Bombay Sapphire’s Project Botanicals

unspecified-5unspecified-9Bombay Sapphire Pop Up Project Bontanicalsunspecified-2unspecified-4unspecified-7unspecified-8The media launch of project botanicals with Chef Michael Meredith of Eat My Lunch. Photographed with ThreadNZ and The Bubbalino Kitchen.

Last Tuesday night I attended the media launch of Bombay Sapphire’s Project Botanicals. It’s a pop bar and restaurant with a difference – you will experience a sensory overload! This is their second year running the two week shared dining event which presents a unique dining experience. They were a completely sold out event last year and are mostly sold out this year with limited tickets available here.

The dinner was hosted at in the Eat My Lunch HQ (you know the buy one lunch, give one lunch to a child in need) as owner and Fine Dining Chef Michael Meredith collaborated with Bombay Sapphire Ambassador Chase Bickerton to create the create ten cocktails paired with ten dishes, each inspired by one of the ten botanicals found inside the famous blue bottle.

The room was beautifully decorated with hanging green walls which divided the dining area from the bar. Large wooden tables catered for the shared dining experience with featured botanical center pieces. The large windows across the only open wall let so much soft light in and across our time there we watched the sun set through them.

I had a great night with friends and making new connections. I caught up with the beautiful Holly Lindsey of @30vs30 before taking my seat next to fellow bloggers Vanessa at The Bubbalino Kitchen and Megan from ThreadNZ.

Each two hour session is $55 and includes two cocktails paired with two dishes. They include two sessions per evening. We were served four courses matched with four cocktails which would be the same as doing two sessions, one after another. We sampled pairings numbered 2, 4,6 and 9.

My favourite was our last course, Pairing No. 6 which was a vegan dessert of Coconut Silken Tofu with Chia Seeds, Coconut Jelly, Fresh Pineapple on a Coconut Caramel. The caramel and the coconut jelly were perfection together! This was paired with Grains of Paradise; GOP infused Bombay Sapphire, Mango Puree, Coconut Cream & Lemon Juice served on the rocks.

A very close second was our first course, Pairing No. 6 which was a delicious appetizer of a Lamb Tagine on Flatbread with Salted Cucumber Labneh & Apricot Puree. This was a delicious start and was paired with my favourite drink of the night, Cast Against Type; Bombay Sapphire, Melon Liqueur, Citric Solution & East Imperial Ginger Ale garnished with cucumber and mint leaves. It was fresh with the mint and cucumber and I’m going to have to teach myself how to make it because it’s the perfect summer drink!

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *