[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
MELBOURNE | Bombay Sapphire’s Project Botanicals is back for 2016, and it promises to be bigger and more involved than in previous years. This year’s version of the event is happening at Taxi Riverside at Federation Square. Head chef of Taxi Kitchen Tony Twitchett, along with some of Melbourne’s top bartenders, DJ Yolanda Be Cool, fragrance specialist and creator Samantha Taylor and installation artist Missy have collaborated with Bombay Sapphire to create an experience that aims to spark all of the senses. The inspiration and focus of the event are the ten botanicals found in Bombay Sapphire.
We were invited to the media preview of the event and have to say were quite impressed. We enjoyed last year’s edition of Project Botanicals but everything has been stepped up a notch. The food is more focused and the cocktail matches make a lot of sense. The music sets the mood and the botanical inspired perfume is very interesting! Our favourite food/cocktail pairings were:
- the umami, salt and sour fusion of the tempura mussels with salt & vinegar sesame & roasted nori. Matched with “Sipping on the DL in Paradise” created by Union Electric featuring Bombay Sapphire, Dry Curacao, Ginger Syrup, Martini Prosecco, Cucumber Juice & Nori Seaweed; and
- the savoury yet almost dessert like coffee smoked duck with asparagus nut crumble & vanilla dressing. Matched with “Almond Army and Airforce” created by Lily Blacks featuring Bombay Sapphire, De Kuyper Apricot, Coffee Beans, Lime Juice, Orgeat Comissionary & Almond Essence.
Restaurant booking is essential. The $49.00 + booking fee ticket includes 2 dishes and 2 cocktails within an allocated 2-hour dining session. Within this session there is opportunity to purchase additional dishes and cocktails at $12. The bar is open to the public with live DJ’s and interactive experiences, serving botanically inspired Bombay Sapphire cocktails all night.
Head over here to grab your tickets before it sells out!
Project Botanicals
Where: Taxi Riverside – Federation Square, Melbourne 3000
When: 8-11, 15-18 September 2016.
Cost: $49.00 for 2 dishes and 2 cocktails. Additional dishes and cocktails can be purchased for $12.00 each.