The new Seven Spice Gin will be paired to new dishes created by chef Sean Connolly at Hickson House.
The venue was recently named among Asia Pacific’s Top 10 Best New International Cocktail Bars by Tales of the Cocktail (or so I am reliably informed).
Hickson Rd Seven Spice Gin is spruiked as "a unique culinary gin, created to enhance the meal occasion and provide a credible alternative to beer and wine".
It features seven local ingredients: native lemongrass, mountain pepper leaf, aniseed myrtle, finger lime, wattleseed, bush tomato and lemon myrtle.
Bar maestro Mikey Enright and his bar team have built a range of new cocktails around Seven Spice Gin, collaborating with friend and chef Connolly to create a menu of dishes to match the drinks.
Think dry-aged Muscovy duck paired with Seven Spice carrotini, a savoury-style martini; or scallops with native citrus butter matched to Seven Spice Myrtle Mayhem.
You can find Sean’s recipes with matching drinks here.
“I loved the challenge of creating a botanical-based menu," Connolly said. "Each dish heroes one botanical with the others supporting. Sitting at the bar learning about gins with Mikey and his expert team was a spiritual experience - pun intended.
"As we tasted Seven Spice Gin the culinary magic just happened naturally.”
The Hickson House ‘Distiller’s Table’ dinners cost $195 per person including all food and drinks.
For details see www.hicksonhouse.com.au
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