Grey Goose Vodka and Vine in Double Bay have partnered to bring Salon at Vine, a French-inspired pop-up bar pairing Grey Goose vodka cocktails with canapés.
Executive Chef Drew Bolton has created a contemporary French-inspired canapé menu paired with five Grey Goose cocktails, inspired by his recent sabbatical at Paul Bocuse & Epicure in France.
The canapé and cocktail pairings are priced at $25 per pairing.
Hiramasa Kingfish sashimi, lemon puree, avocado is paired with Le Fizz cocktail made with Grey Goose Vodka, St-Germain Elderflower Liqueur, fresh lime, chilled soda water. The cocktail enhances the balance of citrus and sweet notes of the fish, making it an ideal aperitif on hot summer nights.
Baby baked potato, crème fraiche, Oscietra caviar is paired with a classic Grey Goose Martini made with Grey Goose Vodka, Noilly Prat Dry Vermouth and served with a choice of olives or a twist. For lovers of the Martini, this pairing is exquisite and the caviar adds a touch of indulgence.
Crispy Cone of chicken liver parfait, spiced apple chutney and orange blossom is paired with Grand Pomme made with Grey Goose L’Orange Vodka, apricot brandy, Cynar, yuzu curd, house apple soda. The creaminess and richness of the parfait are complemented by the sweet orange and apricot notes of the cocktail.
Seared swordfish, smoked bone marrow, salsa verde is paired with La Vedette made with Grey Goose Le Citron Vodka, Star of Bombay Gin, De Kuyper Crème de Cacao Liqueur, mandarin sorbet and topped with Kilakanoon Vouvray. Subtle smoky notes of the fish and bone marrow work well with the citrus and botanical notes of the gin.
Mandagery Creek venison tartare, beetroot, barberries, bitter chocolate is paired with Espresso Frappe made with Grey Goose L’Orange Vodka, Locale espresso, De Kuyper Crème de Café & Curaçao Liqueur, fresh mint. The tartare is simply exquisite and the combination of coffee, chocolate, the freshness of the mint and gaminess of the venison makes this pairing dance on the palate.
Salon at Vine runs from December 4th 2015 until January 31st, 2016.
Photo Credit: Grey Goose, used with permission & Gourmantic
Vine
2 Short Street, Double Bay
Bookings for the restaurant: (02) 9363 0010. No bookings are required for the bar.
