placere placet - the-connaught.co.uk · 3 | p a g e from start to finish it is here that we begin...

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PLACERE PLACET

“An efficient bartenders first aim should be to please his customers,

paying particular attention to meet the individual wishes of those

whose tastes and desires he has already watched and ascertained;

and, with those whose peculiarities he has had no opportunity of

learning, he should politely inquire how they wish their beverages

served, and use his best judgment in endeavouring to fulfil their

desires to their entire satisfaction. In this way he will not fail to

acquire popularity and success .” – JERRY THOMAS

Please note that a discretionary service charge of 12.5% will be added to your bill.

All prices are inclusive of VAT

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CONTENTS

APERTIF & SEASONAL VERMOUTH PAGE3

VERMOUTH, LOW ALCOHOL LIBATIONS, SHERRY PAGE 4

VINTAGE SHERRY COLLECTION PAGE 5

CHAMPAGNE BY THE GLASS PAGE 6

CHAMPAGNE LIST PAGE 7

WINE BY THE GLASS, WHITE & ROSE PAGE 13

WINE BY THE GLASS, RED PAGE 14

FINE WINE LIST PAGE 15

COBURG COCKTAILS PAGE 17

NON ALCOHOLIC COCKTAILS & SOFT DRINKS PAGE 22

DIGESTIF; PORT, ARMAGNAC & CALVADOS PAGE 23

RARE & SPECIAL RELEASE COGNAC PAGE 24

COGNAC, EAUX DE VIE, GRAPPA & BEER PAGE 25

ALL DAY DINING MENU PAGE 26

FULL MENU AVAILABLE BEFORE 11PM

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FROM START TO FINISH

It is here that we begin the imbibers’ journey from start to finish, offering

some of our carefully envisioned and sourced products and creations, in an

order most suited to the journey through all things drinkable.

Our vision is simple – to make your own personal journey with us the best it

can be and unique to you, our guest.

It is our pleasure to please…

APERITIF

Evolved from the Medieval Latin word “aperitivus”, based on the Latin word “aperire”,

to open. The following drinks, generally lower in alcoholic strength, stimulate your

palate and senses in anticipation of the wonderful things to follow.

VERMOUTH

An aromatized, fortified wine flavoured with various botanicals. Vermouth is often

taken on the continent as an aperitif and is at its best over ice or mixed in to your

favourite classic cocktail.

Our seasonal vermouth is chosen for its character, flavour profile and body. It

is used in our classic cocktails as a standard and will change your drink’s

profile to match the season you are drinking it in.

Autumn/Winter

Macchia Vermouth Mediterraneo; born from the union of three

important factors: tradition, because Vermouth has its origins in

Piedmont (1786); evolution, because a variant of myrtle is introduced,

a typical shrub of Sardinia formerly used to sweeten wines; the

historicity, which binds both regions in the Kingdom of Sardinia and

Piedmont (1720-1861). White wine, pure cane sugar, a refined

selection of herbs, spices and the particularity of myrtle berries, make

this Vermouth one of a kind.” Emilio Rocchino, founder.

– Alcohol content: 18%

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50ml

Asterley Brother’s, South-east UK £10

Macchia, Sardegna £10

Carpano Antica Formula, Turin, Italy £10

Punt e Mes, Turin, Italy £10

Martini Riserva Speciale Rubino, Turin, Italy £10

Noilly Prat, Marseillan, France £10

Gancia Bianco, Turin, Italy £10

Cocchi Americano, Asti, Italy £10

LOW ALCOHOL LIBATIONS

A selection of low alcohol by volume beverages for those in favour

of some, but not a complete, measure of temperance..

LOWGRONI £16

Campari, sweet vermouth, beetroot juice

SAMBUCHA £16

Italicus, Sambuca, lemon, Royal Flush Kombucha

TEATIME £16

Matusalem sherry, lapsang souchong, lemon, soda, Islay whisky spray

SHERRY

Sherry is produced in a variety of styles made primarily from the Palomino grape,

ranging from light versions similar to white table wines, such as Manzanilla and Fino,

to darker and heavier versions that have been allowed to oxidise as they age in barrel,

such as Amontillado and Oloroso.

