NBF have added nine new cocktails that celebrate the abundance of native botanicals available on Bondi’s doorstep, such as sea asparagus and salt bush foraged from the sea shore, and lemon myrtle that covers the streets of North Bondi. The cocktails are created by Head Bartender Shay Cullen in collaboration with Bacardi and Bombay Sapphire.
In celebration of the native botanical menu, the venue will be hosting a ‘Bondi foraging tour’ in collaboration with urban forager Diego Bonetto, Sous Chef Stefano Mondonico and Head Bartender Shay Cullen. Diego Bonetto (aka ‘The Weedy One‘) is somewhat of a ’secret weapon’ for top Australian chefs, unearthing a treasure trove of hidden-in-plain-sight ingredients, which appear on the menus of lauded restaurants across Sydney. Guests will forage for native ingredients in the rock pools and surrounds of North Bondi, before returning to North Bondi Fish to experience first hand how these ingredients have been incorporated into the venue’s seasonal menu.
The intimate ‘Bondi Foraging Tour’ will be rounded out by spring cocktails and 3-course lunch at North Bondi Fish, incorporating and celebrating these locally foraged ingredients, as a chance for guests to enjoy cocktails from the new ’Native Botanical Flavours’ menu.
Foraging Tour Details
Date: Saturday, 10th October
Time: Foraging tour commences 10am at NBF, with lunch and cocktails to follow in-venue at 12.30pm.
Tickets: available here.
‘Native Botanical Flavours’ Cocktail Menu
Seaside Martini | Bombay Sapphire, Regal Rouge lovely white, elderflower and sea fig
Sailors Remedy | Bombay Sapphire, Regal Rouge bold red, blood lime and nasturtium
Gin Terrarium | Eucalyptus infused Bombay Sapphire, apple, samphire, elderflower tonic
Davidson Fizz | Bombay Sapphire, apricot brandy, davidson plum, blue mountains honey and soda
Salt Bush Tommy’s | Patron Silver, saltbush, kaffir lime and palm sugar
Fragoli Bellini | Prosecco, strawberry gum, strawberry and cinnamon
Sunrise Spritz | 42 Below vodka, Pampelle, Aperol, sunrise lime, mandarin and Prosecco
Peanut Coupette | Bacardi reserva ocho 8, baileys, wattle seed, salted caramel, oat milk and peanut butter
Myrtle’s Spell | Bacardi Carta Blanca, lemon myrtle, lychee, mint, lime and coconut