Gerard's long bar has a curated list of fortifieds from Italy, Spain and Portugal, classic cocktails at a reasonable price point, and an impressive Champagne list for the cashed up. The bar is as well stocked as the charcuterie cabinet, featuring the best cold cuts in town (from Quattro Stelle and award-winning Spanish producer La Boqueria). The cheese menu spans the globe, offering punchy English Stilton, Spanish Manchego, creamy Italian Taleggio with a little bit of stank, and French, white-mould lingot to name a few. Chef Chow, meanwhile brings his Cantonese heritage to the bar's snack menu, with sake and white wine steamed pippies. XO sauce, enriched with Blackmore beef fat and preserved turnip, delivers to the dish a riot of umami flavour and aroma, while jagged icebergs of Jocelyn's fried bread seasoned with a house blend of seven spices complete the beautiful olfactory dream.