75ml Bottle

Sherry “Una Palma” Fino, Gonzalez Byass £12 £70

Sherry “Tres Palmas” Fino, Gonzalez Byass £28 £135

Pedro Ximenez Noe £20 £80

Oloroso Matusalem Dulce Muy Viejo 30yr £20 £80

Cream “Solera 1847”, Gonzalez Byass £14 £100

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VINTAGE SHERRY

What follows are a rare selection from the bodegas of Gonzalez Byass in Jerez,

chosen by Gonzalez Byass Master Wine Blender Antonio Flores Pedregosa, especially

for the Coburg Bar.

1967 Oloroso Very Rare 75ml £65

Aromas of antique wood, dried fruit, coffee and spice. A small addition of

Moscatel and Pedro Ximenez gives this old vintage perfect balance and a

touch of sweetness.

1975 Palo Cortado 75ml £60

Intensely aromatic Palo Cortado with notes of dried apricot and walnut.

Dry on the palate with an old oak character. Delicious bitter orange,

marmalade flavours. A soft, silky texture and pleasing finish.


An elegant wine with hints of apricot, raisin and orange peel on the nose.

The velvety palate offers a delicious blend of dried citrus fruit flavours and

warming spicy notes.


Refined, complex and powerful with aromas of nuts, orange peel, vanilla,

tobacco and wood. A smooth, velvety mouth-feel, offering a lasting

sensation of nuts and caramel on the palate.

1989 Oloroso 75ml £55

Comforting biscuity, oaty aromas married with notes of polished antique

oak. Warm and rounded palate with excellent structure and a dry finish

from many years spent in cask.


Delightful aromas of nuts, dried apricots and orange peel mixed with spice

and yeasty notes. A complex Palo Cortado with a wonderful texture and

a long, lingering finish.

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CHAMPAGNE BY THE GLASS (125ML)

“There comes a time in every woman’s life when the only thing that

helps is a glass of Champagne.” Bette Davis

WHITE

NV Laurent Perrier La Cuvée £19

NV Deutz Brut Classic £22

2000 Cuvee William Deutz £39

NV ‘R’ de Ruinart, Brut £22

NV Ruinart, Blanc de Blancs £28

NV André Jacquart Experience, Brut Nature £28

NV Pol Roger £23

2009 Pol Roger, Blanc de Blancs £35

NV Krug, Grande Cuvée £65

2009 Dom Perignon, Brut Vintage £55

FRANCIACORTA

NV Ca’ del Bosco, Cuvée Prestige £19

ROSÉ

NV Ruinart, Rosé £28

NV Laurent Perrier, Rosé £25

2009 Pol Roger, Vintage Rosé £36

NV Krug Rosé ( Served from half bottle ) £95

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CHAMPAGNE (750ML)

“Meeting Franklin Roosevelt was like opening your first bottle of Champagne;

knowing him was like drinking it.” Winston Churchill

LAURENT PERRIER

Laurent-Perrier was established in 1812, the house remains under the

direction of the De Nonancourt family to this day. Laurent -Perrier

pioneered the production of Ultra Brut champagne and set the benchmark

for Rosé champagne using the Saignée method. Awar ded with the Prince

of Wales’s Royal Warrant.

NV Laurent Perrier La Cuvée £90

2007 Laurent Perrier £110

NV Laurent Perrier Rosé £130

NV Laurent Perrier Ultra Brut £135

NV Grand Siècle £270

2004 Grand Siècle Alexandra Rosé £395

DOM PERIGNON

Monk Dom Pérignon made it his mission to create the “best wine in the world”. This

mission was expressing an outstanding visionary spirit and to be exceptionally daring

at the end of the 17th century, and gave birth to the “méthode champenoise”.

2009 Brut, Vintage £295

2009 Brut, Vintage Magnum £750

2000 Brut, ‘Plenitude 2’ £695

1982 Brut, ‘Plenitude 3’ £3500

2005 Brut, Rosé Vintage £620

1995 Brut, ‘Plenitude Rosé’ £2200

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RUINART

Created by Nicolas Ruinart in 1729, Maison Ruinart, the first established champagne

house, remains true to its original values, made with a pursuit of excellence and a

spirit of innovation. The house has created for almost 300 years exceptional

champagnes. The golden thread of the ‘Ruinart Taste’ and the very essence of the

House’s spirit, is its finesse and purity which illuminate all the cuvées of the Ruinart

range.

