Step into the tropical allure of Nicaragua with the next installment of our Distiller’s Dinner series featuring Flor de Caña rum! Embark on a journey through rum’s rich history with expert guidance from Flor de Caña’s own Sam Fitch. Each rum is thoughtfully paired with H2 Chef Homer Baisa’s five-course menu. Begin with a captivating drunken BC spot prawn crudo and a bespoke Flor de Caña welcome cocktail. Indulge in crispy pork belly with mojo verde, paired perfectly with Flor de Caña Centenario 12yr. Then, savour a pacific scallop with tom kha foam, accompanied by a delightful Flor de Caña Eco 15 yr cocktail. For the main course, relish a koji aged wagyu beef striploin with smoked bone marrow jus & lacto-fermented pineapple BBQ sauce, complemented by Flor de Caña 18yr. Finally, treat yourself to a decadent chocolate volcano inspired by Nicaragua’s San Cristóbal Volcano, paired with the exquisite Flor de Caña Tradicion Artesanal 25yr. Reserve your seat now for an unforgettable evening of indulgence.


Tickets are $94 + taxes & gratuity. Limited seats available. 



Please note, we are unable to accommodate dietary restrictions or menu modifications for this event.





Flor de Caña 12 Year



“Off the Deep End”
Drunken BC Spot Prawn Crudo

kombu infused rum, tempura head, avocado, mango aguachile

Flor de Caña 7 Year Gran Reserva



“Swine in Paradise”
Crispy Pork Belly
compressed watermelon, strawberry, jalapeño, pickled shallot, whipped cotija, mojo verde

Flor de Caña Centenario 12 Year



“Boat Tour”
Pacific Scallop

seared scallop, tom kha foam, passionfruit gel, manila clam, sea asparagus

Flor de Caña Eco 15 Year Cocktail



Koji aged Wagyu Beef Striploin

leek ash, lacto-fermented pineapple bbq sauce, squash purée, seared courgette, smoked bone marrow jus, powdered wagyu tallow

Flor de Caña Centenario 18 Year



Chocolate Volcano

Flor de Caña Tradicion Artesanal 25 Year



* Please note, we are unable to accommodate dietary restrictions or menu modifications for this event.

All items are subject to applicable tax. 18% gratuity applied to groups of 8 or more. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.