The coupling of a nip of whisky and an easy-drinking beer is the centrepiece of the Speakeasy Group’s second Melbourne venue (the first was Eau de Vie), Boilermaker House.
Served on rustic slabs of natural wood in elegant glassware, boilermakers are accompanied by a small taste of cheese or meat to enhance the flavours that bind and juxtapose the pair. With 700 whiskies on the walls and rotating tap and bottled beers, the combinations are pretty much limitless.
Dividing the whisky, beer and boilermaker menu into flavour profiles such as “fun and fruity” makes the concept more accessible – no pre-existing knowledge of craft beer styles and obscure regions of Scotland required.
Former Eau de Vie chef Andrew Douglas applies the Boilermaker concept to plates such as chips with whisky salt and beer vinegar. Cheeses, paired with fruit bread, house preserve and mixed nuts, can be picked individually or selected by the bartender on boards. The cured-meat selection is available on share plates or to self-select and devour with redeye mustard and house pickles. A selection of heartier meals is available from the grill, and cold-cut sandwiches will be offered for a Thursday-to-Sunday lunch service.
Although this World Class drinking venue appears more laid-back than EDV, the service remains the same; the snappily dressed staff has a genuine passion for craft brews and rare single malts, with cheese, whisky, beer and meat training.
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