A short list, properly chosen. Six house cocktails built around Japanese spirits and seasonal syrups, classics made the right way, draught lager pouring cold, organic wines by the glass. Nothing on this menu is here by accident.
Tiger Lily, denoting revenge.
Pansy, denoting thoughtfulness.
Habenaria Radiata, denoting purity.
Red Poppy, denoting fun.
Honeysuckle, denoting generosity.
Yellow Chrysanthemum, denoting something imperial.
Japan's most-sold lager. Crisp, bone-dry, brewed with rice as well as barley - that's where the lightness comes from.
Soft, hazy New England-style pale from Weekend Project, brewing out of Cheshire. Mosaic, Citra and Galaxy hops, tropical fruit and citrus, easy-going bitterness.
Manchester-brewed hazy pale with real lemon juice and a hop hit from Amarillo and Citra. Light, citric, properly drinkable. Gluten-free.
Brewed using only the first press of the wort, hence "Ichiban" - number one. Smooth, clean, slightly sweeter than Asahi.
Needs no introduction. Cold, creamy, properly poured.
German wheat beer cut with grapefruit juice. Tart, fizzy, low in alcohol - built for the afternoon.
Same wheat beer, swapped for pineapple. Sweeter, juicier, equally easy.
Cheshire-brewed hazy pale, all Amarillo. Citrus and stone fruit, soft on the bitterness, and gluten-free.
Named after the hill above Macclesfield. Third in their summit series - Ekuanot, Columbus and Mosaic for west coast bite, hazy malt and yeast for east coast softness.
New Zealand fruit cider - dark berries and cherries over a clean apple base. Sweet but not sticky.
The same cider made with kiwi and lime. Sharp, tropical, summery whatever the weather.
Bavarian-style alcohol-free lager from London. Unfiltered, biscuity malt, Hallertau hops - proof that 0.5% can taste like the real thing.
Same approach, different style - soft hazy IPA at 0.5%. Tropical hop character, full body, no compromise.
Crisp, dry French Sauvignon. Cut grass and citrus on the nose, green apple and lime on the palate.
Bone-dry Rheinhessen Riesling, packed with apricot and lime. Bright acidity, long clean finish.
Austria's signature white. Lemon, green apple and a signature crack of white pepper. Lean, dry, sharp.
Soft, easy-drinking French Merlot. Ripe red fruit, a touch of dark chocolate, smooth tannins.
Old-vine Monastrell from Valencia, organic. Black fruit, soft spice, peppery finish. Aged briefly in French oak.
Pale, dry French rosé. Strawberry and white peach, finishes crisp.
Romanian skin-contact orange. Quince, apricot and orange peel, a soft tannic grip. A good gateway to the style.
Classic Veneto Prosecco. Fine bubbles, ripe pear and candied citrus, a long, dry finish.