Project Botanicals is back, running from Thursday 8 September to Sunday 18 September at the Taxi Riverside restaurant in Federation Square, Melbourne.

Tickets can be purchased online at projectbotanicals.com.au

In 2016, the acclaimed dining experience will capture guests' senses through music, fragrance, culinary delights from Head Chef of Taxi Kitchen, Tony Twitchett, and cocktails created by Bombay Sapphire Ambassadors, in collaboration with Taxi, Lily Blacks, Gin Palace and Union Electric.

Diners will hear tracks from an exclusive playlist created by international DJs and local Bondi boys, Yolanda Be Cool, that showcases the local sounds of exotic places where the ten botanicals in Bombay Sapphire are found. Samantha Taylor from Melbourne's The Powder Room has also developed a unisex fragrance for Project Botanicals that will give guests the opportunity to experience the aroma of the gin in a new way.

For $49 (plus booking fee), guests will be able to select two dishes and cocktails from the menu, each matched and created to compliment the flavours of Bombay Sapphire Gin.

Projectbotanicals2 Drunken Chicken with the 'Sipping on the DL in Paradise' cocktail


Projectbotanicals1 Okra & Qukes coconut curry with the Fig and Cassia Swizzle


The food menu includes Greenvale Farm Capocollo with juniper compressed melon & crisp bread; Toasted Brioche with onion jam & raclette fondue; Okra & Qukes coconut curry; Drunken Chicken with wombok salad & nashi pear; and Zokoko Chocolate Tart & caramelised milk jam.

Cocktails include the Angelica Negroni - Bombay Sapphire, Campari, Martini Riserva Rubino, Cocchi Amaro & Carpano Antica Formula; Sipping on the DL in Paradise (created by Union Electric) - Bombay Sapphire, dry curacao, ginger syrup, Martini Prosecco, cucumber juice & nori seaweed; Liquorice Tea Party - Bombay Sapphire, liquorice tea, almond milk, condensed milk & lemon curd; and Fig and Cassia Swizzle - fresh lemon juice, fig and cinnamon syrup & apple juice.

Tickets are selling out fast.

Project Botanicals is scheduled for Sydney in March 2017, when it will partner with Matt Fletcher, Head Chef of the Botanic Restaurant in Sydney's Botanic Gardens.

Find out what's on the menu for Project Botanicals 2016.

 

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