue Vine, Itata Valley, Chile // 40 Made from grapes grown on old bush vines with minimal intervention, crunchy light and fresh, this pretty red has a truly wild side*
2013 Garnacha, Las Uvas de la Ira, Méntrida, Spain // 65 Light and fresh with real wet-stony sensation on the finish - light years from classic concentrated Garnacha*
2011 Rio Cassero, Brunello Di Montalcino, Italy // 75 Vibrant red colour, aromas of red fruits, dried herbs, spices and a touch of licquorice. Fresh, well-balanced, persistent on the palatte*
2003 Standish, The Relic Shiraz Blend, Barossa, Australia // 150 Shiraz/Viognier made from over 90 year-old vines make a dark, broody, deep, big-boned Aussie red that is a real showstopper*
1999 Château Palmer 3eme Cru, Margaux, France // 380 Everything that makes up a great Bordeaux wine is found in Château Palmer, and 1999 is one of their best vintages. Fine wine at itsfinest.
*
*
WHITE
*
2013 Saar Riesling, Van Voxlem, Saar, Germany // 42 Another great Riesling from spectacular steep slopes. Profound minerality with a delicate, melting, yet dry structure gives pleasurefrom the first sip.
*
2012 Les Calcinaires, Domaine Gauby, Gerard Gauby // 48 This quirky blend makes a fruity but refreshingly dry biodynamic white from the South of France. Think honey blossom, apricot and a dash ofgrapefruit.
*
2013 Saint Aubin 1er Cru, Marc Colin, Burgundy, France // 75 Marc Colin makes incredible wines and this classic Saint-Aubin will not disappoint Burgundy and Chardonnay drinkers (Puligny Montrachet without the price tag.)*
2011 Condrieu, Cuvée de Chéry, Rhone, France // 95 This opulent French Viognier is dripping with peaches, cream and toasted almonds. Full bodied, rich, and still wonderfully fresh*
(Very limited stocks, apologies if we have run out of your choice)*
×
*
Weekend Brunch
*
BRUNCH (SAT 10am - 3.30pm / SUN 10am - 4.00pm)*
SHARING SNACKS & STARTERS*
Bread & olive oil // 2.5*
Castelvetrano olives // 3*
Hummus, tomato & pepper, crisp bread // 5.5*
Smoked almonds // 3
*
Padron peppers // 4.5*
Salt cod croquettes, saffron mayo // 6*
Chestnut mushroom soup, rarebit, poached egg v // 7.5*
Fennel salami, celeriac remoulade, lambs lettuce // 8.5*
Country style pork terrine, sourdough // 8.5*
Burrata, beetroot & apple, treviso, walnuts v // 8.5*
MAIN PLATES
*
Ricotta pancakes, fruit salad, yoghurt & toasted seeds // 11.5*
House salt beef & potato rosti, poached eggs, sauerkraut, Russiandressing // 14
*
Hot-smoked trout & monk's beard risotto, parsley & horseradish // 15*
Welsh Dragon sausages, mushrooms, duck egg, tomato relish, toast //13.5
*
Onion bhaji burger, mint & yoghurt, slaw, fries vg // 14.5*
Spiced tofu, avocado, cucumber, red onion, cos lettuce & pumpkin seedsvg // 13
*
Grilled market fish, hispi cabbage, tartare hollandaise // marketprice
*
Cumbrian bacon steak, leeks, poached eggs, romesco sauce // 13*
Cumbrian beef burger, smoked cheddar, fried egg, bacon, fries & wally// 15.5
*
Baked eggs, red pepper, spinach & tomato, chilli, ricotta, toast v//13
*
Vietnamese noodle & green papaya salad, tomato, avocado, peanuts //sml 8/lrg 14.5
*
*
SIDES
*
Boston beans - Mushrooms - Eggs - Potato rosti // 3*
Sliced avocado - Bacon - Sausage // 4*
Simple salad // 3
*
Buttered greens // 4*
Fries // 4
*
PUDDING
*
Chocolate & praline tort, coffee // 7.5*
Orange & almond cake, blood orange, chocolate sorbet // 7.5*
