As the weather starts to cool off, allow yourself to be transported to the glorious Amalfi Coast with Sìso’s upcoming exclusive pop-up, ‘Sapore Di Malfi,’ where a bespoke offering of sophisticated food and fun drinks has been created to offer an immersive sensory experience you don’t want to miss. On now and running until the 14th of April, this curated affair has seen the Remuera institution transformed with beautiful, evocative installations and a specialty menu designed to celebrate the distinctive flavours of Malfy Gin.
From the Malfy Originale (a more traditional dry gin), to the Con Limone (made using a citrus extract), to the Gin Rosa (an expression of Sicilian pink grapefruit) and the Con Arancia (with notes of Sicilian blood orange), each of Mafly Gin’s iterations are honoured at ‘Sapore Di Malfi’. Here, you can indulge in cocktails that expertly blend Malfy’s signature botanicals with premium ingredients, like the ‘Singing in Sorento’, with Malfy Con Limone, Créme de Mure, lemon, raspberry and Deutz Rosé, and ‘The White Lotus’, with Malfy Con Arancia, Crème de Abricot, strawberry, lemon and basil.
Sign up to our free EDM subscription today.
Alongside the libations is a tantalising array of culinary delights too, from Sgropporino (small batch artisan gelato using Malfy Gin that has been carefully crafted by the award-winning team at Island Gelato), to tasty grazing platters comprising freshly-made sourdough, marinated olives, feta, prosciutto, melon, mozzarella, Ortiz anchovies, pickled guindilla and Malfy-cured salmon gravlax, and of course, the offer of some seriously juicy Bluff oysters. In fact, the food here is just as much a drawcard as the drinks, and will provide the perfect accompaniment to any of Sìso’s specialty cocktails.
Designed to evoke the ambiance of Italian coastal living, ‘Sapore Di Malfy’ promises an immersive sensory experience. With every sip and bite, you will be transported to the sun-drenched shores of the Mediterranean, where every moment is infused with a sense of la dolce vita.
