Cellar 33

Juicy southern-Rhône red, all blackberry and warm garrigue. Our go-to pour.

Pale, dry Lebanese rosé with crushed strawberry and citrus zest.

Steely, mineral Burgundy white with a flinty edge. Crisp and electric.

The bold Bekaa classic — plum, spice and a whisper of cedar.

Lightly sparkling, off-dry red. Served chilled, dangerously easy to drink.

Italy's answer to Champagne — fine bubbles, toast and green apple.

Grower Champagne with brioche, pear and a long, chalky finish.

Five rotating cheeses — soft, hard, blue — with honeycomb, quince and walnuts.

Prosciutto di Parma, soppressata, saucisson sec and house pickles.

Creamy burrata, blistered tomatoes, basil oil and toasted sourdough.

Whole wheel baked with rosemary and garlic, served with grilled bread.

Warm Spanish almonds and buttery green olives. The perfect first bite.

Wild mushrooms, truffle cream and parmesan on charred sourdough.

Thin-sliced tenderloin, arugula, capers, shaved grana and lemon.

Bittersweet ganache tart with flaky salt — built for a glass of Port.

Nutty, caramelised and silky. A two-finger pour to end the night.