Head Chef Nik and Sous Chef Laura put a big emphasis on locally sourced produce which is why on the menu you will find plates like Whiskey cured salmon from nearby Chalk Farm. Our menu favourites were; Bourbon BBQ squid, Marinated skirt steak and Blacksticks blue, Cheesy garlic mushrooms and some unexplainably delicious Cod cheeks with fennel.
With 101 whiskeys on offer, each dish can be perfectly paired. There is an all-embracing cocktail menu of favourites from the non-whiskey variety, as well as the opportunity to explore the full whiskey list; amongst the many you’ll see the oldie but goodie that is Blantons, a 6 year old Sazerac Straight Rye, Japanese Sontory Hibiki and a 12 year old smoky Caol Ila.
190 Broadhurst Gardens, West Hampstead, London, NW6 3AY