NV ‘R’ de Ruinart, Brut £110

1982 Ruinart, ‘R’ (magnum) £1150

NV Ruinart, Blanc de Blancs £155

NV Ruinart, Blanc de Blancs (magnum) £340

NV Ruinart, Rosé £155

2004 Dom Ruinart, Blanc de Blancs £325

1998 Dom Ruinart, Blanc de Blancs (magnum) £765






1998 Dom Ruinart, Rosé £495

1990 Dom Ruinart, Rosé (magnum) £1550

1988 Dom Ruinart, Rosé £675

1986 Dom Ruinart, Rosé (magnum) £1650

1982 Dom Ruinart, Rosé, Recently Disgorged £750

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POL ROGER

Founded in 1849, Pol Roger has been popular with Royalty and famous

Statesmen of Europe and in particular Great Britain since the late

Nineteenth Century. It remains a firm favourite to this day, fiercely

independent, with a demand for excellence. Cuvée Sir Winston Churchill

was created in honour of one of The Connaught’s most historic guests.

NV Pol Roger £125

NV Pol Roger, Pure Brut £135

2009 Pol Roger, Brut Vintage £185



1988 Pol Roger, Reserve Spéciale £1000



2009 Pol Roger, Blanc de Blancs £195

2009 Pol Roger, Vintage Rose £205

2004 Pol Roger, Cuvée Sir Winston Churchill £370

1995 Pol Roger, Cuvée Sir Winston Churchill (magnum) £1150

1993 Pol Roger, Cuvée Sir Winston Churchill (magnum) £1050




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KRUG

The Krug philosophy is about a passionate commitment to craftsmanship, defined by

a series of uncompromising choices which create a taste, and a legendary style.

NV Krug, Grande Cuvée £340

2003 Krug, Vintage £475





1996 Krug, Vintage (magnum) £1950


1988 Krug Vintage £1750





NV Krug, Rose £565

1989 Krug, Collection £1600

1985 Krug, Collection (magnum) £4200



2003 Krug, Clos du Mesnil £1950





2000 Krug, Clos d’Ambonnay £3350

1995 Krug, Clos d’Ambonnay £3950

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DEUTZ

Founded in 1838, Deutz is situated amongst the vineyards of one of the region’s

greatest villages: Aÿ-Champagne. Their vineyard sources are immaculate throughout

the range: even Brut Classic notches up a 97% rating on the échelle des crus, and the

house can call on a lavish selection of grands crus, including Avize, Le-Mesnil-sur-

Oger, and Aÿ.

NV Deutz Brut Classic £125

1995 Deutz Brut Vintage £540

1982 Deutz Brut Vintage £670

2005 Amour de Deutz Blanc de Blancs £395

2009 Deutz Blanc de Blancs £180




NV Deutz Rose £150

2009 Deutz Rose Vintage £190

1990 Deutz Rose Vintage £610

2006 Amour de Deutz Rose £450









1975 Deutz Blanc de Noirs (magnum,) £6800

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ANDRÉ JACQUART

For four generations, the parents and grandparents of André Jacquart only produced

Champagne grapes. In 1958 André Jacquart started producing his own estate-bottled

Champagne in Le Mesnil-sur-Oger. Vinification is in barrels as well and the whole

range benefits from a long ageing time in the cellar after tirage (4 years minimum for

non-vintage cuvees and from 5 to 8 years for vintage cuvees) and low dosages.

Production today is about 100,000 bottles per year.

NV André Jacquart Experience, Brut Nature £165

FRANCIACORTA

CÁ DEL BOSCO

The “Metodo Ca’ del Bosco” encapsulates the principles of the Metodo

Franciacorta. A personal, perhaps even romantic idea. It means embracing

excellence in wine, the integrity of the territory and respect for tradition.

