Snacks

Caviar	30g 190
	60g 370
Moonlight Bay Clair de Lune oysters (4)	14
Chicken crisps	8
French onion soup chips	8
Nuts & olives	15
Roadkill terrine	16
Mackerel toasts	18
Ham & cheese toasties	18
Chicken noodle soup (serves 4)	24
Assortment of cheeses, bread, jams	37.50

Menu Du Jour

Two Courses 30
Beef Stew
Poire Belle Helene

Drinks

Yesterday

Sherry Cobbler	19
This was the most famous cocktail in the world in the 1860s. Melbourne was a global centre for fine cocktails, and renowned as producing some of the best Cobblers available. A cobbler is a simple mixture of fortified wine, citrus peel, sugar and a huge amount of crushed ice. Ice was supplied to the best Melbourne restaurants by the Melbourne Patent Ice Company, who imported huge blocks of pure river and lake ice from Massachusetts. Packed in straw and sawdust, these would be delivered to the ice house on the corner of Queen and Flinders St, and would cut it into usable blocks and delivered to bars and restaurants. These days we get our block ice delivered by Rohan Donohoe, but now it is made with delicious Melbourne water. We make our Cobbler with Penny Weight Fino sherry, a dash of apple liqueur, and a good measure of Australian Vodka.
The Lola Montez Spider Dance Fizz	20
In 1855, the infamous, erotic dancer Lola Montez toured the gold fields of Australia. Her performances caused such an outcry that her performances were cancelled on fear that the authorities would close the theatre. But while the newspapers of Melbourne were showering Lola with scorn, the gold diggers of Ballarat were showering her with gold nuggets. Her infamous Spider Dance consisted of Lola, clad in layers of petticoats and skirts, dancing to the slow realisation that her clothes were filled with spiders. She would become more and more frenzied, lifting her skirts higher and higher, scattering the stage with imitation spiders, and the audience got to glimpse more and more Lola. Our Spider Dance Fizz consists of smashed quince, spices, vanilla, and loads of Moet and Chandon, all served with an imitation spider!
Sous Vide Shrub	19
In the time of the 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 booze 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 cooked flavours have been missing from the modern drinking experience. So, we have applied some new techniques to recapture these magnificent flavours The perfect combination of slow cooked seasonal fruits and plenty of rum. Winter 2011: Bacardi 8yr Old Rum with pear and native lemon myrtle.
Leatherwood Old Fashioned	22
Local sugars, in the form of native honey, were the most luxurious of foraged delicacies. In a time when all sugar was shipped from the other side of the planet in wooden ships, any local sources of sweetness were immensely valuable. It was also an era where a sweetened, sugar laden cocktail was a declaration of wealth and sophistication. One of the most delightful of the local honeys is Leatherwood, from Tasmania, with subtle floral hints, herbaceous finish, and sweet front palate. This is the perfect match for the Vue de monde Bakery Hill Blended Whiskey. Created specifically for Vue de monde, this Australian whiskey is a delicate, floral tipple, with plenty of complexity and nice spicy finish.

Today

Negroni	20
In the 1860s, Melbourne was regarded globally as one of the food and drink capitals of the world. It was a cocktail city that for thirty years reigned with London and New York as the top cocktail destinations on the planet. Since then, Melbourne, and Australia, have suffered from war, depressions, recession, and the 1980s, but we are now once again being recognised as a global cocktail powerhouse. And what do those cocktail bartenders drink? The Negroni. Created in Florence by Fosco Scarselli in the 1920s, it has become the bartenders choice in Melbourne. Made with Bombay Sapphire gin, Carpano Antica Formula, Campari and a huge chunk of ice, dressed with an orange twist and served with blanched almonds covered in Campari and Orange Toffee.
The Vodka Pour Over	19
Melbourne is not just famous for cocktails, it is, lets face it, the coffee capital of the southern hemisphere, despite what the Kiwis might tell you. So it is essential that we present not only the Melbourne stalwart Espresso Martini, but an up to date expression of the new waves of coffee to sweep our back alley cafes. For winter 2011, we are presenting a vodka pour over, with Belvedere Vodka, and the spicy single estate Nekisse, Ethiopean, coffee, all served icy cold, with hints of aromatic spice and saffron.
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	20
There are cocktails whose perfection defy their ingredients, and the Cognac Stinger of the 1920s is one of those. A peculiar mix of white crème de menthe and fine cognac, shaken and served straight up, that is strangely compelling. Inspired by the Koala, we have managed to go one better. With the addition of white chocolate liqueur and Eucalyptus tincture we serve an Hennessey Cognac Stinger that is like nothing you have ever tasted before, in a good way. Served very cold in a white chocolate washed wine glass, and adorned with a eucalyptus leaf. Finally joining a happy cocktail accident from the glory days of the 20s with the iconic Australian native.

