Secret Foodies worked with Fever Tree to increase their consumer presence in Sydney and Melbourne and promote their tonics as the mixer of choice.

What could be more Sydney than an afternoon of flowing cocktails, canapés and tunes on a secret rooftop?

Our recent Secret Foodies experience was elevated to new heights, with a Spring Gin Fling hosted on one of Sydney’s beloved rooftop bars. On a sun-laden Saturday afternoon, guests received the secret text message 2 hours prior to the event’s start time, revealing United Rooftop as their go-to destination.

Situated in Barangaroo, United offered the ultimate ‘secret’ foodies hangout, luring guests up an unsuspecting lift to an expansive drinks spot. Come 2pm, foodies arrived in their best pastel attire, an array of pastel helium balloons, garlands and furnishings accentuating the fun and frivolity of the day ahead.

Hayman’s Gin and Adelaide Hills Distillery supplied the gin for the afternoon, teaming up with Fever Tree to create the ultimate gin and tonic and gin-inspired cocktails.

A gin cocktail was first to greet eager foodies on arrival, with a choice of two concoctions on hand. The first, a Sloe Gin Cooler – made using Hayman’s Sloe Gin, Fever Tree Lemon tonic, and garnished with a lemon drink. The second cocktail, The Adelaide Hills Gin Fizz. This particular beverage struck the perfect balance of sweet and sour, mixed with Adelaide Hills Gin, lemon juice, sugar syrup and soda water.

With everyone’s palates suitably stimulated, it was soon time for a selection of canapés. Natural oysters were given added vitality, thanks to a refreshing gin-based granita, while tuna sashimi nestled in a prawn cracker made for a delicious mouthful.

Wandering the rooftop space, guests quickly discovered a pop-up Fever Tree bar, adorned in lush greenery with pops of baby pink florals. Behind the bar, the barman was offering a range of signature G&Ts, giving guests the opportunity to pick their gin of choice – followed by their Fever Tree tonic.

From there, a DIY garnish station gave excited foodies the chance to add their own botanicals. Everything from fresh mint, lemon thyme to pepper berries, elderflower, ginger, rosemary and fresh berries let punters enhance their drink exclusively their way.

With the DJ playing toe-tapping beats, foodies settled into an afternoon of flowing cocktails, Gin and Tonics and salivating eats. A Peking duck crepe teamed with classic flavours of hoi sin and shallots made for a crowd-pleasing bite, whilst fried chicken bits and chipotle sauce offered the perfect accompaniment to the refreshing drinks at hand.

Other canapés circulating the rooftop throughout the afternoon included pull pork tacos, mini Tajima wagyu burgers, Adobo marinated chicken skewers and more.

Just as old friends caught up, new friendships were quickly made as guests shared their mutual passion for food and good drinks. With the sun shining down on the rooftop bar, pastel balloons danced joyfully in the wind, making for an ideal afternoon hangout.

As mid-afternoon crept into evening, guests were treated to one last foodie hurrah for the day – a gin and tonic gelato! The gelato, made using Hayman’s Sloe Gin, made for a positively flavour-laden, boozy finish to the afternoon fun.

Secret Foodies couldn’t have made this event happen without the skilled team at United Rooftop.  We would also like to thank Adelaide Hills Distillery, Hayman’s Gin and Fever Tree for supplying the delicious drinks on the day.

Check out the photos from the event here. 

United Rooftop
Lvl 4, Exchange Pl 400 Barangaroo Ave, Barangaroo, NSW
02 8322 2099

Key Objectives

  • Host an event in both Sydney and Melbourne
  • Attract media and influencers to try the tonic range and share content
  • Create assets for Fever Tree to use on social media


  • 232 people attended

  • 142 in Sydney 90 in Melbourne

  • 2 post-event articles

  • 1 tile in Sydney EDM

  • 2 dedicated Facebook albums

  • 15 Instagram posts

  • 2 photography shoots

  • 2 videos

  • 80+ Instastories from guests

  • 20+ Instagrams from guests

  • Press coverage in