NV Cuvée Prestige £95

NV Dosage Zero £150

2011 Dosage Zero £200

2006 Dosage Zero Noir £215

2001 Dosage Zero Noir £245

2001 Cuvée Annamaria Clementi £345




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WHITE WINE 175ml Bottle

2014 Lugana Riserva “Ca Lojera” £15 £65

Verdicchio, Veneto, Italy

2017 Sancerre “LA Guiberte”, Domaine A. Gueneau £17 £67

Sauvignon Blanc, Loire Valley, France

2015 Macon-Verzé Domaine Leflaive £20 £85

Chardonnay, Côte de Beaune, Burgundy, France

2015 Viognier, Calera £20 £85

Central Coast, California

2017 Chablis 1er Cru ”Vaillons”, Domaine Testut £26 £110

Chardonnay, Burgundy, France

2015 Puligny Montrachet, Domaine Bachelet-Monnot £35 £145

Chardonnay, Côte de Beaune, Burgundy, France

By Coravin : 125ml Bottle

1996 “Viña Tondonia” Gran Reserva, R. Lopez de Heredia £40 £210

Rioja, DOCa, Spain

2014 Blanc Fumé de Pouilly, Dom. Dagueneau £55 £290


2008 Corton-Charlemagne, Dom. Bonneau du Martray £85 £485

Chardonnay, Côte de Beaune, Burgundy

2014 Montrachet Grand Cru, Domaine Thénard £185 1100


ROSÉ WINE 175ml Bottle

2017 Chateau La Coste £15 £65

75% Grenache, 10% Syrah, 10% Cab Sav, 5% Cinsault.

Coteaux d’Aix en Provence, Provence

Vintages are correct at the time of printing, however are subject to change. Please excuse any discrepancies

in our wines by the glass selection.

