Project Botanicals with Bombay Sapphire: A Ginstronomical Delight


In celebration of Australia’s continued love affair with gin and following the success of last year’s event, Bombay Sapphire’s Project Botanicals is back in 2015. Launching 24 June, the unique bar and dining experience will be in Melbourne for three weeks only with a new seasonally crafted menu and distinctly different twist to the cocktail list.


Chef Gary Mehigan will again be partnering with Bombay Sapphire Brand Ambassador Andy Wren to create a refreshed menu of 10 botanically inspired Bombay Sapphire cocktails with 10 matching tapas style dishes that deliver on the art of perfectly pairing gin with food.


“We had such great feedback from last year’s event series that I couldn’t wait to get involved again. We’ve taken on board what the patrons loved last year to create five new bold, textured and exciting dishes that I know everyone will love”, says Gary of the chance to partner with Bombay Sapphire again.


“The botanicals found in gin make it a fantastic drink to pair with food. Within each Bombay Sapphire bottle there are some of the most exotic flavours in the world; juniper berries from Tuscany, coriander seeds from Morocco, liquorice from the grassy plains of China, bitter almonds from Spain and even cassia bark from Indo-China. We’ve brought these to life by pairing classic and custom cocktails with dishes created by one of the industry’s best chefs, Gary Mehigan”, says Andy of the Project Botanicals concept.

The World Loves Melbourne was part of a sensational preview of Bombay Sapphire's Project Botanicals at 64 Sutton St in North Melbourne, along with other media. We heard from Gary Mehigan about his creative task of the food matching with gin cocktails and how he looked for the high notes in the cocktails in the matching process. We also heard from Andy Wren about the new Star of Bombay Gin and how last year's event served up 5,500 cocktails! Andy spoke to us about how botanicals are sourced from around the globe and how vapour distillation brings out the bold flavours, aromatic qualities and spice.


While five of the favourite pairings from 2014 will remain, Bombay Sapphire has recruited some of Melbourne’s best bars to create the other five bespoke cocktails to match five new dishes. The teams from Black Pearl, Eau De Vie, 1806, Union Electric and Gin Palace have created cocktails that not only push the boundaries in terms of flavour combinations, but match perfectly with the new dishes.


Eau De Vie’s ‘Eastern Coriander Fix’; a mix of Bombay Sapphire, fresh lime and pineapple juice, coriander syrup, Fever Tree Soda Water infused with sencha tea and served with a dehydrated orange wedge is just one example of the flair and creativity that these bars have brought to the table. Paired with crispy fried pork belly, chilli caramel and pickled daikon radish, this is set to be one of the bestselling combinations this year.  



On the more decadent side, Gin Palace’s ‘Eve’s Cheat Day in Paradise’; a mix of Bombay Sapphire, vermouth, ginger syrup served warm with chocolate butter, paired with a warm hazelnut and brown butter friand, olorosso ice cream, raisins and black sherry syrup will satisfy sweet teeth.


Project Botanicals will also be the first opportunity to try Bombay Sapphire’s new super premium expression - Star Of Bombay. Two additional botanicals from Calabria and Ecuador, coupled with our unique slow vapour infusion has created our 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.


The event space will burst with colour and texture and be brought to life with music from guest DJs, live botanical walls and installations and special effect lighting to satisfy the senses.


  • Open for three weeks only from 24 June – 11 July, 2015
  • Sittings available from 6pm-1am Wednesday to Saturday evenings
  • Held at the newly established warehouse location of 64 Sutton Street, North Melbourne
  • Tickets are $45 per person (plus booking fee) and include two cocktails and two matched dishes. Visit
  • Tickets on sale from 20 May, 2015 UNTIL SOLD OUT.

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