plain and simple (V/VG)**

smoked applewood cheddar, monkey sauce (V/VG)**

fried chicken strips, bbq sauce, bacon, applewood cheddar

pulled pork coated in sticky bbq, applewood cheddar **

tortilla crumb, jalapeños, sriracha mayo, applewood cheddar (V/VG)**

blue cheese, homemade pear chutney, bacon **

cheese, sour cream, guac, mini mary sauce, jalapeños (big enough to share...small enough to conquer) (V/VG)**

same as above, a wee bit smaller, just as tasty! (V/VG)**

with a mint yoghurt and pomegranate seeds (V/VG)**

cheese, jalapeños, sriracha mayo, more sriracha (V/VG)**

blue cheese, bacon bits, blue cheese sauce **

homemade beef, veggie or vegan chilli and cheese (V/VG)**

(V/VG)**

vanilla vodka, kahlua, chocolate bitters, espresso

vodka, passionfruit, lemonade

bourbon/whisky, sugar, bitters

rum, ginger beer, limes

achroous gin, campari, buckfast

tequila reposado, agave, lime

aperol, prosecco, soda

limoncello, prosecco, soda

Matured for 10 years without any chill-filtration. Vanilla and sea spray on the nose, with a salted caramel and bonfire smoke finish

Classic of the Bowmore range, Citrus and heather smoke on the nose followed by a long and mellow finish

(pronounced Bunn-na-ha-venn) meaning mouth of the river in Scots Gaelic. Unique being an unpeated Islay single malt whisky, matured predominantly in ex-sherry casks. Dried fruit and slight hint of smoke on the nose, with a mochaccino and salty coastal finish

Perfect introductory dram for people who are not familiar with peated whisky. On the nose is hickory smoke and lemon, with a long peppery and spicy warmth finish to it

Matured in ex-bourbon barrels, Laphroaig is known for their medicinal malts. This has a distinct peaty and iodine rich flavour. On the nose you're hit with a wave of smoke, liquorice and salt. Finish is quite dry with tarry notes built up with an iodine complexity. We recommend adding a touch of water, it opens up the whisky and provides additional flavours

A Worldwide classic. The Lagavulin Distillery's richly peated water supply, and the long and slow fermentation time creates a beautifully peaty, smoky and spicy whisky. Opening with the traditional Islay smoke, leading to a palette that bursts with flavour. Dried fruit, oak and malty biscuit finishing long and spicy with peat smoke, vanilla and more peat

Classic Island whisky from the Isle of Skye, aged in American oak casks. Fresh and fragrant with a hint of salt on the nose. Long finish with

Initially aged in white oak bourbon barrels before enjoying a finishing period in Oloroso sherry butts. On the nose is honeyed barley and light wood smoke. Cinnamon and cocoa finish

Matured for 9 years in bourbon casks, one half is then transferred into a 30 year old Matusalem oloroso sherry butts. The liquid is then married for the final 6 months in an upstanding sherry butt. On the nose is dried fruit and vanilla. Roasted coffee and dark chocolate finish

Matured in a combination of first and second fill American oak casks. A creamy and approachable single malt. Fruity and thick on the nose. Tiramisu and toffee finish

Full rounded Orkney malt, floral notes of light grass and honey. Long finish with grilled oranges and spices

Heavily sherried 15 year old dram. On the nose is creamy sherry and raisins, complex finish with orange peel and Christmas cake

Matured in 3 different casks, Pedro Ximenez, Bourbon and Oloroso sherry. Cooked fruit and toffee on the nose. Thick dark treacle and green fruit finish