All atg theatre card holders to receive a complimentary glass of house fizz, sherry, wine or soft drink
In the heart of Bristol city centre, just behind the Bristol hippodrome and a short walk from Colston hall and the Bristol old vic, Harvey's cellars is the ideal location for a pre-theatre meal to start the evening.
With a delicious tapas menu to choose from, the option to pop back in after the show to enjoy your dessert, a coffee or a night-cap and the availability to pre-order should you wish, we promise you a delightful start to your night of entertainment and the assurance that you will not miss the start of the show!
A selection of toasted almonds, marinated olives, sobrasada (chorizo pate) with honey, aioli, green bean and rosemary dip
Mixed breads with olive oil and balsamic or sherry vinegar
Fino, manzana verde and st Germain elderflower liqueur shaken over ice and topped with cava.
Fino and sloe liqueur shaken with fresh lemon, sugar and topped with soda.
tanqueray 43.1, Fino sherry and yellow chartreuse served in a martini glass.
Harvey’s Bristol cream, kings ginger, lime or lemon bitters and apple juice.
Harvey’s Bristol cream, cointreau, orange juice, angostura bitters garnished with orange slices.
Sailor Jerry, Brugal Anejo, Pedro ximinez and cointreau churned with crushed ice, fresh lime juice and orgeat.
Pedro ximinez and courvoisier exclusif warmed, flamed and turned with fresh mint and raspberries with a dash of orange bitters.
Stoli applik, cointreau, licor 43 and lime shaken with pineapple juice and poured over ice and grenadine.
Stoli vanil vodka, cointreau, cranberry juice and fresh lemon shaken with grenadine and sugar. Sometimes made with actual candyfloss, this cocktail recipe is thought to originate in liverpool and was designed on the theme of cotton which played a significant role in the city’s history.
Ketel citroen and cointreau shaken with cranberry juice with a dash of fresh lime and orange bitters. Probably one of the most popular cocktails of the late 20th century, the birthplace of the cosmopolitan took place in miami in 1988 when absolute released their second flavoured vodka citron. Notoriety increased enormously after the cocktail became well publicised in sex and the city!
Plymouth gin, maraschino and crème de violette shaken with fresh lemon. This drink was first published in hugo r esslinn’s 1916 recipes for mixed drinks.
Tanqueray 43.1, fresh lemon and sugar churned over crushed ice with a drizzle of creme de mure. This delicious refreshing drink was created in the mid 1980’s by dick bradsell at fred’s club, soho, london.
Plymouth gin, lillet blanc, lillet rouge, cointreau, maraschino and bitters stirred and served straight up. Most likely the fore runner to the martini. The exact origin is disputed but the first known recipe appears in o h byrons 1884 ‘the modern bartender’.
Plymouth gin, campari and martini rosso stirred and served over ice. This drink takes its name from count camillio negroni in the 1920’s at the casoni bar in florence italy he is said to have asked for an americano with more kick so they added the gin.
Brugal blanco rum shaken with fresh lime and sugar. The daiquiri was created by jennings cox an engineer working in the town of daiquiri, cuba he created it but hadn’t named it so he and the other workers decided to name it after the town they were staying in.
Brugal anejo, grapefruit and maraschino shaken with fresh lime and sugar. Created by constantino ribalaigua vert the legendary head bartender of la floridita, havana, cuba for ernest hemmingway.
Appleton vx gold rum and cointreau shaken with lime and orgeat with your choice of bitters. Created in 1944 a bartender known as trader vic tested a new drink on his friends from tahiti to which one exclaimed “mai tai – roa ae” which in tahitian means “out of this world, the best”.
A choice of brugal anejo or especial rum churned with freshly squeezed lime juice, sugar, mint and crushed ice. The origin of this cocktail is widely disputed thought to have been created as a medicinal drink on sir francis drakes ship in 1586 as it was well known that he transported rum, lime and sugar.
