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The Ritz creates biodynamic menu
The Rivoli Bar at the Ritz London has launched a menu titled ‘Biodynamic Forces Through The Alchemy of Planets and Plants’, inspired by biodynamic farming.
The menu features 14 new cocktails that were ‘crafted in perfect alignment with nature’.
Biodynamic farming is an agricultural approach established by Rudolf Steiner in the 1920s that focuses on the interconnection of soil, plants, animals, and cosmic forces.
Maria Thun built on his theories with a biodynamic calendar that mapped out the influence of lunar and planetary cycles on plants and their ideal times for sowing and harvesting.
Each cocktail on the Rivoli Bar menu is created by head mixologist Michele Saladino and his team, and is named after a planet from the calendar.
The menu is also ‘interactive’, with guests encouraged to select their cocktail by exploring constellation diagrams and astrology signs. It also features a ‘flavour dial’ that links each cocktail to the biodynamic calendar.
Of the 14 cocktails on the menu, 10 are takes on classic cocktails, with an additional four drinks able to be made alcohol-free.
The main 10 cocktails are personified by a fictional character called the Astro Botanist, and include Jupiter, a floral Spritz that is poured tableside from a small fountain with a tap and topped with biodynamic Champagne.
The Moon is a twist on a Dirty Martini, made with pear and miso, while Mars was inspired by the Negroni but elevated with saffron.
The Sun combines ‘rich, velvety dark chocolate with the sweetness of ripe black cherries’, while Uranus is a Tequila-based serve with prickly pear and caramelised yoghurt syrup.
The supplementary cocktails, called the Elixir Naturalis range, include Mercurius, Triton, Ariel, and Phobos.
The drinks are presented in a collection of bespoke glassware that is designed to reflect the identity of each concept.
The Ritz worked with 3D Vault to create the collection from ceramic, recycled glass and PLA, a natural material derived from renewable resources.
The menu features biodynamic and seasonal ingredients where possible, with organic or sustainable options as alternatives. The bar has worked closely with the Biodynamic Federation Demeter to build relationships with farmers, producers and suppliers.
Other recent concept menus include Absent Ear’s art-inspired serves and Fitz’s Bar synaesthesia experience.
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