Cocktail Gastronomy provided the most wonderful and carefully curated menu to match the evening's floral theme.
On arrival, guests were treated to Champagne Rose cocktails made from premium gin and rose syrup, topped with sparkling and garnished with a pink rose bud. Accompanying these were Vietnamese pork belly green papaya & bitter melon salad, hop caramel served with a pipette of dressing.
Apple Basil Garden cocktails followed and were paired with pork belly salads and Peking duck wraps. These delicious cocktails were made from premium vodka, pomme verte, cloudy apple juice + basil garnished with an edible flower. The wraps were made from Peking duck, mandarin pancake, cucumber, spring onion & hoi sin and guests also enjoyed goats’ cheese tartlets with cherry tomato confit & black olive.
Thank you to Cocktail Gastronomy for their professionalism, attention to detail and fabulous service.