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Dinner

LES ENTRÉES

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Boulettes de Boeuf au Foie Gras 275

    Beef and foie gras meatballs, braised cabbage, sage, leek, crème fraîche, creamy foie gras sauce.

  • Os à Moelle Rôti à la Grenobloise 195

    Roasted premium beef bone marrow, Grenobloise topping, butter with capers, lemon, parsley, beef reduction, toasted croutons.

  • Rillettes de Porc du Mans 180

    Slow-cooked pork rillettes, cashew mustard, Porto onion confit, pickles, toasted brioche.

  • Cromesqui d’Agneau 155

    Confit lamb croquettes, Mornay sauce, bell pepper coulis, pickled cucumber, grated French Comté cheese.

  • Chèvre Chaud au Four 165

    Baked goat cheese, dates, raisin, and orange compote, toasted pecans, crispy bread, baby gem lettuce.

  • La Soupe à l’Oignon 95

    Slow-caramelized onion and beef broth, Mornay espuma, Tomme de Savoie cheese crouton, toasted sourdough

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw)

  • Noix de Saint-Jacques à l’Huile de Truffe 195

    Scallops, citrus, truffle oil, shallots, dill, capers. (raw)

  • Barramundi mariné à la betterave 145

    Beetroot-cured barramundi fillet, citrus, sauce vièrge, capers, herb emulsion, toasted crouton. (raw)

NOS PLATS

  • Magret de Canard 595

    French duck breast, seared pink with crispy skin, duck jus–balsamic reduction, roasted herb potatoes. (GF)

  • Steak Tartare à la Minute 275

    Hand-cut raw beef tenderloin, confit egg yolk, mustard, capers. Served with fries and baby leaf salad.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak – 250g , served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Joue de Bœuf Braisée à la Bourguignonne 575

    Beef cheek confit and braised in red wine sauce, 48-hour slow-cooked, butternut purée, glazed carrots.

  • Suprême de Poulet Fermier à la Moutarde 230

    Seared skin-on chicken breast with winglet, sautéed asparagus, fresh chopped taragon, creamy wholegrain mustard sauce. (GF)

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil.

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

BOEUF MATURÉ ~ DRY AGED

PRIME BEEF CUT

  • Entrecôte de Wagyu, Cube Roll 795

    MB6 – Australian Scotch Fillet (300g)

  • Contre-Filet sur Os 995

    MB5 – Australian Prime Striploin Bone-in (400g)

  • Côte de Boeuf Wagyu Tomahawk 275 per 100g

    MB6 – Australian Ribeye Bone-in (from 1kg)

  • Steak T-bone Wagyu - Kobe Style 260 per 100g

    MB6 – Australian Wagyu Shortloin (from 800g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Purée de Butternut et Carottes

    Mash butternut and Carrots

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

  • Salade Maison

    Mix Green Salad

GOOSEBERRY FRENCH RESTAURANT
  • Modern Casual French Restaurant
  • Open Fire Dining
  • Prime Aged Steaks
  • Cocktail & Wine Bar
  • Indoor & Outdoor Dining
ADDRESS
  • Gang Pirta Pecatu
  • Kecamatan Kuta Selatan
  • Kabupaten Badung
  • Bali
  • 80361
OPENING HOURS
  • Monday - Sunday
  • 8am - 10pm
Talk To Us
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PETITS-DÉJEUNER SALÉS.

  • Les Œufs Royaux sur Gaufres Salées 195

    Savory potato waffles, sautéed kale, house-cured salmon, hollandaise espuma, mixed green leaves.

  • Omelette Verte, Parmesan & Asperges 140

    Green omelette, local asparagus, creamy ricotta, parmesan cheese and fresh leaves. (GF) (V)

  • Bavette de Bœuf & Brouillade d’Œufs 245

    Pan-seared Wagyu flank steak, potatoes, slow-cooked creamy scrambled eggs, sautéed shallots, red wine sauce.

  • Saucisse de Toulouse, Œuf Poché & Lentilles Vertes 185

    Green lentils ragout slow-cooked in beef stock, roasted Toulouse sausage, poached egg, sourdough.

  • Œufs à Votre Convenance 110

    Three eggs to your taste: sunny-side-up, scrambled, plain omelette. Potatoes and sourdough or baguette bread & butter.

  • Gâteau aux Champignons, Feta & Ricotta 140

    House-made mushroom cake, creamy herb ricotta, poached egg, sunflower dressing and green leaves. (V)

  • Croque Monsieur Jambon Braisé & Gruyère 195

    French baguette, grain mustard, sautéed leeks and cabbage, house-made braised ham, Mornay sauce, gruyère cheese, mixed green salad.

