Salon at Vine Double Bay

Grey Goose Vodka and Vine in Double Bay have partnered to bring Salon at Vine, a French-inspired pop-up bar pairing Grey Goose vodka cocktails with canapés.

Executive Chef Drew Bolton has created a contemporary French-inspired canapé menu  paired with five Grey Goose cocktails, inspired by his recent sabbatical at Paul Bocuse & Epicure in France.

The canapé and cocktail pairings are priced at $25 per pairing.

Salon at Vine Double Bay

Hiramasa Kingfish sashimi, lemon puree, avocado is paired with Le Fizz cocktail made with Grey Goose Vodka, St-Germain Elderflower Liqueur, fresh lime, chilled soda water. The cocktail enhances the balance of citrus and sweet notes of the fish, making it an ideal aperitif on hot summer nights.

Salon at Vine Double Bay

Baby baked potato, crème fraiche, Oscietra caviar is paired with a classic Grey Goose Martini made with Grey Goose Vodka, Noilly Prat Dry Vermouth and served with a choice of olives or a twist. For lovers of the Martini, this pairing is exquisite and the caviar adds a touch of indulgence.

Salon at Vine Double Bay

Crispy Cone of chicken liver parfait, spiced apple chutney and orange blossom is paired with Grand Pomme made with Grey Goose L’Orange Vodka, apricot brandy, Cynar, yuzu curd, house apple soda. The creaminess and richness of the parfait are complemented by the sweet orange and apricot notes of the cocktail.

Salon at Vine Double Bay

Seared swordfish, smoked bone marrow, salsa verde is paired with La Vedette made with Grey Goose Le Citron Vodka, Star of Bombay Gin, De Kuyper Crème de Cacao Liqueur, mandarin sorbet and topped with Kilakanoon Vouvray. Subtle smoky notes of the fish and bone marrow work well with the citrus and botanical notes of the gin.

Salon at Vine Double Bay

Mandagery Creek venison tartare, beetroot, barberries, bitter chocolate is paired with  Espresso Frappe made with Grey Goose L’Orange Vodka, Locale espresso, De Kuyper Crème de Café & Curaçao Liqueur, fresh mint. The tartare is simply exquisite and the combination of coffee, chocolate, the freshness of the mint and gaminess of the venison makes this pairing dance on the palate.

Salon at Vine runs from December 4th 2015 until January 31st, 2016.

Photo Credit: Grey Goose, used with permission & Gourmantic

2 Short Street, Double Bay
Bookings for the restaurant: (02) 9363 0010. No bookings are required for the bar.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.