Wednesday, 3 July 2019: The Cut Bar & Grill is showcasing Glenmorangie Single Malt Scotch Whisky during a three-week collaboration that features a selection of exquisite whisky flights and limited-edition cocktails, a stunning five-course dinner, and a rare chance to sample the restaurant’s exclusive whisky-aged beef.
From Monday, 8 July to Wednesday, 31 July whisky connoisseurs and those who want to learn more about this illustrious spirit, can indulge in one of three whisky flights, each featuring three, 15ml pours. The Biscuit Malt flight ($30) features Glenmorangie Original, Lasanta and Allta (limited-edition), 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 a trio of luxurious drops, Allta, Signet, and an 18-year-old Glenmorangie, that each embody an intense, rich texture.
A trio of whisky-based cocktails enhance the subtle tones of different Glenmorangie blends. Berry Highball ($20) combines Glenmorangie Original with a blend of cool ginger ale and fresh raspberries, Old New York Sour ($21) is a mix of Lasanta and lemon, served over ice and topped with Shiraz, and Up-To-Date ($21) is a mix of Quinta Ruban, Amontillado Sherry, Grand Marnier and bitters poured over a rock of ice.
Head Chef Enver Katranci will showcase his 28-day, Glenmorangie whisky-aged beef on Thursday, 18 July during lunch and dinner service. With limited portions available, guests must pre-order ahead to stake their claim on a 500g, Cape Grim rib eye, which has infused spectacular sweet and smoky whisky characteristics.
“Our whisky-aged beef is available for one day, in small quantities, approximately every eight weeks and quickly sells out,” Chef Enver says.
“Beef’s flavour enhances with aging and it becomes more tender. Add to this a subtle sweetness and smokiness from the whisky and you have a beautiful piece of beef that you’re unlikely to find in other Sydney steakhouses.”
Chef Enver has curated a five-course dinner, with matching whiskies ($145pp), available on Wednesday, 24 July at 6.30pm. The menu includes puff pastry, goat cheese tart paired with a Glenmorangie High Ball; Nectar D’or cured salmon gravlax, creme fraiche, trout roe and rye cracker served alongside Glenmorangie Nectar D’or; chargrilled duck breast with grilled red cabbage and aged balsamic partnered with Glenmorangie Quinta Ruban; chargrilled Cape Grim beef fillet with bone marrow croquette complemented with limited-edition Glenmorangie Allta; and chocolate mousse whisky sponge cake with Glenmorangie Signet.
Guests can attend an intimate whisky evening in The Cut’s bar on Friday, 26 July at 6.30pm and taste some distinguished Glenmorangie whiskies alongside a selection of bar snacks ($35pp).