Gastrology bloggers dined courtesy of Brooks.
Gastrology bloggers recently celebrated the blossoming weather by exploring the new spring cocktail menu with Brooks bar master, Shae Silvestro.
The delicious cocktails were matched with food from Brooks’ menu which features seasonal ingredients and centre upon Nic Poelaert's inventive techniques.
The famous chicken liver parfait pillows at Brooks lived up to their hype. Puffed squares of rye bread filled with chicken liver parfait and adorned with rhubarb jam were a beauty. Bursting (quite literally) with flavour, they were addictive pleasure.
Another highlight was the black rice cracker and vegemite jam. Nostalgic and delicious, these gems kept us coming back for more.
We loved the new additions to Brook’s cocktail menu. Only the freshest fruits are used along with an array of artisanal spirits, liqueurs & bitters.
Our favourite cocktail was the "Sloe Coach" cocktail. A heady mix of byrrh, sloe gin, pastis, lime juice and sugar syrup, it was a delicious cocktail that had both complexity and depth of flavour.
Cocktail recipe: Sloe Coach
30 ml Byrrh
30 ml Sloe Gin
5 ml Pastis
22ml Lime juice
22 ml sugar syrup
Shake with ice and strain into cocktail glass!
Location: Basement 115-117 Collins St
Phone: 03 9001 8755
Cuisine: Modern Australian, French