  • Tartine Grillée au Jambon Ibérico & Avocat 195

    Toasted sourdough, Iberico ham, herb emulsion, mashed avocado, creamy cheese & pickled onions. (VG option available)

PETITS-DÉJEUNER SUCRÉS

  • Corbeille de Viennoiseries & Pains 175

    French bakery basket (3 pieces) and baguette bread served with butter, salted caramel and house-made jams. (V)

  • Pain Perdu Doré, Fruit de la Passion & Vanille 140

    Golden-grilled French toast dusted in sugar, creamy passion fruit, vanilla ice cream, oat crumble. (V)

  • Pudding Gourmand de Croissants & Caramel Salé 130

    Pan-seared house-made croissant pudding. Diplomate cream and salted caramel sauce. (V)

  • Gâteau au Chocolat Noir, Sorbet Cassis 115

    Chocolate cake, creamy chocolate pudding, blackcurrant sorbet, cocoa crumble and Grand Marnier crème anglaise sauce. (V)

  • Pancakes Soufflées, Myrtille & Yaourt Vanillé 130

    Soufflé-style pancakes, airy and delicate, blueberry compote, vanilla Greek yogurt, oat crumble. (V)

  • Pancakes Dorées, Beurre au Miel & Sirop d’Érable 130

    A stack of golden buttermilk pancakes with honey–maple butter and lemon zest. (V)

  • Assiette de Fruits Frais 90

    Sliced fresh fruits plate, a seasonal fruit medley selection, prepared daily. (V)(GF)

  • Bol d’Açaí “Smoothie Purple Love” 125

    Locally grown Açaí, bananas, mixed berries, cinnamon, coconut water, dragon fruit, granola. (V) (GF)

  • NO MENU ALTERATION – Regrettably, we cannot accommodate menu variations Please inform our team of any allergies or dietary requirements. Some dishes contain raw ingredients, nuts, dairy, mustard, or alcohol-based sauces. We cannot guarantee the absence of cross-contamination. (GF ) Gluten free · (V) Vegetarian

LES ENTRÉES.

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Escargots à la Parisienne 140

    Tender snails baked in garlic-parsley butter. Served with toasted brioche

  • Rillettes de Porc du Mans 180

    Slow-cooked pork rillettes, cashew mustard, Porto onion confit, pickles, toasted brioche.

  • Croquettes de Poisson Maison 140

    Crispy salmon and tuna croquettes, lemon, house tartare sauce.

  • Noix de Saint-Jacques Crues 195

    Thinly sliced raw scallops, citrus, truffle oil, shallots, dill, capers.

LES classiques

  • Salade César 145

    Baby gem lettuce, Grana Padano, anchovy Caesar dressing, soft-boiled egg.

  • Club Sandwich Brioché 165

    Chicken breast, fresh leaves, tomato, egg, bacon, and mayonnaise atop a golden-grilled, thick-sliced brioche.

  • Gnocchis au Parmesan & Huile de Truffe 165

    Pan-fried house-made gnocchi, Parmesan creamy sauce, sage, truffle oil. (VG) Add Iberico ham 95

  • Burger de Boeuf et ses Frites 180

    Brioche bun, double beef patty, cheddar, bacon, fresh leaves, tomato, caramelized onion, pickles, french fries,

LES PLATS.

  • Saucisse de Toulouse & Lentilles Vertes 295

    Green lentils ragout slow-cooked in a beef stock, roasted Toulouse sausage, slow-roasted onions & green salad.

  • Vol-au-Vent de Poulet 195

    Crisp puff pastry, organic chicken breast, mushroom béchamel sauce, and house-made fries

  • Suprême de Poulet Fermier 230

    Roasted organic chicken breast, creamy basil pesto sauce.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak, served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil. (GF)

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

BOEUF MATURÉ ~ DRY AGED

  • Entrecôte de Wagyu, Cube Roll 795

    MB6 – Australian Scotch Fillet (300g)

  • Contre-Filet sur Os 995

    MB5 – Australian Prime Striploin Bone-in (400g)

  • Côte de Boeuf Wagyu Tomahawk 275 per 100g

    MB6 – Australian Ribeye Bone-in (from 1kg)

  • Steak T-bone Wagyu - Kobe Style 260 per 100g

    MB6 – Australian Wagyu Shortloin (from 800g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Purée de Butternut et Carottes

    Mash butternut and Carrots

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

  • Salade Maison

    Mix Green Salad

LES ENTRÉES

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Boulettes de Boeuf au Foie Gras 275

    Beef and foie gras meatballs, braised cabbage, sage, leek, crème fraîche, creamy foie gras sauce.

