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Victoria-born distillery Four Pillars has set up shop in Sydney's Surry Hills, opening the Four Pillars Gin Laboratory. The bar menu features bites with elements of gin or botanicals left over from the Four Pillars' production line. See the salt and gin-vinegar chips, the seasoning rendered from dehydrated gin botanicals; plump anchovies, sprinkled with gin-salt, on a sliced baguette with Pepe Saya butter; and whipped taramasalata with focaccia and smoked Atlantic salmon caviar - the cured fish eggs are rinsed with Four Pillars' Rare Dry Gin, then smoked with pellets made from compressed iron bark and gin botanicals. fourpillarsgin.com PHOTO (COLOR): salt and gin-vinegar chips and Our Favourite G&T at Eileen's Bar; PHOTO (COLOR): Four Pillars' James Irvine and Matt Wilkinson; PHOTO (COLOR): Innerbloom cocktail at The Gin Lab. [Extracted from the article] |
