Trash Tiki Dinner
Experience a travelling craft cocktail dinner, with drinks that produce zero waste.
Pop-up bars are no stranger to Sydney's streets — and neither is Trash Tiki. Operating waste-free, endeavouring to draw attention to over-consumption and single-use ingredients in the craft cocktail industry today, and travelling the world showing customers and bar owners how to do it too, it's the brainchild of UK bartenders Kelsey Ramage and Iain Griffiths. And, the pop-up is coming back with its eco-conscious message.
Once again, Trash Tiki aims to be a launchpad for a conversation on waste as it continues its global tour, with Europe, Asia, South America and the US among its previous destinations. Returning to Sydney after a stint serving up drinks last December, this time more than just beverages are on the menu. In fact, it comes with dinner.
In celebration of World Bartender Day, the duo will settle in at the Four in Hand Hotel on February 28 and host a four-course meal that comes complete with four anti-waste cocktails. The drinks selection will be created using a combination of fresh local ingredients and things from the kitchen or bar that'd otherwise end up in the bin, including a special one-off Wild Card concoction that uses waste items from the dinner itself. Also on the menu: the Black & Tan Sour, which features Jim Beam Black Label, honey cream, lemon juice and stock, wattle seed syrup, whey, lemon husks and egg yolks.
Image: Steven Woodburn.