  • Os à Moelle Rôti à la Grenobloise 195

    Roasted premium beef bone marrow, Grenobloise topping, butter with capers, lemon, parsley, beef reduction, toasted croutons.

  • Rillettes de Porc du Mans 180

    Slow-cooked pork rillettes, cashew mustard, Porto onion confit, pickles, toasted brioche.

  • Cromesqui d’Agneau 155

    Confit lamb croquettes, Mornay sauce, bell pepper coulis, pickled cucumber, grated French Comté cheese.

  • Chèvre Chaud au Four 165

    Baked goat cheese, dates, raisin, and orange compote, toasted pecans, crispy bread, baby gem lettuce.

  • La Soupe à l’Oignon 95

    Slow-caramelized onion and beef broth, Mornay espuma, Tomme de Savoie cheese crouton, toasted sourdough

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw)

  • Noix de Saint-Jacques à l’Huile de Truffe 195

    Scallops, citrus, truffle oil, shallots, dill, capers. (raw)

  • Barramundi mariné à la betterave 145

    Beetroot-cured barramundi fillet, citrus, sauce vièrge, capers, herb emulsion, toasted crouton. (raw)

NOS PLATS

  • Magret de Canard 595

    French duck breast, seared pink with crispy skin, duck jus–balsamic reduction, roasted herb potatoes. (GF)

  • Steak Tartare à la Minute 275

    Hand-cut raw beef tenderloin, confit egg yolk, mustard, capers. Served with fries and baby leaf salad.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak – 250g , served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Joue de Bœuf Braisée à la Bourguignonne 575

    Beef cheek confit and braised in red wine sauce, 48-hour slow-cooked, butternut purée, glazed carrots.

  • Suprême de Poulet Fermier à la Moutarde 230

    Seared skin-on chicken breast with winglet, sautéed asparagus, fresh chopped taragon, creamy wholegrain mustard sauce. (GF)

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil.

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

BOEUF MATURÉ ~ DRY AGED

PRIME BEEF CUT

  • Entrecôte de Wagyu, Cube Roll 795

    MB6 – Australian Scotch Fillet (300g)

  • Contre-Filet sur Os 995

    MB5 – Australian Prime Striploin Bone-in (400g)

  • Côte de Boeuf Wagyu Tomahawk 275 per 100g

    MB6 – Australian Ribeye Bone-in (from 1kg)

  • Steak T-bone Wagyu - Kobe Style 260 per 100g

    MB6 – Australian Wagyu Shortloin (from 800g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Purée de Butternut et Carottes

    Mash butternut and Carrots

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

  • Salade Maison

    Mix Green Salad

SPECIALS

  • Barramundi beurre blanc 425

    Whole barramundi grilled on our Kamado, stuffed with herbs and lemon, white wine butter sauce

  • Homard au Beurre Blanc 995

    Butter-poached lobster tail in white wine butter sauce, served with rustic potato dill salad

  • Confit de Canard 355

    Duck leg slow-cooked in its own fat, finished with a golden, crispy skin, served atop a bed of lentils.

  • Poulet Rôti 495

    Organic whole chicken roasted and smoked on our Kamado, served with roasted apple and house-made fries

POUR FINIR

  • Poire Pochée au Vin Rouge 125

    Whole pear poached in red wine syrup with cinnamon, and star anise, Grand Marnier sauce, chocolate crumble.

  • Pomme Tatin Bretonne 95

    Caramelized apple over sablé Breton biscuit, butter caramel, light diplomate cream.

  • Riz au Lait Coco Vanille & Orange 95

    Creamy Arborio rice pudding infused with coconut and vanilla, topped with orange marmalade.

  • Verrine Fruit de la Passion & Caramel 95

    Vanilla panna cotta layered with passion fruit cream, salted caramel and crumble.

  • Paris-Brest 110

    Choux pastry filled with cashew praline cream, toasted coconut, light icing sugar.

  • Gâteau au Chocolat Noir & Grand Marnier 115

    Dark chocolate cake, chocolate cream, blackcurrant sorbet, cocoa crumble, Grand Marnier crème anglaise.

  • Crème Brûlée à la Vanille & Myrtille 95

    Silky vanilla custard slowly baked, on a blueberry coulis, finished with a thin caramelised sugar crust.

