Saké Restaurant & Bar splashes into summer with new cocktail series
Saké Restaurant & Bar is heading in to summer with a splash of new cocktails that blend exquisite Japanese spirits with refreshing fruits, berries, juices, sodas, tonics and teas.
All three Saké restaurants in Sydney (The Rocks, Double Bay and Manly) have ‘summerified’ their drinks list with six new cocktails, including two additions to their famous Japanese-inspired gin bowls.
Both supercharged G&Ts blend Japanese-inspired or Australian gin, with sake or umeshu, unique tonics and stunning botanicals and are served over ice in a voluminous, stemmed glass that enhances the beautiful aromatics.
The Murasinko Mirror combines Jinzu Gin, Kozaemon Yuzu Sake, cherry blossom syrup and Pink Citrus Tonic and is punctuated with juniper berries and served in a star anise, smoke-infused glass.
This deep pink, sweet-yet-smoky flavoured G&T is contrasted by the Simple Suppai, which blends sour yuzu umeshu with The West Winds Sabre gin, yuzu juice, kaffir lime zest, Strangelove Tonic No.8 and juniper berries.
From gin bowls we move to highballs and the Senotakai Time is served long over ice and heroes Suntory Toki Whisky and Houraisen Umeshu Kanjuku, married with the citrus sweetness of lemon oleo-saccharum and the soft fruitiness of the mandarin soda with which it is topped.
Another highlight from the new cocktail list is Amore Giappone, which means Love Japan, and is a twist on Italy’s world-famous spritz. The pretty, pink drink, garnished with sliced strawberries and pomegranate seeds, blends Poor Toms Strawberry Gin, Aperol, hibiscus tea syrup and Chandon Rockpool Cuvee.
Other drinks include the Kirameku Blood, a daiquiri-spritz fusion, and the smoky-sweet Dietan and Pear, which brings together Johnnie Walker Black Label Scotch whisky with Kabosu Sake, and pear puree and honey.
Saké Manly is ushering in the warmer weather with ten, lighter dishes added to the menu, including a soba noodle salad that sees prawn, avocado, cherry tomato and bonito sitting atop the noodles and drizzled with classic mentsuyu dressing, heightened with a kick of yuzu, adding a refreshing citrusy splash for summer.
Pork katsu is sauced up with teriyaki and mustard mayo and served in a baby-soft bao bun. King prawns are dressed in garlic shiso butter and yuzu kosho and sprinkled with Parmesan before hitting the robata grill. Ceviche salad is a medley of tuna, kingfish, salmon, prawn, scallop and snapper with mustard soy, cucumber, coriander and onion.
Head Chef Shoji Toru said: “We have added Japanese-inspired salads that are bursting with flavour, summery seafood, some lighter bites and sushi and nigiri that can all be shared between guests alongside our Saké classics.”
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