The Lobby Lounge and Seasons Restaurant at Four Seasons Hotel Dublin is offering a “Jazz it Up With Gin” promotion with a special food and cocktail menu designed around gin and gin flavors. The promotion will run from January 4 to 30.
The classics Tanqueray Ten & Tonic and Pink Carter Pick Me Up (½ shot gin, ½ shot Angostura bitters, and Champagne) are complimented by a tantalizing selection of small bites including seared scallop and chorizo flamed with gin martini.
“We designed a menu of small bites to balance and complement the cocktails,” explains Adam Dunn, one of the in-house culinary experts behind the menu. The dishes include salt cod, poached in gin and flaked into a salad with oregano and Sicilian tomato sauce; as well as black bean and chili Thai fish cakes with pickled cucumber and nam jim. “The lime freshness and chili kick will really compliment gin,” says Adam. “And the dressing has a salty, sweet, sour and hot taste finished with a splash of gin.”
The menu also includes perennial favorites such as crispy pork belly, glazed with an Asian-inspired three flavor sauce, which includes soy, sesame, palm sugar and gin; and ceviche of scallop is served doused in a grapefruit and gin vinaigrette and crystalized ginger.
The dessert menu takes the theme further by fusing both gin and botanicals with a palate cleansing selection of elegant treats. According to Adam, the gin and elderflower sorbet with gin Turkish delights is a great way of ending the dining experience. The sorbet cleanses the palate while the Turkish delights as a petit four deliver a floral botanical hit of rose water and gin. The sloe gin panna cotta with Champagne fizz is a take on the classic Slow Gin Royal – silky smooth sloe gin infused custard has the hint of damson and plum, finished off with a splash of Champagne fizz.
And gin and lime-soaked watermelon with mint salt takes a playful approach to infusing and spiking whole melons. “These bite-size cubes are infused with a gin and lime flavor,” says Adam. “And the mint salt really brings out the sweetness of the fruit, while giving it a slight medicinal mint flavor.”