OXO Tower Bar

Dream Recall Tanqueray 10 Gin, Cartron Curaçao Bleue and Aperol shaken with lemon juice and passion fruit syrup. Topped with Fever Tree elderflower tonic. Created by OXO Assistant Bar Manager Roma.
14.5

Oranje is the New Black Ketel One Oranje Vodka and Aperol shaken with lime juice and passion fruit. Topped with tonic and a dash of Angostura Bitters. 16.5

The Last Word A little sour, a little sweet, a little pungent. Tanqueray 10 Gin and Maraschino shaken with fresh lime juice and green Chartreuse. 14.5

Due South A luxurious, sparkling blend of St-Germain, Grey Goose Vodka, OXO Brut Champagne and the fresh fruitiness of lemon (EGG) and raspberry ripple. 17.5

Melba Daiquiri Plantation 3 Stars Rum shaken with peach and raspberry. A delicious twist on this Cuban classic. 14

Speyside Spritz Singleton 12yr served over ice with a dash of Belsazar Rose Vermouth, lengthened with grape and apricot soda, garnished with cucumber ribbon. 13.5

Parfum d'ete A fragrant blend of Citadelle Jardin D’ été gin, melonade and Crème de Fraises, finished with Fever Tree soda and freshly cut strawberries. 14.5

Lime Garden Spritz Citadelle Jardin D’ été gin built over ice and charged with Fever Tree Mexican lime soda. 13.5

Garden of Eden A bright, floral cocktail that combines apple juice, cranberry juice and rose syrup with Grey Goose Vodka and the elderflower notes of St-Germain. 14

Pink Margarita Patrón Silver Tequila, pink grapefruit liqueur, fresh ruby grapefruit and pressed lime juice. Shaken and served with or without salt. 15.5

At the Drive-Inn Jim Beam Double Oak Whiskey stirred down with maple syrup, chocolate bitters and popcorn essence. Served old fashioned style. 14.5

South Bank Cocktail A love letter to our neighbourhood. Tanqueray Gin and Ketel One Vodka shaken with lychee liqueur, fresh ruby grapefruit juice and a spot of sugar. 14.5

Beauty and the Beast Don Julio Blanco Tequila and pineapple juice shaken with passion fruit syrup, fresh strawberries and basil. Created by OXO bartender Elisario. 15

OXO Classic Champagne Cocktail Courvoisier VSOP Cognac infused with orange peel, vanilla and bitters. Lightly sweetened and charged with OXO Brut Champagne. 16

Blood and Sand Must be one of the best known Scotch cocktails. Macallan Double Cask Matured 12 Year Old Scotch shaken with Antica Formula, Cherry Heering and pressed orange juice. 14.5

Jungle Bird Our take on 70’s tiki classic. Plantation Pineapple rum and Aperol shaken with pineapple and lime juice. Spot of gomme. Served on the rocks. 14.5

Penicillin A modern classic of liquid therapy to cure aches, pains and colds. Copper Dog Whisky, lemon, honey and ginger with a splash of Laphroaig 10 Year Old. 13.5

8th Floor Smash Ketel One Vodka and Grand Marnier shaken with strawberries. Topped with OXO Brut Champagne 15.5

Gothic Manhattan A dark-hearted mix of Maker’s Mark 46 Whiskey stirred with Antica Formula Vermouth (SULPHITES) and Jerry Thomas bitters. Black liquorice rinse. 14.5

Berry Gin Daisy Inspired by ‘Professor’ Jerry Thomas, bartender extraordinaire in the 1880s. Tanqueray Blackcurrant Royale Gin, raspberry ripple and lemon lengthened with soda. Crowned with Green Chartreuse. 14.5

Pornstar Martini Crystal Head Vodka shaken with passion fruit, vanilla syrup and lime juice. Served with a skull of OXO Brut Champagne. 17.5

Espresso Martini Created in 1983 by Dick Bradsell at the Soho Brasserie, the Espresso Martini mixes a shot of Italian espresso with coffee liqueur and Ketel One vodka, combining your morning coffee with your after-hours tipple 14.5

Negroni Tanqueray 10 Gin and Martini Rubino Vermouth (SULPHITES) stiffened with Campari. Served on the rocks with an orange twist. 13

The Blushing Martini Beluga Transatlantic Vodka, with Crème de Framboise and Crème de Cacao. Stirred over ice with dark chocolate paint inside a frozen Nick ‘n’ Nora glass 16

Negronski A twist on the popular negroni with Beluga Noble Vodka, Martini Rubino and Campari Stirred together and served on the rocks 13

Stranger Things A delicious mix of Beluga Noble Vodka, apricot brandy, Licor 43 and passion fruit purée. Lightly sweetened with cinnamon syrup and served warm 14

Sweet Revenege Beluga Noble Vodka shaken with grapefruit juice, raspberry ripple, pineapple juice and topped with fresh raspberries 13.5

The Classic G&T Premier Cru Gin poured over ice, topped with Fever Tree Indian tonic water
and finished with a twist of lemon 12

Collins Premier Cru Gin mixed with sugar, lemon and a pinch of salt, topped with ice
and charged with Fever Tree indian tonic water 13

French 75 Premier Cru Gin mixed with dash of lemon and sugar, topped with OXO’s
Brut Champagne, finished with lemon zest 16

Negroni Premier Cru Gin, Martini Riserva Speciale Rubino, Martini Riserva Speciale bitter,
stirred over ice, garnished with a lemon twist and green olive 13

