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Silverleaf creates menu based on textures
The bar at the Pan Pacific London hotel, Silverleaf, has introduced a list of 13 cocktails that aim to ‘offer a complete sensory drinking experience’.
The menu is presented on textured embossed paper with abstract watercolour designs by London-based designer Ladina Brunner. It replaces the Building Blocks menu, which featured magnified cocktail images by photographer Karl Gaff.
The drinks were created by the whole team, led by general manager Liam Broom and head of research and development Rueben Clark.
The menu is divided into six taste profiles: Delicate, Effervescent, Tannic, Smooth, Creamy, and Rich.
Delicate features softer drinks, such as the Blueberry Orris, which is made with Ketel One vodka, blueberry, white tea and orris root, in a fruitier interpretation of an Old Fashioned. Its pages in the menu feature long swooping embossed strokes to highlight the cocktail’s light and elegant flavour profile.
The Effervescent section of the menu is adorned with dotted droplets that mimic the appearance of Champagne bubbles, and features the Melon Fig Leaf, which is a Highball made with Grey Goose vodka, cantaloupe melon, fig leaf and fino Sherry. The drink is garnished with salty fingers, a sea vegetable.
The Tannic section draws inspiration from woody and dry flavours and its pages feature a grainy tree bark-like embossing. The Plum Oudh cocktail is a variation on a Manhattan featuring Glenfiddich 15, vermouth and plum. The drink is garnished with a housemade edible perfume made from oudh, amber and labdanum.
With pages embossed to resemble smooth pebbles, the Smooth section features the Quince Beeswax, which combines Teeling Small Batch Irish Whiskey, Żubrówka Vodka, Capreolus Quince Eau De Vie, Martini Ambrato, chamomile cordial and beeswax.
The Creamy section pages feature soft, raised ripples, while Rich has gently rounded debossed swirls. The Redcurrant Whey cocktail blends Monkey Shoulder whisky, redcurrant, manzanilla Sherry and whey, while the Passionfruit Timur is a twist on a Negroni made with Patrón Blanco, passionfruit, timur berry and Campari.
Broom said: “This menu aligns with the Silverleaf cocktail tradition of naturalism and minimalist elegance. Our goal was to enhance accessibility while ensuring that guests engaged through our focus on texture and design.
“The team has maintained a process-driven and ingredient-led approach, aiming to provide a modern twist in each drink by incorporating unique and unconventional ingredients.”
The bar will also offer some of its classics alongside the new menu, such as the Pineapple Miso, Verbena Olive Oil and Hibiscus Guajillo cocktails.
Silverleaf opened in 2022, led by Martyn ‘Simo’ Simpson. Simpson departed the bar in 2023.
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