20 Nov 2020

Mortlach partners with Grand Hyatt Steakhouse to present the “Meats with the Beast” menu

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

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

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

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.

Click through to book your table now.

Related News
CENTRESTAGE 2018 featured image

3 May 2018

Front and centre: HKTDC appoints Sinclair for CENTRESTAGE 2018

CENTRESTAGE, Asia’s premier fashion promotion and launch platform, returns for its third edition this September.

16 Jul 2020

Hotel ICON’s Malaysian Durian Festival returns this August

To celebrate the ‘King of Fruits’ and its exquisite creamy and smooth texture, Hotel ICON is hosting a Malaysian Durian Festival on selected Fridays and Sundays during August 2020.

Contemporary grill ALTO promises a feast for the stomach and the eyes - featured image

25 Jul 2016

Contemporary grill ALTO promises a feast for the eyes and stomach

Designed by the internationally acclaimed Tom Dixon, ALTO is set to be the hottest new restaurant in Hong Kong.

Let's stay in touch Let's Stay in touchLet's Stay in touch

[recaptcha]

Top







Sinclair