A subterranean cocktail bar serving up progressive drinks in a luxurious, yet relaxed setting, from the team behind Sucre.

The bar (replacing Tato Giovannoni's Abajo), led by Tony Pescatori previously at Nightjar is in the subterranean space beneath the highly successful Argentinian restaurant. Expect an innovative menu that showcases Pescatori's appreciation for forgotten flavours and ingredients that span the globe, from Yemeni Myrrh to Ming River Baijiu. The bar also offers a sharing-style off-shoot menu of the dishes upstairs - including the likes of signature cheese and onion empanadas, mini stone bass tostadas, pork belly and spiced pineapple sandwiches. 

The interiors pay homage to the 1970s with a playful elevation on the original brickwork and raw materials by accentuating original features dating back to the 18th century, whilst incorporating new materials including soft corduroys and velvets, set alongside bronze mirrors and mid-century style wooden veneers. Also - you can expect a soundtrack of disco, funk and soul, played on wax - nightly. 

Ideal For

Sip in style

Signature Drinks

The Palm made up of Ciroc Vodka, Fresh Date and Mango Juice, Clay composed of Chivas Mizunara Whisky, Osmanthus Tea, Umeboshi Preserved plum, and Kunama consisting of Trois Rivières Agricole Rum, Cold Brew Coffee and Ethiopian Korekima spice.