- ONE PENICILLIN, ONE TREE
- SIGNATURE COCKTAILS
- OTHER FERMENTS
- LAB FOOD
ONE PENICILLIN, ONE TREE
A climate positive cocktail that would make Sir David Attenborough proud. One native tree is planted in the endangered Kalimantan rainforest area in Borneo, Indonesia for each serve.
~ Apple skin whisky, turmeric sherbet, burnt milk, homemade apple cider
PENICILLIN proudly partners with ecoSPIRITS, the world’s first closed loop spirits technology, to eliminate single use glass bottles and dramatically reduce our carbon impact. Cocktails with the eS icon save an average of 150 grams of C02 emissions.
Our reforestation work is in partnership with ecoSPIRITS and Green Steps Group, who provide verified “proof of planting" technology to ensure reforestation is sustainable and long-lasting.
Each Penicillin cocktail served plants one Mallotus Muticus, a fast-growing upper canopy tree which reaches up to 42 meters in height and lives for more than 200 years. Over its lifespan in the rainforest, one Mallotus Muticus will eliminate an astounding 4,400 kg of CO2, equivalent to 8,000 single use glass spirit bottles.
The Penicillin cocktail was created in 2005 by veteran New York bartender Sam Ross from Milk & Honey. Its
name is taken from the antibiotic penicillin.
- THE CLASSIC (eS)
- SOMETHING CLEAR (eS)
- FORAGED AND FOUND (eS)
- ALEXANDER FLEMING (eS)
- SMOKED & MALT
Seasonal cocktails, inspired by Hong Kong’s local farmers and using ingredients to the fullest; recycled and upcycled.
- GOOSEBERRY NEGRONI
- PICK ME UP (eS)
- A FAR END (eS)
- PICKLED BACK HIGHBALL
- MODERNIST SCIENCE (eS)
Bursting with beneficial live bacteria, enzymes, vitamins and minerals, our fermented vegetables & fruits are a unique drinking sensation.
- RED CABBAGE & PASSION (5 days fermented)
- COCONUT KEFIR & BEETROOT (7 days fermented)
- GUAVA & BABY CARROT (5 days fermented)
- LYCHEE & ROSE (6 days fermented)
- APPLE CIDER (10 days fermented)
(Every time you drink an eS cocktail, you save 150 grams of carbon)
We have carefully selected the wines and bubble for your other experience and enjoyment!
- Crazy by nature cosmo red biodynamic
- Villiera merlot – green company
- Battle of bosworth cabernet sauvignon organic
- Battle of bosworth shiraz organic
- Crazy by nature sirius white biodynamic
- Jade & jasper fiano natural, sustainable wine
- Battle of bosworth chardonnay organic
- Two paddocks picnic riesling organic
- Millton te arai rose biodynamic
- Harvest blanc de blanc – farmers’ co-operative
Our seasonal bar food, almost all locally sourced and connecting with our cocktail ingredients
starch infused in ultrasonic chamber and dusted with shichimi togarashi spice, lemongrass mayo
KOJI FRIED CHICKEN (KFC)
fermented chicken in shio-koji dusted with local mushrooms, yuzu kosho mayo
chorizo or spicy pork dog with homemade relish, chives, 24 months parmesan cheese
beyond burger, everything wheat bun, miso pickle mushroom, cheddar cheese, youki tobanjan aioli
SHRIMP LETTUCE WRAPS
local greens, house-made pickles, avocado, shottsuru dipping sauce
CRISPY FISH TACO
fried seasonal fish, red cabbage, fermented chili, citrus
yellow fin tuna, edamame, rocket, paprika, wasabi
FOIE GRAS WONTONS
foie gras, shimeji mushroom, balsamic reduction
romaine lettuce, crouton, caesar dressing, anchovy, quail egg, parmesan cheese
THE LUCKY PIG (2-3 pax)
slow-roasted pork shoulder, flour tortilla wrap, seasonal pickles, spiced nuts, harusame salad, some assembly required