Botanist x Bar Swift: Cocktail-Paired Dinner

Join us on March 6, for a sensory six-course dinner curated by Executive Chef Hector Laguna, accompanied with cocktail pairings by Creative Beverage Director Grant Sceney and London’s award-winning Bar Swift. Reservations are highly recommended and can be made here.

First Course

1. oyster cracker, celtuce, oyster leaf, NORTHERN DIVINE CAVIAR
   1. don julio blanco, grapefruit, lime, maraschino, sparkling wine, pink peppercorn, PRETTY IN PINK

Second Course

1. kombu, sunchokes, salsa macha, OLIVE OIL POACHED FRENCH SNAILS
   1. don julio reposado, candy cap, oloroso sherry, maple, black tea, bitters, UNDERGROWTH

Third Course

1. fresh legumes, fennel, smoked butter, white fumet, black truffles, CHARRED AMBERJACK
   1. tanqueray 10, akvavit, st-germain, lime sherbet, scarborough bitters, DROPLET

Fourth Course

1. young coconut, thai basil, coconut rice, cilantro, LOBSTER TOM YUM
   1. tanqueray 10, coconut h2o, winter spice cordial, lemon, coconut shavings, COCO-NUTS

Fifth Course

1. morels, white asparagus, shishito peppers, cognac jus, GRILLED PRIME TENDERLOIN
   1. cocchi rosa, don julio blanco, nonino prune liqueur, campari, DESERT ROSE

Sixth Course

1. muscovado white chocolate namelaka, fennel pollen ice cream, cara cara oranges, CITRUS CHOUX TART
   1. don julio blanco, strawberry yellow chartreuse, cocchi rosa, aperol, RED JOCKEY