Wine List

One of the great names of red Burgundy, from three parcels chosen for structure and elegance. Smooth and silky, with ripe red fruit and spice.

Try with: Roast lamb, duck, mushroom dishes

125ml 43.95 175ml 57.95 Bottle 173.95

Corvina grapes dried before crushing, which is what makes Amarone so concentrated. Rich and powerful, with dried cherry, ripe dark fruit and spice.

Try with: Fillet steak, braised beef, aged cheese

125ml 46.95 175ml 61.95 Bottle 186.95

Les Perrières means stones, and the chalky, stony soils here are among the most sought-after in Burgundy. Structured and refined, with white flowers and honey.

Try with: Lobster, turbot, scallops

125ml 48.95 175ml 64.95 Bottle 195.95

Proof that rosé can be a fine wine — century-old Grenache and Rolle aged in French oak. Impressively concentrated, creamy and rich, with a spicy depth.

Try with: Grilled salmon, roasted Mediterranean vegetables

125ml 49.95 175ml 65.95 Bottle 197.95

Les Folatières is the largest Premier Cru in Puligny, and Chavy farms a single compact hectare of it. Complex, intense and mineral, with citrus, white peach and a touch of nuttiness.

Try with: Lobster, scallops, white fish

125ml 56.95 175ml 75.95 Bottle 228.95

Ten generations of the Barton family since 1722. Cabernet-dominant, eighteen months in oak and a decade in bottle: blackberry, raspberry, cedar and mint with cassis and graphite.

Try with: Roast beef, lamb, hard cheeses

125ml 62.95 175ml 83.95 Bottle 250.95

England’s flagship fizz, and it has beaten fine Champagne in blind tastings. Fine, delicate bubbles with toasted brioche, golden apple, honey and sweet spice.

Try with: Aperitif, oysters, smoked salmon

Crisp, dry English rosé from Chardonnay, Pinot Noir and Pinot Meunier. Redcurrant, raspberry and cherry with a touch of shortbread and a creamy texture.

Try with: Salmon, shellfish, or on its own

All-Chardonnay fizz made the same way as Champagne by one of Burgundy’s best co-operatives. Delicate florals with citrus, hazelnut and almond.

Try with: Aperitif, shellfish, light starters

The ultimate celebratory fizz and a genuinely fine wine with it. Crisp and refreshing but rich and ripe, full of peach and lemon zest over biscuit and brioche.

Try with: Celebrations, canapés, fish and chips

Aged for twice as long as the law requires, which is where the biscuity, toasty depth comes from. Rich, but balanced by ripe, zingy citrus.

Try with: Aperitif, roast chicken, hard cheeses

Bollinger’s powerful house style in pink, built by blending in red wine from their top Pinot Noir plots. Structured and velvety with strawberry, redcurrant, cherry and spice.

Try with: Aperitif, salmon, duck

Base wines fermented in oak casks and aged for double the legal minimum. Rich and powerful, with roasted apple, walnut and spice over pear and toasted brioche.

Try with: Roast chicken, hard cheeses, aperitif

Half Pinot Noir, half Chardonnay, and nine years on the lees. Citrus, white peach and toasted brioche with hazelnut, a fine mousse and a chalky, crisp finish.

Try with: Lobster, scallops, soft cheeses

Made by macerating the grapes rather than blending — difficult to control, and the reason for its colour. All Pinot Noir, aged at least five years: raspberry, redcurrant and black cherry.

Try with: Aperitif, grilled prawns, red fruit puddings

Grand Cru Chardonnay only, made in limited quantities in the best vintages. Luxurious and rich with passionfruit and peach, held together by a dry minerality.

Try with: Oysters, shellfish, sushi

Prosecco’s Grand Cru in all but name, from three generations of the Moretti Polegato family. Soft, creamy mousse with apple, stone fruit and blossom.

Try with: Aperitif, salmon, canapés

A father-and-son estate near Lezignan, tank-aged to keep the fruit bright. White peach, apricot and citrus with white flowers — full-bodied but fresh.

Try with: Grilled seafood, roast chicken, cheese

Textbook Alsace Gewürztraminer from a family-owned house. Round and robust with classic lychee and rose, balanced by a surprising freshness.

Try with: Tagines, curries, Munster, blue cheese

A bestseller for thirty years and easy to see why. Gently honeyed Chardonnay with ripe peach, a crisp finish and a rounded texture.

Try with: Roast chicken, mushroom risotto

Premier Cru white Burgundy at a fair price, kept in stainless steel so the fruit stays pure. Peach, pear and honey with a rich texture that stays fresh.

Try with: Cold ham, roast chicken, creamy fish

Seventh-generation Alsace at Grand Cru level, with eight months on the lees. Ripe yellow plum, apricot, quince and honey, silky and full with a touch of sweetness.

Try with: Soft creamy cheeses, pork, mild spice

The thinking drinker’s house white — bright lemon, green apple and a chalky, salty edge.

Try with: Fish and chips, crab, charcuterie

An unusual, lovely white Bordeaux — zesty grapefruit and soft pear. Far more interesting than another Pinot Grigio.

Try with: Fish pie, roast chicken, creamy pasta

Eleven and twelve generations of the same Loire family stand behind this. Intensely mineral and concentrated, with white fruit, gooseberry and flint.

Try with: Goat’s cheese, trout, asparagus

Benchmark Chablis — pure, taut and stony, with green apple and lemon peel. The bottle that changes minds about Chardonnay.

Try with: Oysters, shellfish, goat’s cheese

Sauvignon on flint — lemon, pear and that smoky gun-flint edge. A safe joy for Sancerre drinkers.

Try with: Goat’s cheese, trout, smoked salmon

Soft, generous biodynamic Burgundy — ripe apple, hazelnut and a gentle creaminess.

Try with: Roast chicken, creamy fish dishes

Bold, complex Chardonnay from 40 to 50 year old vines, farmed with real care. Opulent and rounded with citrus, orchard fruit and blossom, kept fresh by a streak of minerality.

Try with: Shellfish, lobster, roast chicken

Bone dry, despite what people assume — lime and white peach with mouth-watering acidity from a house founded in 1639.

Try with: Roast pork, smoked fish, spice

White Burgundy in its richer, sunnier style — ripe peach, creamy texture and gentle toast, without Meursault money.

Try with: Roast chicken, lobster, Comté

A serious, golden, layered white from high Pyrenean granite — baked apple, quince, honey and a long salty finish.

Try with: Pork belly, monkfish, hard cheeses

Grand Cru Chablis from vines over forty years old on Chablis’ famous limestone. Rich and powerful, with citrus, rose and an earthy, mushroomy depth.

Try with: Creamy chicken dishes, lobster, turbot

Bone-dry Mosel Riesling from a Grosse Lage vineyard on steep red slate, aged two years on its lees. Terrific fruit with real slatey minerality.

Try with: Charcuterie, white fish, pan-Asian dishes

Grown in volcanic ash — bone dry with striking acidity and a genuinely salty finish. Nothing else tastes like it.

Try with: Grilled seafood, calamari, feta

Proper single-vineyard Soave — white peach, almond and a lemony finish. Crisp, dry and gentle.

Try with: Calamari, risotto, light pasta

The first single-vineyard Soave ever made, from 30 to 60 year old vines. Honey, almond, citrus and white flowers with a genuinely long finish.

Try with: Seafood, light pasta, roast chicken

Sea-breeze Vermentino — ripe pear, wild fennel and a salty tang. The step up from Pinot Grigio.

Try with: Grilled fish, antipasti, olives

Single-vineyard Gavi — crisp green apple, lime and white flowers with a typical almond finish.

Try with: Seafood pasta, prawns, salads

Made by Kevin Judd, the winemaker who put Marlborough on the map at Cloudy Bay. Softer and peachier than the usual style — he describes it as sponge cake with lemon icing.

Try with: Smoked salmon, goat’s cheese, salads

The benchmark, and one of the very few Sauvignons that will improve over five years. Complex and layered: ripe lemon, lime, passionfruit, peach and freshly cut grass.

Try with: Salmon, goat’s cheese, asparagus

Marlborough Sauvignon with Sancerre breeding — lemon, passion fruit and a flinty, grown-up dry finish.

Try with: Oysters, goat’s cheese, asparagus

A Rothschild project in the Cape, named for Baron Edmond’s wife. Grapefruit and lemon peel with vanilla, cinnamon and toasted hazelnut over a long, mineral finish.

Try with: Fish and seafood, roast chicken

Barrel-fermented Chenin from vines planted in the 1970s, on the first spot in the valley to catch the morning sun. Orange blossom, pear, caramel and spice with mouth-watering acidity.

Try with: Carbonara, creamy sauces, roast pork

From the team behind The Chocolate Block — layered quince, poached pear and ginger with a faint salty edge.

Try with: Roast chicken, pork, richer fish

Rías Baixas in a bottle, from terrifyingly steep vineyards above the Atlantic. Peachy and citrusy with real freshness and a hint of sea salt.

Try with: Seafood, octopus, clams, grilled fish

One of the first forty wineries in Napa, and the warmth shows. Rich and textured with white peach, blossom and creamy lemon, lifted by the subtle sweetness of French oak.

Try with: Roast chicken, lobster, creamy pasta

Californian Chardonnay in a restrained, Burgundian style — baked apple, lemon curd and toast with lively acidity.

Try with: Roast chicken, creamy pasta

White grapes fermented in whole bunches on their skins, the ancestral way — which gives the orange colour and a gentle grip. White flowers, candied fruit and white pepper.

Try with: Curry and spiced dishes, hard cheeses

An amber wine from one of the world’s oldest grape varieties, fermented on its skins in clay qvevri buried in the ground. Rounded and full, with apricot and pear.

Try with: Smoky lamb, spiced dishes, hard cheeses

A family house making rosé since 1925 on a wooded, hilly Mediterranean island. Delicate citrus with vibrant freshness, minerality and a long finish.

Try with: Salads, fresh cheeses, roast chicken, cold cuts

Managed by the Perrin family, and their buyer called it a rosé for white wine lovers. Lively red berries, white peach and red apple with a persistent minerality.

