Menu
The same list as the city bar — one kitchen, one cellar. Plus hookahs and beach extras.
Georgian wine
Rkatsiteli Qvevri
Qvevri amber wine, six months on skins. Dry, tannic, dried quince and walnut. Small winery, Kakheti.
Saperavi
Classic Kakhetian Saperavi: blackberry, spice, firm tannins. Unfiltered natural wine.
Kisi Amber
Rare Kakhetian Kisi in qvevri: apricot, honey, tea leaf. One of Georgia's finest ambers.
Tsolikouri
Imeretian white: fresh, citrusy, mineral. Private winemaker, Georgian wine festival regular.
Tsitska Pét-Nat
Pét-nat from Imeretian Tsitska: green apple, brioche, lively fizz. Méthode ancestrale, zero dosage.
Krakhuna Amber
Imeretian Krakhuna aged on skins: ripe pear, beeswax, long finish.
Khvanchkara
The legendary naturally semi-sweet from Racha: Aleksandrouli and Mujuretuli, raspberry and velvet.
Aleksandrouli Dry
Dry Rachan Aleksandrouli: forest berries, mountain freshness, fine tannins.
Chinuri
Light-bodied Kartli white: white flowers, lime, a peppery lift. Perfect with our molecular starters.
Ojaleshi Rosé
Rosé from Megrelian Ojaleshi: strawberry, pink grapefruit, crunchy acidity.
Cocktails & drinks
Negroni
The classic: gin, sweet vermouth, bitter. Exactly as it should be.
Old Fashioned
Bourbon, sugar, Angostura, orange zest. A slow drink for a long evening.
Daiquiri
Rum, lime, sugar. Three ingredients, zero room for error.
Chacha Tarragon Smash
Signature: barrel-aged chacha, fresh tarragon, lemon, soda. Georgia in a highball.
Amber Spritz
Signature: qvevri amber wine, house feijoa liqueur, sparkling, olive. Our answer to the Aperol spritz.
Sakartvelo Sour
Signature: Saperavi shrub, chacha, aquafaba, walnut. Molecular foam, vinous depth.
Food
Nadughi Spheres with Adjika
Molecular take on a Georgian classic: nadughi spheres, adjika gel, mchadi crisp.
Saperavi Beef Tartare
Beef cured in Saperavi, confit yolk, capers, sourdough toast.
Winemakers' Cheese Board
Guda, sulguni, dambalkhacho + white cherry preserve. Built for amber wine.
Duck, Tkemali Demi-Glace
Sous-vide duck breast, tkemali demi-glace, parsnip purée, pomegranate powder.
Black Sea Flounder
Grilled flounder, Tsolikouri emulsion, young vegetables, basil caviar.
Matsoni Truffle Risotto
Creamy matsoni risotto, Adjarian honey, shaved black truffle.