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RED WINE 175ml Bottle

2015 “Les Pentes Douces” Rouge, Château La Coste £15 £65

Coteaux-d’Aix-en-Provence, France

50% Cab Sav, 25% Syrah, 25% Grenache

2016 Bourgogne Pinot Noir, David Duband £19 £77

Pinot Noir. Côte de Nuits, Burgundy

2014 Morellino di Scansano £20 £85

Riserva “Madrechiesa”, Terenzi

Sangiovese 100%, Tuscany, Italy

2015 Gevrey Chambertin, Vieilles Vignes £24 £97

Domaine Frederic Magnien


2014 Shiraz “The Struie” £28 £120

Torbreck, Barossa Valley, Australia

Syrah 100%

2011 Château Destieux £32 £130

St-Emilion, Bordeaux, France

Merlot 70%, Cabernet Franc 30%

2013 Margaux du Château Margaux £35 £149

Margaux, Bordeaux, France

Cabernet Sauvignon, Merlot, Cabernet Franc

By Coravin : 125ml Bottle

2004 Barolo Cerequio Boroli £60 £340

100% Nebbiolo

Piedmont, Italy

2013 Charmes-Chambertain Grand Cru £85 £380

Domaine David Duband


2006 Château Margaux £195 £1250

96% Cabernet Sauvignon, 4% Merlot

Margaux, Bordeaux, France

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FINE WINE

WHITE WINE

2016 Chateauneuf-du-Pape Blanc, Château La Nerthe £120

Roussanne-Marsanne, Rhone Valley, France

2012 Chassagne-Montrachet “Clos-St-Jéan”, Domaine Thénard £195


1996 “Viňa Tondonia“ Gran Reserva, Lopez de Heredia £210

90% Viura 10% Malvasia, Rioja, Spain

2011 Chablis 1er Cru “Séchet“, Domaine Dauvissat-Camus £265


2014 Chardonnay Giaconda £345

Canberra District, New South Wales, Australia

2014 Blanc-Fumé de Pouilly “Silex”, Domaine Dagueneau £380


2009 Riesling “Clos St Hune”, Domaine Trimbach £380

Alsace, France

2008 Corton-Charlemagne, Domaine Bonneau du Martray £485


2011 Hermitage Blanc, Domaine J.L. Chave £595

Marsanne, Rhône Valley, France

2014 Montrachet Grand Cru, Domaine Thénard 1100


DESSERT WINE 175ml Bottle

2010 Sauternes Cuvée Célin, Clos Le Comte (75cl) £15 £95

80% Sauvignon Blanc, 20% Semillon

2014 Vin de Constance, Klein Constancia (50cl) £145

100% Muscat d’Alexandria, Constancia, South Africa

2004 Château d’Yquem, 1er Cru Supérieur (75cl) £965

80% Semillon 20% Sauvignon Blanc, Sauternes, France

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RED WINE

2014 Shiraz “The Struie” Torbreck, Barossa Valley, Australia £120

100% Shiraz, Barossa Valley, Australia

2008 Châteauneuf-du-Pape, Château de Beaucastel £240

Grenache, Syrah, Mourvedre, Southern Rhône Valley, France

2014 Nuits-Saint-Georges 1er Cru Vielles Vignes £420

Pinot Noir, Domaine Prieuré-Roch, Burgundy, France

2009 Les Forts de Latour, 2ème vin du Château Latour £795

78% Cabernet Sauvignon 22% Merlot, Pauillac, Bordeaux

1998 Château Cos d’Estournel, 2ème Grand Cru Classé £550

60% Cab. Sauv. 38% Cab. Franc 2% Cab Franc, St.Estephe

2005 Hermitage Jean-Louis Chave £675

100% Syrah, Northern Rhone Valley, France

2009 Chambolle-Musigny Domaine Comte Georges de Vogu ̈é £750

Pinot Noir, Burgundy, France

2005 Château La Conseillante, Pomerol £850

90% Merlot 10% Cabernet Franc

Pomerol, Bordeaux, France

1998 Opus One, Robert Mondavi & Baron P. de Rothschild £865

80% Cab. Sauv. 16% Cab. Franc 4% Merlot Napa, California

2001 Richebourg Grand Cru, Domaine Thibault Ligier-Belair £1200


2005 Château Palmer, 3ème Grand Cru Classé £1250

55% Cabernet Sauvignon 45% Merlot, Margaux, Bordeaux

2000 Château Haut-Brion, 1er Grand Cru Classé £1950

51% Merlot, 43% Cabernet Sauvignon, 6% Cabernet Franc

Péssac-Léognan, Bordeaux, France

1996 Romanée-Saint-Vivant, Dom. De La Romanée-Conti £4200


1995 Petrus £6800

100% Merlot, Pomerol, Bordeaux, France

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THROUGH THE AGES OF BARTENDING

Our menu focuses on the classic cocktails that helped to define certain

periods of bartending history and culture. We move through chronologically

and attempt to shed a little light on each of their creators to gain a more

complete understanding of what, why and where.

OBURG

OCKTAILS

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1700’s CLARIFIED MILK PUNCH £19

Eighteenth-century England was rife with harsh liquors and

devoid of refrigerators. Clarification solved both problems. In

1711, housewife Mary Rockett recorded the earliest-known

clarified milk punch recipe. The result? A clear, silky-smooth,

shelf-stable elixir that lasted for months. No refrigerator

necessary..

Armagnac, Coburg rum blend, pineapple, lapsang souchong,

spices, lemon, milk

1880s FOURTH REGIMENT £19

A book was found buried into the walls of a house that a couple

bought and were renovating. Inside this book were recipes from

a bartender that was said to have lived there in the 1880s. They

published the book ‘282 drinks from a bartender from the olden

days’, in which this featured. It is said to be one of the first

recorded drinks to call for celery bitters as a main ingredient.

Rye Whiskey, sweet vermouth, orange, celery & Peychaud’s

bitters

1890s BAMBOO £19

Conceived in Yokohama, the drink’s creator was German Louis

Eppinger; manager of the Grand Hotel and one of the fathers of

bartending in Japan. Nobody knows for certain what inspired

Eppinger, but the best guess is that the Bamboo was based on

the Adonis, a popular cocktail of the era.

Fino & Palo Cortado 1994 Sherries, dry vermouth and orange

bitters

1900s PRINCE OF WALES £20

The future Edward VII spent his first 59 years of life as heir

apparent to the English throne, but his mother Queen Victoria

shut him out of all royal business and political power. With no

official duties, Albert Edward became "the playboy prince", and

typified the life of a wealthy late-Victorian gentleman of leisure,

devoting a large portion of his being into the mastery of

drinking.

