• • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE
  • • ELLA
  • • ELIZABETH & LA TROBE

You Can Sip With Us

FRIDAY FEBRUARY 28 FROM 5:00PM

Ready for a tasty night out? Find yourself something a little special at ‘YOU CAN SIP WITH US’.

We’ve joined forces with BYRDI to design a bespoke cocktail menu created with the intention of exploring unexpected flavour profiles. Ingredients are wide ranging, but local. The menu pays close attention to native Australian produce with each drink fully embracing the surprising and creative twist those in the know will recognise as ‘uniquely BYRDI’. Heralded as the bar who push ingredients to their limit, BYRDI have perfected the art of layering cocktails with seamless experiences. Care and precision goes into every drink, with fermented or smoked natural ingredients making regular appearances.

So, get your booties on and celebrate Melbourne Cocktail Festival with us, surrounded by a hotpot of cuisines, cultures, and flavours. With every cocktail, we’ll also provide you with suggested food pairings from the precinct ready for you to mix and match. This isn’t just steak and shiraz, get ready for complimentary and contrasting flavours – your taste-buds won’t know whats coming.

DEETS

Tickets: $32.50
Your ticket includes two bespoke BYRDI cocktails expertly crafted and ready to be paired with your favourite dish from ELLA.

MENU

The Berry & The Bee: Wild blackberries, fennel pollen, lemon and honey. Pair with Falafel Plate with Hummus and Salad from Lomah.

Bee’s Knees: Sorbet made from lemon aspen, smoked olive oil and honey vinegar. Pair with Chicken and Spring Roll Vermicelli Salad from Pho Nom.

Saffron Re-Fashioned: Australian grown saffron, fig leaf and honey. Pair with Nasi Goreng from Chilli Everest.