That’s The Spirit

By Nikki Birrell

That’s The Spirit
Take your tastebuds on a new adventure with a pop-up bar celebrating the gourmet wonders of gin botanicals.

While wine and food pairing has been de rigueur since forever and even beer and food combinations are getting more time in the limelight, less established is matching cocktails to food. Pop-up bar Project Botanicals is breaking the norm and giving diners a distinctly different gastronomical experience.

Using the 10 exotic botanicals in Bombay Sapphire Gin as inspiration, chef Mark Southon and Bombay Sapphire Brand Ambassador Chase Bickerton have teamed up to create 10 matched dishes and cocktails. MiNDFOOD got a sneak preview of four of the botanically-inspired combinations ­– the muses were juniper, coriander seed, angelica and liquorice. Our favourite – juniper: the North Wind cocktail (Bombay Sapphire, clarified tomato water, worchester, Kaitaia Fire, celery bitters served with cherry tomatoes, basil leaf and balsamic vinegar) was a luscious, savoury accompaniment to the dish of snapper ceviche with white balsamic, citrus oil and house-made ricotta. We think they may be on to something…

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Project Botanicals, James Restaurant, 18 Stanley St, Parnell. Open for two weeks from November 11-22, 20155, Wednesdays to Saturdays 6.30pm – 11.30pm; Sundays 3.30pm – 8.30pm. See projectbotanicals.co.nz for more information and how to book.

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