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2013-10-16
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Are you a whisky lover? I am. Not a long whisky lover however, I just started liking and enjoying whisky this year, 2013. I was invited to attend a Glenlivet pairing tasting event at TATE Dining Room & Bar where Chef Vicky Lau designed a six-course degustation menu to pair with 5 different years of the Glenlivet at different depths! The Glenlivet X TATE dinner is priced at HKD1100 + 10% SC, available now until end of December 2013. How often can you savour the Glenlivet all in one go? Rare! so N
The Glenlivet Gastronomy Dinner consists of six courses with an additional amuse bouche to kick start the dinner. A glass of Glenlivet is served before each courses.Here comes our very first glass of The Glenlivet tonight - The Glenlivet Excellence 12yrs. All Glenlivet will be served in a specially designed glass to allow maximum aroma flow and taste. The bright gold coloured Glenlivet 12 year old was a smoothing one with a sweet vanilla and caramel touch.
Amuse BoucheThe petite amuse bouche was vibrant with contrasting colours. On the left was olive oil sauce, in the middle was foie gras terrine topped with cherry tomatoes and on the left was mustard ice-Cream. The foie gras was savoury and smooth. The sweet cherry tomatoes complimented the foie gras very well.
The Glenlivet 15YO French Oak ReserveThe deep gold coloured Glenlivet 15 year old has a stronger vanilla and caramel taste than the 12 year old and with a spicy finish. It had a full body with a smooth and velvety texture. Adding a few drop of Speyside Natural Mineral Water brought up the oak taste and aroma of the 15 year old Glenlivet with a drier finish.
Whisky Flamed Steak TartareThe beautifully plated steak tartare made everyone wow at sight. Flamed with the Glenlivet 15 Year Old French Oak, the beef tartare was topped with, starting on the left, chive, wasabi cream, cornichon, crispy rice and caviar. With it's various spices and texture, the steak tartare was beloved. Only if the tartare could be colder, this would be the perfect dish. With the whisky infusion itself, this course was a perfect pair with the Glenlivet 15 YO.
The Glenlivet 18YOThe old gold coloured 18 year old Glenlivet is the beloved year on the table. The 18YO was peppery and quite powerful with a spicy attack but immediately followed with caramel sweetness and aroma. Add a few drops of Speyside actually enhanced the spiciness and sweetness of the 18YO.
Foie Gras Smoked EelAnother foie gras dish tonight but the highlight actually lay on the smoked eel. With addicting smokey aroma, the smoked eel was savoury and with a texture as smooth as baby's skin. The foie gras mousse was velvety and strongly tasted. The cucumber apple Maki, balsamic gelee and cherry was sweet and fragranced, making the foie gras and smoke eel much nicer to taste. What's more. The smoked eel was actually infushed with the Glenlivet 18, although I could not really taste it lol.
Sakura Ebi TaglioliniThe Sakura Evi Tagolini was my another favourite of the night. Heavenly tasted with robust lobster and Parmesan flavour from the broth, paired with al dente Tagliolini topped with crispy and aromatic Sakura Ebi, this dish is a killer! This dish was so delectable that I can down another bowl.
The Glenlivet XXVThe rich amber coloured 25 year old Glenlivet was also spicy but with a less powerful spicy attack than the 18 year old. The after taste however was very spicy at the throat! The 25YO was very smooth and velvety with a mild caramel taste. Your palate will get used to the spiciness and you taste different flavours with every other sip! It was a more complex drink, with a stronger oak aroma and a subtle sweetness with the addition of Speyside Natural Mineral Water.
Lavendar Burgaud Fillet of DuckThe duck fillet was succulent with some smokey edge, infused with the aromas of the sherry oak whisky. The sous vide daikon was very sweet and soft. The parsnip purée and plum gel were paired very well with the duck. This dish in general was quite average among the dishes we had tonight.
The Glenlivet Archive 21The royal gold Glenlivet archive 12 was a very unique flavoured Glenlivet. It was sweet with notes of honey and caramel, quite spicy as well.It was dry and had a full body. Adding a few drops of Speyside water amplifies the notes.
Cheese Souffle
The 3 cheeses sided with some caviar were very nice for dessert. The cheese Souffle was very flavourful and airy, the hard cheese was creamy, quite nutty and sweet, the blue cheese was pungent, savoury and rubbery in texture. The Cheese Souffle is the killer on the plate, it was simply amazing!
Royal ChocolateThe magic of this dessert lies on the chocolate ganache holding within the test tube on the right. Inside the cup was smoked mocha mousse, hazelnut sorbet , some shortbreads and garnished with two patterned white chocolate on top. The dessert was sweet but had multiple texture to keep you satisfy. The floral Glenlivet Archive 21 was nicely paired with this dessert, accenting the sweetness of the dish.
The Glenlivet x TATE six-course menu was enjoyable and delectable with great dishes prepared by Chef Vicky and the excellent single malt Scottish Glenlivet pairing. It was truly an epicurean experience! This menu is only available upon reservation and offers until end of December 2013. Reserve your table now if you would love to try this seasonal meal out!
題外話/補充資料：
The Glenlivet x TATE Menu
(Available from now till end of December 2013)
(By Reservation Only)
The Bill
The Glenlivet x TATE Menu - HKD880
The Glenlivet Pairing - HKD280
10% Service Charge
Total - HKD1276
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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