Not that we ever really need another excuse to drink gin, but the warmer weather and longer days that come with the arrival of spring are good enough for us.
To mark the start of the new season, the team at Hartsyard is joining forces with Four Pillars Gin to host a lunch that celebrates all things Australian flora and fauna – and, of course, gin.
The five-course spread begins with snacks like fried cheese with pepper berry and hot mustard, and a paperbark smoked kangaroo tart. You’ll work your way up to a Wagyu hanger steak with Four Pillars Bloody Shiraz gin jus and finish with a dessert of frozen coconut, burnt mango and eucalyptus meringue.
Four Pillars’ Creative Director James Irvine will be whipping up five cocktails showcasing the distillery’s range matched to the menu over the course of the afternoon. Expect a classic G&T in the mix, and not one, but two Negronis – a smoked rosella, orange wine and pine number made with the Rare Dry Gin, and another with blood plums and desert limes featuring the cult-favourite Bloody Shiraz Gin.
Tickets are $150, and there’s only one sitting, which means you’ve got the whole arvo to sit back, relax and raise your glass to sunny skies ahead.
