Burger and booze is a great way to spend your night but why stop at there when you could combine them — wagyu burger infused with cognac?
Putting a hip twist on best selling Harry's Jazz Burger, Executive Chef Louie Moong has revolutionized the burger dish to come up with Martell Bullet Pepper Wagyu Burger using Martell VSOP, a blend of eaux-de-vie, aged for a minimum of four years.
The star of the show would be the Martell bullet pepper sauce infused with cognac, a special house blend of pepper and aged cognac. The burger is made with tender wagyu beef patty draped with sliced cheddar cheese that is sandwiched between two soft brioche buns.
Cognac lovers can also get their hands on the Martell VSOP bottle deal at $168 (U.P. $180) with choice of two complimentary mixers - soda or juice.
Martell Osmanthus includes Martell VSOP, Osmanthus and Ginger ale.
Another exciting all-new creation is the Martell Osmanthus ($16), a specially-crafted cocktail for those who enjoy a light tipple. The bold flavours of the aged cognac complement the floral nuances of Osmanthus which makes it the perfect companion for the night.
For a limited time, enjoyed 2 glasses of Martell Osmanthus for promotional price at $22 (U.P. $32), available exclusively at all 19 Harry's outlets across the island. Reservation is encouraged to avoid disappointment!
Location: All 19 Harry's outlets
*Martell Bullet Pepper Wagyu Burger is not available at Harry's Angullia Park.
For more information:
Sonia Yeo | Harry’s International Pte Ltd