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.
THE DESSERTS ($36)
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 COCKTAILS ($23)
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