Roku Gin x Grandiflora at Bistro George
Prepare your tastebuds for a gin-infused menu at this bustling spot in Circular Quay.
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Overview
If you love a hearty luxe feed paired with delicious beverages, you should make your way to this exclusive event at Bistro George at Jacksons on George. Head chef Steven Sinclair has developed a gin-infused four-course feast to celebrate the launch of Roku Gin Sakura Bloom Edition — the first in Roku Gin's Seasonal Festive Collection — on Wednesday, October 30.
Roku, which translates to 'six' in English, is made with six Japanese botanicals. Each is plucked at the peak of its seasonality — as is the Japanese practice of Shun. Sinclair shares this passion for using ingredients when they are at their best, and as spring is here, he has a lot of options at his fingertips. He's going a step further with this menu and has inserted Roku Gin into every dish.
The four-course meal starts off strong with Sydney rock oysters and a zingy Roku Gin and tonic granita to prepare your palate for what's on offer. Next up is a Roku Gin-cured Ora king salmon gravlax with fresh green apple, dessert lime for a pop of freshness and a warm sourdough crumpet. This is served with an S&T, a classic gin and tonic made with the Roku Gin Sakura Bloom Edition.
If you love the vodka pasta trend, Sinclair elevates it with his Rigatoni al Roku Gin with fermented chilli and parmigiano reggiano. Taking a step away from traditional spring-themed dishes, the main dish is a dry-aged Wollemi duck with duck neck sausage dressed in a luscious sauce made with Roku Gin, queen garnet plum and juniper. These main dishes are paired with a Pink Sakura cocktail. It is made with the limited-edition gin with apricot, honey-fermented blueberries and lemon.
To finish up, guests will be served a blood orange and Roku Gin tart, topped with creme fraiche and Alto olive oil. It is paired with Bistro Blossom, a toast to the evening's festivities made with Roku Gin Sakura Bloom Edition, lychee, rhubarb and anise.
In addition to the creative gin-fused menu and paired cocktails, guests will go home with a full-size sakura-scented perfume from Grandiflora. It was crafted by florist-turned-perfumier Saskia Havekes, founder of Grandiflora (50ml, valued at $220), who used the limited edition gin as the template for the bespoke fragrance. This fragrance will only be available at the exclusive Roku Gin and Grandiflora events happening throughout spring in Sydney.
Tickets to this exclusive dining event are limited. Be sure to book in fast to secure your spot. Find out more information on the event website. Roku Gin Sakura Bloom Edition is available at Dan Murphy's stores nationwide. Find out more info and purchase on the website.
Images: Supplied
