The Book of Vermouth by Maidenii Vermouth was launched last week at Banksii Vermouth Bar and Bistro – Sydney’s first and only restaurant and bar dedicated to vermouth.
Co-author and wine maker Gilles Lapalus from Victoria’s Maidenii unveiled the new book, which features more than 100 vermouth cocktail recipes, and dish recipes featuring vermouth from top chefs including Banksii’s Executive Chef Hamish Ingham, along with Kylie Kwong, Ben Shewry and Andreas Papadakis.
Guests at the event enjoyed vermouth tastings and a selection of canapés including Banksii favourites: mini Vermouth-braised beef cheek pies, oysters with dry vermouth, and chicken pate with glazed eschallots on toast.
Maidenii Vermouth is featured on the drinks list at Banksii, including the restaurant’s signature Banksii Rose Vermouth blend (a crisp dry aperitif rose with hibiscus, rose geranium and lemon aspen).
In addition, Banksii offers more than 30 different vermouths by the glass and a range of dishes infused with vermouth, such as vermouth-glazed duck, rhubarb & cavolo nero, mussels cooked in white vermouth, green olives, herb butter, and Vermouth caramelised apple tarte tatin.
Opened in 2016 by husband and wife duo Hamish Ingham and Rebecca Lines, Banksii is open seven days a week for lunch, afternoon drinks and dinner, overlooking the harbour in Sydney’s Barangaroo precinct. For more information, and to purchase the book, visit www.banksii.sydney