Cognac, Oleo Saccharum, pineapple, maraschino & Champagne

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1910s PUNCH ROMAINE £19

A rum-spiked shaved-ice palate cleanser served to first class

passengers during the fateful last dinner aboard the Titanic on

April 14th, 1912, was based on a recipe from famed French chef

Georges Auguste Escoffier, who championed alcoholic shaved

ices during the early twentieth century.

White rum, white wine, orange juice, egg white

1920s THE LAST WORD £19

The Last Word originated at the Detroit Athletic Club, sometime

around 1920, then made famous by a Vaudeville artist by the

name of Frank Fogarty. Some have postulated that it is so

named as it was the last cocktail created at the Club before

Prohibition kicked in.

Gin, Chartreuse, Maraschino, lime juice

1930s BOBBY BURNS £19

Robert Burns, the embodiment of Scottish literary culture, lends

his name to this “most popular of Scottish drinks” which warms

the soul on a cold winters eve.

"Blow, blow, ye winds, with heavier gust!

And freeze, thou bitter-biting frost!”

Scotch whisky, sweet vermouth & Benedictine

1930s MAPLE LEAF £20

Dating back to 1936 and purportedly made popular in New

Orleans, this was the first recorded cocktail using maple syrup as

a sweetener. It also served as the basis for the later Filibuster

cocktail.

Whistle Pig 10 Year Old Rye, lemon juice, Whistle Pig barrel aged

Maple syrup

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1930s ZOMBIE PUNCH £19

Not to be confused with a classic Zombie, this was also invented

by Donn Beach of Hollywood's Don the Beachcomber

restaurant. It comes from the private collection of Don, one of

the founders of the Tiki cocktail culture. Beach was a man

known for guarding his recipes very well.

Trio of Rums, Falernum, grapefruit, cinnamon, grenadine

1940s BEE’S KNEES £19

The Roaring Twenties, the Jazz Age, is the era that saw the birth

of this drink. The addition of ingredients such as citrus and

honey were often used to cover the less than ideal

smell and taste of bathtub gin during what F. Scott Fitzgerald

would later describe as ‘The greatest, gaudiest spree in history’.

First time printed on David Embury 1948 ‘The Fine Art of Mixing

Drinks’.

Gin, fresh lemon juice, honey water

1960s VODKA SLING £19

A Sling was one of the earliest known names for a cocktail.

Vodka was fast becoming a more popular beverage and the

attitudes towards experimentation in the swinging 60’s led to

the rise in popularity once more of these simple, yet absolutely

delicious concoctions.

Vodka fresh lemon juice, oleo saccharum, orange bitters, soda

1960s BARRACUDA £19

Created by Benito Cuppari, otherwise known as ‘The Bartender

of the Ocean’. It was named after the voracious ocean predator

and was then served originally in a hollowed out pineapple.

Dark rum, Galliano, pineapple, lime, Prosecco

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1980s ROSITA £19

Gary ‘Gaz’ Regan was credited with the creation of the Rosita in

the early 90’s, publishing it in his own book ‘The Bartender’s

Bible’. The story goes that Gaz had adapted the recipe from the

1988 ‘Mr Boston Offical Bartender’s Guide’, forgetting he had

done so when he again sampled the drink made for him by a

fellow bartender in the early 00’s.

Blanco Tequila, sweet & dry vermouths, Campari

1980s RUSSIAN SPRING PUNCH £19

Fabricated from the volcanic mind of Dick Bradsell, sometimes

during the 1980s, for the house warming of Peter Kent and

Hamish Bowles. As Dick himself remembered the party: “It was

lethal, that thing. We had people falling down the stairs and

dancing around in wild abandon”.

Vodka, crème de cassis, raspberry liqueur, lemon juice, fresh

berries, champagne

2000s PENICILLIN £19

The most popular creation of the neo-speakeasy culture, a

universe of complexity in this Sam Ross’ concoction from New

York’s Milk & Honey.

Whisky, fresh lemon juice, honey syrup, ginger, Islay single malt

spray

2000s NAKED & FAMOUS £19

Invented during his time behind the stick at Death & Co. in New

York City, the Naked and Famous cocktail is a recipe Joaquín

Simó calls “the bastard love child of a classic Last Word and a

Paper Plane, conceived in the mountains of Oaxaca.”

