World’s 50 Best Bars 2015 @ ONE6EIGHT

It was a full house at ONE6EIGHT in Balmain for the Glenfiddich Whisky Dinner presented by Laura Hay, Whisky Ambassador for William Grant & Sons.

Laura Hay, Whisky Ambassador for William Grant & Sons.

As Laura delivered a brief history on Glenfiddich before guiding guests through the matches with the inventive 5 courses that Chef Leigh McDevitt had prepared.

Glenfiddich Whiskies

Not only were the whiskies paired with the dishes, they were an ingredient in those dishes as well. The whiskies represented in the dishes and on taste were Glenfiddich 15 Year Old, Glenfiddich 14 Year Old, Glenfiddich 18 Year Old, Glenfiddich 21 Year Old and Glenfiddich 12 Year Old.

House made bread

A staple of ONE6EIGHT is their House made bread made with fresh apple and Glenfiddich 12 Year Old served with hay smoked butter. The bread is light and the butter has a lovely hay smoke flavour.

Scallop ceviche

First course of Scallop ceviche with Glenfiddich 15 Year Old granita was paired with Glenfiddich 15 Year Old. The scallops were thinly sliced while the granita was vibrant with the notes of the iced whisky.

Confit partridge

Second course of Confit partridge tortellino with roasted partridge breast and Glenfiddich 14 Year Old was paired with with Glenfiddich 14 Year Old. This half bird was full of gamey flavour with charred corn for sweetness and finished with 14 yo custard delivering textural balance. By finishing in virgin Spanish and American oak casks, the Glenfiddich 14 Year Old delivers spice from that new oak as well as a nuttiness that pairs well with this game bird.

Wagyu flap

The last savoury course was Wagyu flap marinated in Glenfiddich 18 Year Old with grilled baby leek and Glenfiddich 18 Year Old gel. The Wagyu with a marble score of 5 was marinated for 24 hours in Glenfiddich 18 Year.  The resulting marinade was then turned into a gel which worked so well when tasted with the Wagyu. With its maturation in Spanish Oloroso wood and American oak, the Glenfiddich 18 Year Old delivers lovely dried fruit and oak notes that pair well with the meat.

Glenfiddich 21 Year Old ice cream

The dessert of Glenfiddich 21 Year Old ice cream with salted caramel fudge and pine nut praline brought silence to the restaurant in a very good way. Beautifully textured ice cream with the flavours Glenfiddich 21 Year Old in evidence with the salted caramel fudge cutting through sweetness and the pine nut praline bringing out the chocolate notes. The pairing with the Glenfiddich 21 Year Old married well with its toffee and spices.

Aerated cheddar, Parmesan and nigella lollipop

To finish, Aerated cheddar with Glenfiddich 12 Year Old, fennel lavosh and Parmesan and nigella lollipop was served. Aged pecorino was melted down with Glenfiddich 12 yo and turned into a blend of custard and foam that was light, creamy with both salty and savoury notes with the fennel lavosh adding bite and fresh apple to bring out the fruity notes of the matching Glenfiddich 12 Year Old.

ONE6EIGHT holds events regularly with the next being a GH Mumm Champagne and Yasa Caviar dinner on October 16 2015.

ONE6EIGHT
233 Darling St
Balmain NSW 2041
one6eight.info