Ovant’s co-founder Christopher Bothwell and MasterChef Australia finalist Jessica Arnott have two of the finest palates in Australia. They have come together to create a fabulous three course menu of food and Ovant cocktails. Christopher’s simple and delicious drinks match perfectly with Jessica’s contemporary and easy to prepare recipes.

Scallop & Coconut Aguachile 
paired with
The Verve Big Serve

For the first course, Christopher leans on Ovant Verve’s citrus freshness to create a perfect pairing with a bright, zesty seafood course. Fresh mint and muddled limes enhance the key botanicals of lemon myrtle, tulsi basil and coriander, making for a thoroughly enjoyable experience of layered citrus complexity.

Jessica has created a matching entree of Scallop & Coconut Aguachile, a simply prepared dish that packs a wallop of fresh island-inspired flavours.  Lightly cured scallops dressed with fiery jalapenos and coconut cream, finished with soft herbs and crispy shallots.



180 ml Ovant Verve
60ml Sugar Syrup
2 Fresh Limes (cut into wedges)
6 Mint Sprigs
750ml Soda Water


Mint sprig, cubed ice


Jug, rocks glasses, barspoon


Place lime wedges and mint into the base of the jug.
Pour over sugar syrup. Muddle.
Pour in Ovant Verve. Add ice and soda water, stir.
Serve in rocks glasses filled with ice.



1 small cucumber, peeled
500g raw scallops, shelled and roe removed
1 teaspoon flake salt, plus more to taste
½ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
¼ cup coconut cream
2 to 3 fresh jalapenos, sliced
1 handful mint leaves, torn
2 tbsp crispy fried shallots


Cut the cucumber into thin rectangular slices, about 3 inches long, and scatter over a large serving plate, or amongst the reserved scallop shells if you have them.

Arrange the scallops on top of the cucumber slices, sprinkle with salt, cover with plastic wrap and refrigerate for an hour.

In a blender, combine the lime juice, olive oil, 2 jalapenos, and coconut cream. Process until smooth then season to taste with salt.

Just before serving, drizzle the scallops with the lime-chile sauce, scatter with remaining jalapeno slices, herbs and crispy onions and serve immediately.