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13° & CLOUDY ON SUNDAY 8 DECEMBER IN MELBOURNE
By Jasmine Crittenden
November 15, 2019
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Spring Scent Bar at The Duke

Drop into the Duke for floral cocktails, one-metre long cheese boards and edible scents.
By Jasmine Crittenden
November 15, 2019
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Spring has most definitely sprung. And to celebrate, the Duke of Wellington has transformed its rooftop into a Spring Scent Bar. Step out of the gritty CBD and into a wonderland of glorious flowers, irresistible aromas, refreshing beverages and... cheese. Lots of it.

Get started with a signature spring cocktail, matched with an edible scent. There are four on the list, including the floral Elderflower Spritz made with vodka, prosecco, elderflower syrup lime and mint and the Violet Sour, made up of gin, violet liqueur, lemon, sugar and egg white. Or you can opt for the Hibiscus Brumble or the Rosita, which is a rose-infused margarita. Plus, you'll be pairing these with edible 'scents' such as liquorice, yuzu, lavender and garden mint.

Match your pick with a one-metre cheese board, loaded with a chef's selection of local, handmade cheeses, as well as San Daniele prosciutto, calabrese hot salami, Castlemaine bresaola, Mount Zero olives, fig chutney, grapes, lavosh, sourdough, pickles and mustard.

You're welcome to drop into the Spring Scent Bar anytime, but, to be sure of a seat, it's a good idea to make a booking. Do that just over here.

 

 

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