Try with: Salads, seafood, grilled chicken

A Templar estate dating to 1204, farmed organically. A complex blend of five grapes giving pear, apple, citrus and white flowers with a fresh hint of salinity.

Try with: Fish ceviche, langoustine salad, grilled fish

From the estate behind Whispering Angel, and a step up from it. Grenache and Rolle giving refreshing classic red fruits and spice with a touch of vanilla and pear.

Try with: Ratatouille, salads, beef carpaccio

A Provence Cru Classé revived by Moët Hennessy, with more woodland than vineyard. Rich mango and pineapple with grapefruit zing, a silky texture and a hint of salt.

Try with: Tuna tataki, grilled prawns, apricot tart

Organically farmed from ancient vines, in vineyards that double as wildlife sanctuaries. Pearly pink, with currants, pomegranate, plum and rosehip over a gentle acidity.

Try with: Fried fish, seafood, salads

All Garnacha from high-altitude bush vines up to ninety years old, lightly oaked. A grown-up rosé with real texture, peach, cantaloupe and a stony minerality.

Try with: Grilled fish, charcuterie, paella

Nicolás Catena pioneered high-altitude Malbec in the Andes and changed how the world sees Argentina. Bold, ripe and fruity with a lovely plush texture.

Try with: Barbecued steak, chimichurri, burgers

Biodynamic Patagonian Pinot from the Sassicaia family — fragrant, silky red cherry and raspberry. One for Burgundy drinkers.

Try with: Salmon, duck, charcuterie

England’s most talked-about still red — perfumed cherry and raspberry fruit with fine, silky tannins. Most guests won’t believe it’s English.

Try with: Roast duck, game, salmon

The flagship red from an estate whose wines have been enjoyed since the Middle Ages. Morgon gives a remarkably full-bodied, ripe style of Gamay — hearty cherry and a long finish.

Try with: Charcuterie, roast pork, burgers

From the legends of the northern Rhône — juicy black cherry, pepper and Provençal herbs. Pleases just about everybody.

Try with: Burgers, sausage and mash, roast lamb

One of the oldest estates in Saint-Estèphe, going back to the 17th century, and reliably age-worthy. Blackcurrant and plum with a touch of spice and a lingering finish.

Try with: Roast lamb, beef, mushroom risotto

The prettiest of the Beaujolais crus — violets, red berries and soft tannins from old Gamay vines.

Try with: Roast chicken, charcuterie, salmon

Genuinely mature claret — dried blackcurrant, cedar and tobacco with tannins melted by twenty-five years. A treat.

Try with: Roast beef, lamb, steak and ale pie

Pale, perfumed and light on its feet — red cherry, wild strawberry and silky tannins. Elegance, not power.

Try with: Duck, salmon, mushroom dishes

From 45-year-old vines, made by the family who built their name on Côte-Rôtie. Full-bodied, velvety and powerful, with red fruits, plum, hazelnut and spice. Decant it.

Try with: Roast meats, cheese, game

Traditional Chianti from an estate documented back to 1043, made by a Master of Wine. All Sangiovese: bright cherry, prune and violets with silky tannins.

Try with: Cured meats, rich ragù, aged cheeses

Grown on the volcano — light, savoury and smoky, closer to Pinot Noir than a big Sicilian red. Serve slightly cool.

Try with: Grilled tuna, pork, mushrooms

A baby Brunello — bright cherry and plum with savoury herbs and mouth-watering Tuscan acidity.

Try with: Steak, ragù, pecorino

Juicy, bright and food-friendly — black cherry and violet with a fresh finish. Made for tomato-based dishes.

Try with: Pizza, ragù, charcuterie

The most prestigious red on the list — rose petal, sour cherry, tar and dried herbs from a benchmark Barolo house.

Try with: Beef, braised short rib, truffle

A window into Lebanon’s ancient winemaking tradition, made with wild yeast and minimal intervention since 1930. Rich and concentrated: black fruit, smoke and spice over fine tannins.

Try with: Roast game, lamb, spiced dishes

Port grapes fermented dry — ripe blackberry and plum with smooth, easy tannins. Outstanding value.

Try with: Grilled meats, sausages, stews

Inky, deep and generous — blackberry, black fig and sweet spice. For guests who want something big and satisfying.

Try with: Steak, slow-cooked beef, hard cheeses

Cool-climate Pinot at a serious level — dark cherry, graphite and spice with fine, firm tannins.

Try with: Duck, lamb, mushroom dishes

Twenty-eight months in oak barrels and three years in bottle before release, then four more years mellowing. Incredibly rich, smooth and velvety. Worth decanting.

Try with: Roast dinner, lamb, Manchego

Organic, high-altitude Ribera — bright berries, violet perfume and smooth vanilla spice. The step up from house Rioja.

Try with: Lamb, steak, Manchego

Restrained, Burgundian-style Pinot rather than the big Californian style, hand-harvested and small-batch. Fruit-forward plum and cherry with a fresher strawberry note.

Try with: Lamb, duck, pork

The crowd-pleaser — ripe blackberry, vanilla and soft, rounded tannins into a lush finish. Sells itself.

Try with: Burgers, ribs, grilled meats