If you’re chilled to the bones and need to light a fire in your belly, we have a special tasting for you. Come and explore Scottish whisky and cured meats, side by side with a team of experts on hand to guide you.
You’ll delve into the world of Scottish whisky. Through four glasses of liquid gold, travel through the hills and glens of the Highlands and Speyside, then onto the weathered isles of Skye and Islay. Once you get your head around the styles in front of you, we’ll add in the next dimension – cured meats.
Whisky has long been a go-to winter warmer, however, its adaptability to match with food has always provided a challenge. Enter cured meats from our celebrated in-house butcher Simon Poole; the smokey, salty, textural delights of charcuterie are a fitting accompaniment to Scotland’s revered grain spirit. Ignite your tastebuds while getting your head around this true art of preservation.
The night will start in Recoleta, our charismatic private room above Butcher’s Diner. You’ll be guided through the whiskies and cured meats. We’ll then fortify you with a burger and dark ale before we retire upstairs to Siglo, our rooftop cigar terrace for a cocktail (whisky based of course).
So clear your diary for Thursday 19 September, 7pm. We’re keeping this event intimate, tickets are limited. On show will be four premium whiskies from Diageo, the minds behind some of the most revered whisky distilleries in the world, plus a selection of delicious in-house cured meats from singular beef farmers Cape Grim.
And with Father’s Day around the corner, it’s the perfect opportunity to gift him (and yourself) this rare event. Click on the button to book now to avoid disappointment We look forward to seeing you there.
Date: Thursday 19 September 2019
Location: Recoleta – Upstairs, 10 Bourke St, Melbourne
Cost: $75 per person