Tomorrow

Velvet Rotor Macadamia Martini	23
One of the joys of modern Australian drinking, is the ease with which we will embrace 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	19
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.

Wine

Sparkling & Champagne

NV Dal Zotto 'Pucino' Prosecco
King Valley, Victoria
14/80

2002 Moët et Chandon 'Grand Vintage'
Champagne, France
25/165

Whites

2010 Cloudy Bay Sauvignon Blanc
Marlborough, New Zealand
12/50

2009 Stags' Leap Viognier
Napa Valley, California
16/62

2009 Mac Forbes 'Woori Yallock'
Chardonnay, Yarra Valley, Victoria
18/80

Reds

2009 Spinifex 'Papillon' Grenache Blend
Barossa Valley, South Australia
14/52

2008 Bannockburn 'Douglas' Cabernet Blend
Geelong, Victoria
12/50

2007 Maison de Grand Espirit 'Crozes Hermitage'
Rhône Valley, France
22/95

Vue de monde cellar list available upon request

Beer

Kronenbourg
France, 330ml
8.5

Cascade Premium Light
Tasmania, 375ml
5.5

Trumer Pils
Austria, 330ml
8.5

Schneider Weisse
Germany, 500ml
12

Little Creatures Pale Ale
Western Australia, 330ml
8.5

White Rabbit Dark Ale
Victoria, 330ml
8.5

Duvel Golden Ale
Belgium, 330ml
15

Gavroche Sur Lie
France, 330ml
13

Holgate ESB
Victoria, 330ml
8

Samuel Smith's Imperial Stout
Britain, 355ml
14

Aperitve

Aperol
Italy
9

Lillet Blanc
France
9

Campari
Italy
9

Pimm's No 1
England
9

Vemouth

Dollin dry
France
10

Noilly Prat
France
9

Carpano Punt e Mes
Italy
10

Antica Formula
Italy
9

Dubonnet
France
7.5

Vodka

Belvedere Pure
Poland
10

Belvedere Intense
Poland
20

Grey Goose
France
11

Wyborowa 'Exquisite'
Poland
10

Zubrowka
Poland
10

Ciroc
France
11

Russian Standard
Russia
18

Gin

Bombay Sapphire
England
10

Plymouth 'Navy Strength'
Plymouth, England
11

Martin Millers 'Westbourne Strength'
England
15

Haymans Old Tom
England
10.5

West Winds 'The Cutlass'
Western Australia
14

Tanqueray
Scotland
10

Hendricks
Scotland
11

Tanqueray 10
Scotland
13

Rum

Bacardi Superior
Puerto Rico
7

Bacardi 8yo
Puerto Rico
10

Sagatiba 'Velha'
Brazil
10

Appletons 12yo
Jamaica
12

Ron Zacapa 23 'Solera'
Guatemala
18

Mount Gay 'Eclipse'
Barbados
8.5

Hse Saint Etienne
Martinique
10

Damoiseau Rhum Vieux 15yo
Guadeloupe
25

Woods Old Navy
Guyena
12

Whisky

Blend

Dewars 12yo
10

Johnnie Walker 'Black Label'
11

Single Malt Highland

Glenmorangie Original 10yo
18

Glenmorangie 'Astar'
25

Glenmorangie 'The Quinta Rubin'
13

Glenmorangie 'Lasanta'
13

Glenmorangie 'Signet'
33

Glenmorangie '25 Year old'
80

Glenmorangie Nectar D'or Sauternes Cask
15

Dalwhinnie 15yr
15

Isle

Ardbeg 10 Years Old
