Coupette

It has an authenticity about it yet remains unpretentious despite its many accolades and has garnered international recognition in the few short years it has existed.

Top priority at the venue is classical French cooking combined with beautifully made and presented drinks the mesh simplicity with the excitement of new discoveries.

While the drinks may appear simplistic, they are the result of hours of hard work and experimentation to present guests with new flavours and experiences.

Many of the drinks celebrate regions of France and include rare Calvados and local digestifs to eau de vies and vin jaune. In essence, the bar champions beverages that may have otherwise been forgotten and overlooked by mass trends.

The cocktail menu is broken into 12 parts, with information about the venue itself and also a well-spaced selection of drinks.

Standout serves have included the Board Room, made using Hennessy Fine de Cognac, Dubonnet, Cherry Heering, Mr Blacks Walnut and smoke; French Toast, made with Bacardi Aged Blend, Cinnamon Noisette, Ghost Raspberry, Crème de Cassis, lime and brioche; and Rum Diary, made with Brugal 1888, Flor de Cana 12, coconut, vanilla, toasted coconut and bitters.

The venue also has a shop, selling products designed inhouse by the team of bartenders and chefs.