Saké Resturant and Bar is celebrating the arrival of spring and the sakura (cherry blossom) with an exclusive champagne dinner and special cocktails available throughout September.

The Cherry Blossom Champagne dinner will be held at Saké Eagle Street Pier from 6.30pm on Tuesday 11 September. The menu is a collaboration of Saké’s Head Chefs who each contributed a dish to the six-course menu, celebrating the beautiful produce of spring and the sakura in Japan. Dishes range from seared scampi to steamed king salmon and truffle cheese pork mille-feuille katsu, with each dish perfectly matched to a glass of champagne.

Head Chef Daisuke Sakai says his truffle cheese pork mille-feuille katsu takes a traditional pork katsu to the next level. “There are layers of crumbed pork, cheese and truffle paste which are a luxurious combination that pairs perfectly with Champagne,” Daisuke says. Saké Flinders Lane Head Chef Yosuke Hatanaka contributed his Snow Crab Sunomono, a traditional Japanese appetiser with a vinegar-based sauce that acts as a palate cleanser. “I was inspired by the superfood qualities of Mozuku seaweed from Okinawa and of course the luxuriousness of snow crab and caviar which are perfect partners for Champagne,” he says.

Throughout the month, Saké will showcase five floral cocktails inspired by these Japanese flowers. Drinks include In Bloom combining roku gin and lychee liqueur with cherry and sakura flower syrup; Blushing Blossom made from Japanese whisky and heering cherry liqueur and Signature Cherry a decadent combination of vodka, Sakura Vermouth and cherry shrub.

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