Project Botanicals, a five course degustation inspired by and designed to match Bombay’s ten botanicals, roped in five of Sydney’s top bars to help design the 2015 menu.
The Barber Shop, Eau-de-Vie, The Rook, This Must Be The Place and The Pocket Group partnered with distributor, Bacardi Lion last month to create the ten cocktails that will be paired with award-winning chef, James Viles’ “paddock to plate” style menus.
Tasted for the first time at a media event this week, this year’s cocktails and dishes are quite unique, forcing consumers to step out of their comfort zone for an ‘out-of-the-ordinary’ flavour experience.
Rotating between two menus across the three weeks, beginning Wednesday 18 November, the Plants & Roots menu, which will run on weeks one and three, is a herbaceous and perennial driven menu, highlighting each of Bombay’s plant and root botanicals, while week three’s Berries & Bark menu is earthy and robust, and showcases Bombay’s fruit botanicals.
Highlights include The Coriandrum Cocktail (Bombay smoked with apple cedar wood and shaken with a house celery and coriander syrup, fresh lemon and egg white) paired with smoked roe, spent lettuce, picked coriander and charcoal; the Angelica Celery Sour (Bombay swizzled short over crushed ice with pineapple syrup, fresh lemon and celery bitters) paired with young celery, soured crème and green peas; and The Liquorice Golden Coffee Cocktail (Bombay shaken with coffee bean infused Martini Rosso, cacao, egg yolk and cream) paired with a liquorice soft serve.
Tickets are on sale now at www.projectbotanicals.com.au for $110, which includes one of the set five course degustations. The event will be held at ‘The Old Rum Store’, changing its name for the event to ‘The Old Gin Store’, which is located within the newly established lifestyle precinct on Kensington Street, Chippendale.
Angelica Celery Sour with soured crème and fresh green peas
