Ever loved a cocktail so much you wanted to inhale it? Well, now you can – as Om Nom Kitchen & Dessert Bar launches its new theatrical cocktail menu encouraging quirky thinking when it comes to alcoholic beverages. From unique glassware to the use of smoke, fire and dry ice, the new cocktail range will certainly be a theatrical addition to the Melbourne drinks scene. We’ve been simply drinking cocktails for far too long – some of these concoctions are edible, and others even turn to Adelphi managing director Dion Chandler said the new cocktail offering was a nod to the city’s flare for testing the boundaries.
The Secret Garden cocktail
“Our new cocktails merge the worlds of art, theatre and beverages. Why would you simply drink a cocktail, when you can have a complete experience that engages all five senses?” “It’s a great fit for Om Nom, now we have excellent liquid pairings for our decadent desserts and savoury sharing menu.”
To design the 12 masterpieces that make up the new menu, Om Nom partnered with mixologist and owner of bespoke bar consultancy company Bar Solutions Grant Collins. Having opened and managed both Zander Bar in the UK, and Water Bar at Woolloomooloo’s W Hotel, Grant used his extensive cocktail design knowledge and combined it with the vibrant personality of the restaurant.
New cocktails include the Nitro Tea Party; Mojito science; Smoking Marshmallow Martini; Porthole Infusion; Salted Caramel Cracking Espresso; and The Secret Garden. “We wanted to create flavours out of this world to complement Om Nom’s unique dessert offering,” Grant said.
“We’ve worked with bold flavours such as honey, vanilla, elderflower and fig, while making sure each completed drink is a piece of art in itself.”
Om Nom’s new cocktail menu is available in-restaurant now with prices starting from $22.
Om Nom’s full cocktail selection is available daily from 6pm to late. The cocktails are also available through the weekend high tea service.
For more information or to make a booking call (03) 8080 8888 or visit omnom.kitchen
Leave a Reply