Spring into the season at Sydney’s most iconic bar, on the harbour with Bombay Sapphire
Thursday 10 October 2019
Opera Bar is In Bloom, ringing in the warmer weather and longer evenings with gin based soft serve and a menu of botanic spritzes. A collaboration between Opera Bar and Bombay Sapphire, In Bloom will feature an enticing spritz menu served all day, every day alongside two flavours of Bombay Sapphire-based soft serve, affectionately known as Bombay Sorbet; Gin & Tonic (Bombay Sapphire, tonic, lemon) and Aviation (Bombay Sapphire, cherry, violet). As the city claims back that extra hour of daylight this week, Opera Bar’s In Bloom menu becomes a natural fit for that post-work aperitivo or a long lunch that lingers until dinner.
Highlights from the spritz menu include the Cherry Blossom Crush, a combination of Bombay Sapphire, grapefruit and citrus bitters, Violets Are Blue with Martini bianco, violet and orange blossom or Don’t Be Chai a tropical-inspired cocktail of Bombay Sapphire, rainbow chai, hibiscus, ginger and lime. Each spritz pairs well with bites from the all-day bar menu by Executive Chef Laura Baratto, including Sydney rock oysters, tiger prawns, crispy chicken with jalapeño mayo and lime or a selection of pizzas.
Live music will provide the soundtrack for sunset each day, featuring a variety of local acts and internationally known artists changing daily.
Running from 10 October until 3 November, it’s a blooming great reason to have a drink by the harbour.
Full details here: https://www.operabar.com.au/in-bloom