Blackberry & quince trifle // 7.5*
Almond & coconut crème, tropical fruit vg // 7.5*
Affogato; vanilla & brownie ice cream, spiked espresso // 5.5*
Stilton & Black Cow cheddar, quince chutney, crisp bread // 8.5*
*
COCKTAILS // 9
*
Bloody Mary
Finlandia vodka, tomato juice, house spice mix*
Five-a-Day Spritz
Sloe gin, clementine, prosecco*
Rum Forest Rum
Bacardi Carta Blanca run, lemon, yellow Chartreuse, rosemary*
PT G&T
Bombay Sapphire gin, pink grapefruit & thyme, tonic*
Spitalfields Mule
Reyka vodka, ginger & lime, Pimento Dram, Fernet Branca, soda*
Aye Iced Tea
Monkey Shoulder whisky, Creme de Poire, Earl Grey tea*
*
HOUSE SODAS // 3.5
*
Pink grapefuit & thyme · Earl Grey & cardamom · Clementine & ginger add a slug of Our/London vodka // 5*
*
JUICES // 4.5
*
Punchy
pineapple, pear, red pepper, chilli*
Hearty
beetroot, carrot, orange*
Lively
cucumber, celery, green apple, ginger*
*
TEA & COFFEE
*
Espresso & friends // 2.7*
Latte, cappuccino, flat white, cortado // 3*
Hot chocolate // 3
*
Teas & infusions // 2.5 Royal Breakfast, Earl Grey, Pearl of China, Chamomile, Red Fortune*
×
*
DAYTIME MENU (Mon - Fri 11AM - 3.30PM)*
SNACKS
*
Bread & olive oil // 2.5*
Castelvetrano olives // 3.5*
Smoked almonds // 3
*
Hummus, tomato & pepper, crisp bread // 5.5*
Padron peppers // 4.5*
Glazed chorizo & peppers // 6.5*
Salt cod croquettes, saffron mayo // 6*
*
STARTERS
*
Chestnut mushroom soup, mature cheddar v // 7.5*
Heritage beetroot, chicory & macadamia nut cheese vg // 8*
Octopus, pink fir potato & broccoli, romesco // 9*
Country style pork terrine, sourdough // 8.5*
Scottish monkfish cheek, River Teign mussels & celeriac veloute // 9.5*
*
SANDWICHES & SALADS
*
Hot smoked trout, avocado, tomato & onion, poached eggs, sourdough //15
*
Onion bhaji burger, mint & yoghurt, slaw, fries vg // 14.5*
British beef burger, cheese & bacon, fries, wally // 15.5*
Vietnamese noodle & green papaya salad, tomato, avocado, peanuts //sml 8/lrg 14.5
*
Roast cauliflower, broccoli, freekah & pomegranate salad, pine nuts vg// sml 8/lrg 14.5
Add free range grilled chicken 4*
MAINS
*
Gnocchi, wild mushrooms, squash & cavolo nero, parmesan v // 16*
Dorset crab & chilli linguine // 17*
Roast trout, smoked trout & monks beard risotto, fennel & red onion //19
*
Brixham skate, spinach, cockles, caper & parsley brown butter // 18*
Confit duck leg, crushed roots & chard, red wine sauce // 18*
Cumbrian beef skirt, bone marrow, shallot, spring greens, mash // 18.5*
SIDES
*
Cauliflower cheese croquettes // 4.5*
Seasonal new potatoes // 4*
Simple salad // 3
*
Buttered greens // 4*
Hand cut chips // 4.5*
PUDDING
*
Chocolate & praline tort, coffee // 7.5*
Orange & almond cake, blood orange, chocolate sorbet // 7.5*
Blackberry & quince trifle (for two) // 9*
Almond & coconut crème, tropical fruit vg // 7.5*
Affogato; vanilla & brownie ice cream, spiked espresso // 5.5*
Custard ripple mini doughnuts // 4*
Stilton & Black Cow cheddar, quince chutney, crisp bread // 8.5*
*
HOUSE SODAS // 3.5
*
Pink grapefruit & thyme · Clementine & ginger · Earl Grey & cardamom add a slug of Our/London vodka // 5*
*
JUICES // 4.5
*
*
Punchy
pineapple, pear, red pepper, chilli*
Hearty
beetroot, carrot, orange*
Lively
cucumber, celery, green apple, ginger*
*
TEA & COFFEE
*
Espresso & friends // 2.7*
Latte, cappuccino, flat white, cortado // 3*
