CHISWICK at the Gallery's head chef Laura Baratto is doing a little matchmaking, pairing seasonal produce with local botanicals for a night of bespoke gin and fine food. The spirit is a bespoke blend by Sydney's Archie Rose Distillery, and it will be the star of a four-course dinner with matched gin cocktails.
Guests will be treated to salmon tartare with apple, ginger and blood lime on arrival with a Southside cocktail made with Archie Rose Dry, mint, lemon verbena, lime, peach bitters. As an entrée there will be coriander seed and Dorrigo pepper cured kingfish with pickled rhubarb, tempura and salt bush accompanied by a DIY G&T made with CHISWICK's very own bespoke Archie Rose gin.
The main for the evening will involve a beef fillet with braised fennel, seeded mustard and liquorice root jus, designed to complement the flavours in a barrel-aged bianco Negroni. This riff on the classic aperitif uses Suze, Lillet Blanc and a giant citrus ice cube to echo the bitter, citrus flavours of the original.
For dessert, you'll want to save room for a pine nut and honey tart with lemon myrtle gel that will be matched with a cocktail made with gin, Aperol, lemon juice, rose-vanilla jam and cranberry bitters.
This feast is only $150pp, which includes your drinks, so book now if you want to secure your seat at the gallery restaurant where the art is on the plate.