Mezcal, Yellow Chartreuse, Aperol, lime

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NON ALCHOLIC COCKTAILS

ESSENCE OF THE TROPICS £12

Passionfruit, pineapple, orange and cranberry

GINGER REVIVAL £12

Ginger beer, lemon, apple and honey water

BRITISH COOLER £12

Strawberry, raspberry syrup, lemon, soda water

SOFT DRINKS

ROCKTAILS ORANGEWOOD £12

Blood Orange zest meets the woody aroma of cascarilla in this

rounded blend of distilled botanicals. Subtle base notes of bitter

orange peel and a subtle hint of smokiness from the Cherrywood.

A fantastic G&T alternative.

REAL KOMBUCHA ROYAL FLUSH DARJEELING £12

Made from a First Flush Darjeeling, known in India as the Queen of Teas.

A fruity, floral kombucha with notes of rhubarb, white peach and almond

with a subtle astringency. A wonderful alternative to prosecco.

CHARITEA MATE (certified Organic) £12

People have been drinking yerba mate for centuries. The tea originates

from indigenous Paraguay where it was drunk for its medicinal purposes

around a fire as a hot tea. This chilled, refreshing version is slightly sparkling.

Coca Cola, Diet Coca Cola, Coke Zero £5.50

FEVER TREE £5.50

Bitter Lemon, Tonic, Slim line Tonic, Soda, Lemonade

JUICES

Cranberry, apple, pineapple, orange, tomato £8

FRESHLY SQUEEZED JUICE

Orange, grapefruit £10

MINERAL WATER

Small water £4,50

Large water £7.50

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DIGESTIF

A digestif normally has higher alcohol content than its pre-dinner

counterpart, the aperitif . It is traditionally served straight, at room

temperature or very slightly chilled, and sipped slowly. It is a drink

designed to aid in digestion after a good meal.

PORT

A Portuguese fortified wine produced with distilled grape spirits exclusively in the

Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine,

often served as a dessert wine, though it also comes in dry, semi-dry, and white

varieties.

75ml Bottle

Quinta da Gaivosa, LBV 2012 £14 £85

Ramos Pinto “Quinta do Bom Retiro” Tawny 20yr £20 £80

Graham’s Old Tawny 20yr £20

1994 Warre’s, Vintage Port £25 £155

2003 Qunita do Noval £35 £245

1963 Cockburn’s, Vintage Port £295

1900 Niepoort Colheita, Vintage Port £2250

ARMAGNAC

Armagnac is a distinctive style of French brandy (grape distillate) produced in the

region of the same name in the heart of Gascony (south west part of France). It is the

oldest French eau-de-vie. The first evidence of its use dates back to the year 1310.

The Darroze family has devoted itself to its 2 driving passions, cuisine and Armagnac,

for 3 generations now. Over almost 40 years the Darroze collection has increased

and today their cellars hold over 250 different Armagnacs from 30 estates, covering

over 50 vintages. Darroze Armagnacs are considered by spirits lovers everywhere as

some of the finest available.

The full Armagnac menu Is available upon request.

CALVADOS

Château Breuil 15 Ans d’Age £24

Château Breuil X.O. Réserve des Seigneurs £29

Domaine Adrien Camut AOC Pays d’Auge Privilège £28

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COGNAC

For the past three centuries, Cognac has been almost universally recognised as the

finest of all the spirits that are distilled from grapes. It has many incomparable

qualities: fruitiness, subtlety of bouquet, intensity, warmth and, above all, the

complexity of the many thousands of styles and flavours.

LOUIS XIII DE RÉMY MARTIN COLLECTION

LOUIS XIII £240

A truly stunning Cognac, blended from around 1,200 different eaux-de-vie aged from

40 to more than 100 years old coming from the Grande Champagne appellation, the

most prestigious region in Cognac.

Fig, prune, pastry dough, honey and maple scents. Offers long and intensely woody

flavours, but also dried apricot and vanilla. Finishes elegantly, warm, smooth and

more oaky than fruity succulent.

