Cognac’s versatility makes it a great tipple to pair with a variety of sweet and savoury foods. Case in point: a special dinner menu created for Radisson Blu Waterfront guests at the Tobago’s Bar and Restaurant by chef Grant Bergins and barman AJ Snetler, to go with a flight of fine Bisquit cognacs.

Priced at R650 per person, guests will be taken on a fine dining experience unlike any other.

“We are very excited to bring this pairing menu to life,” says Chef Grant. “Pairing dishes with something like Bisquit Cognac allows our team to really think about and explore different flavours that we can incorporate into our dishes. We are looking forward to having this as an offering in Tobago’s – especially during these cold winter months.” 

The culinary experience kicks off with a Bisquit Sour and a selection of aperitifs, which includes black bread, chive butter, biltong & cheddar souffle and caviar salsa.

For starters a sweet, but peppery strawberry cured Norwegian salmon is served with acidic touches of lemon meringue finished with a crisp bite of tempura oyster. According to Chef Grant, it’s a dish that has been created to perfectly complement the aromatics of the VS Bisquit Cognac.

As a main, a sticky-spiced-citrus-infused duck leg is served with the VSOP cognac. A dish that really highlights the fruity, caramel and honey flavours of the cognac.

Dinner comes to a close with a serving of a Radisson Blu Hotel Waterfront favourite called Chocolate Nemesis, along with coffee mousse, plum jam, cherry ginger gel and peanut honeycomb. The dessert is paired with XO Cognac.

If you want to take your cognac appreciation onto a new groundbreaking level, this experience is a must for you.

The 3-course Bisquit Cognac pairing menu is available daily at Tobago’s at the Raddison Blu Waterfront and costs R650 person.