Dry ice was used to freeze homemade ice creams that were served up in lemon halves at the “Surrender to Bombay” event. (The Daily Star/HO)
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Fusion restaurant Steak Bar Sushi's latest dining concept sought to celebrate all things gin, with a foodie experience centered on pairing a multitude of gin cocktails with innovative complementary and contrasting dishes. Joined by London-based French chef Renaud de Bosredon, the experience, titled, "Surrender to Bombay," saw Bosredon help create a five-course meal that matches Lebanese ingredients with gin flavors.The second entree, an oyster served with a garlic sauce and a sweet-tasting jelly, was paired with strawberry-infused gin, blended with prosecco and a bit of horseradish to give a spicy kick at the end.The same cocktail was paired with the third dish -- a set of salmon and avocado maki sushi, topped with parsley and drizzled with a lemon yuzu sauce -- which seemed to be a favorite among diners.
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