Glenmorangie Launch Australia’s First Pop-Up Whisky Dessert Bar 3 Days Only

Celebrated Scottish single malt whisky distillers Glenmorangie have teamed up with renowned experimental pastry chef of KOI Dessert Bar Reynold Poernomo to create an Australian first whisky dessert bar.

Glenmorangie’s Signet is the world’s first whisky to be produced with a high roast ‘chocolate’ malt barley. The desserts are twisted to match the whisky’s three distinct flavours of Dark Chocolate, Espresso and Mandarin. The accompanying cocktails have each been crafted by three of Sydney’s best bars; Kittyhawk, Button Bar and Barangaroo House.


A trio of mini desserts paired with Signet neat/on ice or a cocktail (+$3)

The Chocolate Delight: Dark chocolate, hazelnut and almond crunch, citrus and vanilla mousse

The Nomtella: Espresso mousse, salted caramel, dark cocoa glaze on a brownie with dried citrus

The Fire and Ice: Mandarin mousse, roast milk chocolate ganache, espresso and white chocolate.


The Signet Mandarin Old Fashioned: Glenmorangie Signet, homemade mandarin curd, lemon juice, egg whites and bitters.

The Signet Espresso Martini: Glenmorangie Signet, espresso shot, simple syrup, coffee beans.

The Signet Jaffa Sour: Glenmorangie Signet, dark crème de cacao, blood orange juice, lemon juice, egg whites.

LOCATION: Exchange Square, Barangaroo, Sydney (next to David Jones)

DATE: Wednesday 26th – Friday 28th September

TIME: 12:00pm – 10:00pm daily

PRICE: Drinks and dessert pairings range from $20 – $36

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