Taste this: Biota Dining and Bombay Sapphire's dream dinners

Project Botanicals

Site: Yeong Sassall

Blending the heady flavours of Bombay Sapphire gin with the culinary flair of Biota Dining's James Viles - Project Botanicals is a Sydney pop up no gin-drinker can afford to miss 

After two successful outings in Melbourne, Sydney's Chippendale is about to get a very special, gin-flavoured whiff of the unique dining and cocktail experience that is Project Botanicals. While you'll have to be quick to get in - the program runs for just three weeks (kicking off November 18) - we'd advise buying your tickets sooner, as in now, rather than miss out.

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This year's collaboration marries the farm-to-table ethos and experimental skills of Biota's James Viles (who heads up the highly awarded Southern Highlands restaurant) with the 10 botanical ingredients you'll find nesting inside your average bottle of Bombay Sapphire. Considering that Bombay's ingredient list includes juniper berries from Tuscany, coriander seeds from Morocco, liquorice from China and bitter almonds from Spain - the collaboration is true test of Viles' considerable talents in the kitchen.

Taste this: Biota Dining and Bombay Sapphire's dream dinners (фото 1)

Each week, Project Botanicals will feature a five-course tasting menu matched with gin cocktails imagined by some of Sydney's top bars (think: Eau De Vie, The Rook, This Must Be The Place, The Barber Shop and The Pocket Group), with a focus on two varietals - Plants & Roots or Berries & Bark. Dining guests and drop ins are also welcome to visit the resident rooftop bar for a pre or post dinner tipple.

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With delicacies such as smoked roe, spent lettuce, pickled coriander and charcoal paired with The Coriandrum Cocktail or freshwater fish smoked in cubeb with herbaceous yoghurt paired with a Cubeb Berry Carter creation - the focus on fresh, seasonal produce and exotic botanicals is whetting our spring tastebuds as we write this. Be sure to save some room for the sweet concoctions too - hello, apples cooked in whey with honey from Biota's bees or red beets sorbet with fresh cheese, orris root and raspberry juices...

Project Botanicals runs from November 18 to December 5 and will be housed at The Old Rum Store warehouse building in Kensington Street's new lifestyle precinct in Chippendale. Tickets are $105 +bf a head. To book and for more info, visit

Taste this: Biota Dining and Bombay Sapphire's dream dinners (фото 2)

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