If you like both whisky and modern Australian cuisine, you’re in luck. Chef Rishi Naleendra of Cheek by Jowl and The Balvenie will be running a one night only collaborative menu.
Cheek by Jowl is a modern Australian restaurant run by a husband-and-wife team: Chef Rishi Naleendra, formerly from Tetsuya’s and Yellow by Brent Savage, and General Manager Manuela Toniolo, from Waku Ghin. Chef Rishi normally matches his boldly flavoured cuisine with a mainly organic and biodynamic wine list. In this case, however, he has chosen to pay homage to the craftmanship and story behind The Balvenie, reflecting elements of each rare craft (the pillars of the distillery).
The Cheek by Jowl and The Balvenie Collaborative Menu
Smoked Char with Green Apple and Buttermilk
Raw Beef with Maple Butter and Radish
Smoked Snapper (from cask wood) with Bitter Leaves and Prawn Floss
Ribeye with Barley and Caramelised Cauliflower
Hay Ice Cream with Burnt Pear and Molasses
The whiskies for the dinner are not strictly speaking, intended a pairing, but a “showcase of the flavours” in the whiskies. We find The Balvenie’s whiskies to be a superb choice, especially for those with a bit of a sweet tooth; the honeyed style of the distillery is both approachable and luxuriantly decadent. Yet, the distillery’s whiskies have a great complexity and depth, thanks to Sir David Stewart, the distillery’s Malt Master. Stewart is famed for pioneering cask finishing; maturing whiskies in the last stage of their development inside casks formerly containing other spirits or wines, such as rum or port, to add layers of flavours on top of the house style. They should go wonderfully with the dishes on the menu.
The whisky list for the evening:
- The Balvenie DoubleWood 12 Year Old
- The Balvenie Caribbean Cask 14 Year Old
- The Balvenie DoubleWood 17 Year Old
- The Balvenie PortWood 21 Year Old
- A surprise whisky only be revealed on the day itself
If you’re not acquainted with The Balvenie’s whiskies, this is a great chance to get to know them. Neil Strachan, Regional Brand Ambassador of The Balvenie, will be present during the dinner to guide diners through the distillery’s five rare crafts (Home Grown Barley, The Malting Floor,The Coppersmith,The Coopers and The Malt Master).
The details:
Date: 28th February 2017 (Tuesday)
Time: 6.30 pm
Venue: 21 Boon Tat Street, Singapore 069620
Price: $138 ++ per person, including whiskies
For more information on the food, please visit: www.cheekbyjowl.com.sg. On the five rare crafts of The Balvenie, check out https://www.thebalvenie.com/the-balvenie/our-rare-crafts