Aviation Premier Cru Gin, Marschino liquer, lemon, Crème de Violette, shaken then garnished
with marachino cherry and lemon oils 15

OXO, Sauvignon Blanc, France, AC, 2018 5.5

Harvey Nichols, Sauvignon Blanc, New Zealand, 2017 7.25

Pinot Grigio, Erste & Neue, Alto Adige, Italy, 2018 7.75

Harvey Nichols, Chardonnay, Vina Arboleda, Chile, 2016 8.5

Harvey Nichols, Sancerre, France, 2017 9.5

Harvey Nichols, Chablis, France, 2017 9.5

OXO, Vin de Pays de L’Aude, France, 2017 5.5

Harvey Nichols, Malbec, Argentina, 2015 7.5

Harvey Nichols, Shiraz Clare Valley, South Australia 2017 7.5

Arboleda, Cabernet Sauvignon, Aconcagua, Chile, 2016 8

Harvey Nichols, Pinot Noir, New Zealand, 2016 9

Harvey Nichols, Corbieres, Languedoc, France, 2018 6

M Minuty, Chateau Minuty, Provence, France 2018 8.5

Harvey Nichols, English Sparkling Brut, England, NV 13

Harvey Nichols Champagne, Brut, NV 14.5

Harvey Nichols, Brut Rosé, France, NV 16.5

Moët & Chandon, Brut Impérial, NV 16

Moët & Chandon, Ice Impérial, NV 16

Moët & Chandon, Brut Rosé, NV 19

Krug Grand Cuvée 167 Edition,Champagne, Brut, NV 38

Peroni Nastro Azzurro, Italy, 5.1%, 330ml 6

Paolozzi Helles Lager, Scotland, 5.2%, 330ml 6.5

Hammerton Islington Steam Lager, England, 4.7%, 330ml 7

Peroni Nastro Azzurro Gluten Free, Italy, 5.1%, 330ml 6.5

Five Points Pale, England, 4.4%, 330ml 7

Schneider Weisse, Germany, 5.4%, 500ml 8

Timothy Taylor Landlord, England, 4.1%, 500ml 7.5

Five Points Railway Porter, England, 4.8%, 330ml 7

Hiver, England, 5.0%, 330ml 6.5

Maison SASSY Cidre Pear, France, 2.5%, 330ml 7

Maison SASSY Cidre Rosé, France, 3%, 330ml 7

Maison SASSY Cidre Brut, France, 5.2%, 330ml 7

Urban Orchard Cider, England, 4.5%, 330ml 7

Hibiscus Mimosa Hibiscus cordial shaken with pink grapefruit and lime juice.Charged with Fever-Tree Lemon Tonic. 6

Oriental Chill Crushed lychees, fresh lime juice and coconut syrup. Charged with organic ginger beer. 7.5

Seeds of Change Guava juice and crushed raspberries. Shaken with lime juice and fresh pomegranate. 7.5

Cinnamon Banana Colada Fresh banana, pineapple juice, cinnamon and coconut syrup. Blended with almond milk. 7

Three Spirit Perfect Serve Three Spirit botanical non-alcoholic spirit charged with London Essence Ginger Ale. Served over ice. 7

A Taste of Honey Blossoms blackcurrant syrup shaken with fresh mint, apple and lemon juice. Topped with honey and apple foam. 7

After Hours Cosmo Berry tea, fresh cranberry juice and lime cordial. Shaken with blood orange syrup and dash of lime juice. 7

Harvey Nichols, Non-Alcoholic Chardonnay, Australia, NV, Bottle 22

Peroni Libera, Italy, 0.0%, 330ml 4.5

Lucky Saint, England, 0.5%, 330ml 4.5

Freshly pressed juice Orange, ruby grapefruit, cloudy apple, cranberry, pineapple, tomato 4.25

Luscombe Farm Organic Soda, 270ml Raspberry Lemonade, Ginger Beer, Elderflower Bubbly 4.25

The London Essence Minerals, 200ml Tonic Water, Pomelo and Pink Pepper Tonic Water, Grapefruit and Rosemary Tonic, Bitter Orange and Elderflower Tonic, Soda Water, Ginger Ale 3.25

Fever-Tree Minerals, 200ml Tonic Water, Light Tonic Water, Lemonade, Bitter Lemon 3.25

Coca-Cola or Diet Coke 4.25

Harvey Nichols Still or Sparkling Water, 330ml 3/5.5

Selection of bread rolls from Paul Rhodes, Netherend farm butter. Sourdough, white, campagrain baguette 4.5

Smoked almonds (v) 4.5

Castelvetrano green olives (v) 4.5

Chips, aioli (v) 6.5

Roasted celeriac, satay sauce, spiced cucumber chilli and mint salad (ve) 11.5

Toulouse dog, mustard mayonnaise, choucroute, crackling crumble 13

Grilled tiger prawns, romesco, pane nero crisp, padrón pepper, watercress, aioli 15.5

Grilled Cornish mackerel, skordalia, radish green olive and celery salad 14

OXO burger, smoked cheddar, maple pancetta, turnip relish, BBQ sauce, chips 18.5

Vegan cheese burger, tomato, baby gem, truffle sauce, chips (ve) 18.5

Ginger cake, cranberry compote, “clotted cream” (ve) 8

Dark chocolate and cinnamon pave, clementine (v) 8

Selection of English cheese, biscuits and orchard chutney (v) 12.5