Sailor jerry and disaronno, lime, yellow chartreuse and chocolate bitters. At night smugglers used to sail out to see in six-oared boats known as ‘cocktails’ in order to collect sunken barrels of alcohol. Often revenue officers would go out to sea to try to capture the cocktails. But the smugglers were often prepared for such an emergency! The wives of the smugglers would light large fires by the shore as a signal and in this way the smugglers knew that the officers were on their way out and could sink the barrels again!
Brugal anejo, gosling’s black seal, brugal blanco and maraschino shaken with lime, pineapple, passionfruit and a couple of dashes of grapefruit bitters served with a flaming passion fruit boat. Legend has it that donn beach (the founding father of ‘tiki’ bars, restaurants and nightclubs) originally concocted this to help a hungover customer get through a business meeting. He returned several days later to complain he had been turned into a zombie!
J&b, cherry heering, martini rosso and orange juice. Created in 1922 for the film premier blood and sand.
Absinthe rinsed glass with courvoisier exclusif and makers mark stirred with a demerara sugar cube, peychaud’s and angostura bitters. This was created in the 1850’s by bartender leon lamothe. It is the official cocktail of new orleans.
Courvoisier exclusif, brugal blanco and cointreau shaken with lemon and a dash of sugar. Created in the early 1930’s by harry macelhone of harry’s new york bar in paris and is derived from the sidecar.
Courvoisier exclusif, calvados and martini rosso stirred and served straight up. Created by frank meire at the ritz bar, paris it was adapted from the savoy cocktail book. It is thought of as a ‘hair of the dog’ drink.
Courvoisier exclusif and cointreau shaken with lemon. In 1948’s fine art of mixing, david e embury writes “it was invented for a friend of mine during ww1 at a bar in paris for a captain who went to and from the bistro where it was created in a motorcycle sidecar.
Jose cuervo traditional and cassis shaken with fresh lime and topped up with ginger beer. This vintage cocktail is thought to have originated in california during the 1940’s. The name translates as ‘the devil’.
Jose cuervo traditional, cointreau and passion fruit muddled with crushed ice, fresh lime and oranges. The el mariachi is a modern cocktail created after the 1992 american action film that was the debut of writer/director robert rodriguez. This low budget film, shot with an amateur cast in a northern mexican border town won multiple international awards and was deemed ‘culturally, historically and anaesthetically significant’ by the us library of congress.
Your choice of don julio blanco, anejo or reposado, cointreau and fresh lime served with a bitter salty rim. “Darkening our doorstep” is a twist on the classic margarita, duly named after one of our customers – not telling who though!
Served with you choice of whisky, bourbon or rum from created in the 1880’s at the pendennis club in louisville kentucky for colonel james e. pepper. This was the favourite cocktail of president franklin d roosevelt.
Served with you choice of gin or vodka from the origins of this drink are highly disputed, thought to have started in the 1880’s. It started its life quite sweet and over the last 100 years has got drier and drier.
Courvoisier exclusif poured over a soaked demerara cube topped up with perrier-jouet champagne.
Peach puree topped with cava
Tanqueray 43.1, manzana verde, creme de cassis, elderflower, apple juice, mint leaves, lemon juice and sugar.
