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Rémy Martin x Sorrel Tasting Dinner

November 6, 2015 @ 7:00 pm - November 7, 2015 @ 12:00 pm

$138 – $199

Cognac house Rémy Martin will host a very special pairing dinner with contemporary, fine dining restaurant Sorrel on 6 and 7 November 2015 from 7pm each night. Sorrel executive chef Alex Phan will be creating a special 7-course menu based on the unique tastes and flavours of three limited edition Rémy Martin blends – Rémy Martin VSOP, Rémy Martin Club and Rémy Martin XO Excellence.

Rémy Cointreau’s regional on-trade manager and brand ambassador Richard Gillam will be preparing unique Rémy Martin cocktails to pair with Chef Alex’s menu. The event is touted as the first cognac-food pairing presentation of its kind here in Singapore and will explore the boundaries of these premium spirits.

The dinner is priced at $138++ per person without the Rémy Martin pairing, and $199++ with pairing. Call or email Sorrel to make your reservations.

Dinner Menu


Apple | Edamame | Fromang Blanc
Ikura marinated in shoyu tossed with double shucked edamame dressed in a light lemon vinaigrette. Granny smith apple and lime jelly, horseradish fromang blanc.

Paired with:


Remy Martin VSOP mixed with fresh apple juice, Tahitian limes, Madagascan vanilla and egg white. Served foamed with spiced apple slices.


Foie Gras

Lavender | Honey
Pan roasted foie gras glazed in lavender honey, a macadamia pesto and a “risotto” of blackblerries cook in balsamic caramel.

Paired with:

Frozen XO

Remy Martin XO served straight from the freezer at -18oC. The flavours change as the liquid slowly thaws throughout this course till room temperature.


Blue Cod

Wild Mushroom
Blue Cod fried with the scales on so they become very crispy. A broth of mushrooms and a variety of roasted mushrooms and herbs.

Paired with:


Remy Martin XO stirred with Creole bitters and lemon. Clean with a hint of anise.



Sakura Ebi
Langoustine heads glazed in saffron and prawn glass noodles with laksa leaf. Fried sakura ebi and grilled langoustine tails.

Paired with:

Tropical Club

Remy Martin Club infused with saffron braised Thai pineapple caramelised with rosemary honey. Served on the rocks.


M7 Australian Wagyu

Peas | Onion
Wagyu striploin, roasted sweetbreads, confit eggyolk in bacon fat, caramelized onion and mustard jus, sugar snap peas cooked in green onion emulsion, onion flowers.

Paired with:

The Crusta

Remy Martin shaken with fresh lemon and honey. Served a la 1860 with a 24 carat gold crust.


Cherries & Almonds

Marinated Cherries with almond sponge, praline and amaretto ice cream.

Paired with:


Remy Martin Club served neat. Perfect with rich stone fruit flavours.


Mango & Mint

Mangoes with passion fruit tapioca, mint sorbet, lychee meringue and sorrel.

Paired with:

Ristretto Martini

Remy Martin VSOP married with rich ristretto coffee, bespoke espresso liqueur and a secret blend of 59 herbs and spices.


Remy Martin pairing dinner invite



November 6, 2015 @ 7:00 pm
November 7, 2015 @ 12:00 pm
$138 – $199
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21 Boon Tat Street #01-00
Singapore, 069620
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