Summer Gin Garden to Pop Up at Little Fish
A lush garden oasis for this summer's gin sampling.
In Sydney, the words 'waterfront' and 'secret' are seldom found in the same sentence. But Little Fish Bar has done a fine job of pulling off the contradiction. Huddled up next to its much bolder mothership, Flying Fish Restaurant, on Pyrmont's historic Jones Bay Wharf, the bar breaks the propensity for Harbourside ostentation with its cosy, casual, hideaway feel, yet still delivers all the views.
And this summer, it is set to take on an even more enchanting dimension when the Little Fish Summer Gin Garden pops up. Filled with lush vines, bursts of colour and a stair garden packed with flowers and herbs, the space will take on a kind of tropical oasis feel. To mark the occasion, Bar Manager and gin guru Adrien Charpentier has put together a brand new gin menu.
Heading it up is, of course, Little Fish's famous Audemus Spirit's Pink Pepper Gin, all the way from France. You can't try this drop anywhere else in the country. In fact, only 500 bottles have been released worldwide. It's best served with just a dash of tonic, to bring out the nine botanicals found inside, which include pink peppercorns, juniper, cardamom and a honey distillate.
Other premium gins on the 'Botanical Plot' menu are local drop 'The Cutglass' (from The West Winds, Dalkieth), G'Vine (from Cognac, France) and Monkey 47 (from Loburg, Germany). If that's all sounding too adventurous, you can always stick to a tried and tested classic, like Hendrick's, Bombay Sapphire or Tanqueray No.10.
Alternatively, give matters a shake-up with a choice of three delicately balanced 'Medicinal Cocktails': Lady Lavender (G’Vine gin, Rossi D'Asiago Limoncello, Lillet Blanc, tonic, lavender); Gin Bramble (The Botanist gin, lime, crème de cassis, sugar syrup, raspberry); and Rosemary Winds ('The Cutlass' gin, Noilly Prat, lemon, orgeat syrup, sugar syrup, rosemary, chilli, bitters).
For snacks, Flying Fish Executive Chef Stephen Seckold has come up with a bunch of gin-loving dishes. These include freshly shucked Sydney rock oysters with gin and cucumber granita; handpicked cheeses and condiments; and a 'Chef’s Garden Menu' that will change every week. Some of the front-runners are spanner crab croquettes with fennel aioli; cider-braised chorizo, tarragon and crisp potato sandwich; and half-shell scallops with grilled herbs and rose dressing.
Little Fish Summer Gin Garden (Jones Bay Wharf, 19-21 Pirrama Road, Pyrmont) will pop up from Saturday 15 November through to Friday 19 December. Opening hours are Monday, 5pm-10.30pm; Tuesday-Saturday, noon - 9.30pm; and Sunday, noon-4pm.
To brush up on your gin skills (and perfect your Casablanca quotes) before heading along, check out our ‘Bluffer’s Guide to Gin’.
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