Hot chocolate // 3
*
Teas & infusions // 2.5 Royal Breakfast, Earl Grey, Pearl of China, Chamomile, Oolong*
Iced tea / iced coffee // 3×
*
DINNER (MON - SAT 6pm - 10pm)*
SNACKS
*
Bread & olive oil // 2.5*
Castelvetrano olives // 3.5*
Smoked almonds // 3
*
Hummus, tomato & pepper, crisp bread // 5.5*
Padron peppers // 4.5*
Salt cod croquettes, saffron mayo // 6*
Glazed chorizo & peppers // 6.5*
STARTERS
*
Chestnut mushroom soup, mature cheddar v // 7.5*
Heritage beetroot, chicory & macadamia nut cheese vg // 8*
Octopus, pink fir potato & broccoli, romesco // 9*
Country style pork terrine, sourdough // 8.5*
Scottish monkfish cheek, River Teign mussels & celeriac veloute // 9.5*
*
MAIN PLATES
*
Gnocchi, wild mushrooms, squash & cavolo nero, parmesan v // 16*
Bitter leaves, beetroot, pear & walnut, stilton v // 14.5*
Grilled cauliflower & broccoli, falafel, pine nuts, tzatziki vg //15.5
*
Brixham skate, spinach, cockles, caper & parsley brown butter // 18*
Roast trout, smoked trout & monks beard risotto, fennel & red onion //19
*
Dorset crab & chilli linguine // 17*
Peterhead cod, ham & leeks, Devonshire crab veloute // 20.5*
Cumbrian ox cheek, bone marrow, shallot & spring greens, mash // 19.5*
Confit pork belly, slow cooked cheek, crushed roots, chard // 18.5*
SIDES
*
Cauliflower cheese croquettes // 4.5*
Seasonal new potatoes // 4*
Simple salad // 3
*
Sprout tops, ginger & garlic // 4*
Hand cut chips // 4.5*
×
*
Set Menu // 40
*
*
Chestnut mushroom soup, mature cheddar v*
Octopus, pink fur potato & broccoli, romesco*
Country style pork terrine, sourdough*
*
Potato gnocchi, wild mushrooms & squash, cavolo nero, parmesan v*
Roast trout, smoked trout & monks beard risotto, fennel & red onion*
Cumbrian ox cheek, bone marrow, shallot & spring greens, mash*
*
Orange & almond cake, blood orange, chocolate sorbet*
Chocolate & praline tort, coffee*
Almond & coconut crème, tropical fruit vg*
*
Black cow cheddar & Stilton, chutney & crisp bread £6 supplement per person×
*
DRINKS LIST
*
COCKTAILS // All £9.5*
Rum Forest Rum
Bacardi Carta Blanca rum, lemon, yellow Chartreuse, rosemary*
Spitalfields Mule
Reyka vodka, ginger & lime, Pimento Dram, Fernet Branca, soda*
Five-a-Day Spritz
Sloe gin, Cynar, clementine, prosecco*
Sake Puppy
Martini Rubino, sake, Italicus Rosolio, gin, orange bitters*
PT G&T
Bombay Sapphire gin, pink grapefruit & thyme, tonic*
Newfangled Old Fashioned Coffee infused Bacardi Ocho, Sepia Amer, Angostura bitters*
Low Hanging Fruit
Hendricks gin, blackberry, sloe gin, lemon, pine*
Fairytale of New York Monkey Shoulder whisky, mulled wine, lemon*
*
CHAMPAGNE & SPARKLING*
NV Bocchoris Brut Cava, Penedes, Spain // 8 · 39*
NV Prosecco, 47 AD, Veneto, Italy // 40*
2014 Hindleap Brut, East Sussex, England // 10 · 53*
NV Henners Rosé Brut, Henners, East Sussex, England // 11.5 · 58*
NV Huré Frères Brut, L’invitation, Huré Frères, Champagne,France // 13 · 64
*
2007 Laurent-Perrier, Champagne, France // 95*
NV Ruinart Brut Rosé, Ruinart, Champagne, France // 110*
HOUSE SODAS // All £3.5*
Pink grapefruit & thyme · Clementine & ginger · Earl Grey & cardamom add a slug of Our/London vodka // 5.0*
*
BEER & CIDER
all 330 ml
*
Schiehallion Pilsner, Scotland, Harviestoun Brewery, 4.8% abv // 5*
Lukas Helles Lager, Bakewell, Derbyshire, Thornbridge Brewery, 4.2%abv // 5.5
*
Yu Lu Loose Leaf Pale Ale, Berkshire, Siren Craft Brew Ltd, 3.6% abv// 5.5
