Cool Fact #1
The ocean-inspired cocktail vessels arespecially crafted for this menu by Kevala Ceramics.
Cool Fact #2
Our La Mer cocktail features oyster- infused vermouth, made by cleaning, crushing and soaking leftover oyster shells in aromatic fortified wine with freshthymefromourorganicgarden.
Cool Fact #3
Leftover fermented pineapple meat is dried, made into pineapple candy and used as decoration for our Stretched Pineapple cocktail.
Cool Fact #4
Syrup is created from avocado pits for our Aged Fruit and Black Velvet cocktails.
Cool Fact #5
Chickpea water replaces egg white to create vegan foamsfor all our sour cocktails.
Cool Fact #6
An infusion of butterfly pea flower picked from our organic garden is mixed into our Sake, Lychee & Plum Cocktail.
Cool Fact #7
By fermenting leftover pineapple skin and leaves, we make our own liquid base for our Stretched Pineapple cocktail.
