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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.
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