Just a few weeks ago, Queensland cocktail bar Rosella’s launched its latest cocktail menu, Taste of Oz. Delving deep into the unique landscapes around Australia and the ingredients native to those areas, the menu invites consumers to drink their way around the country.
The last menu format at Rosella’s was there for over a year, serving up nostalgic fare and featuring the popular Fantales cocktail which was topped with a custom-made sweet treat. From the bottles behind the bar to each of the menu items, Rosella’s tells a story of Australiana that makes the new Taste of Oz menu a perfect fit.
Jack Connor, Rosella’s Co-Owner, told Bars and Clubs: “We were brainstorming what direction to go in, and Kimberley had two great ideas of doing famous Australian places, or big things.
“We decided to go down the direction of landscapes as we wanted to showcase products and native ingredients to those areas, which could shed a bit more light on those amazing ingredients that have been used for thousands of years in those areas.
“There is such a rich history in Australia that goes so much further than what we think, and we could just bring a new way of showing that through the menu,” he stated.
From the flavours of Kakadu National Park to the Daintree Rainforest, the menu unfolds over an old-school map designed by Ben Cutajar from Ajar Studio. The illustrative menu was designed to translate the concept of drinking around Australia into a visually appealing experience that highlights each of the destinations.
Following the road map, which starts on the Gold Coast, Jack says: “We have done quite a wide spread of places Jellurgal (Burleigh Heads) to Kakadu National Park, to Uluru, 12 Apostles, Pink Lake and finally to the Daintree Rainforest.
“For Jellurgal we have shown a focus on Bunya Nut which is an ingredient from Southeast Queensland that has been used by indigenous Australians for thousands of years. Daintree rainforest we had a focus on vanilla as there is amazing vanilla grown up in Far North Queensland.”
Since the menu launch, Uluru has proven most popular, a gin-based cocktail which utilises native ingredients for every element of the drink.
“We use bush apple gin made by Daniel Motlop at Seven Seasons distillery, Davidson plum cordial, emu apple liqueur, native ponzu made with desert limes and native peach (quandong),” says Jack.
“It’s a beautiful short sharp style drink to slot into the middle of the menu. It’s been a while since we have had a shaken drink on the menu, so we wanted to make a super yummy candied type martini with a touch of umami in there.
“We have a very fun strawberry gum leaf wizz fizz coated on the glass as well to represent the grass and trees around Ayers Rock, and we have a caramel painted in the inside of the glass, so when you take a picture of the drink and flip it upside down it looks like Ayers Rock.”
It’s surprising to Jack that Uluru has been the clear favourite among consumers, given that it doesn’t have any common ingredients, something which he says usually deters people.
Adding to the adventure of Rosella’s trip around Oz, the bar has also released bumper sticker souvenirs of the cocktails on the menu.
“When people love a drink or the place, they can purchase their very own Rosella’s Taste of Oz bumper sticker. We’re going to give away a sticker or two to those who successfully complete the Taste of Oz tour as well, which will be quite fun.”
In addition to the new Taste of Oz cocktails, Rosella’s has also created a subsection of classic cocktails, made up of the drinks that have proven popular over the years.
“Every now and then we will bring back a cocktail we have done before, that people may miss or love and can have that opportunity of feeling nostalgic from our older drinks,” added Connor.
From these cocktails, Blinky Bill is a clear winner among Rosella’s patrons, comprising Tamborine Mountain Distilery Eucalyptus Gum Lead Vodka, strawberry gum quandong, kaffir lime leaf, verjus, aloe and fizz.
