VIP dinners, limited-edition cocktails and a whisky infused dessert 9th to 30th April
The Cut Bar & Grill will showcase Glenmorangie whisky at its finest during a three week collaboration, featuring a selection of exquisite whisky flights, limited-edition cocktails and desserts, and two exclusive dinner and bar events.
Whisky connoisseurs and those who want to learn more about this illustrious spirit, can indulge in one of three whisky flights that are available throughout the collaboration, which runs from Monday, 9 April – Monday, 30 April.
Each flight features three 15ml pours presented on a tasting board with tasting notes. The Biscuit Malt flight ($30) features Glenmorangie Original, Spios and Tusail, perfect for those with a dryer palette. The Cask Edition flight ($30) comprises of premium cask Lasanta, Quinta Ruban and Nectar d’or, all of which deliver a classic cask finish. The Executive flight ($45) showcases trio-Spios, an 18-year-old Glenmorangie and Signet, each embodying an intense, rich texture.
Guests looking for a light, after work tipple can enjoy delicious whisky-based cocktails that have been mixed to enhance the subtle tones of different Glenmorangie blends, and are also available until the end of April.
The Berry Buck cocktail combines Glenmorangie Original with a blend of cool ginger ale and fresh raspberries. The Old New York Sour is a mix of Lasanta, lemon and sugar, served over ice and topped with The Cut’s finest Shiraz. Up-To-Date is a mix of Quinta Ruban, Amontillado Sherry, Grand Marnier, sugar and bitters, and is delicately poured over a rock of ice.
On Wednesday 11 April, industry-renowned Glenmorangie Ambassador, Garth Foster, will host an intimate evening in The Cut’s bar. Guests will have the chance to taste some of Glenmorangie’s distinguished whiskies while enjoying a selection of bar snacks.
Garth returns on Wednesday 18 April, to host a special five-course dinner ($165pp) in The Cut’s private dining room. Head Chef Joel Wootten has curated a menu that is paired with a Glenmorangie whisky or cocktail. Duck liver parfait and pickled ginger crostini is accompanied with the Berry Buck cocktail as a refreshing starter. Cured King fish tartare, salmon roe and rye cracker is matched with Glenmorangie Nectar d’or, delivering a sweet and zesty kick. Hay-smoked slow-braised lamb shoulder, lovage and farro is partnered with Quinta Ruban as a smooth, rich complement. Glenmorangie Spios is then served alongside grass-fed beef fillet, roast onions and bone marrow. A double whisky hit brings the meal to a close, with a chocolate whisky crème brulee served with Glenmorangie Signet.
A divine whisky-based dessert is also available for the three weeks. Apple tarte tartin glazed with whisky caramel and vanilla ice cream ($18) incorporates one of the oldest and rarest whiskies from the Glenmorangie archives, Signet. This dessert, created by Executive Pastry Chef Riccardo Falcone embodies a voluptuous texture of rich chocolate and intense, aromatic coffee.
Bookings and reservations: cutbarandgrill.com | 02 9259 5695 | reservations@cutbarandgrill
**Information and Images Courtesy of Cut Bar & Grill/Rockpool Dining Group – Georgie Meredith
Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
connie.lambeth@theaustraliatimes.com.au
Follow us on Instagram: instagram.com/tatgourmetmag/
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