Brace yourselves, lovers of good food and drink — a distinctly different dining experience is coming to Melbourne.
For years, Bombay Sapphire has been a favourite amongst gin-drinkers and cocktail enthusiasts. Famous for its vibrant sapphire bottle and unique vapour infusion process, it seems being different is just the Bombay Sapphire way. It’s probably also the reason their newest gastronomic creation is already creating a buzz around town.
That’s right foodies, from the folk at Bombay Sapphire comes Project Botanicals, a pop-up bar and dining experience like no other.
And just in time for summer, too.
Running for three weeks only, Project Botanicals will delight Melbourne diners with perfectly paired tapas-style dishes and Bombay Sapphire cocktails, inspired by the gin’s exotic botanicals.
Having been lucky enough to get a sneak peek last month, I can promise you it’s an event not to be missed. Held at the beautiful new warehouse location in North Melbourne, Project Botanicals bursts with colour and life—from the food to the drinks, to the atmosphere itself. The menu features ten tapas-style dishes, carefully crafted by MasterChef’s Gary Mehigan, as well as ten accompanying Bombay Sapphire cocktails. What’s more, each dish and its matching cocktail pays tribute to one of the exotic botanicals found in the gin. The result is a very clever, very exciting and totally unmissable dining experience.
The man behind the exciting new project is Sean Forsyth— Bombay Sapphire brand ambassador and pioneer of ginstronomy—and considering his expertise in the matter, I jumped at the chance to ask him some questions about Bombay Sapphire’s big endeavour.
What inspired the creation of Project Botanicals?
In Autumn 2014, Bombay Sapphire opened a sustainable and state-of-the-art distillery and visitors’ centre at Laverstoke Mill in Hampshire. Sited in an old paper mill partly powered by the flow of the River Test, it looks onto two glasshouses full of the 10 plants that give the spirit its distinctive flavour. The opening of the Bombay Sapphire Distillery marks a new era in the brands story in Laverstoke – Bombay Sapphire’s home for more than 1,000 years. We wanted to bring this story to life for Aussies who continue to have a growing love affair with gin and what better way to do so than with food. Working with Gary Mehigan to craft beautifully paired dishes that bring out the botanical of the cocktail they’re paired with is what will make this so unique and bring that story to the Aussie drinker.
The menu features some incredible dishes, all perfectly matched to Bombay Sapphire gin cocktails— could you explain the process of creating the menu?
Gary is a huge Bombay Sapphire fan. In fact, it’s one of his all-time favourite drinks so he’s very familiar with the botanical notes. He worked closely with his head chef from 64 Sutton to design dishes that captured the essence of the botanical flavor in their matching cocktail. Gary and I then worked together to ensure the dishes and the cocktails paired well and ensured the flavours and textures really sang on the palate.
Project Botanicals is currently a limited time pop-up bar— are there any plans for something more permanent?
Once we evaluate success and consumer interest and engagement throughout the duration of the bar, we can then determine the success of a longer-term programme. We are aware consumer interest is for new and interesting content, that is current and unique, so this will play a factor in how we invest next.
What can Melbourne diners expect from Project Botanicals?
Melbourne diners can expect a truly unique and distinctly different experience. This is no ordinary pop-up bar. It’s got all the elements of that cool, edgy pop-up but the gastronomic and drinking experience are what take it to another level. It’s a party through and through – from drinks to food to guest DJs and all in an incredible setting. Project Botanicals will recalibrate perceptions of food/alcohol pairing and have you thinking twice before you reach for the wine list next time you dine out.
Indeed, this is no ordinary pop-up bar. Project Botanicals opens at 64 Sutton Street, North Melbourne on the 19th of November and will be up and running until the 6th of December. Tickets are $35 per person and include two of the menu’s incredible dishes and their accompanying cocktails.
So get out your planners and jot this one down—and brace yourself for a truly sensational dining experience.
Once you’ve experienced Project Botanicals, you’ll want to do it all over again—or at least recreate the experience at home. So, here are three perfect-for-summer cocktail recipes to help you do just that. You’re welcome.
Almond Swizzle
45ml Bombay Sapphire
30ml fresh lemon juice
10ml 1883 Orgeat
10ml sugar syrup
Add ingredients into a highball glass, add crushed ice and swizzle until well frosted
Garnish with a mint sprig, orange slice and 2 dashes of bitters
Glass – large highball 12oz
Juniper Sublime G&T
60ml Bombay Sapphire
120ml Fever Tree Tonic Water
Lavender, Cassia & Pecan fog
Build ingredients into a G&T goblet, add cubed ice and stir lovingly
Garnish with two lime wedges
Glass – Goblet
Cubeb Berry Fizz
45ml Bombay Sapphire
15ml 1883 Lavender syrup
10ml 1883 Vanilla syrup
30ml lemon juice
2 dashes lavender bitters
15ml egg white
30ml soda water
Add non-carbonated ingredients to a cocktail shaker and shake hard. Add cubed ice and shake again, strain into a small highball glass, finish with a kiss of soda water and garnish with a lavender stem
Glass – small highball 10oz