*
Murmur Saison Vinous Hops, Somerset, The Wild Beer Co., 5% abv // 6*
Lucky Saint unfiltered Lager, Bavaria, 0.5% abv // 4.5*
Ginger beer, Holloway, North London, Umbrella Brewing, 5% abv // 5.5*
Urban Orchard Apple Cider, South London, Hawkes, 4.5% abv // 5.5*
WHITE
*
2018 Cortese, Araldica, Piemonte, Italy // 5.5 · 15 · 23*
2018 Viognier, Domaine de Vedilhan 'Serica', IGP Pays d'Oc, France //7 · 19 · 28
*
2018 Garnacha Blanca Blend, Sola Fred, Celler Masroig, Catalonia, Spain // 7 · 19 · 31*
2017 Sauvignon Blanc, 'L'Elegante', Loire, France // 9.5 · 26 · 36*
2018 Alvarinho Blend, Casa do Arrabalde, Portugal // 9.5 · 26 · 36 **
2018 Gavi, Il Forte, Gavi, Italy // 10 · 27 · 39*
2016 Chablis 1er Cru, Beauroy, 'de la Motte', Burgundy, France // 13· 38 · 58
*
*
2017 Cotes du Rhone Blanc, Domaine Boutinot, France // 26*
2018 Pinot Gris, Jealous Sisters, Wairarapa, New Zealand // 32*
2018 Gruner Veltliner, Zobinger, Barbara Ohlzelt, Kamptal, Austria //40 *
*
2017 Riesling, Dajoar, Mosel, Germany // 41 **
2017 Chenin Blanc, Tuffo (sec), Damien Pinon, Vouvray, France // 46*
2018 Barrel fermented Sauvignon Blanc, Wild Air, South Africa // 49 **
2015 Chardonnay, David Bruce, Sonoma County, California // 80*
ROSÉ & ORANGE
*
2018 La Ruchette Doreé, Côtes du Rhône, France // 7 · 19 · 28*
2018 Château de Fonscolombe, Coteaux d'Aix-en-Provence, France // 11· 30 · 42
*
2017 Mimi Rosato, Cossetti, Piemonte, Italy // 76 (magnum)*
2017 Skin contact Riesling, Architects of Wine, Clare Valley, Australia // 13.5 · 40 · 60 **
RED
*
2018 Barbera da Vine, Barbera, Piemonte, Italy // 5.5 · 15 · 23*
2018 Monastrell, Galeam, Murviedro, Alicante, Spain // 6 · 18 · 26 **
2017 Cabernet Blend, Maison Ventenac, Languedoc, France // 8 · 23 ·33
*
2018 Brouilly, Deomaine Les Roches Bleues, Beaujolais, France // 10 ·27 · 38
*
2017 Malbec, Biutiful, Maal, Mendoza, Argentina // 11.5 · 32 · 46 **
2018 Pinot Noir, Brothers Damon & Jono, Adelaide Hills, Australia //12 · 38 · 57 *
*
2016 Rioja, El Mozo 'Malaspiedras', Alava, Spain // 13.5 · 40 · 60 **
*
2016 Chianti Colli DOCG, Tuscany, Italy // 35*
2015 Alvaro Castro Dão Tinto, Quinta Pellada, Dão, Portugal // 36 **
2017 Corvina/Merlot, Gran Passione, Veneto, Italy // 37*
2014 St Emilion Grand Cru, Clos de la Cure, Bordeaux, France // 64*
2017 Sangiovese blend, Koerner, Clare Valley, Australia // 65 **
2013 Brunello di Montalcino, Donatella Cinelli Colombini, Montalcino,Italy // 85
*
*
All wines by the glass & carafe served in 175ml & 500ml measures - 125ml glass availible upon request.*
*organic/biodynamic
×
×
*
FINGER FOOD MENU
*
Nocellara olives (bowl) // 3.0*
Truffle popcorn (bowl) // 1.5*
Spicy giant corn (bowl) // 2.5*
*
Cheese and truffle straws (bowl) // 3.0*
Taramasalata with crisp bread (bowl) // 4.0*
Hummus, harissa, cracker bread (bowl) // 4.0*
Mushroom, mozzarella and tomato jam sliders (3pcs) // 7.5*
BBQ pork and pickled apple sliders (3pcs) // 8.8*
Crispy squid, preserved lemon (bowl) // 5.5*
Ham hock and cheese croquettes, garlic mayonnaise (2pcs) // 6.0*
Selection of cheeses, house chutney & seeded crackers (per person) //6.0
*
*
Blixen sweets & chocolates (per person) // 5.0*
*
*
Optional service is 10% and it all goes to the staff.*
All dishes may contain nuts - please let us know of any allergies× f
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