Snacks

Caviar - Oscietra (30g)	190
Moonlight Bay oysters (4)	20
Nuts & olives	15
Ocean Trout Rolls	16
Chickpea fries, tarragon emulsion	12
Lui's signature ham & cheese toasties	18
Wallaby Dog	16
Mini burger - select 3	18
David Blackmore Wagyu Beef
Barramundi
Seasonal veggie
Assortment of cheeses, bread, jams	38
Apple & Cinnamon Doughnuts	18
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Drinks

Yesterday

Sherry Cobbler	22
The Sherry Cobbler was arguably the most famous cocktail of the 1860's, and Melbourne was renowned for producing some of the best. A mixture of spirits, fortified wine, citrus, sugar and copious mounds of crushed ice, this sweet little tipple relied once ice being supplied by the Melbourne Patent Ice Company, who imported enormous blocks of river ice from Massachusetts, USA. Packed in straw, the blocks were delivered to the ice house on the corner of Queen and Flinders Street where they were cut into usable sizes before being delivered to bars and restaurants. These days it's a similar story, with ours delivered by local ice purveyor, Rohan Donohoe. And our Cobbler plays with fortified wines matched with fruit, liqueurs and citrus.
The Lola Montez Spider Dance Fizz	22
In 1855, the infamous erotic dancer by the name of Lola Montez toured the far-flung goldfields of Victoria. The previous Melbourne performance caused such an outcry that the remainder of her Melbourne shows were cancelled for fear that the authorities would close any theatres who dared to book her. However, while the newspapers of Melbourne were showering Lola with scorn, the gold diggers of Ballarat were showering her with gold nuggets, all because of her raunchy spider dance! This legendary routine saw Lola clad in layers of petticoats and skirts, dancing to the slow realisation that her clothes were filled with spiders. Growing ever frenzied, much to the crowd's delight she'd lift her skirts higher and higher, scattering the stage with imitation spiders, and slowly revealing more and more Lola with each movement. We celebrate her tour with French Champagne and seasonal fruit.
Sous Vide Shrub	22
In the dusty midst of Victorias gold rush with no refrigeration and very few roads, preserving food was paramount to survival. When you can't use cold, heat is generally the alternative to preserve fruit. Couple that with a healthy dose of alcohol and you have a fruit preserve that will last and last. From as early as 1700, heating and dosing with alcohol to create a Shrub was a major part of pioneer societies. These Shrubs would be bottled, stored and then consumed with chilled water, creating what were probably the first fruit cocktails in the world. These magnificent cooked flavous have been missing from the modern drinking experience, so we've taken the liberty of applying some new techniques to recapture them. For our Shrub we seal and slow cook seasonal fruit with herbs and match them with plenty of booze.
Leatherwood Old Fashioned	22
For much of Melbourne's early history, native honeys were widely deemed to be the most luxurious of all locally foraged delicacies. This was largely due to the fact that 'sweeteners' of any kind were somewhat difficult to come by, with every grain of sugar still being painstakingly shipped from the other side of the globe. Hence, any local sources were immensely valuable which, in turn, made sweetened, sugar-laden cocktails a declaration of wealth and sophistication. To this very day, one of the most delightful local honeys is Leatherwood - a prodigious Tasmanian blend that's renowned for it's subtle floral hints, sweet front palate and herbaceous finish. We stir our Old Fasioned with single malt whisky.

Today

Negroni	22
In the 1860s, Melbourne was widely regarded as one of the food and drink capitals of the world. Indeed, for the best part of 30 years, alongside London and New York, we reigned as one of the planet's premier cocktail destinations. But there's nothing like war, depression and recession to ruin a good time. However, thanks largely to the fresh energy and passion of a new generation of local bartenders, Melbourne has returned to being a global cocktail hotspot. To celebrate this, we're championing these modern cocktail mixers cocktail of choice, the Negroni; Fosco Scarselli's 1920 classic from the heart of Florence. Bombay Sapphire gin, Carpano Antica Formula, Campari and a huge sphere of ice, our version is dressed with an orange twist and served with blanched almonds cystalised in Campari and orange sugar.
The Vodka Pour Over	21
Melbourne isn't just famous for cocktails, it is also the coffee capital of the southern hemisphere (despite what the Kiwis might tell you). We therefore felt it essential to present not only the Melbourne stalwart Espresso Martini, but also an evolutionary expression of the new waves of coffee that continually sweep our bustling back alley barista haunts. Starring Belvedere Vodka and single estate coffee, and served icy cold with hints of white and dark chocolate, our Vodka Pour Over is about as modern Melbourne as milk crated on cobble stones, skinny black jeans and food trucks.
The Lui Martini	21
Since its creation some time before 1880, the Martini has owned the position of the world's greatest cocktail. It has evolved seamlessly from its vermouth heavy origin, to the 1950s triple Martini lunch, through the pure spirit extravagance of the 1990s, and today the true King of Cocktails can be enjoyed as the perfect blend of origin, and evolution. Less vermouth than the Victorian Era, but more than Frank Moorhouse enjoyed, stirred with chunks of purified, hand cut ice, in a frozen martini jug, and served in a frozen martini glass with the Lui Martini condiment array. Choose you garnish, and play with drops and mists of vermouth and bitters to perfectly match your chosen spirit, and rediscover why the Martini will always be the King of Cocktails, and the Lui Martini the King of Martinis.
Koala Stinger	22
A stalwart of the roaring Twenties, The Cognac Stinger was one of the few cocktails that was illegally served throughout US prohibition. A perfectly peculiar mix of white creme de menthe and fine cognac, shaken and served straight up, it's a strangely compelling yet baffling combination of flavours. Inspired by the humble Koala, we've managed to go one better, adding white chocolate liqueur and eucalyptus tincture to this accidental hero to create an icy cold, straight up Stinger like no other.

