After radical changes in the restaurant and bar a year earlier, the next step was to prepare an innovative, strictly seasonal cocktail menu and improved wine list, including:
The new cocktail menu
- Wine or cocktail suggested as a food-pairing with every single cuisine from the menu – to both provide better guest experience, as well as raise the average bill price;
- cocktails designed cost-effectively – due to implementation of the less-waste policy and new bar&kitchen procedures, the guest had unique drinks and the restaurateur – more profit;
- new procedures of preparing the cocktails – to be executed expeditiously and to please the guests even more;
- served beautifully and reflecting associations related to the flavours and appearance of the season