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05.04.2019

Unless you’ve been living under a rock, you know that gin is every bar’s new darling, with new cocktails and tonics being added to menus before you can say martini.

But we bet that even the most jaded gin-drinkers will be blown away with O Pedro and Chef Hussain’s upcoming dinner with gin on April 10 -11, featuring a range of botanicals featured in Strangers & Sons gin, as well as mouthwatering dishes from all around the world.

Think courses built on flavours such as liquorice, pepper, nutmeg, angelica, Gondhoraj limes from Kolkata – all paired with a carefully crafted gin cocktail. We’re most excited for Choriz & Cheese Puffs, cold smoked seabass sashimi served with Chinese pancakes and paired with a martini featuring orange bitters and a lemon twist; coals of pork belly skewers washed down with a gin cocktail bolstered with plum vermouth and Maraschino cherry liqueur and a seven day dry aged duck that you can drink with a stiff G&T; and a kick-ass cheese board served with Negronis. See full menu + pairing below.

Navy (and gravy) strength!

Menu:

First Course: Pedro’s Strange Treats or Choriz & Cheese Puffs, Chicken Liver Paté Lollies and Sour Cream & Onion Pork Chips paired with French 75 (gin, house-made limoncello and champagne).

Second Course: Cold Smoked Seabass Sashimi served with Chinese pancakes, teriyaki mayonnaise and pear kimchi paired with an unusual Martini (gin, spiced tonic reduction, orange bitters and a lemon twist).

Third Course: Pork Belly ‘Al Pastor,’ coal grilled skewers of pork belly with chipotle chilies, pineapple and salsa verdé paired with a Martinez (gin, plum vermouth, Maraschino cherry liqueur, Angostura bitters and lime).

Fourth Course: Bone Marrow Pepper Fry served with pickled onions and a coin paratha and to sip - Southside (gin, fermented cucumber juice, mint and lime).

Fifth Course: 7 Day Dry Aged Duck Khow Suey served with soft boiled eggs, pickled chilies, garlic chips, toasted sesame and chili sambal paired with a classic G&T with a flavoured tonic of your choice.

Dessert Course: ‘Cheese Board’, a goat cheese log covered with pistachios served with a baked orange and rosemary cream cheesecake with juniper macerated strawberries, vermouth-soaked figs, candied walnuts and crackers. Paired with a Strange Negroni (gin, rosemary amaro, Campari, rose and hibiscus cordial).

Getting there: Book you dinner with gin on Insider: xyz or call 022-26534700/01/02; 10th & 11th April, 8 pm onwards, Rs 3,600 for a meal with cocktail pairings; Ground Floor, Jet Airways-Godrej BKC Building, Bandra Kurla Complex, Bandra-East, Mumbai 400051.

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