Courvoisier exlusif, apricot liqueur, krupnik, grapefruit and pineapple juice with lemon and sugar
Mixed breads with olive oil and balsamic or sherry vinegar
La gitana manzanilla (37.5cl). ½ Bottle
Harveys bristol cream signature serve
Accompanied by roasted almonds and marinated olives
Choose either harveys fine old amontillado or palo cortado accompanied by your choice of two tapas from the following selection:
Orange and almond cake with orange syrup and vanilla mascarpone or home-made ice-creams and sorbets
Harveys bristol cream signature serve
Accompanied by roasted almonds, marinated olives, a selection of cured meats and gazpacho with watermelon
Harveys fine old amontillado and palo cortado accompanied by your choice of three tapas from the following selection
Accompanied by a selection of spanish cheeses
Accompanied by orange and almond cake with orange syrup and vanilla mascarpone, home-made ice-creams and sorbets or baked vanilla cheesecake with a red berry compote
Selection of spanish cheeses served with membrillo
Mixed breads with olive oil and balsamic or sherry vinegar
22.50 per person
Served with sherries chosen by the house
Accompanied by pedro ximinez
22.50 per person
Served with wines chosen by the house
Accompanied by cava
Accompanied by rioja blanco
Accompanied by rosado
Accompanied by rioja crianza
Accompanied by dessert wine
Sherries are made from the juice of white grapes, grown on the gentle hills around jerez de la frontera in the south-west of Spain. they are fortified wines, blended and aged in wood. the wines of previous years are blended together by a unique method known as the solera system. in this way, sherries of all varieties are made from the very dry to the very sweet.
Harvey's cellars signature serve (50ml) the simplest of serves. harveys bristol cream when served over ice with a slice of orange brings out the taste of candied orange and perfectly complements the dried fruit and toasted almond flavours of this delicious sherry. the drink is finished off with flamed orange peel which creates a mist of essential oils to cover the top of the drink and rim of the glass adding an extra dimension of citrus flavour to the drink. alternatively experience the subtle flavours of Harvey's Bristol cream encompassed within our cocktail menu.
The fino is a dry sherry of a light and pallid colour. it has a subtle almond aroma and has a lively, pungent and elegant nose revealing its traditional method of ageing in old seasoned American oak butts using the unique solera system. it is clean to the mouth, balanced and round to the palate, very dry, full-bodied with character and a remarkable harmony. it has a long and lasting finish.
Vinum optimum rare signatum or very old rare sherries
The following sherries have been certified by crdo for over 30 years and are of outstanding quality:
The fine old amontillado is bright amber in colour with a dark brown hue. It has a complex nose, full of aromas of fine wood and hazelnuts and very mature because of its long ageing process. It is well structured with a velvety nutty aftertaste and has a long finish.
This type of sherry is characterized for having a distinguished quality and can be described as an exceptional oloroso. The characteristics of amontillado and oloroso are combined while being a full-bodied wine like an oloroso, it offers the delicate and sharp nose of an amontillado, with a dry palate. Of a bright mahogany in colour, it has strong aromas of hazelnuts and a slight fragrance of oak together with a dry, balanced and elegant palate. An outstanding example of a rare and old style of sherry.
The rich old oloroso is a medium flavoured sherry that fulfils all senses harmoniously. It is perfectly balanced by blending together oloroso with pedro ximenéz from the historic bodegas of jerez to create a rich and fragrant sherry of a dark mahogany colour.
Pedro ximinez is a dark mahogany colour with aromas of raisins and dried figs. It is very smooth and velvety with distinguished toasted flavours. It is full and vigorous with a lovely sweet balance together with a long and persistent finish.
Gonzalez byass was founded in jerez in 1835 by manuel maria gonzalez. At the young age of 23 he decided to dedicate himself to the production and commercialisation of sherry, wine and spirits. In 1844 the first barrels of tio pepe were transported to london. Tio pepe being named in homage to the founder josé ángel. Then in 1835 the company’s UK distributor robert blake byass was made a partner in order to strengthen links with the UK, the number one market for sherry wines.
Tio pepe is an elegant and authentic white wine which is the perfect match for various types of food. Due to its unique character it can be paired perfectly with the traditional spanish tapas and appetisers such as olives, cheese, iberian ham and nuts. However the versatility of this wine makes it a perfect accompaniment for fish and seafood. To enjoy tio pepe at its very best it should always be served well chilled.
A young dry amontillado, light golden in colour with aromas of almonds and yeast. A salty dry finish with nuances from the oak coming through. A perfect aperitif sherry.
