The menu.

Rum, Sugar Cane Juice, Lime

You choose the rum and we’ll juice some sugar cane fresh to order, balance it out with a bit of lime and you’re set.

Rum, Lime, Sugar ...and whatever we find at the markets

Each week we rummage through the fruit markets and find what fruit is best in season and come up with a seasonal daiquiri. See staff for what’s fresh!

Rum, Old Love’s Pimento Dram, Banana, Dulce de Leche, Whey

A decadent yet refreshing milk punch built on Rum, layered with a house-made Spiced Pimento Dram, ripe banana, and rich dulce de leche - a delightfully adult take on your favourite after school Nesquik. Lush and comforting at first sip, it opens into bright, fruit-forward notes, finishing clean and balanced with gentle spice and sweetness.

Wray & Nephew, Grapefruit Soda, Raw Sugar Cane Juice, Electrolytes

Born from Wray & Ting soda, a hugely popular drink on the streets of Jamaica, similar to a Cuba Libre but with funky Jamaican overproof Wray & Nephew topped with grapefruit Ting in place of Coca-cola. We wanted to pay homage to this classic pairing but with an Old Love’s twist, so we’ve fashioned our own Ting soda by blending citrus and electrolytes, giving you funk, freshness, vitamins and minerals.

Can be made without alcohol

Old Love’s Herb Rumbuie, Li Hing Mui, Citrus, Whites

A riff on the Kingston Palaka from Smuggler’s Cove, an iconic modern tiki bar in San Francisco. This fresh, herbal & fruity number packed with native Australian mountain pepper, sage and shiso laying the groundwork for the tang of Li Hing Mui powder; a dried salted plum extract popular through Hawaii and southeast Asia.

White Rum, Hibiscus, Old Love’s Spice Blend, Lime Leaf, Citrus, Ginger

An aromatic highball with its roots in a Jamaican hibiscus tea drink called Sorrell. Citrussy, refreshing and with just a hint of spice.

Can be made without alcohol

Spiced rum, Passionfruit, Pandan, Lemongrass, Grapefruit, Bubbles

A bright and fruity riff on the classic Tom Collins; trading bold british “Old Tom” Gin for tropical Rum. A spritzy and tropical serve that feels part highball and the rest like a beachside Passiona in the summer; highlighting a house-made soda with passionfruit, pandan, lemongrass and grapefruit- paired with a classic vanilla forward Spiced Ron.

Old Love’s Spiced Tequila, Coconut Rum, Coffee Liqueur, Jerk Spiced Pineapple, Citrus, Coconut Cream

Based on the classic Bahama Mama dating back to Oswald “Slade” Greenslade at the Nassau Beach Hotel in the early 1960s. This Pina Colada riff adds coffee liqueur for balance and complexity with Old Love’s house spiced tequila and caramelized jerk spiced pineapple syrup.

Can be made without alcohol

Tequila, Mezcal, Apricot Brandy, Old Love’s Verdita, Citrus

From the Spanish word for the national plaza of Mexico City, the love-child of a classic Spicy Margarita and the tiki-favourite Hotel Nacional. Beginning with Old Love’s Verdita- a bright green cordial made from blitzing fresh herbs and jalapeno in pineapple juice- the traditional accompaniment to Tequila in Mexico; this is then added to a blend of agave spirits, apricot brandy and fresh lime to make a vibrant, herbal and refreshing serve reminiscent of the Central American summer.

Can be made without alcohol

Old Love’s Black Cake Spiced Rum, Macadamia, Rosso, Aperol, Campari Mist

Based on a traditional Jamaican black cake, a dessert made with nuts, spices, citrus and dried fruits that is soaked in rum and red wine. We’ve replicated that flavour by gassing up the Right Hand, a tiki riff on the Negroni, making an Old Love’s spiced rum infused with roasted macadamia, walnut, dates, raisins, apricots, vanilla and spices. Bittersweet Aperol rounds out the flavour while more traditional Negroni hero Campari is added as a final mist.

Switched Green Mango Rum, Elderflower, Coconut Rum, Cream, Citrus, Whites, West Coast Cooler

Our elevated take on the classic Ramos Gin Fizz with a bright fresh hit from green mango juice switched into rum.

Old Love’s Pineapple Rum, Watermelon, Coconut, Palm Sugar, Citrus

‘Otai has a long and storied history through much of Western Polynesia as a sort of fruit punch; grating local native fruit (most commonly “Vi” in Tongan & Samoan or “Ambarella fruit” in English) with coconut milk to be traditionally served with food. Our ‘Otai punch is a rum-laced riff based on a modern Tongan version commonly using introduced tropical fruits that have since thrived on the island like Watermelon and Pineapple, though other versions can be found in Samoa and across the pacific.

Bourbon, Cointreau, Pimento Dram, Orange, Tamarind, Passionfruit, Citrus

A bourbon and tamarind laced riff built on the classic format of the Scorpion- a tiki classic with rum, cognac and almond orgeat attributed to an unnamed bartender from The Hut in Honolulu in the 1930’s. In the 1940’s tiki pioneer “Trader Vic” Vic Bergeron modified the recipe and used it for the base of his famous Scorpion Bowls, publishing a recipe for Scorpion Punch in 1947. Bright and tangy from tamarind paste, fresh passionfruit and citrus the rich bourbon base is accented with orange liqueur and spiced pimento dram.

White Rum, Fino Sherry, Citrus, Sugar, Orange Bitters

A bright, dry citrus forward banger served up. A Cuban cousin of the London Calling.

Vodka, Aperol, Pimento, Guava, Citrus

Fruity, bright and oozing-sunshine, this is an East 8 Hold Up riff made for an Aussie summer at the river. A Sun-touched serve with a base of Vodka, Aperol and Old Love’s Pimento Dram, we’ve also made a refreshing Guava cordial with verjus, passionfruit and vanilla. Brightened and balanced with a hit of fresh lime juice this is sure to make you Feel Good.