On Thursday, 1 June and Saturday, 3 June, the world’s most luxurious whisky brand invited guests to Toast The Macallan at an exclusive pop-up dining experience at Roslyn Packer Theatre to celebrate its revered range of single malt whiskies. Trippas White Group, Group Executive Chef, George Diamond, engaged James Viles of Bowral’s two hatted Biota Dining to curate a menu fit for the occasion.
Expertly guided by Sietse Offringa, Brand Ambassador – The Macallan, guests received a whisky-tasting masterclass, signature cocktails, and a perfectly paired two-course menu.
Tasting some of the esteemed distillery’s finest expressions, including Double Cask 12 Years Old, the Fine Oak 12 Years Old and The Macallan Rare Cask, Viles’ menu was carefully designed to complement The Macallan’s rich, fruity, full-bodied flavour characteristics. The menu consisted of the below:
Pear & sheep's milk blue
Charcoal & whipped roe
Fermented garlic & clay cooked beetroot tartare
Duck ham, endive, goat's cheese
Smoked kingfish loin, finger lime, white radish, kelp oil
Glazed beef rib, chestnut creme & rappe stem, gathered wild mushrooms
Honey creme, toasted rye, J-choke ice cream
The theatre was transformed, reflecting the rich history of The Macallan and the story behind Double Cask – a tale of two worlds. Created from the perfect balance of sherry-seasoned European and American oak casks, The Macallan Double Cask 12 Years Old brings a distinctive character to the fore.
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