Cherry Blossom Season with Celebratory Cocktails at Saké

Saké Celebrates the Arrival of Cherry Blossom Season

Saké Restaurant & Bar is gearing up for its annual, month-long Cherry Blossom celebrations of all that spring and the new season has to offer…

The celebrations run from Monday 4th – Saturday 30th September and kick off with the release of a range of gorgeous, seasonal cocktails designed by Rockpool Dining Group’s National Bar Manger Ryan Gavin.

Ryan and the Saké bar teams in Sydney, Melbourne and Brisbane will unveil an exclusive cocktail each week, using the finest sakes and house-made ingredients.

 Monday 4th September will see the arrival of E-Momo-Ji, featuring sake, Cherry Heering, peach puree, lemon and Peychauds; followed by Hibiscus Bloom on Monday 11th September, incorporating house-infused hibiscus sake with Aloe Vera, Ketal One and Chandon. 

 Spring Jack Rose will hit the bar on Monday 18th September, featuring a spritely mix of house-infused mandarin sake, Applejack, Luxardo, Grenadine and lime; and from Monday 25th September guests can enjoy the final creation, Mitsu No Hana – a refreshing combination of gin, grapefruit, jasmin honey water and yuzu.

 Saké’s recently returned Executive Chef Shaun Presland will host Sushi & Sashimi Masterclasses in Melbourne and Brisbane for an intimate number of guests. With over 20 years’ experience in Japanese cooking, including more than seven years dedicated exclusively to sushi, Shaun will reveal his secrets to creating perfect sushi, including the best seafood to use and tips on slicing and presenting with precision. 

 Guests will make nigiri, (delicate, hand-pressed ovals of sushi rice draped with slivers of seafood) and maki (sushi rolls filled with exquisite ingredients), enjoying their creations with a glass of Veuve Cliquot Rose. 


Sushi & Sashimi Masterclass

Saké Eagle Street Pier: Saturday 16th September, 1pm-2pm.

Saké Flinders Lane: Saturday 23rd September, 1pm-2pm.
Price: $65 per person.

Information & Images Courtesy of Rockpool Dining Group/Saké

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Events


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L-R Spring Jack Rose, Mitsu no hana, Hibiscus Bloom