Cocktail Menu

Inspired by the three arches at the heart of our bar, our cocktail menu

is a journey through time—Past, Present and Future.

The Past: iconic recipes, stripped back to their purest form,

where timeless craft speaks louder than trends.

The Present: a collision of culture, flavour, and innovation,

remixing the familiar into something thrillingly fresh.

The Future: cocktails that break rules, twist expectations,

and hint at what’s still to come.

Past, present, future—discover them now.

The Past

Where it all began.

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Timeless icons—the cocktails that laid the foundation for everything we drink today. We've gone deep into the archives, reviving the earliest documented recipes and presenting them with reverence. These are the classics in their truest form—uncomplicated, enduring, and forever relevant. 20th Century Cocktail • 27 Gin, Cacao, Lillet, Lemon Created in 1937 by C.A. Tuck, and published in "Café Royal Cocktail Book" by William J. Tarling. It was named after the 20th Century Limited, a luxury express train that ran between New York City and Chicago from 1902 to 1967 — a symbol of modern elegance and speed. Americano • 25 Campari, Sweet Vermouth, Soda Water Developed in Italy — named after the origins of its two core ingredients: Campari (Milan) and Vermouth di Torino (Turin). It became known as the Americano in the 1920s due to its popularity among American tourists during Prohibition. “Cocktail and Wine Digest" by Oscar Haimo (1944) is the first widely recognized publication to explicitly describe the Americano using Campari, Italian (sweet) vermouth, and soda water, along with garnish. Japanese Cocktail • 25 Cognac, Homemade Orgeat, Bitters Created in New York by Jerry Thomas himself, reportedly in honour of Japanese diplomats visiting the U.S. around 1860. The name was a nod to the guests, not the ingredients. Published in 1862 in Jerry Thomas "How to Mix Drinks, or The Bon-Vivant's Companion".

Timeless icons—the cocktails that laid the foundation for everything we drink today. We've gone deep into the archives, reviving the earliest documented recipes and presenting them with reverence. These are the classics in their truest form—uncomplicated, enduring, and forever relevant.

20th Century Cocktail • 27
Gin, Cacao, Lillet, Lemon

Created in 1937 by C.A. Tuck, and published in "Café Royal Cocktail Book" by William J. Tarling. It was named after the 20th Century Limited, a luxury express train that ran between New York City and Chicago from 1902 to 1967 — a symbol of modern elegance and speed.

Americano • 25
Campari, Sweet Vermouth, Soda Water
Developed in Italy — named after the origins of its two core ingredients: Campari (Milan) and Vermouth di Torino (Turin). It became known as the Americano in the 1920s due to its popularity among American tourists during Prohibition. “Cocktail and Wine Digest" by Oscar Haimo (1944) is the first widely recognized publication to explicitly describe the Americano using Campari, Italian (sweet) vermouth, and soda water, along with garnish.

Japanese Cocktail • 25
Cognac, Homemade Orgeat, Bitters

Created in New York by Jerry Thomas himself, reportedly in honour of Japanese diplomats visiting the U.S. around 1860. The name was a nod to the guests, not the ingredients. Published in 1862 in Jerry Thomas "How to Mix Drinks, or The Bon-Vivant's Companion".

The Present

The now, reimagined.

