The martini list is central to the restaurant's identity, not a side category. Pair that with oysters, Wednesday wine, and Friday Martini Sessions, and the bar program becomes one of the clearest reasons to choose the room.

The drink list has a real identity, with Bonfire Margarita, Smoked Maple Old Fashioned, Burnt Espresso Martini, The Yeti, and several zero-proof drinks giving the bar program more personality than a basic beer-and-wine backup.

Pisco is part of the meal plan rather than a decorative bar note. El Inka points diners toward pisco cocktails, and the Tuesday Pisco Sour special gives a practical way to pair citrusy drinks with ceviche, grilled seafood, or Lomo Saltado.

The drinks page gives Jeera a real bar identity alongside dinner. Cocktails, sangrias, beer, spirits, and non-alcoholic options make the room work for a fuller evening, especially when paired with garlic-chilli starters or Hakka dishes.

The cocktail side is strong enough to plan around, especially before dinner. Cocktail Hour gives a clear weekday window, while the full list adds house favourites, seasonal drinks, spiritless options, beer, and wine by the glass.

The drinks list gives real space to signature cocktails, classics, martinis, sangria, and mimosas, so the bar can carry brunch or dinner.

Cocktails matter most as part of the visit rhythm: they make Happy Hour useful, help the patio feel complete, and give the room a reason to work before dinner.

The beverage list gives real utility beside the seafood menu. House cocktails, zero-proof drinks, local wine, reserve bottles and draft beer make it easy to build a full meal around oysters, lobster or steak.