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 ten 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 who have used their insider 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’.

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

Following Viles’ philosophy of telling a story with ingredients – Biota-grown produce features throughout both menus – ‘Plants & Roots’ is a herbaceous and perennial driven menu highlighting each plant and root botanical for its individual characteristics. One example from this menu highlights angelica root, by combining ‘soured crème made from local milks and the freshest green peas’. It is paired with an Angelica Celery Sour made with Bombay Sapphire, fresh lemon, pineapple syrup and celery bitters, for a “a fresh, textural, innovative sensation”.

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On the other hand, ‘Berries & Bark’ is an earthy and robust menu celebrating the fruit botanicals within Bombay Sapphire. An example is the ‘apples cooked in whey with honey from Biota bees’. This course is paired with a Cassia Bees Kiss made with Bombay Sapphire, Biota honey infused with cassia and fresh pressed lemon juice, to end the five course menu.

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Sydney-siders 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


  • Open for three weeks only from 18th November – 5th December, 2015
  • Sittings available at 6pm and 8.30pm, Wednesday to Saturday evenings
  • Bombay Sapphire Roof-top bar open from 5.30pm to midnight for restaurant guests and walk-in customers Wednesday to Saturday evenings
  • Held at the Old Rum Store building, in the newly established Kensington Street by Greencliff, at Level 2, 2-10 Kensington Street, Chippendale
  • Tickets are $105 + booking fee and include a five course menu matched to five Bombay Sapphire cocktails.

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