Fish Pool

[𝗦𝗚𝗖𝗙’𝘀 𝗖𝗶𝘁𝘆 𝗧𝗮𝗸𝗲𝗼𝘃𝗲𝗿]

𝗕𝗮𝗿 𝗖𝗿𝗮𝘄𝗹 𝗮𝘁 𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯


𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯 is one of the 45 cocktail bars participating in the City Takeover and serves 3 detectable limited edition cocktails in three cocktail bars. Each cocktail uses a standard base highlighting 𝗪𝗼𝗼𝗱𝗳𝗼𝗿𝗱 𝗕𝗼𝘂𝗿𝗯𝗼𝗻 𝗪𝗵𝗶𝘀𝗸𝘆 𝗮𝗻𝗱 𝗘𝗮𝘀𝘁 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗧𝗼𝗻𝗶𝗰 𝗪𝗮𝘁𝗲𝗿

Created by Craig Moses, 𝗖𝗼𝗽𝗮 is made using 3 ingredients for the cocktail - Agave Nectar, Citrus, Coconut and Pandan Fat (Washed with Woodford Bourbon Whisky) and then topped with East Imperial Tonic Water. Inspired by the gin and tonic, Craig highlighted 𝗖𝗼𝗽𝗮 with key ingredients of coconut and pandan as a tropical cocktail with hints of Asian aromas

As Fish Pool is a raw bar that showcases seafood three ways - crudo, ceviche and sashimi, Fish Crudo Taco and Mango Tuna Ceviche Nori are served to complement Copa.

The bar is paired with an Olympic-depth dive pool, opening up endless entertainment opportunities for its champagne-guzzling guests such as kiss-blowy, Xiaxue-esque mermaid performances and bulgy tighty-whitey male synchronised swimmers raising their, ahem, proverbial bars.