Tomorrow

Velvet Rotor Macadamia Martini	23
One of the joys of modern Melbourne, is the ease with which we embrace new ideas, flavours, and theories. Occasionally we have the chance to taste a cocktail that brings together these new ideas and technologies with a quintessential Australian native flavour. We begin with fresh Australian Macadamia nuts that we heat, then fat wash with Belvedere Vodka. We then employ the magnificent Rotary Vacuum Evaporator to purify a clear macadamia tincture. This velvety spirit is mixed with sugar cane reduction, and vermouth, then served well chilled with vaporised butter, and smashed macadamia praline on the side.
Pina Colada	20
Nothing screams kitsch tropical holiday like a Pina Colada. Created in Puerto Rico with coconut cream and pineapple, this cocktail has spread the world, consumed wherever the English gather to get sunburnt. Despite its sometimes comic reputation, and pop song baggage, the combination of coconut, fine rum, and pineapple remains one of the greatest flavour matches in cocktail culture. So how can we improve it? We toast whole pineapples with black pepper corns, then puree them with a mixture of coconut milk and malt sugar, served well chilled with a massive measure of Bacardi Superior Rum. From the last high tide of a tropical beach we evolved those classic flavours to present a rich, warming memory of summer past to soften the bitter wind of a Melbourne Winter.

