Nihiwatu, Indonesia

Following up our first trip to Nihiwatu we returned for 3 weeks to create a new cocktail menu and update the team with a whole set of exciting and delicious cocktails, preparations and skills.

We worked closely with the team to encourage creativity and to acknowledge sustainability of ingredients. All herbs we use are grown in their organic garden and all other ingredients are found on Sumba island. 

 

Pollen Room pop up - Vesper, Bangkok

For the last weekend of Vespers "botanical" menu - Anya hosted a night of foraged, botanical cocktails sponsored by Bombay Sapphire gin. Transforming the bar with a canopy ceiling of ferns and woodland flowers, it was the perfect setting to showcase some of her favourite cocktails inspired by her love of wild food and flora in coast and country around the world. 

 

Dandelion; Bombay Sapphire gin stirred with La Quintinye sweet vermouth, honey water, dandelion leaf tincture and a spray of orange blossom. 

Dandelion; Bombay Sapphire gin stirred with La Quintinye sweet vermouth, honey water, dandelion leaf tincture and a spray of orange blossom. 

Pollen Room Pop Up - Sook, Hong Kong

Anya paired up with Hong Kong based chef Mina Park of Sook private dining and florist Emily Baylis of June in March to create an extraordinary 2 day pop up private dining experience and cocktail bar. 

They took an industrial loft apartment and created a floral installation like never seen before. Guests enjoyed cocktails using foraged and wild ingredients and food inspired by botany under a canopy of flora. 

Anya and Emily are leading up to a permanent space for Pollen Room in London 2017.

  

Three Buns, Jakarta

Opening consultants for New York style Burger and Cocktails in the heart of the Central Business District of Jakarta. Brief included creating cocktail list, recruitment, training, being opening bar managers and bar design.