Stop what you’re doing and book your ticket for Project Botanicals 2017. Trust us on this one.
It’s back. It’s big. And it’s breaking everything we thought possible within our cocktail and culinary imaginations.
Project Botanicals: ‘A Journey to The Edges of Food, Music & Imagination’ is a four-course degustation that will take consumers in Sydney and Melbourne this November on a fully immersive journey to the four corners of the world to discover where Bombay Sapphire sources its ten unique botanicals from.
We’re talking cheesecakes that look like the actual lemons grown and used in the gin from Spain; peppery botanical fairy floss clouds over smoke char-grilled chicken, mimicking the hazy Javanese mountains of Japan where cubeb berry is sourced.
Yes, you heard right.
You’ll also find a secret hatch in the side of a towering door down a dark Chinese backstreet that will deliver tastes of liquorice in a Jasmine Bloom cocktail and twisted duck pancakes. Venture further and travel under the coloured tiled mosaics of Morocco, the home of Bombay Sapphire’s coriander seeds, and experience a pressed lamb tagine with coriander yoghurt foam and a delicious sun-soaked cocktail.
To make all of this happen, Bombay Sapphire has partnered with Studio Neon chef Aaron Teece and a number of Australia’s top cocktail bars including Mjolner, The Barber Shop, Union Electric and Bar Moncur.
The interactive sensory adventure will also be heightened by a 360 audio-visual composition with music by Australian artist Ta-Ku, animation by Sam Price and sonic scientist Jo Burzynska that will bring to life each of the exotic locations and play with your senses to accentuate the flavours and experience of each cocktail and dish.
But let’s not spoil it anymore. There are nine sessions to choose from in each city over five days, with Sydney taking place from Thursday 16 November-Sunday 19 November and Melbourne from Thursday 23 November-Sunday 26 November.