Selected events

Rum & Dining with Barcelo

Partners: Disaronno International, Restaurant VadeVi

At Sunday, we shaped an evening built on warmth, curiosity and connection. We crafted five signature cocktails that each introduced a different character, style and brand. The chef at Sunday created a matching five-course menu that celebrated comfort and creativity. Guests settled into an intimate, lively atmosphere where conversation flowed easily and the idea of pairing cocktails with food suddenly felt natural and exciting. It was a gentle,  elegant departure from the familiar world of wine pairings.

For this elegant dinner experience, we set out to show guests a different side of gin. We crafted an evening that moved far beyond the familiar world of Gin and Tonic. Each course was paired with a refined cocktail, highlighting versatility and surprising depth. The setting felt calm and sophisticated, allowing guests to ease into each pairing and discover how delicate, floral and spiced notes could elevate a four-course menu. It was a graceful introduction to the idea that gin can be so much more than a single serve.

With The Roots, we explored the soul of Italian flavours through a modern lens. Their signature approach to Pizza Gastronomica inspired us to create five cocktails that blended classic Italian notes with Dutch ingredients. The result was an expressive, playful pairing for a six-course menu that elevated the idea of pizza into something surprising and elegant. The evening unfolded with a sense of discovery, showing guests how thoughtful pairings can transform familiar flavours into something entirely new.

For this elegant dinner experience, we set out to show guests a different side of gin. We crafted an evening that moved far beyond the familiar world of Gin and Tonic. Each course was paired with a refined cocktail, highlighting versatility and surprising depth. The setting felt calm and sophisticated, allowing guests to ease into each pairing and discover how delicate, floral and spiced notes could elevate a four-course menu. It was a graceful introduction to the idea that gin can be so much more than a single serve.