Nudo by the seaside at Bondi Icebergs with head mixologist, Matt Opai

April 1, 2021
By Kylie Le Lievre

Drinks Trade sat down by the sea at Bondi Icebergs on Tuesday for a spectacular four course lunch, each accompanied by perfectly crafted Nudo cocktails by Icebergs’ head mixologist, Matt Opai.

Nudo is the latest non-alcoholic spirit to arrive in Australia with the flavour explosion of gin, using only natural ingredients.

The intimate gathering kicked off with a simple and refreshing Nudo and tonic, then, our freshly shucked oysters with lemon granita went down a treat along with our mocktail of Nudo, kaffir lime leaf, lime and saline.

Opai served up Iceberg’s traditional Milano Torino – usually made with Campari and sweet vermouth – but made this time with Nudo instead. It was served with the delicious coral trout tartare.

The citrus flavours of the Nudo, Lemon, Aqua Faba, Peach mocktail cut through the Slow Roasted Beetroot Tartare, Mixed Tableside served with Fragrant Herbs. A harmonious match of flavours indeed.

As a finale, we went out with a bang with the incredible Nudo, Lemon Sorbet, Non-Alcoholic Sparkling – lemon sorbet was carefully folded with Nudo and non-alcoholic sparkling and a sprinkle of grated lemon rind to produce a spectacular mocktail. This was paired with the Hunted & Gathered Chocolate, Local Hazelnut & Olive.

This lunchtime highlight was only to be topped by the fact that, full as we were on departure from Icebergs, it was also with clear heads and bright eyes.

The lunch was a superb and thoughtful presentation and a wonderful introduction to Belgium distillery, Spirits By Design, who produce Nudo. Italian for ‘naked’, Nudo delivers the flavour of gin and is completely sugar, salt and of course alcohol free.

This innovative spirit is crafted to highlight and emphasise the complex citrus and bold bitter flavours distinctive of the world’s best gins. Created through the innovative process of cold press and extraction, Nudo captures the smell and flavour of traditional gin without the alcohol.

Here’s a recipe to try at home:

NUDOJITO

  • Gently muddle 2 large barspoons cane sugar, half of diced lime, 10 fresh mint leaves
  • Add crushed ice
  • Add 60ml NUDO
  • Top with soda
  • Garnish: fresh mint

Nudo is available at BWS and selected independents.

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