Editor’s Review

SKIRT x AUCHENTOSHAN “AGED TO PERFECTION” whiskies paring menu

This bold menu was created by Director of Culinary, Justin  Dingle­ Garciyya. To  complement  the multifarious spread  of  modern European cuisine  with  Asian overtones,  they are bringing in Auchentoshan. the renowned triple distilled whisky from Glasgow, Scotland.

The open  kitchen  at SKIRT lets you watch the  chefs  prepare your dinner- a 4-course set menu of signatures dedicated to pleasure.

WATCH THE VIDEO:

 

To start off the first course is paired with curated cocktail called Bacon Fashionable – made of Auchentoshan American Oak infused with Bak-Kwa, maple and old fashion bitters as the first teaser of the evening.

Bacon Fashionable – made of Auchentoshan American Oak infused with Bak-Kwa, maple and old fashion bitters

 

For the rest of the evening guests can expect a stellar menu with a multitude of flavors coming together to amplify the element of class and refinement promised. Dedicated to making an impression, whisky pairing is not limited to main courses but dessert as well.

 

American Oak Dry Aged Sher Wagyu Striploin MBS 4-5

 

SKIRT Cape Grim Smoked Beef Tongue

SKIRT Argentinian Wild Ted Prawn Tartare

 

 

The main highlight of the menu – the American Oak Dry Aged Sher Wagyu Striploin MBS 4-5, aged to perfection and grilled with flair on the centrepiece parilla grill. The meat pairs perfectly with the Auchentoshan Virgin Oak whisky. Placed in brand new oak casks right from the start, Auchentoshan won with their new Virgin Oak release. Instead of maturing in a cask that previous held sherry or bourbon, like most whiskies are, they did something different and have created something stunning. To the nose: Pockets of spicy nutmeg float upon a calming vanilla. Palate: A fruitiness follows on the vanilla sea alongside the nutmeg.

The partnership is an indisputable fit, with SKIRT and its premium cuts and fresh catches to complement Auchentoshan’s spectrum of Scotch whiskies- American Oak, 12 years, 18 years, Virgin Oak and Three Wood, all aged to perfection.

We highly recommend this menu, catch it between 20 – 29 September 2018