The next time you hear Bombay Sapphire Taste of Imagination, you should know that it is the official name for Bombay Sapphire’s cocktail and food pairing menus that several restaurants and bars exclusively create for a short period of time.
By combining the creativity of the chef and the bartender, Bombay Sapphire hopes to break new ground to present customers a completely different gastronomic experience with cocktail and food pairings that are both sophisticated and fresh off the menu.
KU DÉ TA was the first to start off the Taste of Imagination cocktail and food pairing menus, where four cocktails were made specially to complement four courses of the restaurant’s signature dishes. Other outlets to embrace the Taste of Imagination style are Hard Rock Café and Maison Ikkoku.
Recently, Salt tapas & bar by Luke Mangan introduced their customers to a seasonal Bombay Sapphire Taste of Imagination cocktail and food pairing menu, presenting two lovely and refreshing gin-based cocktails – Sapphire and Cucumber Cooler – paired with two savoury tapas dishes – homemade roasted garlic flatbread, served with romesco and crispy soft-shell prawns, served with chilli and garlic aioli. These dishes are designed to extract the sweet, crispy and cool flavours of the one-of-a-kind cocktails, created by Ms Shirley Chia, Head of Operations at Salt tapas & bar.
Bombay Sapphire strongly believes that cocktail creation is an art that needs both imagination and creativity and hopefully, with the launch of the second installation of Taste of Imagination, more bartenders, chefs and even diners would be inspired to utilise their own blend of creativity and imagination as they experiment with novel and interesting cocktails and dishes.
