A Night Underground
Friday 10 November, Yacht Club
Celebrating old spirits done new
Underground Spirits, proudly Canberra made, was the brainchild of Dr Toby Angstmann and Andrew Galbraith, who collaborated to revolutionise the alcohol industry. They created a filtration process that uses medical grade filters to create a spirit unlike anything that’s been done before.
Produced locally, this is an award winning spirit range that has reached new heights in quality and smoothness.
Join us with hosts, co-founder Andrew Galbraith and head distiller Ross McQuinn, as they take you on a journey to discover what makes Underground so unique.
Unlock the hidden bartender in each of us with a make your own G&T on arrival, followed by five exquisite spirits to sample, each matched with a delicious food course, that will be sure to delight all tastes.
Places are extremely limited so make sure you don’t miss out.
On your arrival make your own Gin and Tonic at our special ‘Underground Station’, featuring Underground Gins, ice, tonic, plus fresh oranges, cucumbers, blueberries and limes
Signature Vodka matched with Pacific Oyster
Prosciutto wrapped baked pacific oyster with spicy BBQ sauce and a Bloody Mary oyster shooter
Caramel Vodka matched with Lamb
Gippsland Victorian lamb chops with eggplant caviar and a house made hummus dressing
Hazelnut Vodka matched with Pork Belly
Cinnamon spiced 15 hour slow cooked Byron Bay Berkshire pork belly on a sweet potato and white potato dauphinoise
Vanilla Vodka matched with Mousse
French vanilla mousse accompanied with white and dark strawberry chocolate skewers
Shiraz and Pepperberry French Oak Gin matched with Cheese
Red wine poached pear with creamy black caviar double brie cheese on a brioche crisp
This event is 18+ only. Tables will be in groups of 10, therefore smaller groups will be required to share. Any seating requests or dietary requirements are to be made by 8 November on 6273 1784 or via email at firstname.lastname@example.org