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This arch is shaped by modern palates and present-day phenomena. From cultural movements to culinary shifts, each recipe resonates with what is relevant, familiar and unmistakably of this moment. Need a recommendation? Ask our team. Universal Pull • 27 The Concept - Global Pantry. Floral and aromatic, this cocktail lingers on the palate, inviting you on a journey of global flavours. Drawing from France, Morocco, Scandinavia, and Australia, it celebrates the beauty of migration and cultures in conversation. Papa Salt Gin, Aquavit, Moroccan Spice, Orange Blossom, Homemade Orgeat, Ginger, Orange Seto Inland Highball • 27 The Concept - Futureproof Flavour. Bright and effervescent, layered with gentle sweetness and floral highlights, this cocktail is crafted from resilient, climate-smart ingredients that celebrate the balance between nature and craft. Furikake infused Roku Gin, St Germain, Cointreau, Swissotel Honey, Soda Mangifera • 26 The Concept - The Quiet Revolution. Crisp, refreshing, and herbaceous with a subtle edge, this cocktail embodies the ‘Quiet Revolution’ —celebrating radical simplicity, mindful proportions, and gentle aromatics served with intention. Green mango infused Flor De Cana Rum, Green Mango Cordial, Vietnamese Mint Knee High by the 4th of July • 29 The Concept - Liquid Biomes. Velvety and rich, with a lingering sweetness. This cocktail evokes the essence of living ecosystems. Inspired by the American cornfield and the temperate grasslands that once stretched across North America. Ester White Cane Spirit, Ester Spiced Cane Spirit, Gardenia Mix, Tropical Fruits.

This arch is shaped by modern palates and present-day phenomena. From cultural
movements to culinary shifts, each recipe resonates with what is relevant, familiar and
unmistakably of this moment. Need a recommendation? Ask our team.

Universal Pull • 27
The Concept - Global Pantry. Floral and aromatic, this cocktail lingers on the palate, inviting you on a journey of global flavours. Drawing from France, Morocco, Scandinavia, and Australia, it celebrates the beauty of migration and cultures in conversation.
Papa Salt Gin, Aquavit, Moroccan Spice, Orange Blossom, Homemade Orgeat, Ginger, Orange

Seto Inland Highball • 27
The Concept - Futureproof Flavour. Bright and effervescent, layered with gentle sweetness and floral highlights, this cocktail is crafted from resilient, climate-smart ingredients that celebrate the balance between nature and craft.
Furikake infused Roku Gin, St Germain, Cointreau, Swissotel Honey, Soda

Mangifera • 26
The Concept - The Quiet Revolution. Crisp, refreshing, and herbaceous with a subtle edge, this cocktail embodies the ‘Quiet Revolution’ —celebrating radical simplicity, mindful proportions, and gentle aromatics served with intention.
Green mango infused Flor De Cana Rum, Green Mango Cordial, Vietnamese Mint

Knee High by the 4th of July • 29
The Concept - Liquid Biomes. Velvety and rich, with a lingering sweetness. This cocktail evokes the essence of living ecosystems. Inspired by the American cornfield and the temperate grasslands that once stretched across North America.
Ester White Cane Spirit, Ester Spiced Cane Spirit, Gardenia Mix, Tropical Fruits.

The Future

What’s next is now.

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Stepping beyond the expected. Drawing on imagined futures and experimental ideas, these cocktails push boundaries in flavour, technique and form. Need a recommendation? Ask our team. Experimental Magenta • 28 The Concept - Synthetic Nature. Nature of the future - surreal and optimized. An exotic and experiential cocktail with radiant dragonfruit, so vibrant it feels engineered. Hyper-colour, hyper-flavour. Dragonfruit Infused Tequila, Chambord, Cucumber Syrup, Coconut Water, Falernum Meander by Mire • 32 The Concept - Artificial Emotion. A conceptualisation of manufactured emotion. A dark, flavourful cocktail that celebrates nostalgia and awe through chemistry. A true experience, inspired by the sensory delight of petrichor (the smell of rain) and walking through the Scottish landscape. Beetroot Infused Sotol, Eau De Vie “Bask”, Sake, Fino Sherry, Cynar, Shiitake Mushroom Syrup, Red Sorrel, Laphroaig Mist Now & Then • 29 The Concept - Temporal Echoes. This cocktail explores the concept of non-linear time, layering and evolving as it sits. A celebration of senses it fuses hot and cold contrast with a warm Genmaicha Chestnut foam and cold Umeshu Cognac. Black Sugar Umeshu, St Remy Cognac, Noilly Prat Vermouth, Feels Botanical Eau De Vie “Bask”, Genmaicha Chestnut Foam Frozen Star • 29 The Concept - Frozen Star. Reality is fluid, but flavour is a probability. This cocktail reveals itself as it’s enjoyed. Starting with a smoky tea base balanced with sharpness and sweetness before a second flavour introduction of mint. Russian Caravan Tea Infused Vodka, St Germain, Dom Bénédictine, Lemon, Black Mint with Mango

Stepping beyond the expected. Drawing on imagined futures and experimental ideas, these cocktails push boundaries in flavour, technique and form. Need a recommendation? Ask our team.

