Saké Restaurant & Bar bursts with Cherry Blossom inspiration

Saké Restaurant & Bar welcomes Spring…

Saké Restaurant & Bar is celebrating the arrival of spring and the stunning sakura, or cherry blossom, with an exclusive Champagne dinner and special cocktails available throughout September.


Saké The Rocks in Sydney, Saké Eagle Street Pier in Brisbane and Saké Hamer Hall in Melbourne are also ushering in spring with stunning floral displays in each bar in a breathtaking ode to the sakura.

Guests can enjoy cherry blossom soirées beneath canopies of pink petals and choose from five cocktails inspired by these fabled Japanese flowers. Cherry Blossom cocktails are also available at Saké Double Bay and Saké Flinders Lane.

  • In Bloom ($22) blends sakura-infused Roku gin, lychee liqueur, lime juice, lychees, cherry and sakura flower syrup
  • Signature Cherry ($23) is a decadent combination of vodka, Sakura Vermouth and cherry shrub
  • Japanese Cobbler ($21) combines Shiso Umeshu, Ketel One Citroen, sakura syrup, yuzu juice and cherry blossom water
  • Blushing Blossom ($22) mixes whisky, Heering Cherry Liqueur, Choya Uji Green Tea Umeshu, honey water, yuzu juice, passionfruit and egg white
  • Red Kuchibiru ($22) combines shochu kome with cherry shrub and glühweinmix

Cherry Blossom Champagne dinners ($290pp) will be held at Saké Eagle Street Pier (Tuesday, 11 September), Saké Hamer Hall (Wednesday, 12 September) and Saké The Rocks (Tuesday, 18 September) from 6.30pm. The menu is a collaboration of Saké’s Head Chefs who each contributed a dish to the exquisite six-course menu.


On Arrival
NV Moët & Chandon Rosé Impérial

Snow Crab Sunomono
Vinegared Okinawan Mozuku Seaweed, Cucumber and Caviar
NV Veuve Clicquot Rosé

Garfish Sashimi – Shiso Ume White Soy
Seared Scampi – Nikiri Soy, Chives, Tobiko, Shaved Foie Gras
Uni Ikura – Nori Crisp, Kizami Wasabi Sea Salt
NV Ruinart Rosé

Truffle Cheese Pork Mille-Feuille Katsu
Balsamic Sauce, Watercress, Red Onion, Baby Shiso
2009 Moët & Chandon Grand Vintage Rosé

Steamed King Salmon
Salmon Roe, Potato and Cabbage
2008 Veuve Clicquot Vintage Rosé

Duck Breast
Blueberry and Beetroot Purée, Seasonal Greens with Plum Vinaigrette and Duck Jus
2005 Dom Perignon Rosé

Sakura Tarte
Sakura Infused Apple and Shiso Ice Cream

Saké The Rocks Head Chef Chi Ung Kim created the King Salmon dish, which he describes as: “a traditional, simple Japanese dish that balances the slightly smoky and fattiness of the fish with the savouriness of a dashi, soy, vinegar-based sauce.”

Saké Hamer Hall Head Chef Shimpei Hatanaka created the sashimi course, which he says heroes diverse, seasonal and locally-caught seafood. “I usually use tuna, salmon and kingfish for sashimi, but I wanted to use something different,” Shimpei says. “Garfish is a winter fish but I’ve noticed we have good garfish from Melbourne and Sydney during spring as well. Sea urchin is good, too. We’ll source them from Tasmania or Victoria.”


**Information and Images Courtesy of Rockpool Dining Group/Rachel Lebihan

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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