From Friday 28 October, the Museum of Contemporary Art (MCA) will host a pop-up Cherry Blossom Bar, inspired by the Sydney International Art Series exhibition Tatsuo Miyajima: Connect with Everything.

The Cherry Blossom Bar will be open to the public, offering MCA visitors a selection of Japanese sak, whisky and beers alongside locally sourced beverages. QT Hotel Sydney mixologist, Jared Thibault, will develop a signature cocktail especially for the pop-up bar each month, starting with the Nashi Kabukin Highball made with Kakubin whisky, Nashi pear with citrus, ginger and lemongrass.

Archie Rose Distillery is also creating a tailored gin designed to blend with sak.

MCA catering partner, Culinary Edge, has developed a Cherry Blossom Bar menu featuring Izakaya-style share plates including edamame, karaage, gyoza and a bento box.

Earlier this year, the MCA Cafe launched a Korean menu to coincide with its New Romance: art and the posthuman exhibition and last summer, the MCA hosted the Gin Garden, alongside the Grayson Perry: My Pretty Little Art Career exhibition.

Running from Friday 28 October 2016 until 5 March 2017, the Cherry Blossom Bar is open Thursday to Friday from 4pm until late, and Saturday to Sunday from 12pm.


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