In its inaugural year as sponsor of the Tribeca Film Festival, BOMBAY SAPPHIRE Gin unveils the “BOMBAY SAPPHIRE House of Imagination,” designed to accommodate exclusive events throughout the festival. The fanciful space, which has been constructed within Cedar Lake in Chelsea, will allow guests to experience a premium supper club serving the widely lauded cuisine of New York restaurant The Fat Radish, a futuristic “silent disco” dance floor, an exquisitely ornate gin palace and an imaginarium cocktail bar that will tempt all of the senses. A creative hub for networking, reveling and being treated to the finest in bespoke hospitality, the Bombay Sapphire House of Imagination will change the way TFF attendees delight in one of the world’s most prominent film festivals.
Supper Club
After passing through the entrance to the BOMBAY SAPPHIRE House of Imagination, guests will make their way into The Supper Club, a modern yet relaxed social space reminiscent of a members-only dining room. With booth seating, exposed brick, wooden surfaces, table lamps, tea lights and framed projection screens that display text from the premiered film’s script on the walls, guests will be transported to a buzzing film café environment. The Fat Radish’s exquisite menu of signature small-plates will keep diners satiated until late in the evening, in addition to the novel bite-sized snacks available at the Gin Palace bar.
Gin Palace
When diners find themselves in need of the perfect cocktail to accompany their deviled crab and crispy chickpeas, the Gin Palace bar will offer a varied selection of completely original BOMBAY SAPPHIRE libations. Set against the backdrop of the venue’s existing brick and ironwork, the House of Imagination’s Gin Palace is a contemporary take on the nostalgic format of the London Gin Palace. Dark wood coupled with etched-style glass mirrors are redolent of another era, updated with intricate illustrations and high gloss gunmetal finish. The sweeping stretch of bar evokes the very mystery, romance and intrigue inspired by its delicious and expertly concocted menu of drinks.
Imaginarium
As the evening carries on and guests crave a sojourn from the excitement of the Supper Club and Gin Palace, the House of Imagination will also open the doors to a second, more intimate bar setting. A dark space with oversized back seating around the edge of the room, the Imaginarium features a projector that renders silent imagery onto an ellipse suspended from the ceiling. This innovative cocktail den will provide the same menu of inventive cocktails, but in a subdued setting that encourages reflection while engaging the creative mind.
The BOMBAY SAPPHIRE House of Imagination has been designed with the scope and attention to detail of a visionary film set, equipped to cater to every whim and fancy of festival-goers – turning the most fantastical notion of a party into a reality. This larger than life space is sure to indulge, surprise and inspire at every turn, not unlike the roster of films that TFF has fostered since its inception. However, with the addition of this unprecedented event space, produced by BOMBAY SAPHIRE, to the festival’s landscape, 2012 will prove to be the most unforgettable year that TFF has seen to date.
Cocktail Menu
Lavender Bees Knees:
1.5oz Sapphire
3/4oz lemon juice
1/2oz lavender infused honey syrup
1/4oz egg white
Shake and strain over large ice cube. Garnish with lavender sprig.
Sapphire Clover Club:
1.5oz Sapphire
3/4oz lemon juice
1/2oz home made raspberry syrup
2 fresh raspberries
1/2oz egg white
Shake and serve straight up in a coupette glass. Garnish with a lemon twist.
The World’s Most Imaginative Gin & Tonic:
1.5oz Sapphire
6 juniper berries
1 piece of cassia bark
4 small pieces of lemon peel
1 mint sprig
Build in a wine glass wine 3 large ice cubes. Top off with 3oz fever tree tonic water.
Gentleman’s Delight:
1.5oz. Sapphire East
3/4oz. Martini Bianco Vermouth
1oz. Fresh Lemon
1/2oz. Simple syrup
Shake briefly, then pour into a highball glass with ice,
add 1 oz. Tonic, then
garnish with a thin cucumber slice, douse with bitters and serve.
Indochine Buck:
1.5oz. Sapphire East
3/4oz. Fresh Lime
1/2oz. Almond (Orgeat) syrup
1.5 oz. Ginger Beer
Build in a highball glass, add ice, stir, garnish with fresh cracked pepper and serve.
Food Menu
Placed Bar Snacks:
Anchovy Dip, Crudites
Warm Marcona Almonds
Crispy Chickpeas
Small Passed Bites:
Cheese & Branston Pickle Toasty
Beef Slider McClure’s Pickles
Deviled Crab
Small Plates:
Tuna, Broad Beans and Peas
Salmon, Cucumber and Dill
Beef and Remoulade
Strozzapreti and Asparagus
Welsh Rarebit
Dessert:
Millionaire Shortbread
Almond & Prune Tart
