Double-height ceilings and exposed timber beams give the space volume. Illuminated murals of galloping horses line the walls, while leather saddlery details appear throughout. It’s a design vocabulary that nods to Macau’s trading port history while carving out its own identity.
The centrepiece goes to an illuminated whisky pyramid with 650 bottles arranged by intensity, climbing from delicate base expressions to bold, peaty drams at the top. Rare bottles sit in a dedicated cabinet, and vintage casks turn up in corners if you know where to look.
Mixologist Billy Choi’s cocktail menu pulls from Macau’s history and present. The Almond Cookie Godfather reworks the classic with Scotch, amaretto and almond milk, referencing the city’s signature biscuit. The Umami Martini goes savoury with vodka, vermouth, lychee, olive and sea salt.
