This summer, The Churchill Bar and Terrace welcomes guests to step into the lush heart of the Amazon with its Cacao Verde-themed terrace, complete with a delicious, new cocktail menu inspired by the cacao tree. The bar’s outdoor space will be transformed into a vibrant, verdant oasis that draws on the rich natural beauty of the rainforest, allowing guests to escape the hustle and bustle of the city for an Amazon rainforest-like space.
Launching on Monday, May 5th, 2025, The Churchill’s Cacao Verde Terrace will transport guests to a nature-filled retreat in the heart of Marylebone. 
Diners will be surrounded by a palette of fresh and calming greens that mirror the jungle canopy and undergrowth layers, feeling immediately relaxed and refreshed, especially during the hotter summer days.
The space will also feature on-brand cushions, and light summer blankets will be scattered throughout, ensuring guests’ ultimate comfort.
The terrace will be filled with dense greenery and tropical plants, infusing the space with the fresh scent of nature, softened by the earthy notes of Cacao used within the bar’s new UNITY by Cacao cocktail menu.
Cacao Verde is a sensory extension of The Churchill Bar and Terrace’s UNITY by Cacao menu, launching at the same time of the terrace opening.
The third chapter in the venue’s UNITY series, which celebrates the cultural richness of the bar team, UNITY by Cacao spotlights one of the world’s most storied and symbolic ingredients, the Cacao plant.
Celebrating the impressive versatility of the plant, The Churchill Bar and Terrace has created a signature menu of 12 innovative cocktails, each one inspired by one of the world’s leading cacao-producing nations.
Highlights include:
- Brazil – made up of 1800 Cristalino Añejo Tequila, Dark Chocolate, Nochello, Horchata, Cointreau Noir and Double Cream
- Ivory Coast – containing Desi Daru Original Vodka, Chocolate Wine, Pedro Ximenez Nectar Sherry, Umeshu, Fernet Branca and Kola Bitters
- Nigeria – made up of Cacao husk-infused Roku Gin, Peychaud’s Bitters, Angostura Cacao Bitters and Zobo Soda
- Thailand – made up of Moringa and Kaffir Lime Leaf Infused Haku Vodka, Fennel, Bitter Bianco, Green Chartreuse and Lemon
- Tanzania – containing Dalmore 12 yrs, Cacao, Passion Fruit, Punt & Mes, Cranberry Bitters and Umami Bitters
- Indonesia – containing Sake Akashi-Tai Junmai Daiginjo Genshu, London Dry Gin, Lillet and Pears
Each creation celebrates Cacao in all its diverse forms, from fermented pulp to raw nibs to rich chocolate and aromatic husks.
Developing the serves in the cutting-edge Churchill Bar Laboratory, the team was able to explore innovative uses of cacao textures and techniques, incorporating perfumes, house-made tonics, garnishes, macerations and infusions to unlock surprising depths of flavour.
Equipment such as centrifuges, infusers, and ultrasonic homogenisers has been employed to extract the purest essence of Cacao and layer it into guests’ drinks with the utmost precision.
The Churchill Bar and Terrace is open daily from 5 pm to 12 am and until 1 am Thursday through Saturday. Bookings can be made via the following link: www.thechurchillbar.co.uk.
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