Decadent Dining: 15 on Orange's Whisky Pairing Dinner
Savour Restaurant and Glenlivet Whisky joined forces to create a memorable experience.
A stunning autumn evening in Cape Town combined with premium whisky and fine dining makes for the perfect night out. On Thursday 28 March 2019 at 15 on Orange Hotel, Autograph Collection, the sophisticated new-look interiors of the hotel made for the perfect location to host this premium Tové Experience. It saw the hotel's Savour Restaurant combine forces with The Glenlivet Whisky to create a four-course pairing dinner that was a delight to all who attended.
Executive chef and culinary mastermind Tamsyn Wells, together with whisky connoisseur Vuyisile Dlepu, came up with a menu that elevated both the food and whisky served on the night. The immersive sensory experience commenced with the VIP guests arriving in slick ensembles, instantly creating a glamorous ambience for the evening ahead. The Glenlivet’s newest family member, The Founder’s Reserve whetted guests' appetites and with its long, creamy and smooth finish, was the ideal complement to a potato-spun tiger prawn amuse bouche.
Dlepu took guests through the storied history of The Glenlivet via an engaging introductory speech before everyone moved swiftly onto their next pairing: The Glenlivet Twelve Year Old. The fruity notes of this whisky were superbly balanced against smoked paprika-seared Norwegian salmon, served with grilled broccolini, saffron-scented potatoes, gremolata crumb and lemon butter.
Between courses, guests enjoyed an immersive live jazz performance by Italian songstress Francesca Biancoli and renowned guitarist Alvin Dyers.
For the second course, Wells delighted the taste buds with roast Chalmar beef fillet with charred spring onion, onion chutney, and pickled and roast onion puree with truffled potato fritter and peppercorn sauce. This dish was the opportunity for The Glenlivet Fifteen Year Old to shine. With its lingering sweet almond and spice finish, it's the perfect whisky to pair with red meat.
Dessert was created by patisserie chef Retha Thorpe, and it was a true invitation to indulge. It consisted of a bitter chocolate cremeux with ginger, dark chocolate honeycomb, candied ginger and orange zest. The Glenlivet Eighteen Year Old – with its balanced burst of sweet orange – proved to be an ideal accompaniment to this dish.