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 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.
The Smooth Star & Tonic
Start or finish your night at the rooftop bar with The Smooth Star & Tonic – Star 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.
The 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.
Smoked 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.
Angelica 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.
Grains 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.
Beef 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.
The 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.
Liquorice 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.
Orris 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.
Orris 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.
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