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Saké September: For all your Cherry Blossom inspired events

Spring has almost sprung and to celebrate, Saké Restaurant & Bar will bloom with cherry blossoms.

As well as sensational, stunning dishes and cocktails.

Saké Restaurant & Bar is celebrating the arrival of spring and the stunning sakura, or cherry blossom, throughout September with two exclusive dinners focusing on the regional cuisines of Japan, including a picnic-themed lunch event and limited-edition cocktails inspired by the iconic pink blooms.

REGIONAL CUISINE DINNER SERIES


Japan’s regional cuisine will be showcased at two dinners that focus on the cuisines of east and west Japan, respectively. All six Saké restaurants in Sydney, Melbourne and Brisbane will celebrate cherry blossom season and host these exquisite dinners in their private dining rooms.

Each menu, paired with drinks, is $159 per person, or guests can book both dinners for a total of $300 per person.

The east Japanese inspired menu will see the likes of sunomono, tuna with spring vegetables and kimi ponzu; sashimi tuna, snapper, bonito, cuttlefish and scampi; steamed moromiso snapper; tempura spring seasonal vegetables; grilled wagyu saikoro steak with spring vegetables and sansho soy; delicious nigiri and finally amaimono, which is a sweet pavlova paired with miso caramel and nikka ice-cream.

The west Japanese inspired menu will see the likes of sunomono of scallop, prawn, ume and cauliflower puree; ike jime snapper and kombu sashimi; steamed grouper kabura mushi; tempura pork belly, calamari and shiso kushikatsu; grilled smoked salmon saikyo muso yuanji; tuna, snapper, salmon belly and negitoro hosomaki nigiri, completed with amaimono yuzu tart and seasonal ice-cream.
Book now.

VENUE EAST DINNER WEST DINNER
Saké The Rocks Tuesday, 3 September Tuesday, 10 September
Saké Eagle Street Pier Tuesday, 3 September Tuesday, 17 September
Saké Hamer Hall  Wednesday, 4 September Wednesday, 18 September
Saké Double Bay Wednesday, 4 September Thursday, 19 September
Saké Flinders Lane Wednesday, 11 September Thursday, 26 September
Saké Manly Thursday, 12 September Thursday, 26 September

WEEKEND PICNIC


Prefer a picnic? Well, how about a luxurious one?

Over two days, Saké at The Rocks, Hamer Hall and Eagle Street Pier will be transforming into heavenly picnics laden in blush tones, plush textures and sprinkled with sensational art-inspired bites (all in tatami style) which also includes two hours of flowing Veuve Clicquot Rose’, Cloudy Bay wine and Sapporo beer. The stunning set up will see a share style lunch cascade across the table, each pop of colour contrasting beautifully against the elegant setting. Warn your Instagram followers of a series of envy-inducing shades of pink love sure to inundate your feed!

Sake Picnic Event. Photograph credit: Anna Kucera

Sake Picnic Event. Photograph credit: Anna Kucera

LOVE A GOOD COCKTAIL?


For the entire month of September, all Saké restaurants will be housing four delicious and curious cherry blossom-inspired cocktails, all of which we have personally tried. And let us tell you, THEY ARE GREAT.
If we had to pick, the absolute standout was the Yozakura, made of Ketel One Citroen Vodka, Monin cherry syrup, lemon juice, egg whites and a pinch of salt. Want to try them at home? Our friends at Saké Restaurant & Bar have shared the new concoctions for you to try yourself.

Cheri Dorinku

Cheri Dorinku

Ingredients:
40ml Pampero Especial Rum
20ml Cherry Heering Liqueur
30ml lime juice
15ml maraschino cherry syrup
15ml simple syrup
Elderflower tonic, to top
To garnish:
Maraschino cherry
Mint leaves
Method:
Add ingredients one-by-one into a highball glass. Add crushed ice and top with tonic. Garnish with a maraschino cherry and mint leaves.


Little Geisha

Little Geisha

Ingredients:
15ml cranberry juice
15ml lime juice
15ml strawberry purée
15ml egg whites
20ml Tanqueray Gin
20ml Luxardo Maraschino
20ml Amabuki Pink Lady Gin
15ml simple syrup
To garnish:
Edible flowers
Method:
Shake all ingredients in a cocktail shaker for 30 seconds and strain into a rocks glass. Serve with edible flowers.


Not An Ordinary Cherry

Not An Ordinary Cherry

Ingredients:
45ml Bulleit Bourbon
15ml Cinzano Rosso Vermouth
5ml Sakura Vermouth
Dash of Peychaud’s Bitters
1 teaspoon Monin Cherry Syrup
To garnish:
Orange peel
Black cherries
Method:
Coat bottom of a Nick and Nora glass with a teaspoon of cherry syrup. Combine remaining ingredients in a mixing glass and stir. Pour mixture into the glass, ensuring a layer of cherry syrup sits at the bottom. Garnish with orange peel and black cherries.


Yozakura

Yozakura

Ingredients:
60ml Ketel One Citroen Vodka
20ml Monin Cherry Syrup
30ml lemon juice
15ml egg whites
Pinch of salt
To garnish:
Edible flowers
T2 Turkish Cherry Tea
Yukari shiso salt
Method:
Dip one side of the rim of a Nick and Nora glass in lemon juice, then dip the rim in cherry tea and salt. Pour remaining ingredients into a cocktail shaker and shake for 30 seconds. Add a handful of ice and shake for another 30 seconds. Double strain into glass and garnish with edible flowers.


Feature image: Saké Picnic Event. Photograph credit: Anna Kucera

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