Gourmantic celebrated its 5th birthday with a party extravaganza held on Sunday 6 July at Hello Sailor in Darlinghurst.
Following from the Progressive Bar and Restaurant Tour which took place on 26 June, the industry and trade party was an evening of celebration and reminiscence.
Drinks flowed throughout the evening, thanks to the generosity of sponsors, Pernod Ricard Australia and Sydney Brewery. Guests were welcomed with Champagne Mumm, a selection of cocktails with Los Altos Tequila, Plymouth Gin, Jameson Irish Whiskey, Havana Club 3 Anos, ABSOLUT Elyx and tasty local craft brews from Sydney Brewery including Surry Hills Pils, Paddo Pale, Darlo Dark and Sydney Cider.
Luke Redington, co-owner of Hello Sailor created the Gourmantic cocktail, Tahona Calling, a delicious mix of Los Altos Tequila, Fino Sherry, Passionfruit Reduction, Orange Blossom and Lemon. Other cocktails which were popular on the night included the Army Navy with Plymouth Gin, Orgeat, Bitters and Lemon, and Sine Metu with Jameson Irish Whiskey, Gingerbread, Black Tea Reduction and Mexican Chocolate Tincture.
During the official speech, Corinne Mossati and Kevin Burke thanked the support of many individuals and the hospitality industry over the years.
“When Gourmantic launched on 26 June 2009, we never thought we would ever be part of this amazing family,” Corinne said. “We started as newcomers and we simply had a passion for writing, for bars, restaurants and travel and wanted to share the love. You took us in as one of your own and we’re both very fortunate to be part of the family.”
And being part of the family meant the Hello Sailor team ensured she worked “behind the stick”, popping and pouring Champagne Mumm, serving craft beer and cider to guests and shaking and making cocktails including the “Gourmanquiri”, as named by Sam Bygrave, editor of Australian Bartender Magazine.
The Gourmantic 5th Birthday Party was held at Hello Sailor in Darlinghurst on Sunday 6 July, 2014.
The full Photo Gallery of the event is now on the Gourmantic Facebook page here.