15

Ardbeg 'Cornavekan'
22

Talisker 18yo - Isle of Sky
16

Ardbeg 'Supaernova'
38

Ardbeg 'Correy Renkin'
25

Coal Ila 12yr
22

Ardbeg 'Uigeadail'
19

Campbell town

Longrow 7yo Campbell Town
15

Longrow 10yo Campbell Town
18

Speyside

Provenance 1995
19

Glenfarclas 15yo
15

Strathisla 12yo
22

Orkney

Highland Park 18yo
21

Whiskey

Irish

Knappogie 1995
22

Bushmills
22

Australia

Bakery Hill 'Classic Malt'
Victoria
24

Bakery Hill Cask Strength
Victoria
17

Bakery Hill Double Wood
Victoria
15

Sullivans Cove Double Cask (Bourbon & Port)
Tasmania
18

Sullivans Cove Cask Strength (Port Maturation) 60%
Tasmania
18

Sullivans Cove Cask Strength (Bourbon Maturation) 60%
Tasmania
18

Japan

Nikka 12yo
Yoichi
85

Nikka 12yo
Miyagiko
45

Yamazaki 12yr (Suntory)
Japan
22

America

Bourbon

Mckenna
Kentucky
8

Maker's Mark
Kentucky
10

Hudson 'baby bourbon'
New York
14

Basil Haydens 8yr
Kentucky
12

Woodford Reserve
Kentucky
12

Buffalo Trace
USA
14

George T.Stagg
America
46

Rye

Hudson 'Manhattan Rye'
New York
14

Cognac

Hennessy
12

VSOP

Paul Giraud, Grande Champagne
35

St Remy VSOP (Brandy)
14

Fernando De Castilla Brandy de Jerez
20

Eau de Vie de Marc des Hospices de Beaune 93
22

Ragnaud
22

Frapin 'Domaine Chateau de Fontpinot', Grande Champagne
29

Hennessy XO
35

Tesseron 'Lot No.53' Perfection (1.5L)
22

Hennessy Paradis
110

Armagnac

Lacourtoisie 1982
41

Comte de Lamaëstre 1967
61

Comte de lamaëstre 1960
36

Castarede Bas Armagnac 1970
20

Calvados

Adrien Camut 6yo
20

Marc and Grappa

Bertrand Marc d'Alsace de Gewurztraminer
Alsace, France
28

Bertrand Marc d'Alsace 'Sauvage'
Alsace, France
28

Conte Loredan Gasperini 'Prosecco Riserva'
10

Attems 'Ribolla Gialla'
13

Eau de Vie

Massenez 'Poire William'
20

Nonino Gioiello 'Citrus'
Friuli, Italy
31

Nonino Gioiello 'Wild Flowers'
Friuli, Italy
31

Nonino ÙE 'Monovitigno Moscato Cru'
Friuli, Italy
28

Eau de Vie cont.

Nonino ÙE 'Riserba Barrel Aged'
Friuli, Italy
65

Nonino ÙE 'Riserba Barrel Aged' 12yo
Friuli, Italy
31

Digestive

Amaro Montenegro
Italy
9

Fernet Branca
Italy
13

Amaro Nonino
Italy
15

Agave Spirits

Cazadores Reposado
Mexico
17

Herradura Silver
Mexico
10

Liqueurs

Grand Marnier
France
12

Cointreau
France
9

Frangelico
France
9

Kahlua
Mexico
9

St. Germain
France
10

Luxardo Maraschino
Italy
10

Cherry Herring
Holland
11

Massenez Pomme Verte
France
9

Chartreuse 'Green'
France
14

Chartreuse 'Yellow'
France
11

Mozart Dry
Austria
12

Drambuie
Scotland
11

Licor 43
Spain
9

Galliano Ristretto
Italy
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