A night of pastry, gin, and imagination with 'RUSSH', Lune and Four Pillars

In partnership with Lune Croissanterie and Four Pillars Gin

Last week, nestled in Sydney’s China Heights Gallery, RUSSH brought together two of Australia’s most celebrated tastemakers – Lune Croissanterie and Four Pillars Gin – for a dinner unlike any other. It was a night where pastry met spirit, science met art, and the expected was deliciously dismantled.

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Seated amidst a vibrant exhibition by RUSSH contributing editor and artist Kitty Callaghan, guests like baker Valentine Fodor, designer Alix Higgins, and chef Samuel Rozsnyoi dined on indulgent creations by both hospitality icons. The star of the evening though, was the Lune x Four Pillars Gin collaboration; a celebration of creativity and craft, where buttery layers of pastry meet the botanical complexity of gins in unexpected (but delicious) ways.

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Across nine intricate courses, the dinner challenged the very notion of what a croissant can be, and how a gin cocktail should be consumed. The menu unfolded in a series of inventive, snack-style plates that played with texture, temperature, presentation, and flavour in rule-breaking ways. From Sydney rock oysters served with G&T granita, to a pillowy Lune brioche with nori butter, and a mouthwatering Duck served alongside a croissant gratin, each bite was a moment. And alongside each course were four signature Four Pillars cocktails: a croissant gin and tonic, an almond milk latte punch, a rhubarb and cream highball, and a gin-soaked dirty martini. Each drink was both cleverly refined, and expertly crafted to complement the complexity of the accompanying dishes.

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This dinner also offered a first taste of the new LUNE LAB: a bold reimagining of the original concept after a decade of groundbreaking pastry experimentation. Lune founder and co-owner Kate Reid dined among guests to introduce the progression, explaining the new LAB redefines luxury through a meticulous balance of emotion and precision.

LUNE LAB’s evolution, teased through this intimate preview, promises not just culinary innovation, but an immersive journey through flavour, design, and texture. A deliberate departure from tradition, and a celebration of what happens when limits are not just pushed, but erased entirely.