Five Gin-Paired Dishes to Try at the Project Botanicals Pop-up
A regular highlight of the Melbourne dining scene that pioneered the term ‘ginstronomy’ is making its way to Auckland.
In partnership with 
Led by premium gin brand Bombay Sapphire, Project Botanicals is a pop up bar and restaurant that aims to showcase the aromatic flavours of the spirit in ways other than alongside commonplace unions like tonic and juice.
Taking inspiration from the ten exotic botanicals found within Bombay Sapphire - juniper berries, coriander seeds, liquorice, almonds and cassia bark - award-winning bartender Chase Bickerton and O’Connell St Bistro Executive Chef Mark Southon have teamed up to create a menu of ten inventive cocktails and equally mouthwatering dishes. Here are five dishes and matched cocktails you can expect.
Snapper Ceviche
A fresh and light way to start the evening, Project Botanicals' snapper ceviche comes alongside green apple, white balsamic, citrus oil and house made ricotta. The starter takes its inspiration from Auckland's enthusiasm for the ocean, as well as the fragrant aspects of the chief botanical found in Bombay Sapphire: juniper berries.
Paired cocktail 'The North Wind' is also a great way to kick off a meal (or any given Sunday session for that matter), comprising Bombay alongside clarified tomato water, worchester, Kaitaia Fire, celery bitters and a garnish of cherry tomatoes, basil and balsamic vinegar.
Manuka Smoked Venison Loin
Simply looking at the words 'manuka smoked venison loin' is a certified way to get the taste buds rolling in constant motion. Serving the cut atop Agria potato crisps with celeriac remoulade, horseradish and the unlikely accompaniment of coffee mayo, will kick your senses into full gear.
At Project Botanicals the dish will be paired with a cocktail to keep you charging throughout the rest of your meal, and beyond. The 'Gin & Java' draws upon cubeb berries, a member of the pepper family which can often be found growing in the shade of coffee trees. It will combine Bombay with cold drip coffee, Martini Rosso, pepper spiced syrup, Quina Fina tonic and orange zest.
Master Stock Poached Chicken and Scallop Salad
Another dish for the seafood lovers is the Master Stock Poached Chicken and Scallop Salad. While the chicken speaks for itself, the scallops are quick cured in some Japanese yuzu juice giving them a citrus zing. The light dish is finished off with puréed smoked eggplant and pickled daikon. It's paired with the aptly-named Bombay botanical: grains of paradise. Hailing from West Africa, and a member of the ginger family, the seeds give off a flavour combination of pepper and lavender.
Drawing upon the botanical is Lorietta Bahr of Matterhorn who created the drink match 'Saharan Trail'; a mix of Bombay, Noilly Prat Dry Vermouth, Martini Rosso, Benedictine, grains of paradise tincture and lemon-infused olive oil.
Smokey Pepper Crusted Brisket
For those after something a bit more hearty, look no further than the Smokey Pepper Crusted Brisket. The brisket is brined in smoked salt, sous vide 24hrs, and then roasted in the oven with the pepper crust, garlic purée, and celeriac marinated in beetroot juice. It also comes with feta and habanero mustard.
The paired cocktail 'Neither-oni' is an inventive and earthy take on your classic Negroni. With a base of Bombay Sapphire, Aperol and Martini Rosso, the concoction also utilises the unconventional additions of shiitake mushroom tincture and dehydrated mushroom garnish to show off the forest aroma of the angelica root.
Raspberry & Mascarpone Eton Mess
One must always save room for dessert, and the Raspberry & Mascarpone Eton Mess is the perfect way to round off your meal. Something for everyone, the dish is made up of mascarpone and vanilla cream, raspberries three ways (compote, fresh and freeze dried), meringue, almond ice cream and praline.
Tying in Bombay's almond botanical is 'Saturn’s Gift', a cocktail made up of Bombay Sapphire, lemon juice, passionfruit syrup, orgeat nut syrup, Tiki bitters, and a garnish of edible flowers, mint and a dehydrated lemon wheel.
Project Botanicals will take place at James (18 Stanley Street, Parnell) from November 11 - 22. For $40 you'll be treated to two cocktails and two matched dishes. Additional cocktails and dishes can be purchased at an extra cost. Come this way for more info.
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