Beast & Co in Surry Hills is not only adding their own fresh twist to Bohemian and European cuisine but they’re also pairing four sumptuous courses plus dessert with matching Bombay gin cocktails. It’s a midweek sensational dinner treat for the senses in Sydney.
Your Beast & Co degustation begins with a cold fish dish served with pea, pickled veg, herb oil, Czech pickling liquid and micro herbs. It’s matched with the bar’s take on the Pickled Gibson using Bombay Sapphire gin and Noilly Prat, Czech pickling liquid and a touch of silverskin onion.
You’ll then move on to the baked beetroot served with goat’s cheese, honey walnuts and golden beets and you’ll tackle this dish with help of the Lil Beast—a Bombay Bramble, blueberry syrup, prosecco, tonic, rosemary cocktail.
The Singapore Sling will send you on your way to another vegetarian dish. This time a plate of roasted cabbage, stone fruit, miso and fennel before you tuck into a slow-cooked pork belly with the aid of a trusty Negroni.
Dessert is a Mare—Bombay Bramble, Lillet Blanc, butterfly pea flower, blackberry, lemon, egg white—alongside a mini Czech donut with a side of ice cream.
If you’re afraid that five cocktails are going to send you over the edge, you’ll be thankful to know that they’re all mini. That way, you can also order your favourite of the five when your Gin & Din degustation has finished to end your night on a high.
Beast & Co are demonstrating that there’s more to authentic and traditional dishes than dumplings and thick, heavy sauces and are serving up hearty dishes inspired by the owner’s two Czech grandmothers.
The Gin & Din degustation at Beast & Co takes place twice on Thursday evenings with seatings at 6pm and 8pm.