Rock & Rose, a Richmond drinking and dining destination, is shaking things up for winter with brand-new, seasonal cocktail and food menus.

mcith_rocknrose.jpgWith a reputation for both cocktails and food, the new menus have been designed to reflect the seasonal changes happening outside.

Having recently triumphed in this years Cocktails in the City (winning Best Bar, Best Cocktail and Best Cocktail Experience), Head Bar Tender Adam Bozsoki has perfected a selection of’Winter Specials’, with the focus on Autumnal ingredients.

Cocktail highlights include the Rock Hot Toddy; Drambui heather honey and herbs infused Scotch whiskey, lemon, ginger, spiced apple and cinnamon, served hot; Popcorn Espresso Martini; Grey Goose vanilla and popcorn infused Finlandia vodka, Tia Maria coffee liqueur, salted almond, fair-trade espresso shot.

Or spice things up with the Rosemary & Chilli Bloody Mary; Rosemary and chilli infused Finlandia vodka, celery & sea salt, black pepper, Worcestershire sauce, lime, horseradish, lemon, Dijon mustard, cucumber, rose pepper, fresh celery, tobacco, tomato juice and a dash of Argentinian malbec.

Alongside the new seasonal cocktails, Sous Chef Dan Needes (previously at Lorne and Chez Bruce) has been busy in the kitchen creating hearty dishes to warm guests up during the colder months.

New dishes include, Lamb Three Ways; Shepherds Pie, Lamb Chop, Lamb Shoulder and green beans or Roast Duck; with Orange & Kumquat Chutney and Fondant Potato. Finish the meal in style with the new Hot Chocolate Pudding with Honeycomb Ice Cream or the Salted Caramel Cheesecake topped with a Chocolate Crumb.

To celebrate the launch of the new menu, Rock & Rose will be offering a complimentary seasonal cocktail for those who book for lunch in advance.

To book visit:

106-108 Kew Road, Richmond, TW9 2PQ, Monday – Sunday, 12pm-10pm