Project Botanicals Sydney

Sydney is in for an unforgettable experience in November with Project Botanicals, a cocktail and food degustation pop up by Bombay Sapphire gin in collaboration with Biota Dining.

Project BotanicalsProject Botanicals Sydney Media Preview

Over three weeks, two alternating five course menus with food paired with cocktails will be available. Plants & Roots highlights each plant and root botanical for its individual characteristics with coriander, angelica root, grains of paradise, liquorice and orris root. Berries & Bark has a focus on the fruit botanicals of the gin, cuber berries, juniper, almond, lemon peel and cassia bark with a more earthy menu.

Project Botanicals
The Smooth Star & Tonic

Start or finish your night at the rooftop bar with The Smooth Star & TonicStar of Bombay, Fever-Tree Tonic Water, served with fresh zested orange peel and cubed ice and bespoke cocktails created by some of Sydney’s best bars with The Rook, Eau De Vie, The Barber Shop, The Pocket Group and This Must Be The Place and Sean Forsyth, Bombay Sapphire Brand Ambassador.

Plants and Roots Menu

Below is the media preview of  The Plants and Roots menu which runs during week 1 and week 3 of the pop up.

Project BotanicalsThe Coriandrum Cocktail

Created by the team at The Barber Shop, The Coriandrum Cocktail combines Bombay Sapphire smoked with apple cedar wood and shaken with a house celery and coriander syrup, fresh lemon and egg served straight up. This aperitif style cocktail is fresh and zesty with subtle smoke. Its texture and lightness pairs perfectly well with the dish.

Project BotanicalsSmoked Roe, Spent Lettuce, Pickled Coriander and Charcoal

This Smoked Roe, Spent Lettuce, Pickled Coriander and Charcoal is a dish that mesmerises in presentation and seduces in flavour. Creamy, briny with a hint of smoke, this dish is a hard act to follow.

Project BotanicalsAngelica Celery Sour with Young Celery & Green Peas

This refreshing and light take on a classic cocktail, the Angelica Celery Sour is made of Bombay Sapphire swizzled short over crushed ice with pineapple syrup, fresh lemon and celery bitters.

Young celery, soured crème made from local milks and the freshest green peas is so simple in design yet it works incredibly well. Each ingredient of celery juice, fresh raw peas and house made soured crème comes together in harmony and imparts full flavour to the dish.

Project BotanicalsGrains of Paradise Fizz

Tom Egerton of Eau de Vie Sydney devised the Grains of Paradise Fizz with Bombay Sapphire shaken with pineapple vinegar, whey, coconut, egg white and served long with a splash of Fever-Tree soda water. By using unusual ingredients such as whey and the pineapple vinegar along with the earthiness of Bombay Sapphire, it creates a excellent match with the rich meat ad accompaniments.

Project BotanicalsBeef cooked over coals, onions in elder vinegar and vegetable paste

This soft Beef cooked over coals, onions in elder vinegar and vegetable paste obtains its texture by being slow cooked for a minimum of 8 hours comes apart at the gentlest of touches. Vegetable paste made of old carrots and potatoes with their skin roasted then pureed and the glazed onions cooked in elder vinegar add to the richness of the dish. To bring up the elements of the pairing, try a piece of onion by itself followed by a sip of the Fizz.

Project BotanicalsThe Liquorice Golden Coffee Cocktail

The Liquorice Golden Coffee Cocktail Bombay Sapphire is shaken with coffee bean infused Martini Rosso, cacao, egg yolk and cream served straight up with a dusting of coffee and liquorice root. It has a viscosity on the palate like eggnog but not as sweet and acts as a complement to the dish.

Project BotanicalsLiquorice soft serve

Liquorice soft serve is made with liquorice root steeped in warm cream which has been turned into a soft serve with Italian lavender. The toasted rye grains impart an earthiness to the dessert. While saying that the cocktail and dessert are complementary, they do provide a contrast with the soft serve being cold and crisp while the cocktail is warming and fluid.

Project BotanicalsOrris Root Clover Club

Dessert is an unusual twist that is meant to leave the diner uplifted and refreshed rather than sugar-laden. The nitro chilled Red beets sorbet, fresh cheese, orris root and raspberry juices is both tart and refreshing, and icy cold. Fresh cheese sits below the surface of the beetroot sorbet.

Project BotanicalsOrris Root Clover Club

The accompanying Orris Root Clover Club is made with Bombay Sapphire which is shaken with fresh lemon, raspberry, egg white and a splash of Martini Rosso. The Martini Rosso provides a balance against the earthiness of the beetroot in the dessert.

All You Need to Know About Project Botanicals Sydney

Project Botanicals is likely to sell out quickly as it did in Melbourne so we recommend you book your tickets as soon as possible.

WHAT: A five course degustation menu matched to five bespoke Bombay Sapphire gin cocktails.

WHEN: 18th November to 5th December 2015, Wednesdays through Saturdays, two sittings at 6pm and 8:30pm.

MENU: Plants & Roots Menu on Weeks 1 & 3, Berries & Bark Menu on Week 2.

WHERE: ‘The Old Rum Store’ warehouse at Kensington Street precinct, Level 2, 2-10 Kensington Street, Chippendale

COST: $105 per person (plus booking fee) for 5 course menu matched with 5 cocktails.

ROOFTOP BAR: Bombay Sapphire Roof-top bar is open from 5.30pm to midnight for restaurant guests and walk-in customers Wednesday to Saturday evenings

TICKETS: Book through the website here.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.


This article is posted on - All rights reserved - Copyright © 2016.

Project Botanicals Sydney was last modified: January 12th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.