  • Trio de sorbets de l’Ami Glacier 90

    Chef’s seasonal selection. Served on bed of oat crumble.

CHAMPAGNE.

  • JM LABRUYERE

    Champagne Brut, Pinot Chardonnay, France

    1990
  • HENRIOT

    Champagne Brut Rosé, France

    2495

PROSECCO & SPARKLING

  • LA GIOIOSA

    Glera – Prosecco Treviso – Veneto, Italy

    145 / 690
  • LAZARUS PULP THE ALTER EGO

    2023. Chardonnay, South Australia (natural)

    720
  • JEIO ROSE BRUT PROSECCO

    Glera, Veneto, Italy

    160 / 960

ROSE.

  • PIPOLI ROSATO

    Basilicata IGP, Italy

    160 / 820
  • AIX, PROVENCE

    Grenache, Provence, France

    170 / 850
  • LA NATICE, CHATEAU LA NEGLY

    Languedoc, Mourvedre, Syrah, France

    850
  • MIRAVAL STUDIO BY MIRAVAL

    Cinsault, Grenache, Role, Provence, France

    1070

RED FULL BODY.

  • ARGENTO

    Malbec Mendoza, Argentina

    160 / 760
  • RIVERA, NEGROAMARO

    Primitivo, Puglia, Italy

    155 / 750
  • CALVET RESERVE, BORDEAUX

    Merlot, Cabernet Sauvignon, France

    160 / 790
  • CHATEAU LA CROIX MONTLABERT, BORDEAUX

    Saint Emilion Gran Cru, France

    1890
  • CHATEAUNEUF DU PAPE, LES SINARDS

    Famille Perrin, Cotes du Rhone, France

    1550

RED MEDIUM BODY.

  • LAZARUS PULP RED

    Syrah Grenache, South Australia (natural)

    155 / 750
  • CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, Languedoc, France

    160 / 920
  • TORBRECK, WOODCUTTERS

    Shiraz, Barossa Valley, Australia

    1150
  • MACHIOLE, BOLGHERI ROSSO

    Bolgheri Rosso, Sangiovese, Italy

    1590

RED LIGHT BODY.

  • CALDORA SANGIOVESE

    Abruzzo, Italy

    150 / 750
  • VINA VENTISQUERO GREY, PINOT NOIR

    Colchagua Valley, Chile (natural)

    170 / 850
  • VACQUEYRAS “LES CHRISTINS” FAMILLE PERRIN

    Grenache, Shiraz, Côtes du Rhône, France

    1120
  • TOLPUDDLE

    Pinot Noir, Tasmania, Australia

    2100
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australia

    990
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australian

    990

WHITE LIGHT BODY.

  • OHAU GRAVELS WOVEN STONE SAUVIGNON

    Sauvignon Blanc, New Zealand

    145 / 750
  • TOMMASI, PINOT GRIGIO

    Le Rosse, Vento, Italy

    170 / 850

WHITE MEDIUM BODY.

  • TE MATA, CHARDONNAY GRAND ESTATE

    Hawke’s Bay, New Zeeland

    160 / 790
  • GRAGGY RANGE KIDNAPPERS VINEYARD

    Chardonnay, Hawke’s Bay, New Zealand

    1060
  • CHATEAUNEUF DU PAPE,

    Domaine des Senechaux, Côtes du Rhône, France

    1300

WHITE SWEET.

  • MOSCATO D’ASTI NIVOLE "375ML"

    Frizante, Piemonte, Muscat, Italy Creamy fragrant with a pleasant fine bubble

    670
Gooseberry wine selections are offered with care and finesse, giving the novice or savvy wine collector a door to the world of wine. Our wine list varies, anywhere from newcomers to benchmark producers and natural wines.

COCKTAILS.

  • VIOLETTE LAVENDER TOMMY

    Reposado Tequila, lime juice, lavender syrup, crème de violette

    170
  • SPICY LYCHEE MARGARITA

    Gold Jose Cuervo, lychee puree, Cointreau, syrup, Lime juice

    170
  • SPICE COCONUT MARGARITA

    Jose Cuervo Silver, jalapeno, coconut milk, lime juice, CointrEau, agave syrup

    170
  • TEQUILA MOCKINGBIRD

    Silver Jose Cuervo, agave syrup, lime juice. Jalapeno, watermelon

    170
  • JUNGLE BIRD

    Diplomatico, Campari, pineapple juice, syrup, lime juice

    180
  • HORSEFEATHER

    Jim Beam, lime juice, ginger beer, syrup Angostura bitter

    180
  • THE SMOKY MATADOR

    Jose Cuervo Gold, pineapple juice, lime juice, syrup

    150
  • QUEEN'S PARK SWIZZLE

    Havana Anejo, lime juice, syrup, mint leaves, Angostura bitters

    170
  • PAINKILLER

    Havana Anejo, pineapple juice, orange juice, coconut cream, syrup, lime juice

    170
  • WHITE LADY

    Gibson Gin, lime juice, Cointreau, syrup, egg white

    140
  • JASMINE

    Gibson Gin, Cointreau, Campari, lime juice

    150

BUBBLY COCKTAILS.

