Last year, Laphroaig debuted a number of exciting collaborations, anchored by a distinct love of peat, salt and fire, as well as a determination to highlight flavour pioneers from across the globe through partnerships with different chefs.
Telling their stories of passion, perseverance and dedication, each partnership in this ongoing series further highlighted the importance of natural elements when it comes to building flavour.
For its current run in Australia, the man of the hour is Jake Kellie, who cut his teeth at Singapore’s famed Burnt Ends and now finds himself at the helm of Adelaide’s pioneering open-flame restaurant, arkhé.
After Sydney’s successful dinner – which included Laphroaig cured Ora King Salmon and premium tenderloin with salt from the famed Islay distillery – Kellie will bring the fire back to his stomping ground with a six-course menu at arkhé.
Arkhé’s six-course Chef’s Table will have the option for a peaty, salty and fiery upgrade with a Laphroaig tasting flight. The flight has been chosen to compliment Kellie’s menu, tasting some of Laphroaig’s most coveted drams, including the signature Laphroaig 10-Year-Old alongside a 10-Year-Old Sherry Cask and the rare Francis Mallmann 17-Year-Old White Madeira Cask. Also included is a signature arkhé cocktail.
Founded in 1815 by brothers Donald and Alexander Johnston, Laphroaig has, for over 200 years, maintained a distinct reputation for unbounded excellence. This golden reputation is strongly tied to the distillery’s natural bounty, from the salty seawater and ocean breeze to the earthy smokiness that comes from malted barley cold-smoked by traditional kilns using Islay peat.
It’s this legacy that will be threaded through Laphroaig’s Chef’s Table upgrade at arkhé. Available from now for a limited time only for groups of 6-8, the experience is priced at $380 per person, and all you’d need to do is simply make a reservation through the restaurant.
This article is sponsored by Laphroaig. Thank you for supporting the brands that support Boss Hunting.
