Wine & Cocktails Menu

Enjoy a cocktail or two as you watch the sun go down over the idyllic Suffolk countryside on our south-facing sun terrace.

Book Cocktails


Available throughout the day


Please ask if you have any concerns regarding allergens and intolerances, our menu is produced with all fresh ingredients daily.


Aperol Spritz

Aperol, Prosecco, Soda


The Breakfast Club

Earl Grey Infused Gin, Triple Sec, Marmalade, Egg White, Lemon



Dry Gin, Chambord, Framboise, Lemon


Bloody Mary

Tomato Juice, Vodka, Port, Worcestershire Sauce, Tabasco, Horseradish, Lemon


Flat White Martini

Vanilla Vodka, Baileys, Espresso (Espresso Martini also available)


Maple Bourbon Old Fashioned

Bourbon, Maple Syrup, Bitters


Passion Fruit Martini

Vanilla Vodka, Passionfruit Liqueur, Vanilla, Lime



Tequilla Reposado, Grapefruit Juice, Agave, Lime, Grapefruit Soda


Peach Daiquiri

White Rum, Peach Liqueur, Peach Syrup, Lime Juice


Whisky & Cherry Brandy Sour

Whisky, cherry brandy, lemon juice, bitters, sugar & egg white



White Wine

Leftfield Sauvignon Blanc, Nelson

A blend of 91% Sauvignon Blanc from Nelson and 9% from Waipara on the South Island. Fermentation in stainless steel tanks and a little residual sugar was retained to add a touch of richness. Strongly aromatic with a crisp vibrancy to the finish; it shows aromas of passion fruit, nectarine, and lemongrass alongside other green herbs.


Pinot Gris Alsace Tradition Organic, Emile Beyer

Fermented in stainless steel using the yeasts already on the grapes and in the winery; it undergoes four months ageing on the fine lees. Shows smoky notes and yellow fruit such as peach and apricot beside bergamot aromas.


Te Kairanga Riesling, Martinborough

A refreshing aromatic Riesling made in an off-dry style; the aromatic perfumed fruit is offset by Granny Smith apple, lime blossom, kaffir lime zest and honeysuckle. The gently scented fruit and spice is accentuated on the palate by a mineral, citrussy acidity. The perfectly poised balance makes this a versatile and complex food wine.


Bourgogne Chardonnay Couvent des Jacobins, Louis Jadot

Louis Jadot has, in recent years, significantly increased the proportion of fruit sourced from the Côte d’Or in this wine to improve the quality. One-third of the wine is barrel-fermented while the balance is fermented in stainless steel with part of this also barrel-aged.


Chablis, Les Sarments, Vignerons de Chablis

Fresh, lively with a citrus and white blossom character backed by a finish tinged with minerality. The Chardonnay grapes are harvested at the optimum moment, usually quite late due to Chablis’ cool climate, and cool-fermented in stainless steel prior to a period of rest and integration before bottling.


Chablis Grand Cru Les Clos, Lamblin & Fils

Beautiful, brilliant, and deep robe, golden yellow with green reflections. Pleasant nose, with subtle aromas of lime blossom and white lilac. White peach and pear. Characterized by a beautiful structure at the freshness and roundness: small, dried fruits, white peach, and fine spices on the finish.


Red Wine

Rare Vineyards Pinot Noir

The smooth, velvety palate shows cherry and blueberry flavours backed with a hints of sweet oak spice.


Drifting Merlot, Lodi

Aromas and flavours of raspberry, cherry and mocha tantalize the palate and fill your mouth with silky, soft tannins, followed by a sweetness balanced with an oaky vanilla finish


Vidal Reserve Syrah, Gimblett Gravels

The free-draining and stony soils of Hawke’s Bay’s famed Gimblett Gravels region, together with warm summer temperatures and a long ripening season, are ideal for growing top quality Syrah. Very low yields contribute further to making this a wine of exceptional concentration and richness. Matured 18 months in French oak barrels giving a warm vanilla edge to the strong, powerful fruit and rich, yet supple, tannins


Nederburg The Brewmaster Cabernet Sauvignon, Western Cape

The blend is based on Cabernet Sauvignon (81%) with Merlot (9%), Malbec (6%) and Petit Verdot (4%) adding complexity to the finished wine. The components of the finished wine were aged for up to two years in French oak barrels prior to blending. Concentrated aromas of dark fruit, blackcurrant and cigar box are backed by a full-bodied palate with juicy fruit and savoury notes.


Flagstone Writer’s Block Pinotage, Western Cape

Grapes from gently sloping foothills of the Bottelary Range; hand-picked and fermented in traditional open-top fermenters using natural yeast present on the grapes, then barrel-matured in new French and American oak barrels. Intense aromas of wild blueberry and ripe cherry are supported by smoky, spicy undertones. On the palate, blackberry, and plum flavours.



Anjou Rosé, J. Tourville

A medium-dry rosé from the central Loire made from the Grolleau grape. Shows initial richness on the palate, with balancing acidity and notes of red summer fruits.


Viña Real, Rioja Rosado

A blend of 85% Viura and 15% Tempranillo undergoes a short maceration to extract colour from the Tempranillo grapes. The fermentation is cool and in stainless steel to preserve the juice’s aromas. Petal pale-pink in colour with silver highlights, the nose provides soft, floral aromas balanced by fruit such as apricot and peach. The wine is soft and light on the palate with a fresh finish.


Prosecco & Sparkling

Da Luca Prosecco

A classic example of the Glera Grape. Pear and peach fruit on a lively, yet soft and generous palate.


Chapel Down Sparkling Bacchus


Taittinger Brut Reserve