Flavours from the fIRE

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FLAVOURS FROM THE FIRE

Unexpected contrastS of smoky and sweet

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MOPOKE Festival presents ‘FLAVOURS FROM THE FIRE’ by HIGHLAND PARK Whisky, bringing an extraordinary fire-inspired dining experience to Sydney. Chef Karl Patrick Thomas (Ex. Opera House) brings to life trends in the world of BBQ cuisine with a 3-course dining menu paired with Highland Park’s smoky and sweet single malt whiskies.


 

Highland Park has been crafting award-winning single malt Scotch Whisky in Orkney since 1798 and is the perfect whisky for pairing with fire-cooked dishes with its unexpected contrast of sweet and aromatic smoky flavours.

A wild harmony of tastes, Highland Park is all about celebrating unusual taste combinations and finding balance in the extreme.

This is a truly unique and immersive culinary experience not to be missed!

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MENU

WELCOME SIGNATURE COCKTAIL

ENTRÉE, PAIRED WITH HIGHLAND PARK ‘12YO’

Selection of cheese & charcuterie

MAIN COURSE, PAIRED WITH HIGHLAND PARK ‘15YO’

Smoked & Grilled Pinnacle Grass fed short rib of beef, whipped gentlemen’s relish, crushed new potatoes, pickled heirloom carrot salad. Served with charcoal baked bread & smoked butter.

Non – meat option: Beef substituted with king oyster mushroom.

DESSERT

Orange marmalade, grilled almond, flambé crepe with Highland Park whisky.

HIGHLAND PARK FLAVOURS FROM THE FIRE – DINNER

SATURDAY 4TH OF FEBRUARY 2023 – 8:30 PM TO 10:30 PM

HIGHLAND PARK FLAVOURS FROM THE FIRE – LUNCH

SUNDAY 5TH OF FEBRUARY 2023 – 1 PM TO 3 PM

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