The Three Martini Dinner is back for round two 🍸

When we did the first Three Martini Dinner in June, we didn't expect the room to fill quite so quickly. It turns out we're not the only ones who think dinner should involve a martini in each hand and food designed to match. Everything staggered so you're never eating without a drink in your hand, or drinking without something to eat.

So we're doing it again. Two nights, three martinis, three courses, one very good sundae to finish.

The concept is a riff on the classic three martini lunch, that very 1960s idea that the best business gets done over drinks, plural, at lunch. We've updated it. Less Midtown Manhattan, more girl dinner in Marrickville.

We're opening with Vine & Brine, a grape and olive martini: olive leaf gin, riesling and grape vinegar. It's bright, briny and a little bit vinous. Paired with a snacky first course of crème fraîche gelato topped with smoked salmon caviar, broken cones, carasau bread and a caraway seed crisp.

Next up we've got our Native Sorbetini, built on lemon myrtle sorbet, botanical vodka, rhubi mistelle and a top of alles okar pet nat. Paired with wagyu beef tartare on milk bread topped with chives.

Finally, we've got Going Nuts, an ode to the classic espresso martini. This one's an espresso martini with vodka, hazelnut, espresso, pistachio gelato and tonka bean. Paired with paella arancini stuffed with smoked scamorza, sofrito and anchovy, finished with black garlic aioli gelato. The gelato take on a classic tapa.

Finishing things off with a classic dessert, freshly churned fior di latte sundae (think gelato soft serve) with warm dulce de leche, olive oil and sea salt.

$115pp. Friday 28th and Saturday 29th August. 6:30pm at Erin, Messinaville.

Contact the host of THREE MARTINI DINNER V.2

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