Bombay Sapphire Diners Club

Bombay Sapphire Diners Club at Fordes Courtyard

September Twilight Thursday | One-Night-Only Experience

Join us for an exclusive, immersive evening at Fordes Courtyard as we host a ONE NIGHT ONLY culinary and cocktail experience — the Bombay Sapphire Gin Diners Club.

This ticketed Twilight Thursday event, led by Ben Curtis, Bombay Sapphire’s esteemed Brand Ambassador, is crafted to be an intimate and engaging experience. Prepare to explore the artistry of gin through a bespoke pairing menu, where each dish is perfectly matched with a handcrafted Bombay Sapphire cocktail.

Expect a night of flavour, storytelling, and sensory discovery, a celebration of craftsmanship in every sip and every bite.

Menu

Amuse Bouche

Salmon Tartare with Dylsk Seaweed, Lemon Oil and Potato Crisp.

Diced Fresh Salmon seasoned with Citrus Olive Oil and Chives, served with Dylsk Seaweed and a Golden Potato Crisp.

• Paired with: Bombay Sapphire & Tonic with fresh Cucumber & Black Pepper.

Bombay Sapphire, mixed with crisp Tonic Water, complimented with fresh Cucumber and Black Pepper.

Antipasto (Starter)

Mini Arancini with Taleggio and Lemon Zest.

Served with Lemon Beurre Blanc and Olive Foam, Golden Fried Risotto Croquettes filled with Taleggio Cheese and a touch of Citrus.

Served on Lemon-Butter Emulsion and topped with light Olive foam and Micro Herbs.

• Paired with: Garden Gimlet

A Classic Gimlet reimagined with Bombay Sapphire for a fresh burst of Citrus to create a crisp, clean, refreshing Cocktail that is beautifully balanced.

Primi Piatti (First Course)

Red Wine Ravioli with Caramelised Onion and Goat Cheese, Sage Butter and Thyme Foam.

Handmade Ravioli coloured with Red Wine, filled with Sweet Onion and Creamy Goat Cheese.

Served with Sage Brown Butter, Thyme-scented Foam and Tarragon Oil.

• Paired with: Sangria Sapphire

A deep, rich and fruity Sangria mix with Bombay Sapphire, Passionfruit Liqueur, Lemon & Orange Juice, a touch of Sugar, Red Wine and a splash of Soda.

Secondo (Main Course)

Braised Beef Cheek with Topinambur Purée, Grilled Polenta and Kale

Slow-braised Beef cheek in Chianti and Juniper, set on Creamy Jerusalem Artichoke Purée.

Accompanied by Grilled Polenta, Toasted Kale and a Chianti Demi-Glace.

• Paired with: Berry & Elderflower Cooler

A wonderful Fruity & Floral mix of Bombay Bramble with St Germain Elderflower Liqueur balanced with a splash of fresh Lemon Juice, finished with crisp Grapefruit Soda.

Dolce (Dessert)

Lemon Mousse with Caramelised Thyme and Italian Meringue

Airy Sicilian Lemon Mousse with torched Italian Meringue and a touch of Caramelised Thyme.

• Paired with: Presse 75

Bombay Citron Presse combined with a touch of Lemon Juice & Sugar, topped with chilled Prosecco.

Host or Publisher Fordes Courtyard