Saké Restaurant & Bar is gearing up for its annual, month-long Cherry Blossom celebrations commemorating all the new season of spring has to offer.
The celebrations will run September 4 -30, and will kick off with the release of gorgeous, seasonal cocktails every Monday, each designed by Rockpool Dining Group’s National Bar Manager Ryan Gavin.
Ryan and the Saké bar teams in Sydney, Melbourne and Brisbane will host the celebrations between unveiling an exclusive cocktail each week, using the finest sakés and house-made ingredients.
The first day of the celebrations will see the arrival of E-Momo-Ji, featuring saké, Cherry Heering liqueur, peach puree, lemon and Peychaud’s bitters, followed by Hibiscus Bloom on September 11, incorporating house-infused hibiscus sake with aloe vera, Ketel One vodka and Chandon.
Spring Jack Rose will hit the bar on September 18, featuring a spritely mix of house-infused mandarin saké, Applejack, Luxardo, grenadine and lime; and from Monday 25 September guests can enjoy the final creation, Mitsu No Hana – a refreshing combination of gin, grapefruit, jasmine honey water and yuzu.
Saké’s recently returned Executive Chef Shaun Presland will host Sushi & Sashimi Masterclasses in Melbourne and Brisbane for an intimate number of guests. With over 20 years’ experience in Japanese cooking, including more than seven years dedicated exclusively to sushi, Shaun will reveal his secrets to creating perfect sushi, including the best seafood to use and tips on slicing and presenting with precision.
Guests will make nigiri – a delicate, hand-pressed oval of sushi rice draped with slivers of seafood – and maki – sushi rolls filled with exquisite ingredients. Guests will then get to enjoy their creations with a glass of Veuve Cliquot Rose.
Saké Restaurant and Bar – Cherry Blossom Festival