Golden amber in colour this is a rich dry oloroso style. Dried fruit on the palate with an intense vanilla character of the oak coming through. A hearty sherry!
Palo cortado can be described as similar to amontillado on the nose and oloroso on the palate. Amber in colour this sherry shows great roasted nut character on the palate and has a velvety texture. A refined style of sherry.
100% pedro ximenéz, dark mahogany in colour with raisins and fig characters on the nose (smells like christmas!). In the mouth caramel hints from the oak are present along with all the sweet dried fruit character. Perfect with sweet desserts or as a sauce on ice cream.
Manzanilla is a fino style of sherry that is matured on the coast at sanlucar de barrameda. It is a lovely, light and clean sherry with zesty, nutty flavours and a distinctive salty tang. The ideal aperitif and tapas partner.
La mancha, spain (2011) top quality viura fruit from la mancha produces this light, un-oaked white with aromas of citrus, apple and white flowers.
Pavia, italy (2011) a crisp and fresh pinot grigio with delicate flavours of pear, melon and red apple.
Castilla Spain (2011) a lovely zesty wine where the fresh yet medium bodied verdejo blends with the aromatic sauvignon to give a wine with crisp citrus, gooseberry and stone fruit aromas.
Toro, Spain (2010) this wine has aromas of white fruit such as apples and pears with hints of herb and floral notes.
Western cape, South Africa (2011) a stunning white with zesty tropical fruit, peach and citrus flavours and a hint of spice on the finish.
Rioja alta, Spain (2011) 100% viura grapes and made with no oak ageing this is a modern style of white rioja with cool green fruits, hints of floral notes and a touch of minerality from the famous soils of rioja alta.
Marlborough, New Zealand (2011) a classic sauvignon blanc from the famous marlborough region. this zesty and aromatic wine is like fruit salad in a glass, bursting with passionfruit pineapple and citrus flavours.
Enrico serafino, Spain (2011) pale straw-yellow, this wine shows floral and citrus aromas with a minerally and dry palate.
San juan, Spain (2011) a very floral and dry wine with restrained tropical fruit on the nose leading into a finish dominated by spice and notes of lychees.
Rías baixas, Spain (2011) a lovely floral white from north west spain bursting with ripe melon and blossom aromas and lovely stone fruit flavours on the palate.
Penedes, Spain (2011) the fransola estate (or pago) is situated at high altitude in catalonia’s premiere wine region of penedès where it has the perfect cool climate to produce such a high quality sauvignon blanc.
La mancha, Spain (2011) a rich, fruit driven yet dry rose made from 100% tempranillo grapes, this is bursting with ripe strawberry and raspberry fruits.
Sicily (2011) deep ruby colour with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity.
Rioja alta, Spain (2011) a medium bodied rose made from garnacha and tempranillo fruit, this rose shows rich red currant, raspberry and red cherry flavours.
La mancha, Spain (2011) made from 100% tempranillo with a short period of time in American oak, this red has delicious red cherry plum and vanilla notes.
Vins de france (2011) a lovely combination of two classic rhone valley varietals give this wine a lovely mix of blackberry, cherry and sweet spice.
Coste del segre, Spain (2011) a full bodied and robust red with rich blackcurrant fruit from the cabernet sauvignon and black cherry and sweet spice from the tempranillo.
Colchagua valley, chile (2011) a stunning example of high quality merlot from a family owned estate. This ripe and rich merlot is loaded with cassis, plum jam and sweet anise flavours, full bodied with a very long finish.
Rioja alta, spain (2011) a blend of tempranillo, garnacha and mazuelo, that has been oak aged for 12 months gives a heady combination of cherries, plums, prunes and soft vanilla on the finish.
Casablanca valley, chile (2011) carmenere at its best loaded with rich black fruits, sweet spice and hint of violets and liquorice on the finish.
San juan, argentina (2011) a great example of argentinian malbec, this is soft yet full bodied and loaded with jammy black berry, plum and chocolate flavours.
