Marmont Bar Unveils "Sip and Snack": Sardines on Toast Paired with Mezcal Rosita

Marmont Bar Introduces Unique "Sip and Snack" Pairing Sydney, Australia – Marmont Bar has unveiled its latest culinary innovation, the "Sip and Snack" pairing, designed to tantalize taste buds with a harmonious blend of flavors. The new offering features a sophisticated take on "Sardines on Toast" accompanied by the bar's signature "Rosita" cocktail. The Rosita, described as a Mezcal-based twist on the classic Negroni, promises a bittersweet and smoky profile. Complementing this unique libation is the Sardines on Toast, a creation by Head Chef Mark. The dish comprises a crisp piece of shokupan, topped with whipped crème fraîche, grated lemon zest, and torched lardo. The centerpiece is a cured sardine, meticulously marinated for a minimum of 48 hours, and finished with a delicate sprig of thyme. Chef Mark highlighted the synergy between the components, noting that "the lardo actually works really well with the mezcal," and appreciating "the texture that the fat delivers" alongside "the acidity with the Campari." This new pairing invites patrons to explore a refined snacking experience, prompting the question: "Sip then snack? Or is it snack then sip?"