In celebration of Australia’s continued love affair with gin, and following the success of two sold out seasons in Melbourne, Project Botanicals is heading north with its sights firmly set on Sydney, just in time for summer.
Launching Wednesday 18 November, the distinctive cocktail and dining experience will be in town for three weeks only, in partnership with one of Australia’s most respected and awarded regional chefs, James Viles of Biota Dining, Bowral.
As with Melbourne, the menu has been designed around the ten botanicals found in each bottle of Bombay Sapphire and will be matched with a Bombay Sapphire cocktail created by the Bombay Sapphire team and some of Sydney’s best local bars, establishing itself as the hottest new dining experience this silly season.
“James believes in using only the finest ingredients sourced from where they are grown best. Within each Bombay Sapphire bottle there are some of the most exotic flavours in the world, also sourced from where they are grown best, including; juniper berries from Tuscany, coriander seeds from Morocco, liquorice from the grassy plains of China, bitter almonds from Spain and even cassia bark from Indo-China” says Sean Forsyth, Bombay Sapphire Brand Ambassador.
Aligning with James’ philosophy to tell the stories of our land, the seasons and the ingredients it provides us with, the botanically led offering will rotate weekly, giving diners the option to choose between two five course menus ‘Plants & Roots’ and ‘Berries & Bark’.
“I’m constantly challenging myself to work with new and unusual ingredients. Working with the ten botanicals found within Bombay Sapphire was really exciting in creating flavour combinations that emphasised what is at the core of Bombay Sapphire”, said James.
‘Plants & Roots’ is a herbaceous and perennial driven menu highlighting each plant and root botanical for its individual characteristics. As a part of this menu, James highlights angelica root, by combining ‘soured crème made from local milks and the freshest green peas’. Paired with an Angelica Celery Sour (Bombay Sapphire, fresh lemon, pineapple syrup and celery bitters), diners should not be fooled by its simplicity. Set to be one of the favourite flavour combinations on the menu it’s a fresh, textural, innovative sensation.
Contrastingly, ‘Berries & Bark’ is an earthy and robust menu celebrating the fruit botanicals within Bombay Sapphire. James features Biota-grown produce throughout both menus and one example that showcases this in ‘Berries & Bark’ is ‘apples cooked in whey with honey from Biota bees’. Paired with a Cassia Bees Kiss (Bombay Sapphire, Biota honey infused with cassia and fresh pressed lemon juice) this combination is the perfect end to the five course menu.
What? Bombay Sapphire Roof-top bar open from 5.30pm to midnight for restaurant guests and walk-in customers Wednesday to Saturday evenings.
When? Open for three weeks only from 18th November – 5th December, 2015. Sittings available at 6pm and 8.30pm, Wednesday to Saturday evenings
Where? ‘The Old Rum Store’ warehouse building in newly established lifestyle precinct, Kensington Street, developed by Greencliff: Level 2, 2-10 Kensington Street, Chippendale
Book: Tickets are $105 + booking fee and include a five course menu matched to five Bombay Sapphire cocktails
Diners are encouraged to start or end their night at the bar
Web: Visit www.projectbotanicals.com.au for further information on each menu and to purchase tickets.
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