On Wednesday 8th November, Indian restaurant Chutney Mary is hosting a special gastronomic experience with Diageo’s whisky ambassador, David Sinclair, that will be paired with a selection of the finest malts, including Talisker Whisky.
The dinner begins at 7pm in their special club room, featuring a four course dinner and a selection of seven malts.Starting with a cocktail on arrival, the meal then moves on to a Roast Scallop Mangalorean Sauce dish, served with Talisker 18-Year-Old. With its unique sweet rich smoke, Talisker 18 balances the sweet flavours of the scallop and warming spice of the accompanying rich sauce.
Talisker Whisky is famed for its sea-salty nose, smoky character and peppery finish. Distilled at the oldest working distillery on the Isle of Skye, Talisker captures the true spirit of its remote and rugged environment. An award-winning whisky with wonderful sweetness and warmth, Talisker 18 is rich and soft, intertwined with just a thread of smoke that becomes more assertive and warming.
The iconic restaurant Chutney Mary is now located in St. James’s.There are 26 spaces left costing £135 per person. Prior reservations and pre-payment required. To reserve your place or for more details: [email protected] | 020 7629 6688
COCKTAIL ON ARRIVAL – Caol Ila 12, Rose Lemonade, Rhubarb Bitters, Lime – Long and refreshing
ROAST SCALLOP MANGALOREAN SAUCE – TALISKER 18 YEARS
The starter is paired Talisker 18 years old, once voted the best whisky in the world! With its unique sweet rich smoke made by the sea Talisker 18 balances perfectly with the sweet flavours of the Scallop and warming spice of the accompanying rich sauce.
Talisker 18 years notes – Sweet to start with toffee and fruit leading to darker, smokier notes.
TANDORI FOIE GRAS AND GOOSE GALOUTI – BENRINNES 21 YEARS
One of Chutney Marys signature dishes this dish using goose and fois gras is rich and decadent. Benrinnes 21 years old, a rich bold whisky from Speyside with a full bodied character, the rich fruit of the whisky complements the richness of the goose whilst the fois gras adds a layer of complexity to the whisky.
Benrinnes 21 years notes – Sweet with Bovril, flint and tar. Adding water brings out some dark chocolate.
LAMB SHOULDER SHANK – MORTLACH 18 YEARS
Combing whisky that has been matured in American oak casks and also European oak Mortlach 18 years old is perfectly balanced with a controlled character. Married together with the rich tomato spice and the mild lamb flavours Mortlach 18 years adds warmth to the overall dish adding a moreish layer.
Mortlach 18 years notes – soft and oily, with liquorice, anise, sticky cherry, dark polished oak, ground coffee, dark chocolate and orange zest.
CHOCOLATE BOMB SURPRISE – DALWHINNE 15 YEARS FROZEN
Dalwhinnie distillery is located in one of the coldest areas in Scotland where the whisky matures over a long period of time, here we have chilled the Dalwhinnie 15 years old to over – 20 degrees to accentuate its texture and heighten the vanilla character. Combine this whisky with a rich chocolate bomb also containing Dalwhinne to enjoy a decadent dessert of the highest order.
Dalwhinne 15 years Frozen – light, fresh and honeyed, with a nice cut of citrus running through.
AFTER DINNER FLIGHT
A selection of the rarest whiskies will be served to end this epicurean evening. Each whisky is from a small batch annual release and is of natural cask strength. Created by some of the world’s finest whisky craftsmen these whiskies represent some of the rarest casks are chosen on its exceptional quality.
Glenkinchie 24 years – Matured in refill European oak butts, this 24 year old is weightier than the most releases from the distillery, with well-balanced fresh and dried fruit, and a background of spice.
Linkwood 37 years – A 1978-vintage Linkwood is an elegant and well-matured dram with sweet, creamy and fruity flavours, all sat on a backbone of rich but savoury chocolate.
Caol Ila 30 years – A stunning 1983 vintage Caol Ila released at 30 years of age in a combination of refill American and refill European oak, it feels rich and waxy, peat is initially absent, but slowly builds and builds, along with notes of menthol cigarettes and chamois leather.