Sparkling & Champagne

2008 Chandon Blanc de Blanc
Yarra Valley, Victoria
16/85

NV Jean Paul Perardel
Ay, Champagne AOC, France
25/145

White Wine

2011 Matua Valley Sauvignon Blanc
Marlborough, New Zealand
15/75

2010 St. Hubert's Rousanne
Yarra Valley, Victoria
16/80

2010 Adrian Rodda Chardonnay
Beechworth, Victoria
16/80

Red Wine

2010 Vinero 'Hesket' Pinot Noir
Macedon Ranges, Victoria
20/95

2006 Fighting Gully Road Tempranillo
Alpine Valley, Victoria
14/70

2009 Poggiotondo Sangiovese
Chianti, Italy
18/90

Vue de monde cellar list available upon request

Beer

Cascade Premium Light
TAS, 375ml
6.5

Peroni
NSW, 330ml
10

Mildura Brewery Pilsner
Victoria, 330ml
9

Samuel Adams Boston Lager
USA, 330ml
10

Weihanstephaner Hefe Weissbier
Germany, 500ml
18

Murray's Whale Ale
NSW, 330ml
12

Matilda Bay Alpha Ale
Victoria, 345ml
12

Murrays Icon 2 IPA
NSW, 330ml
16

Matilda Bay "Dogbolter" Dark Ale Larger
Victoria, 345ml
12

4 Pines Stout
Manly, 330ml
11

Matilda Bay Dirty Granny Cider
Victoria, 345ml
10

Aperitif

Aperol
Italy
10

Campari
Italy
10

Pimm's
England
10

Vermouth

Dolin dry
France
12

Noilly Prat
France
10

Dolin Rouge
France
12

Carpano Antica Formula
Italy
15

Vodka

Belvedere Pure
Poland
10/20

Belvedere Intense
Poland
16/32

Grey Goose
France
12/24

Wyborowa 'Exquisite'
Poland
15/30

Zubrowka
Poland
10/20

Siwucha
Poland
20/40

666
Tasmania
11/22

Gin

Bombay Sapphire
England
10/20

Plymouth 'Navy Strength'
Plymouth, England
16/32

Martin Miller's, West Midlands
England
14/28

Haymans Old Tom
England
11/22

The West Winds 'Cutlass'
Western Australia
14/28

The West Winds 'Sabre'
Western Austalia
11/22

Hendricks Ayrshire
Scotland
14/28

Tanqueray No. 10 Cameron Bridge
Scotland
15/30

Aviation
Portland or U.S.A
14/28

Whitley Neil
England
11

Rum

Bacardi Superior
Puerto Rico
10

Bacardi 8
Puerto Rico
12

Matusalem Platino
Dominican Republic
12

Appleton Extra 12yo
Jamaica
12

Ron Zacapa 23yo Centenario
Guatemala
19

Mount Gay Extra Old
Barbados
11

Angostura 1919
Trinidad
12

Inner Circle Green Dot
Australia
12

Pusser's "Nelson's Blood" 15yo
British Virgin Islands
15

Gosling Black Seal
Bermuda
12

Sagatiba Pura Cachaca Minas Gerais
Brasil
12

Leblon Cachaca Minas Gerais
Brasil
12

Whisky

Blend

Dewars 12yo
10

Johnnie Walker 'Black Label'
12

Single Malt Highland

Glenmorangie 10yo, Ross-shire
13

Glenmorangie 'Astar', Ross-shire
25

Glenmorangie 'Pride', 1981, Ross-shire
300

Glenmorangie 'Nectar', Ross-shire
16

Glenmorangie 'Signet', Ross-shire
30

Glenmorangie Quarter Century 25y.o., Ross-shire
80

Dalwhinnie 15yr
15

Glenfiddich 14 Year Old Rich Oak, Speyside
18

Oban 14 Year Old, Speyside
18

Isle

Ardbeg 10 Years Old
15

Ardbeg 'Cornavekan'
22

Talisker 57Âº North
20

Ardbeg 'Uigeadail'
19

Isle Of Jura "Supersitition"
15

Lagavulin 16 Year Old
22

Bunnahbain 18yr
25

Speyside

Provenance 1995
19

Glenfarclas 15yo
15

Strathisla 12yo
22

Orkney

Highland Park 18yo
21

Whiskey

Irish

Jameson's 12yr
10

Bushmills
12

Australia

Sullivans Cove Cask (Bourbon Maturation)
Tasmania
18

Sullivans Cove Double Cask Strength (American & French)
Tasmania
18

Japan

Yamazaki 12yr (Suntory)
Japan
22

Canadian

Canadian Club 12yr
10

America

Mckenna
Kentucky
10

Maker's Mark
Kentucky
12

Hudson 'baby bourbon'
New York
22

Hudson 'Manhattan Rye'
New York
22

Sazerac Rye
Kentucky
12

Basil Haydens 18yr
Kentucky
13

Woodford Reserve
Kentucky
12

George T.Stagg
Kentucky
46

Buffalo Trace
Kentucky
16

Cognac

Hennessy
12

VSOP

Paul Giraud VSOP, Grande Champagne
15

Hennessy VSOP
15

Hennessy XO
35

Renier XO 25 y.o
30

Hennessy Ellipse
390

Armagnac

Lacourtoisie 1982
40

Comte de Lamaestre 1967
35

Castarede Bas Armagnac 1970
20

Calvados

Adrien Camut 6yo, Pays d'Auge
20

Comte Louis de Lauriston, Fine Calvados
Laursiton, France
18

Applejack

Laird's Applejack, Scobeyville
New Jersey
12

Eau de Vie

Massenez 'Poire William'
20

Nonino Gioiello 'Citrus'
Friuli, Italy
31

Nonino Gioiello 'Wild Flowers'
Friuli, Italy
31

Nonino Ã™E 'Monovitigno Moscato Cru'
Friuli, Italy
28

Nonino Ã™E 'Riserva Barrel Aged'
Friuli, Italy
65

Nonino Ã™E Riserva Barrel Aged 12 yo
31

Digestive

Amaro Montenegro
Italy
11

Fernet Branca
Italy
13

Amaro Nonino
Italy
15

Liqueurs

Grand Marnier
France
12

Cointreau
France
12

Frangelico
France
12

Luxardo Maraschino
Italy
12

Cherry Herring
Denmark
11

Dom Benedictine
France
12

Chartreuse 'Green'
France
15

Chartreuse 'Yellow'
France
13

Kahlua
Mexico
12

Amaretto Di Saronno
Italy
12

Drambuie
Scotland
11

Crème Yvette
U.S.A
12

Amaretto di Saronno
Italy
12

What's on

See what's on at The Lui Bar

Reservations

We do not take reservations. Entry to The Lui Bar is based strictly on capacity