With Summer almost here, I wanted to put the emphasis on a light & spectacular dish from our kitchen: our gin cured salmon.
It comes with Cucumber, radish & lime salad, all from our Jamberoo organic farm.
It is the perfect dish to start your lunch or dinner with.
I could have easily matched this dish with a white wine or a rose from our cellar, but this time I chose the most iconic summer alcohol: Gin!
There are 2 ways to go with this dish: either you can have it with our new cocktail “Quince Prince” our with our latest Gin arrival.
G&T: “Sheep Whey” Gin from Hatrshorn Distillery in Tassie
It is a dry Gin, using native botanicals from Australia. So far nothing special, almost…
Having a G& T has now become very common, but having a G&T with this one isn’t common at all!
Dry yes, but soft, non-aggressive on the palate, with beautiful aromatics on the nose, sublimed by the add on of tonic
Simply fresh and lovely.
The “Quince Prince.”
This time we deal we a Gin from abroad, the UK.
Whitley Neil has always been known for their dry Gin. But not so long ago, I came across something that blew my mind: their quince flavoured Gin.
We still have Juniper & citrus notes on the nose, such as a regular Gin.
But once in your mouth, your palate will discover flavours of banana, peach & apricots.
We worked on a new cocktail with this one too, the “Quince Prince"
Quince Gin, pineapple, dry Vermouth, lime & cinnamon.
Fresh & Savoury, just to awaken your palate for the start of the dinner.
Romain Bastianel, Sommelier | Steamers Bar and Grill