Cured & Caviar is what the team over at Grain Bar are calling their new concept menu, which launched only a few weeks ago, highlighting a strong focus on fine, premium spirits (of which they have plenty, given it’s the bar at the lush Four Seasons) with house-cured meats and caviar. It’s the only pairing menu of its kind being offered in Sydney right now, and it aims to bring out the complexities of spirits served neat with the use of these foods.
“The idea behind the pairings is to showcase the wonderful work of master distillers and celebrate the time and passion that goes into producing premium spirits”, said Grain’s Bar Manager Alexandra Dahlenburg. “Spirits are served in their natural form, as the master distiller intended, providing the opportunity to sip, savour, and appreciate the flavours”. To do this, Dahlenburg worked closely with Head Chef Jared Reeves to design five pairings offered on the menu, each lifting different notes of different spirits through the use of top quality produce, found all throughout the regular food and drink offerings.
The five pairings featured include:
- Top quality Russian Vodka and Yasa elite caviar
- Tequila and salt and lime-cured kingfish
- Hand-crafted Gin and kangaroo jerky
- Fine Venezuelan Rum and duck prosciutto
- Single Malt Whisky and wagyu
“We’re also serving each pairing in a way which maximises the taste experience, supported by tasting notes on the menu. The caviar, for instance, is served with a mother-of-pearl spoon to deliver the best flavour,” continued Dahlenburg.
The Cured & Caviar menu is available to enjoy at Grain Bar from Sunday through Thursday, 12pm to 9pm.
Grain Bar
Address: Four Seasons Hotel; 199 George Street, Sydney
Contact: 02 9250 4118
Website: www.grainbar.com.au
Hours: Monday to Saturday; 10am-1am
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