The variety of Stockholms Branneri Gin on display during the dinner at Gastro Sentral.
Dinner demonstrates how pairing with gin’s botanicals only limited by one’s imagination
THE versatility and complexity of gin make it an exceptional choice for pairing with a full-course dinner.
Diverse botanicals within each gin offer a wide spectrum of flavour profiles, allowing chefs to creatively enhance or contrast the tastes of their dishes.
This is particularly evident with Stockholms Branneri’s handcrafted gins, each boasting unique botanical blends.
To truly appreciate and savour the gin, Gastro Sentral at Le Meridien Kuala Lumpur hosted a one-night only, bespoke four-course Stockholms Branneri Gin Pairing Dinner.
(Clockwise, from bottom) Orange-lacquered smoked duck breast, Foie gras and berry jam croque monsieur and ‘Char siew’ duck leg confit.
The dinner, crafted by the Gastro Sentral team headed by hotel executive chef Antoine Rodriguez, leveraged the gin’s botanicals to create harmonious and unexpected flavour combinations.
The team matched the tasting notes from the gin to the western dishes and added Asian flavours to it.
For example, the dill-cured salmon is paired with the Akvavit gin as its botanicals feature spices that match perfectly with the dish.
Ravin Binwani, chief executive officer of Craft Spirits Sdn Bhd, the sole distributor of Stockholms Branneri gins, said the brand debuted in Malaysia in 2022.
“Founded in 2016 in Stockholm, Sweden, the brand is a Nordic take on a traditional dry gin that has its characteristics from organic botanicals.
“With that, the gin can be used in cocktails and paired with food to further bring out the taste of the gin, rather than just savouring it with tonic or soda,” he said.
The Stockholms sour cheesecake on strawberry rhubarb compote topped with vermouth fig is served with espresso martini.
Guests were treated to a savoury combination of wrapped spicy lamb kofta with flatbread, coriander and labne-ginger-garlic prawns with lemon yoghurt.
Both appetising bites went with the sweet Pink Gin cocktail.
This gin was infused with rose petals and rhubarb whereby lingonberries were steeped in the gin post-distillation.
As appetiser, dill-cured salmon with sea jelly, fried yolk top with caviar and fennel-apple syrup infused crab meat and flowery crackers mille-feuille was served with a pool of Green Veloute.
It was paired with the Akvavit Gin served neat, which accentuated the taste of the dish.
The dish was also a delightful showcase of textures, where the firm fish and crisp sea jelly delivered a rich umami, complemented by the mille-feuille crackers that added an extra layer of satisfying crunch to the dish.
Before the main dish was served, guests enjoyed a Pink Garden Bramble Sherbet with raspberry grenadine as palate cleanser, which used the Pink Gin.
The sourish sherbet was refreshing and appetising.
The Pink Garden Bramble Sherbet with raspberry grenadine as palate cleanser, which uses the Pink Gin.
Next, the combination of orange-lacquered smoked duck breast, foie gras and berry jam croque monsieur and char siew duck leg confit was served with vanilla-infused pumpkin, garden asparagus and coriander, rosemary fondant potato was pleasantly delightful.
It was paired with a Negroni cocktail made with the dry gin, a classic that is made of equal parts gin, vermouth and Campari.
The foie gras was bursting with flavour, while the perfectly cooked duck, glazed with citrus, was beautifully balanced by the herbaceous and slightly bitter aftertaste of the Campari aperitif that is an infusion of herbs and fruits.
Meanwhile, the sweetness of char siew duck leg confit heavenly paired with the spirit-forward drink.
To end the meal, the espresso martini made with Oak Gin was a brilliant selection as the bitterness from the coffee liqueur and brewed espresso was a pleasant contrast to the sweet dessert.
The Stockholms sour cheesecake on strawberry-rhubarb compote topped with vermouth fig came with a side of dark chocolate mint gelato on salted hazelnut soil and a candied ginger on top.
Each element was thoughtfully crafted to deliver a harmonious balance of sweet, tangy and rich flavours, offering the perfect ending to a spectacular culinary extravaganza.
Adding to the festive energy, four exclusive cocktails crafted by guest-bartender Chee Sun Chay, resident bartender from Rhubarb and Roses, brought surprises and delight during the evening.
GASTRO SENTRAL, Le Meridien Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2263 7434) Business hours: Noon to midnight.
This is the writer’s personal observation and is not an endorsement by StarMetro.
