Inspired by the growing movement towards eating and drinking all-natural, and consuming less sugar, Michael Moore and his in-tune bar crew, have developed a range of cocktails which will make their debut on the menu at O Bar this spring.
Aptly named Healthy Culture, Green Fingers, Trail Mix and the likes, the range of new cocktails use a selection of natural ingredients, sugar alternatives and ripe seasonal produce, raising the bar not only at O, but amongst its peers.
At O, the Bar team work in tandem with Michael and the kitchen crew; together they scour the markets to source seasonal, new and interesting ingredients, then create drinks by the same process that the chefs use to create new dishes. They taste, smell, blend ingredients, referencing both traditional and contemporary flavour pairings.
“If you’re familiar with my Healthy Eating Philosophy which I’ve practiced for years, this is me taking it one step further. Cocktails focused on season, inspired by health, sourced from nature. Or we could say barman, chef and producer driven cocktails?” jests Chef/Owner Michael Moore of his healthy eating-come-drinking philosophy.
At the heart of O, there’s a very special food story. Drawing inspiration from the healthy eating philosophy in chef/owner Michael Moore’s best selling cookbook series Blood Sugar, menus combine the sensory high of fine dining with healthy influences from Michael’s personal experience as a diabetic. It’s a unique, unexpected food journey that never compromises on flavour, integrity and enjoyment.
Focused on season, inspired by health, sourced from nature Barman, chef and producer driven cocktails
Sweet ripe Melon – Fennel Tips
Fairtrade quinoa vodka, woodland honey, wild lime kombucha
Lychee - Lemon Myrtle
Cazadores tequila, Spanish bitters, sweet lemon, nettle tea syrup, basil seed
Fresh Passionfruit - Tangello Juice
Grey Goose l’orange, camomile blossom, orgeat, raw almond, dandelion bitters
Crisp green Apple - Cardamom spice
Mezcal, yuzu citrus marmalade, white pepper, agave nectar
Seeds in Spring
Blackberry Jam - Wattle Seed
Shiraz barrel gin, pepperberry, organic barley malt, lime
Pistachio Crème - Toasted Almond
Honey bourbon, turkish dates, nutmeg, ginger & clove bitters, walnut liqueur
Japan in Bloom
Pomegranate - Ruby Grapefruit
Kakubin Japanese Whisky, blossom water, wild rose, peychaud bitters
Scarlet Rose Iced Tea
Roasted Strawberries - Plum Nectar
Peppered white rum, lemon, rose syrup, sisho leaf, rooibos iced tea
Black Cherry Tree
Sweet Cherry - French Vanilla
Barrel blended rum, scorched agave, black barley miso, fragrant spices