Guests are invited to dive into a multisensory universe at Four Seasons Hotel Ritz Lisbon where the pairing is done at all levels. Never before has the trip through the world of gin and tonic been so original, and every detail has been thought of. Even the ice is premium, made from demineralised water, and the huge ice rocks will help keep each G&T at the ideal temperature.
The menu is kept secret, revealed only to the lucky guests of this surprising dinner, but it’s known that it includes an amuse-bouche, an entrée, a main dish of fish and a dessert – all of the dishes accompanied by some most unconventional gin and tonics.
Chef Pascal Meynard entrée was inspired by Beefeater 24 Gin. The original recipe includes the core botanicals that define the distinctive, instantly recognisable Beefeater taste – juniper, coriander, angelica root and seed, Seville orange peel, lemon peel and almond. Finally, a unique blend of Chinese green and rare Japanese sencha teas, extra citrus in the form of grapefruit, and liquorice were added. The Chef created an entrée of obsiblue shrimp with ginger and bergamot broth, that elevates and highlights this gin’s natural taste. Never has the gin and tonic ritual been so original.
For dessert, Pastry Chef Fabian Nguyen has created a ribatejo strawberry, green tea biscuit and rhubarb sorbet, and the accompanying gin will be distilled during the dinner and in front of guests inside Varanda Restaurant.
Gin is a cereal-based distilled drink, which goes through an infusion process with juniper berry and is aromatised with botanicals and other spices. Among the most used ingredients, besides juniper, are cinnamon, citrus zests, coriander, Jamaican pepper and almond flour.
The Gin Dinner Menu costs EUR 72, and is a must-go event in any calendar. It will be served in Varanda Restaurant, Saturday, June 27, 2015 at 9:00 pm following a welcome drink served at 8:30 pm. All participants must be present in the room for the experience to begin.