Gallery level, 100 Market Street, Sydney NSW 2000
Canape: Seared yellowfin tuna with a black olive and orange segment. This was yummy and flavours well-balanced.
Cocktail: Unfortunately the bar ran out of fresh passionfruit to make the Passion Dash: Fresh passionfruit, Belvedere Vodka Citrus, sugar syrup, Limoncello and Cointreau so the barman came up with the 'Kiwi-thing' which we later renamed the 'Kinky-Kiwi' using fresh kiwifruit, lychees, lime kaffir leaves, Belverdere Vodka 30 ml, Belverdere Vodka Citrus 15 ml, dash of Cointreau, dash of Limoncello top with Apple juice 30ml, shake and strain.
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