South Australia is teeming with world-class wine regions. “[We] can pretty much walk to a winery and have a tasting there and then,” says 2KW head chef Dan Lawrence. “So we thought: why don’t we do something from somewhere people can’t get to so easily … like Scotland.” In that spirit, the rooftop bar and restaurant is hosting a series of Scottish whisky-paired dinners throughout winter.
2KW manager Simon Adami has noticed a resurgence of the warming amber spirit. “Lots of people are asking about it and wanting to know more,” he says. “It’s craft beer-like in a sense that people are keen to try new and interesting things.”
Each instalment of the three-part dinner series will comprise four courses matched with nips of whisky, served neat. Curated in consultation with Craig Patterson of alcohol company Diageo Australia, it’ll give visibility to “high-end, ultra expensive stuff that’s often out of people’s range,” Adami says.
Two evenings will be distillery-dedicated: one to Talisker, the Isle of Skye’s oldest working distillery, and the other to Lagavulin, an Islay distillery known for its well-rounded malts. Sandwiched in-between is the “Distillers Edition”, which will highlight five contrasting varieties “you won’t find on everyone’s back shelf.” “We’ve got a lot of smoky and full-on peaty whiskys unique to [this series] … It’s not just your basic Johnnie Walker,” says Lawrence.
Pairing whisky with food isn’t dissimilar to wine pairing. “You start with [the whisky’s] characteristics and match the food to that,” says Lawrence. The four-course menus will incorporate a range of proteins, including kingfish sashimi, Asian-influenced whole baked snapper and roast pork belly. There’s also a Scottish mutton lamb pie that “sticks to whisky’s roots”. “Sweet, smoked barrel-aged whiskies pair well with dessert,” says Lawrence, referencing his chocolate cookie with muscatel (a type of wine made from muscat grapes) and orange ice-cream.