DAILY HAPPY HOURS
Every day from 3pm to 7pm, the French wines are flowing, the Brick Lane beers are cold, and Simon’s understanding of profit margins is nowhere to be found.
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It’s $8 a glass or pint—because Seb wanted a sophisticated French wine bar, while Simon wanted everyone hydrated at 2009 prices.
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The wines are French. The beer is Brick Lane. The prices are reckless.
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Seb pours with elegance, restraint and centuries of European culture. Simon fills the glass until the accountant feels a disturbance in the force.
Come for one. Stay for four.
Blame France.
FREE CHEESE TUESDAY
Tuesday is cheesy, the rules are quite breezy:
buy yourself a drink and the cheese comes free-sy.
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From 5pm, the more you eat, the more we bring out.
Seb cuts it with French precision.
Simon cuts pieces the size of Tasmania and calls it “portion control.”
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Free cheese until the cheese runs out, you give up, or Seb discovers what Simon has done to the food costs.
THIRSTY THURSDAY
Thursday is thirsty, so we’ve made it less cursed-y:
Happy Hour all day, from first pour to “surely that’s your last, sir.”
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Seb measures every drink with the focus of a French chemist.
Simon pours like the bottle has personally offended him.
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The result is Happy Hour from open until close, several excellent financial decisions, and at least one text message you may regret on Friday.
Thursday was never the weekend.
We have simply stopped respecting that.
SPRITZY SATURDAY
Saturday is fizzy, Simon gets busy,
Seb says, “That’s enough.” Simon says, “Don’t be silly.”
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We make spritz the way you actually like them: cold, bubbly, refreshing and boozy enough to make brunch feel productive.
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Seb brings balance, finesse and several centuries of French drinking culture. Simon brings a heavy hand, no measuring device and the firm belief that prosecco is basically hydration.
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All spritzes are $13 all Saturday.
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Light in colour. Heavy in consequences.