Italian liqueur brand Disaronno has partnered with Sydney’s top dessert bar KOI, owned by the Poernomo brothers, Ronald, Masterchef Alumni Reynold and Arnold, to create the ultimate paired cocktail dessert degustation menu for this coming Father’s Day in Australia.
Disaronno brand ambassador Danilo Migliorini worked closely with the team at KOI to come up with the perfect flavour pairings for their unique dishes. The five course degustation offers a multitude of dishes mostly sweet, with some savoury snacks to start. The KOI Snacks course boasts Pie Tee Tart with scallop, Dashi and finger lime followed by a Mochi donut with parmesan and potato. The final snack is a pumpkin and mascarpone with Ikura and chives. This is be paired with the Aperitivo Disaronno which features the hero ingredients of Disaronno and elderflower, topped up with Prosecco. This drink is a twist on a classic Hugo cocktail, but with an Italian touch, perfect to accompany the only savoury course on this menu.
Another dessert that most Australians will recognise from television is Moss, an incredible combination of flavours with pistachio, caramel, lime curd, matcha, apple sorbet with lime and yogurt nitrogen. Danilo has paired this with the Spongy Fizz, a combination of Disaronno, creme de cacao and salted macadamia. The soft foam will remind diners of a nice and light mousse with a chocolate and nut aftertaste. Chocolate and matcha work beautifully together so this cocktail is the perfect match for the signature Moss dish.
Other delectable dishes on this incredible special menu include the Meteor, an out of this world dish boasting guava and green apple inside what looks like a space rock, made from puffed rice dipped into black charcoal. The White Noise dessert is made up of coconut, jasmine tea gelato, white chocolate, and strawberry. The feast also features the Blackberry dish which includes Hibiscus and Blackberry ganache, Earl Grey Genoise Cake, Violet.
The famous golden Snitch, a delicious tonka bean caramel and brown butter with pear yuzu and yogurt, is also available as an addition on to the menu.
For those wanting an edible gift for Dad, the team at KOI has created a Disaronno infused Tiramisu which can be purchased for dine in or takeaway in both stores (Chippendale & Ryde). The Tiramisu features Disaronno infused mascarpone cream, espresso, Disaronno soaked almond cake and almond praline.
The paired menu will be available in the lead up to and after Father’s Day (27th August – 20th September) so plenty of Sydneysiders can enjoy this treat with their dads. The Disaronno cocktails will however be on the menu for two weeks either side of Father’s Day.
Disaronno Brand Ambassador, Danilo Migliorini says “The last few months have been challenging to say the least for bars and restaurants in Sydney. We’re thrilled to partner with the culinary geniuses at KOI. It’s allowed us to be really creative and develop a special celebratory menu for Father’s Day”.
Ronald Poernomo, KOI Co-Founder, commented: “We’re excited to partner with Disaronno to offer our guests some really unique cocktails to pair with our unique desserts this Father’s Day. It’s great to have the restaurant open again and create cool partnerships like this after what’s been a difficult time for the industry.”
Sydneysiders can book this feast at KOI’s restaurant in Chippendale, as well as enjoying these tasty Disaronno cocktails at the KOI owned bar Monkey Corner (also in Chippendale). The set menu is available for $95 per person with a $25 add on for cocktail pairing.
Can’t get to Sydney and want to try one of these delicious cocktails at home? Try the below recipes below.
- 30ml Disaronno
- 15ml Botrytis Semillon
- 10ml Verjus
- 20ml Elderflower Cordial
- 20ml fresh lemon juice
- Top of Prosecco
Method: To ‘build’ this drink, simply pour the ingredients into the glass without shaking or stirring.
- 15ml Disaronno
- 30ml Rutte Genever
- 5ml Tempus Fugit Creme de Cacao
- 30ml salted macadamia orgeat
- 20ml egg whites
- Top up with Soda
Method: Pour all ingredients into a cocktail shaker and dry shake (i.e. without ice).
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