Scott Pickett has partnered with local distillery Anther Spirits to create a special, limited-edition gin every year since 2018. This year, we take Pickett’s Gin to a whole new level with our ‘Altitude Gin’, flavoured with native botanicals all foraged above 200m. Join us at Estelle to celebrate the launch of our new gin with a three-course menu plus snacks and matched gin cocktails.

Our chefs have mirrored the native botanicals in the gin in the exclusive dishes and cocktails, even using the spent gin botanicals as a rub for our house dry-aged pork. If you’ve ever wanted to try a G&T oyster or ‘gin foam’ on your dessert – now is your chance.

This is an exclusive and intimate event held in our leafy, heated & covered courtyard on shared tables. Tickets are limited to 30 guests.

Second date now added: Wednesday 23rd and Thursday 24th June.




Merimbula oyster, G&T mignonette
Pickle quail egg, nasturtium
Smoked eel taco

Citrus 75

First course:
Gin cured King salmon, seaweed, salmon pearls

Nori Gimlet

Second course:
“Alpine Gin” botanical dry age pork loin, fermented red cabbage, juniper

Alpine Negroni

Third course:
Blood orange, lemon myrtle diplomate, Alpine Gin foam

Blood Orange Martini

Please note this menu is subject to change.