Otto Meets Tanqueray

Overview

Sometimes the weeks just fly by (is it almost April already?). But sometimes the work week can be a real slog. So, having a way to celebrate hitting the halfway mark is just what you need. And we've found just the thing. Woolloomooloo's longstanding waterside destination Otto Ristorante is teaming up with Tanqueray for a one-off fine dining experience celebrating all things botanical. The dinner will take place in the luxe Italian restaurant on Wednesday, March 27 from 6.30pm. Guests can enjoy four courses, each paired with a specially crafted gin cocktail.

The degustation menu has been designed by Otto's bar manager Lukas Hardy and head chef Richard Ptacnik. Gin, and many other ingredients, will be used liberally in both the eats and the libations in order to provide a seamless culinary experience. You can expect to sip the likes of grapefruit-infused Tanqueray No. 10, the four-botanical London Dry Gin, the zesty Flor de Sevilla and the lime-based Rangpur.

To start, there's a canapé of gnocco fritto (deep-fried Italian bread) served with salumi and a green olive sgroppino — an Italian-style cocktail featuring Flor de Sevilla Tanqueray, prosecco, green olive sorbet and charcoal salt. Next up, expect gin-cured salmon with caperberries and green olives served with a wet martini made with London Dry Gin, dry vermouth, fino sherry, orange bitters and more caperberries.

For the main, you'll dig into herbed salt-crusted kingfish with two salads, paired with the Herbaceous Gimlet: olive oil-washed Tanqueray No. 10 with edible flowers, verjus (unripe grape juice), herbs and botanicals. And dessert is a passionfruit curd served with gin jelly and topped with coconut and gin ice cream. Finish off your meal with a specialty Tom Collins, which combines toasted coconut-washed Tanqueray Rangpur, lime leaf, passionfruit and sparkling coconut water.

This lavish dinner will cost $175 all up, and bookings are essential. To book, head here.

Image: Kitti Gould.