The Macallan, producers of quality single malt whisky, and Beefbar Hong Kong are partnering to host a night that showcases the brand’s oldest maturing stocks.
The Fine Oak, Rare Cask and Limited Edition 3 expressions will be paired with contemporary European cuisine by executive chef Andrea Spagoni.
The evening will begin with an al fresco whisky tasting on Beefbar’s striking rooftop, with added insight from whisky expert Ron Taylor.
Guests will then move inside for a private five-course whisky dinner, featuring pairings such as red prawn carpaccio with mandarin and nori seaweed paired with The Macallan 12 Years Double Cask; Jerusalem artichoke veloute with langoustine and shimeji paired with the Macallan Edition No. 3; and the American prime Black Angus filet served with Comte cheese mashed potatoes; or pan-fried langoustine with semolina sauce and candied lemon, both paired with The Macallan 18 Years Fine Oak.
The five course menu plus pairings is at HK$1,480.
For more details, email: firstname.lastname@example.org
2/F, Club Lusitano,
16 Ice House Street,
Central, Hong Kong
Tel: (852) 2110 8853