Drinks
Our cocktails are an extension of the bar, tethered to our location, our city, seasonality and our collaborators. We develop our drinks to primarily be delicious but we do try and push the boundaries of where we can take the flavour and the story with every cocktail.
All our staff are super passionate, from our whisky nerd to our wine geek, our talented team enables us to give you the things you love and the things you might not know you love!
Food
Right from the inception of Public we knew that we wanted to really excel the standard of food that can be achieved from a ridiculously small kitchen like ours. Be that home-made pasta, seasonal small plates or our famed toastie we want the food and drink to work in tandem and to combine to give people an experience that is uniquely Public.
Our cocktails are an extension of the bar, tethered to our location, our city, seasonality and our collaborators. We develop our drinks to primarily be delicious but we do try and push the boundaries of where we can take the flavour and the story with every cocktail.
All our staff are super passionate, from our whisky nerd to our wine geek, our talented team enables us to give you the things you love and the things you might not know you love!
Food
Right from the inception of Public we knew that we wanted to really excel the standard of food that can be achieved from a ridiculously small kitchen like ours. Be that home-made pasta, seasonal small plates or our famed toastie we want the food and drink to work in tandem and to combine to give people an experience that is uniquely Public.
Cocktail
Paisley Park
BarSol Pisco, crème de violette, lavender honey, cream, egg white, prosecco.
A big fluffy cloud of purple floral heaven. Can you make a cocktail that’s the living embodiment of Prince? If you can then this is as near as anyone has ever got. Long, light, delicate and transcendental. Have we built it up enough now? Maybe just try it!
Food
BURATTA
Buratta, Salsa Rosa, Burnt Orange.
Cocktail
Tropic Plunder
Mortlach 12 whisky, Koko Kanu rum, crème de coconut, burnt pineapple syrup, freshly squeezed pineapple juice, smoked salt, Pet Nat.
You know when earlier in the menu I said less is more? Well sometimes more is more and then we add some more on top. There is nothing subtle about this, it’s smoky, sweet, creamy, tart, it’s all things to all people. If it wasn’t already ludicrous to put in
a Pina Colada we top it with Pet Nat natural wine to pop the finishing touch on the most boujee Colada of all time.
Food
YORKSHIRE BRESAOLA
from Cannon and Cannon.
