And Now To Match With Gin

Rebecca Varidel
2nd Nov 2015

We've seen wine and food matching, beer and food matching, whisky and food matching, and now it is time to match food and gin.

New Project Botanicals is the latest divine dining experience pairing Bombay Sapphire, with perfect plates by Biota restaurateur and chef extraordinaire James Viles. The pop-up Chippendale project pairs ten of the spirit botanicals for inspiration to craft ten botanical cocktails and dishes in two unique menues: 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.

While James is renowned for his culinary creativity, diners can be assured the cocktails won’t disappoint. The Bombay Sapphire team has worked with some of Sydney’s bars; The Rook, Eau De Vie, The Barber Shop, The Pocket Group and This Must Be The Place who have used their insider knowledge about Sydney drinkers to create five bespoke Bombay Sapphire cocktails that perfectly complement their respective courses.

The experience doesn’t stop there, Sydney-siders will also get one of the first opportunities to try Bombay Sapphire’s new super premium expression - Star of Bombay at our roof-top bar. Two additional botanicals from Calabria and Ecuador, coupled with our unique slow vapour infusion has created our most complex and smooth tasting gin yet. Patrons can enjoy ‘The Smooth Star & Tonic’ – Star of Bombay, Fever-Tree Tonic Water, served with fresh zested orange peel and cubed ice.

Open for three weeks only from November 18th – December 5th, 2015
• Sittings available at 6pm and 8.30pm, Wednesday to Saturday evenings
• Bombay Sapphire Roof-top bar open from 5.30pm to midnight for restaurant guests and walk-in customers Wednesday to Saturday evenings
• Held at ‘The Old Rum Store’ warehouse building in newly established lifestyle precinct, Kensington Street, developed by Greencliff: Level 2, 2-10 Kensington Street, Chippendale
• Tickets are just $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
• Visit for further information on each menu, including dates they will be available, and to purchase tickets. Tickets are on sale now.