Gin fiends, clear your calendar for Wednesday 26 August, as the distillation darlings at Four Pillars Gin team up with Circa, the Prince for a fabulous four-course feast.
Held in Circa’s plush private dining room, this intimate dinner for just 20 people will see Circa’s executive chef Ashly Hicks present four boundary-pushing dishes, each matched to a custom cocktail made using Four Pillars Gin.
The Yarra Valley’s Four Pillars has been going gangbusters of late, with a quartet of gins that now includes the Rare Dry, Navy Strength, Barrel Aged and Negroni Spiced versions. Ashly will draw on the botanicals and unique flavour profile of each gin, enhancing his cuisine with a fluffy of flowers, citrus and spice.
On the menu
Line caught snapper with ruby grapefruit, nasturtium & lemon myrtle (below)
Eden Bass grouper with burnt eggplant miso & chrysanthemum flowers
Western Plains pork with rhubarb, juniper & native pepper
Persimmon tartare with thyme blossom honey & coriander
What: Four Pillars Gin at Circa, The Prince, $130 a head
When: 7pm Wednesday 26 August
Where: Circa, The Prince, 2 Acland Street, St Kilda
How: (03) 9536 1122 or email email@example.com