With the holidays approaching, it’s time to treat yourself and friends with something decadent and delicious.
Launching in December, whisky lovers are invited to experience the distinctive, bold and meaty character of Mortlach Single Malt Scotch whisky through the special “Meats with the Beast” set-menu presented by Mortlach, and Grand Hyatt Steakhouse – available at Grand Hyatt Steakhouse until 31 January 2021.
The “Meats with the Beast” menu features the restaurant’s signature dishes specially selected to match the prestige spirit, Mortlach, complementing its exceptional meaty and bold flavour, resulting from the brand’s signature distilling process – 2.81 Distilled. Unlike with any other whisky, Mortlach’s spirit criss-crosses between six copper stills of completely different silhouettes 0.81 more times than is Scotch tradition. It is an exact science graced with a touch of magic from “The Wee Witchie”, the smallest of their six stills. Since it was first forged more than 120 years ago the creators have fastidiously ensured every dent and detail remains unchanged because it is within this copper chamber that the specific richness of taste is created.
Meticulously crafted by Grand Hyatt’s newly appointed Head Chef Marc Benkoe, the “Meats with the Beast” menu starts with 48-month Bellotta Iberico Jamon and sourdough (HKD 160) served with house champagne (HKD 180), followed by three dishes paired with different ages of the whisky, including 12-year-old, 16-year-old and 20-year-old spirits in individual servings.
Mortlach 12-Year-Old (The Wee Witchie) x House smoked salmon
The House smoked salmon, Balik style, Lemon-honey mustard dressing, dill, organic potatoes (HKD 180) is best paired with Mortlach 12-Year Old-mixed cocktail Brown Derby (HKD 110), with grapefruit juice, lemon juice and maple syrup.
The lemon-honey mustard dressing for the salmon echoes the grapefruit and lemon juice, along with the maple syrup in the Brown Derby. The light zest character compliments the demerara sugar and cherry jam notes of Mortlach 12-Year-Old.
Mortlach 16-Year-Old (Distiller’s Dram) x USDA Prime beef tenderloin
The Mortlach 16-Year-Old, also known as Distiller’s Dram, has been matured in only Sherry casks, adding rich, fruity and fragrant notes on top of the beasty complexity synonymous with Mortlach. The meaty character is best paired with richly flavoured dishes, including Grand Hyatt Steakhouse’s signature USDA Prime beef tenderloin, 6oz, roasted foie gras, asparagus, truffle sauce (HKD 690). The Mortlach 16-Year-Old served on the rocks (HKD 135) brings out the soft tenderness and distinct rich flavour of the meat perfectly.
Mortlach 20-Year-Old (Cowie’s Blue Seal) x Sticky date pudding
For those with a sweet tooth, the meal is finished in exquisite fashion with Mortlach 20-Year-Old served neat (HKD 300), paired with Sticky date pudding, caramel sauce, and Chantilly cream (HKD 120). The spirit is matured for 20 years in sherry casks with a percentage of refill wood, adding a dense yet elegant aroma to the profile that is thicker on the palate. The mellow complexity balances out the sweet caramel sauce while the finish accompanies the Chantilly cream of the pudding.
22 Aug 2016
Above & Beyond, Hong Kong’s iconic Chinese fine dining institution, has appointed Sinclair as its Integrated PR agency partner. Located in Tsim Tsa Tsui East on Hotel ICON’s 28th floor, Above & Beyond was designed by the world-famous Conran & Partners to complement the breathtaking panoramic views of Victoria Harbour. The authentic Chinese restaurant features […]
23 Apr 2019
The 26th edition of Great Chefs of Hong Kong sees nearly 50 of the city’s leading hotels and restaurants join hands to support children with special needs.
4 Jul 2016
Located in downtown Tin Hau, Hong Kong, TUVE perfectly showcases minimalist and timeless design sensibilities. As travel and design PR experts, Sinclair Comms is delighted to represent the poetic space which uses modern and natural materials in their purest forms. The boutique hotel is a true alternative for travellers looking to experience a new approach to […]