Five Gin-Paired Dishes to Try at the Project Botanicals Pop-Up

This article is sponsored by our partners, Bombay Sapphire.

Bombay Sapphire has always been a pretty classy gin. Its alluring blue bottle always catches your eye in the bottle-o and all its talk of enriching botanicals makes it sound like some mythical nectar of the forest. In fact, Bombay is so god-damned classy that it's giving you a month-long dedicated gin hangout in North Melbourne this month.

From November 19-December 6, Project Botanicals will be dishing up quality Bombay cocktails and paired gourmet fare to boot. But this isn't any lowly pub grub; the 10 dishes on show have been specially curated for the event by none other than Masterchef's own Gary Mehigan. Your ticket price ($35) will cover the cost of two cocktails and two dishes and, if you want to come in ready and raring to go, we've got the lowdown on the best of the bunch. Get pickin' now.

Moonlight Flat Oysters

What better way to welcome the summer months than gin and seafood. As it wouldn't make any sense to pair light spirits with big fat steaks, the Project Botanicals menu is stacked full of delicious treats from the sea. In a twist from the usual couple o' lemon wedges, these locally sourced oysters will come served with lemon and almond cream, as well as a samphire and rose water granita.

To complement this fresh summer offering, Botanicals will be slingin' you an Almond Swizzle. Drawing from the ingredients in the dish, this cocktail will mix Bombay with fresh lemon juice, Orgeat almond syrup, sugar syrup, and bitters with crushed ice, orange and mint. It's definitely best served while kickin' back in the sun and dreaming of the beach.

Blue Swimmer Crab Toasts

Sticking with that coastal theme, no seafood lover will be able to go past the blue swimmer crab. Served with roasted garlic, lavender and a pecan dukkah, this nom-fest will be served on moorish toasts — a definite step above the cheese on toast (plus tomato if you're feeling fancy) combo you're used to whipping up at home.

This will then be served with a special take on the classic G&T. Inspired by the juniper found in their classic gin, Bombay Sapphire have whipped up the Juniper Sublime G&T. With the usual gin, Fever Tree tonic, and lime, this cheeky drink will also be infused with a juniper-flavoured aromatic fog. That's right people, you're not doing a G&T justice unless you're flavouring its air.

Tartine of Field Mushrooms

If seafood just isn't your jam, this fancy tartine should be just the thing. Comprised of Jamon Iberico (a meat not dissimilar to prosciutto), field mushrooms, quail egg and crisp shallots, this open sandwich will have you pining for a summer picnic basket. To round out that killer Euro vibe, this dish is served with a classic Negroni. Bombay, Martini Rosso, and Campari will be stirred with dehydrated orange and Hoshizaki ice. Be warned: with no mixers in sight, this is a drink for hardcore gin fiends.

Crunchy Chicken Slider

If you're craving something a little more hearty (read: fried), you can't go past the chicken slider. Served with apple slaw, cress and lavender, this cheeky little slice of chicken-based heaven will have your mouth watering from the get go. It also comes with one of the most exotic cocktails of the menu. The Cubeb Berry Fizz will feature Bombay with lavender syrup, vanilla syrup, lemon juice, egg white, soda water and lavender bitters (trust us, it's a thing). Lavender has come a long way from being the primary ingredient of your mum's perfume.

(Fancy) Strawberries and Cream

If you're anything like us, you'll be hankering for a sweet treat by this point. But don't worry — this menu caters to all tastes. In particular, this absolute winner of a dish will see the classic strawberries and cream combo improved with candied violets, lemon cream and warm breton crumble. This sweet overload will then be tempered with a citrus-based cocktail. Orris Aviation combines Bombay, Creme Yvette, Maraschino and edible violets with fresh lemon juice. Yes, it's still super sweet, but trust us — when you're sipping on violet and cherry liqueur, it's very difficult to complain about anything.

Project Botanicals will be open every Wednesday-Sunday evening at 64 Sutton Street, North Melbourne. For just $35 per person, you'll be treated to two cocktails and matching tapas style dishes. Book your tickets here.