Following two sold out seasons in Melbourne, Bombay Sapphire’s Project Botanicals is heading to Sydney, just in time for summer.

Launching on Wednesday 18 November, the cocktail and dining experience will run for three weeks only, in partnership with one of Australia’s most awarded regional chefs, James Viles of Biota Dining in Bowral.

Following the same concept as the events in Melbourne, the food menu has been designed around the 10 botanicals found in Bombay Sapphire, with each course matched with a Bombay Sapphire cocktail created by some of Sydney’s best local bars. The Rook, Eau De Vie, The Barber Shop, The Pocket Group and This Must Be The Place, have used their inside knowledge about Sydney drinkers to create five bespoke Bombay Sapphire cocktails that perfectly complement their respective courses.

Viles’ botanically led creations will rotate weekly, giving diners the option to choose between two five course menus – ‘Plants & Roots’ and ‘Berries & Bark’. Following Viles’ philosophy of telling a story with ingredients – Biota-grown produce features throughout both menus

“I’m constantly challenging myself to work with new and unusual ingredients. Working with the 10 botanicals found within Bombay Sapphire was really exciting in creating flavour combinations that emphasised what is at the core of Bombay Sapphire”, said Viles.

Sydneysiders will also get one of the first opportunities to try Bombay Sapphire’s new super premium expression, Star of Bombay, at the rooftop bar – which is open to walk-ins as well as those who book for dinner. With two additional botanicals from Calabria and Ecuador, it is the brand’s “most complex and smooth tasting gin yet”. Patrons can enjoy ‘The Smooth Star & Tonic’ – Star of Bombay, Fever-Tree Tonic Water, served with fresh zested orange peel and cubed ice – throughout the course of the event.

With Biota Dining one of Australia’s most in demand regional restaurants, this Biota Dining and Bombay Sapphire cocktail experience in Sydney is likely to sell out quickly. Tickets can be booked through

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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