Basement Sate, Soho, London
Wednesday 18 May 2016
£19 (includes whisky cocktail, 2 drams, 2 desserts, & excellent chat) BOOK NOW
In the run up to World Whisky Day we’re joining with London’s first dedicated dessert bar, Basement Sate, for an absolutely indulgent evening of perfectly paired dessert and whisky.
On arrival you’ll be treated to a welcome whisky cocktail before setting out on a journey of the palate to discover how our newest releases, RAASAY While We Wait single malt & BORDERS single grain compliment the flavours of two specifically prepared desserts by the Basement Sate team lead by head pastry chef Romain Rocher. Rocher forged his career in highly acclaimed restaurants across London, including the Japanese infused Zuma and Roka, and later The Shard’s Oblix, so we can’t wait to try his team’s creations!
Yuzu, liquorice, and lavender may be unexpected flavour companions to a glass of fine single malt but as champions of the uncommon, we are keen, along with Basement Sate, to explore the playful flavour connections that can be forged between our whisky and their delightful desserts.
The liquorice notes underlying our single malt, RAASAY While We Wait will be accented by the dessert pairing with mint and light yuzu panna cotta with liquorice crumble.
As the finishing casks for BORDERS single grain are Oloroso Sherry, these drams will be paired with hazelnut chocolate Sherry sphere.
Throughout the evening, guests will be invited to put their noses and palates to the test to distinguish the subtle flavours within each whisky while a member of the Basement Sate team will elaborate on the reasoning behind the pairings, and as always our R&B team will be on hand to tell the story of our whiskies from 1820 to 2016.
All this is included in your ticket price of £19 available from DesignMyNight.