Rioja alta, spain (2011) from vineyards that border the santiago de compostela comes a stunning tempranillo dominated blend. This rioja is rich with cherry, blueberry and plums fruits complimented by cedar and sweet spice notes from the two years in oak barrels.
Marlborough, new zealand (2011) a beautifully crafted and rich pinot noir, this wine has layers of strawberry jam, raspberries and red cherry fruit, all set off by some delicate vanilla from a brief time in oak.
Priorat, spain (2011) a deep and dark brooding wine. It has intense aromas of strawberry jam, violets and plum complimented by notes of vanilla, pepper and toasted wood.
Ribera del duero, spain (2011) shows bright aromas of red fruit and subtle toasted spice with plenty of fruit accompanying the silky tannins.
Catalonia, Spain (2012) a lovely chardonnay driven cava with ripe apple and citrus flavours, backed up by delicate toasty notes on the finish.
Champagne, France (2012) complex aged aromas of baked apple, brioche and orange peel. elegant, sophisticated and excellent precipitation of bubbles.
Champagne, France (2012) this champagne shows hints of strawberry and red fruits on the nose and a rich long palate. red wine from bouzy is added to the blend giving extra body and fruit produces the attractive salmon pink colour.
Champagne, France (2004) superb flavour with richness, elegance and finesse. floral and honeyed aromas with touches of nougat on the palate. light and delicate with a long finish.
Champagne, France (2002) cuvee belle epoque rose is a delightful, gentle wine, with all the qualities of a great pink champagne that offers both roundness and velocity: elegance, finesse, delicacy and subtle fruity aromas. a beautifully presented bottle with its emile galle floral decor.
Champagne, France (2002) the presence of the wine on the palate is immediately captivating. paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruits then gradually taking on the bass notes.
Our dishes have different preparation times, so it is probable that it may not all arrive at once as we serve the tapas dishes to you as soon as they are prepared. Cb - may contain bones / gf - gluten free 3 to 4 tapas per person recommended
(Cabbage, green beans, carrots and corn)
Cured ham from the legendary, acorn-fed, black footed pig
Smoke-cured, acorn-fed pork loin
Cured acorn-fed pork chorizo
Cured acorn-fed pork sausage
A full cured dry cheese from the manchego sheep breed
A lovely light and grassy goat's cheese from cordoba
Aged cow's milk cheese from menorca served with apricot jam
A strong, spicy blue, characterful cheese with a smooth rich flavour and creamy texture, hand wrapped in maple leaves
35 per person
From Spain served with toasted bread slices brushed with fresh tomato and extra virgin oil
Onions with sherry dressing on a toasted slice of bread (v) accompanied by
Accompanied by white rioja (100ml)
Accompanied by port (50m1)
Accompanied by dessert wine (50m1)
Food and wine pairing is an art that dates back through many centuries and millennia and probably to the beginnings of civilization. Often a region's local cuisine would evolve alongside the type of wines available in that area so it makes sense that people throughout time have been trying to find the perfect match of wine and food for each type of dish or meal. There is something about the perfect combination of flavours in wine that can highlight, enhance and harmonise with the flavours in your food...
Excellent service and some interesting Caribbean choices mixed in with more regular Spanish style tapas menu. Food was great if you like to mix curried goat with a plate of red wine chorizo. Worked for us. Really fun night thanks to the bar waiter
The entire place had a lovely Spanish feel, the food was excellent, the service was top class and the staff were very informative of the food you were eating.
I went for the tasting menu at £45 and it was really good value for money, the enjoyment is the different sherry tasting with each course, not to be missed, it is very informative and educational and fun, that is the nice thing about it. Give it a whirl, why not treat yourself, nothing ventured, nothing gained.
We are regulars at Harveys. Love the range of drinks. Great sherry selection. Wish you could purchase all the sherries by the bottle as well as by the glass. Creole tapas is nice - love the goat curry.