by Sangeeta Kocharekar URL Copied! Some of Sydney’s best fine-dining restaurants, including Aria , Quay , Yellow and Botanic House , offer non-alcoholic drink pairings with their set menus. Forget sugary mocktails, the selected drinks are made with native Australian ingredients like finger lime and Kakadu plum, and in some cases, custom-designed to a dish. The diversity of the pairing is what surprises most diners who order the non-alcoholic set menu pairing, called Temperance Pairing , says Steven Pietersma, Quay’s head of beverage.
Featuring on the menu at Quay since 2008 when the restaurant moved to set menus only, the non-alcoholic pairings consist of different drinks that keep the palate stimulated. var VMDAdsTheLatch = window.VMDAdsTheLatch || {}; var gptAdSlots = window.
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pubads()); googletag.display('gam_teads'); gptAdSlots['gam_teads'] = slot_teads; VMDAdsTheLatch.addHeaderBiddingSlot(slot_teads); }); “The pairing was curated by the sommeliers and bar staff who aimed to create the perfect balance between Peter Gilmore cuisine and beverage,” says Pietersma.
“The idea also has been to look at the pairing as a wine pairing. Freshness, acidity, tannin, flavour and textures.” The very best of The Latch delivered straight to your inbox.
Image: Quay Vegan restaurant Yellow’s.
