Some of Australia’s top bartenders, including The Rook’s Cristiano Beretta, The Barbershop’s David Nguyen-Luu, 360 Bar and Dining’s Guillermo Arnal-M, and Bombay Sapphire Australian Brand Ambassador Sean Forsyth, have expertly crafted cocktails for Sydney Project Botanicals March pop-up.
Located at the iconic Sydney venue of the inspiring and historic Botanical Gardens, tickets will offer two dishes and two paired cocktails ($49 + bf) although additional food or drinks can be purchased.
Taking place over two weeks from March 2nd to the 12th, Project Botanicals is a pop-up event series fusing cocktails, food, artistry and music from local DJs, engaging all the senses. On arrival, guests will immerse themselves in all ten botanicals via interactive sensory installations to discover what flavours they prefer, and interactive labs on each table will enable diners to add their own botanicals to their cocktails and dishes.
The cocktails will pay tribute to each of the ten exotic hand-selected botanicals found in Bombay Sapphire gin: juniper berries from Tuscany, coriander seeds from Morocco, lemon peel from Spain, liquorice from the grassy plains of China, cassia bark from Indo‑China, Angelica from Saxony, Cubeb Berries from Italy, Almonds from Spain, Grains of Paradise from West Africa, and Orris from Italy.
Paired tapas-style dishes have been created by Botanic Gardens Restaurant head chef, Matt Fletcher, with botanical ingredients sourced from the Royal Botanic Gardens – a true demonstration of ‘garden to plate’ dining.
Some menu highlights include: Cocoa Ash Crusted Kangaroo Carpaccio & Impatient Pickles, paired with The Rook’s ‘Paradise Lost’ cocktail; Sydney Rock Oysters with Angelica Granita and Yuzu Mist; The Barber Shop’s ‘Pumpkin & IT’ cocktail; Confit Pork Belly, Honey Caramel, Pink Grapefruit & Fennel paired with Sean Forsyth’s Orris Root Floradora cocktail; Compressed Rhubarb, Liquorice Ice Cream, Orange Cake & Orange Crisps (dessert) paired with ‘Liquorice After Dark’ cocktail.