LOUIS XIII BLACK PEARL £1300

This is a single 100 year tiercon, released by the Hériard Dubreuil’s family Private

Reserve.

Aromas of vanilla, cream, spiced flowers, and fruit precede a palate that blends

flavours of passion fruit, ginger, nutmeg, and sandalwood

HINE COLLECTION

1914 HINE VINTAGE £1500

Jarnac matured

An exceptional year! Known as the “Ladies Vintage”. Aged in casks until

1958, when it reached its peak maturity, this particular parcel was then

stored in glass demijohns to be bottled in 1987.

Subtle perfumes of flower and undergrowth give this a rich and

aromatic bouquet. Its roundness and plenitude are remarkable.

1975 HINE VINTAGE £110

Jarnac matured

This very powerful Vintage is dominated by tannins and spices.

On the palate, the volume and persistence confirm the first

impressions on the nose. A very masculine cognac

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Courvoisier X.O. Impérial £22

Delamain Pale & Dry X.O. Grande Champagne £20

Hennessy Paradis Imperial £315

Hennessy X.O. £37

Hine X.O. Premiere Cru £30

Le Voyage de Delamain £700

Martell X.O. Suprême £33

Rémy Martin X.O. £33

EAUX DE VIE, GRAPPA & OTHER DIGESTIF

G.Miclo Framboise Sauvage Coeur de Chauffe £26

G.Miclo Poire William Coeur de Chauffe £26

Bepi Tosolini Grappa di Chardonnay £11

I Legni di Tosolini - Grappa Stagionata in Barrique di Frassino £25

Fernet Branca £10

Branca Menta £10

Amaro Lucano £10

BEER COLLECTION

“For a quart of Ale is a dish for a king.” William Shakespeare

MORI 1984 “NIHON KAI” IPA (310ML) £10

Made in a remote region of Niigata, Japan from Citra and Simcoe Hops.

Clean, fresh stone fruits and a gentle whisper over the tongue makes for an

unforgettable experience. This one is not like other IPA’s.

SCHIEHALLION LAGER (500ML) £10

Hand crafted from Hersbru ̈cker hops. Aromas of hops and

flowery sweetness leads a full flavoured body and a dry finish.

OLA DUBH SPECIAL RESERVE 12 (330ML) £10

Aged in oak casks, formally used to mature Highland Park 12yr.

Rich with an underscore of truffle oil, heathery peat and a long finish of cocoa.

ST. PETER’S ORGANIC ALE (500ML) £10

Organic hops provide a purely distinctive palate. Clean, crisp,

a traditional English Ale with a citrus hop aftertaste.

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AVAILABLE ALL DAY (FULL MENU AVAILABLE BEFORE 11PM)

NIBBLES Crushed avocado £18

Chilli, l ime, coriander, sunflower seeds

Roasted squash £14

Swedish rye, pumpkin seeds, chilli & nuts

Black truffle & comté fritters £16

Truffle mayonnaise

Crispy sushi £18

Chipotle mayonnaise, soy glaze

Shrimp satay £22

Sweet & sour sauce

Chicken samosas £12

Coriander yoghurt

Ibérico ham £16

Rye toast, salsa verde

SANDWICHES

Club sandwich Chicken, bacon, eggs, chips £26

Croque monsieur £26

Salad, truffle vinaigrette, chips

MAIN DISHES

Caesar salad

Baby Gem lettuce, Parmesan, anchovies, croutons

With avocado & tomatoes £22

With chicken & bacon £28

With lobster & olives £49

H. Forman’s smoked salmon , blinis, crème fraiche, capers, lemon £32

Burrata , lemon jam, sourdough and basi l £17

Tagliatelle £28

Basi l pistachio pesto, charred Brussel sprouts

Coburg Bar Burger £28

Russian dressing, yuzu pickles, Montgomery cheddar

28 day aged grass-fed beef, Padrón peppers

Béarnaise, peppercorn or café de Par is butter

10oz Sirloin £36

6oz Fillet £40

DESSERTS

Vanilla cheesecake, raspberry sorbet £15

Chocolate fondant, vanilla ice cream £18

Selection of ice cream & sorbet £12

placere placet - the-connaught.co.uk · 3 | p a g e from start to finish it is here that we begin...

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