TBC❖ 6.30-8.30pm ❖ 55pp (drinks and snacks included)

We're finally diving deep into Vermouth!

Dave Verheul is a New Zealand-born chef who, after acclaimed stints in London, Sydney and Wellington, found his home in Melbourne as chef-owner of Embla. It was there, in 2018, that he began experimenting with house vermouth - and once he started, he couldn't stop. Founded in 2020, Saison is his seasonal aperitivo company built on a simple refusal: that vermouth and amaro didn't need to be dark, heavy, or locked into old-world styles. Every release is built around a single ingredient at its seasonal peak — fallen quinces, spring rhubarb, summer flowers - layered with hand-foraged herbs and Australian-grown wormwood, and brought together with the precision of someone who has spent a career thinking deeply about flavour. At Natural Science, vermouth holds a special place in our hearts, and Saison is a big part of the reason why. 

We honestly can't wait for this. 

Spaces limited, tickets here.