Experimental Magenta • 28
The Concept - Synthetic Nature. Nature of the future - surreal and optimized. An exotic and
experiential cocktail with radiant dragonfruit, so vibrant it feels engineered. Hyper-colour, hyper-flavour.
Dragonfruit Infused Tequila, Chambord, Cucumber Syrup, Coconut Water, Falernum

Meander by Mire • 32

The Concept - Artificial Emotion. A conceptualisation of manufactured emotion. A dark,
flavourful cocktail that celebrates nostalgia and awe through chemistry. A true experience, inspired by the sensory delight of petrichor (the smell of rain) and walking through the Scottish landscape.

Beetroot Infused Sotol, Eau De Vie “Bask”, Sake, Fino Sherry, Cynar, Shiitake Mushroom Syrup, Red Sorrel, Laphroaig Mist

Now & Then • 29

The Concept - Temporal Echoes. This cocktail explores the concept of non-linear time, layering and evolving as it sits. A celebration of senses it fuses hot and cold contrast with a warm Genmaicha Chestnut foam and cold Umeshu Cognac.

Black Sugar Umeshu, St Remy Cognac, Noilly Prat Vermouth, Feels Botanical Eau De Vie “Bask”, Genmaicha Chestnut Foam

Frozen Star • 29

The Concept - Frozen Star. Reality is fluid, but flavour is a probability. This cocktail reveals itself as it’s enjoyed. Starting with a smoky tea base balanced with sharpness and sweetness before a second flavour introduction of mint.

Russian Caravan Tea Infused Vodka, St Germain, Dom Bénédictine, Lemon, Black Mint with Mango

Mocktails

Looks the part, tastes the part, but without that part

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Swissôtel Tea Total • 14 Iced Tea with Passionfruit, Vanilla, Lemon and Peach. Raava • 14 Seadrift, Passionfruit, Homemade Orgeat and Lime. Vaatu• • 14 Seadrift, Green Mango Cordial, Vanilla, Yuzu and Soda.

Arches Hour

Monday - Friday 5:30pm - 6:30pm

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COCKTAILS • 15
Arches Bees Knees Gin, Swissôtel Honey, Lemon
Lychitini Vodka, Lychee, Lemon
Dirty Austin Margarita Tequila, Olive, Cucumber, Lime
The Intra Martini TGin, House Vermouth Blend, Orange Bitters

Weekend Arches Hour

Saturday & Sunday 4pm - 6pm

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COCKTAILS • 15
Arches Bees Knees Gin, Swissôtel Honey, Lemon
Lychitini Vodka, Lychee, Lemon
Dirty Austin Margarita Tequila, Olive, Cucumber, Lime
The Intra Martini TGin, House Vermouth Blend, Orange Bitters

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BEER & CIDER • 8
Balter XPA Byron Bay Lager Heineken

BEER & CIDER • 8

Balter XPA

Byron Bay Lager

Heineken

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HOUSE WINES • 12
Sparkling Pinot Grigio Shiraz Rosé

HOUSE WINES • 12

Sparkling

Pinot Grigio

Shiraz

Rosé

@archesonmarket

Contact

Arches Bar & Restaurant
Swissôtel
LVL 8, 68 Market St
Sydney NSW 2000
Australia

02 9238 8888 arches.onmarket@swissotel.com

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We acknowledge Aboriginal and Torres Strait Islander peoples as the traditional custodians of our land – Australia. The Gadigal of the Eora Nation are the traditional custodians of this place we now call Sydney.