Project Botanicals Sydney Kensington Street
Coming to Sydney 18th November is Project Botanicals which so far has been a Melbourne based affair – We were looking it up last year and wanted tickets but it had sold out online – that said, the Sydney iteration is somewhat different and will last 3 weeks at the very cool Kensington Street. Project Botanicals Sydney will be held in partnership with one of Australia’s most respected and awarded regional chefs, James Viles of Biota Dining, Bowral and exists as a 5 course dinner with matched cocktails. Media Preview.
Plants & Roots Menu: Smoked Roe, spent lettuce, pickled coriander and charcoal (Biota)
The Project Botanica Menu will be designed around 10 botanicals found in Bombay Sapphire Gin and the dinner will take feature 1o matched cocktails to the dishes created by James.
“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” Sean Forsyth, Bombay Sapphire Brand Ambassador.
Plants & Roots Menu: Beef cooked over coals – onions in elder vinegar and vegetable paste (Biota)
There are two menus for Project Botanicals Sydney – one a ‘Plants & Roots’ and ‘Berries & Bark’. Each a five courser degustation costing $105 (Its great value when 5 cocktails on a nightout in Sydney will cost $80-100 as is)
‘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.
‘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.
The Bombay Sapphire team has collaborated with some of Sydney’s bars; The Rook, Eau De Vie, The Barber Shop, The Pocket Group and This Must Be The Place to create five bespoke Bombay Sapphire cocktails that are designed to pair with the eats.
Also on offer : Star of Bombay at their 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. Available : ‘The Smooth Star & Tonic’ – Star of Bombay, Fever-Tree Tonic Water, served with fresh zested orange peel and cubed ice.
Angelica Celery Sour: Bombay Sapphire, pineapple syrup, fresh lemon and celery bitters.
• Open for three weeks only from 18th November – 5th December, 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 $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 www.projectbotanicals.com.au for further information on each menu, including dates they will be available, and to purchase tickets. Tickets are on sale from 21 October, 2015
A look at the Plants and Root Menu
Plants & Roots Menu: Smoked Roe, spent lettuce, pickled coriander and charcoal (Biota) paired with a The Barbershop cocktail – The Coriandrum Cocktail (bombay sapphire smoked with apple cedar wood, house celery, coriander syrup, fresh lemon and egg white)
Beautiful start to the meal with an almost Taramasalata like cream in the bowl, salty – the charcoaled bits slightly smokey and textural. Brininess from the Roe and smoke paired well with the aromatic Coriandrum Cocktail.
Young Celery – soured creme, freshest peas and a Angelica Celery Sour (bombay sapphire gin, pineapple syrup, fresh lemon and celery bitters)
The fresh peas in the dish was incredible as you got into them . Angelica Celery Sour was light and refreshing.
Beef cooked over coals – onions in elder vinegar and vegetable paste paired with a cocktail from Eau de Vie. Grains of Paradise Fizz (Bombay Sapphire Gin, Pineapple Vinegar, whey, coconut, egg white, fever tree soda)
Tender melt in your mouth beef that Biota cooked on site and brought to Sydney- the paired cocktail with its vinegar mirrored the flavours in the onions and this came together wonderfully. The cocktails has a substantial head of foam from the use of whey.
Liquorice soft serve. Licquorice Golden Coffee Cocktail (Bombay Sapphire, martini rosso, cacao, egg yolk and cream, dusting of coffee and licquorice root)
Rather wonderful soft serve – really delicate, floral and the soft serve will make you rethink your opinion of liquorice. Cocktail had an almost xmasy egg nogg quality we loved.
Red Beets Sorbet, fresh cheese, orris root and raspberry juices. Orris Root Clover Club (Bombay Sapphire, fresh lemon, raspberry, egg white, martini Rosso)
Very tangy sorbet – hits of acid from the raspberry juice and salty fresh cheese paired with a sweet fresh cocktail. There’s a temptation to pour the cocktail in and make a soup. Great pairing this.