  • MIMOSA

    Sparkling wine, peach purée, cointreau

    165
  • BELLINI

    Sparkling wine, peach purée, cointreau

    165
  • KIR ROYAL

    Sparkling wine, Crème de Cassis

    180

CLASSIC COCKTAILS.

  • ESPRESSO MARTINI

    Espresso, vodka, coffee liqueur

    160
  • APEROL

    Prosecco, Aperol, sparkling water

    170
  • MARGARITA

    Tequila, fresh lime juice, Cointreau

    160
  • MOSCOW MULE

    Vodka, ginger beer, lime, rosemary

    150
  • WHISKEY SOUR

    Jim beam, lime, lemon juice, syrup, egg white

    160
  • NEGRONI

    Dry gin, martini rosso, campari

    170

GIN & TONIC.

  • HENDRICK'S

    Smooth & superbly balanced botanicals

    170
  • ROKU - A JAPANESE GIN

    Made from cherry blossom, yuzu & green tea

    180
  • MOM LOVE GIN - THE QUEEN OF GINS

    A fantastic gin with an infusion of red berries

    180
  • GIN - 60 ML. | SERVED WITH ATOMIC TONIC

PASTIS 45.

  • RICARD

    Anise-flavoured apéritif traditionally from France & superbly balanced botanicals

    160

MOCKTAILS.

  • LEMON BASIL

    Lemon, basil, ginger beer, syrup, lime

    70
  • STRAWBERRY CUCUMBER

    Strawberry, cucumber, elderflower soda

    70
  • SPICY WATERMELON

    Watermelon, jalapeno, syrup, lime, soda

    70

WINE BY THE GLASS.

  • PROSECCO, LA GIOIOSA

    Extra dry , Veneto , Italy

    145
  • PROSECCO, JEIO ROSÉ

    Brut Rosé, Glera, Veneto , Italy

    160
  • ROSÉ WINE, PIPOLI ROSATO

    Basilicata IGP, Italy

    160
  • ROSÉ WINE, AIX, PROVENCE

    Grenache, Provence, France

    170
  • RED WINE, CALDORA SANGIOVESE

    Abruzzo, Italy

    150
  • RED WINE, ARGENTO

    Malbec Mendoza, Argentina

    160
  • RED WINE, CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, France

    160
  • WHITE WINE, TOMMASI PINOT GRIGIO

    La Rosse, Vento, Italy

    170
  • WHITE WINE, OHAU SAUVIGNON BLANC

    Gravels, Woven Stone, New Zealand

    145
  • WHITE WINE, TE MATA, CHARDONNAY

    Hawke’s Bay, New Zealand

    160

BEERS - ON TAP.

  • PILSENER 4.4 ̊ ISLAND BREWING
    70
  • SMALL HAZY 4.8 ̊ ISLAND BREWING
    85
  • IPA 6. 3 ̊ BLACK SAND BREWERY
    95

DIGESTIF.

ON ROCK / NEAT - 40 ML..

  • GRAPPA BRUNELLO DI MONTALCINO 220
    220
  • AMARRETTO
    210

VODKA.

ON ROCK / NEAT - 40 ML..

  • ABSOLUT BLUE
    130
  • ABSOLUT ELYX
    190
  • BELVEDERE
    190

TEQUILA.

  • OLMECA REPOSADO
    135
  • JOSE CUERVO ESPECIAL SILVER
    125

RUM.

  • HAVANA ANEJO
    120
  • DIPLOMATICO MANTUANO
    150

SCOTCH SINGLE MALT.

  • LAPHROAIG 10 YEAR
    390
  • GLENLIVET 12 YEAR
    250
  • GLENFIDDICH 15 YEAR
    340

BLENDED MALT.

  • MONKEY SHOULDER / SCOTCH
    190
  • GENTELMAN JACK / AMERICAN
    215
  • JOHN JAMESON / IRISH
    160