Last year, the legendary Laphroaig Single Malt Scotch Whisky kickstarted an exciting global celebration, highlighting craftsmanship via the culinary pioneers who regularly push the boundaries of flavour.
Inspiring a series of one-off events in some of the world’s greatest cities, Laphroaig has set out to tell an origin story of flavour. And we think it’s about time the unique concept made its way Down Under.
Laphroaig has listened. To shine a light on Australian craft and flavour, the storied Single Malt has partnered with chef Jake Kellie of arkhé, Adelaide’s acclaimed open-flame restaurant and one of the country’s only kitchens run exclusively on fire (which means no gas or electricity).
Kellie, who earned his chops at Singapore’s iconic Burnt Ends, will spearhead an exclusive, one-night-only event at Sydney’s highly acclaimed Argentinian grill restaurant Porteño to help whisky fans hone in on the building blocks that have made Laphroaig such a consistent staple for over 200 years.
That is, the fundamentals of flavour – salt, fire and peat: the essential elements required to build such an acclaimed Single Malt. After all, true passion arises from ashes, and any creative spirit needs to think granularly before they create something much larger than themselves. That’s what brothers Donald and Alexander Johnston did back in 1815 when they founded Laphroaig. And that’s what the label and Kellie will be doing right here on your doorstep this September.
From a definitive earthy smokiness straight through to the salty seawater and ocean breeze that help structure Laphroaig’s various expressions, it’s these three elements that have endeared the whisky to the world’s most discerning drinkers across centuries.
Expect the Sydney dining experience to highlight this journey alongside a unique menu Kellie has designed to bring a fresh new perspective to Laphroaig, presenting a multisensory education on one of the world’s most beloved Single Malts.
Laphroaig and Kellie will take over Porteño in Surry Hills for one night only. Set for a Thursday in early September, the Laphroaig ‘Tales of Fire’ dinner will present an exclusive menu accentuating fire, peat and smoke, conceived via four flame-licked courses ranging from a Laphroaig-cured Goulburn river trout to an epic 40-day dry aged Mayura Station signature series striploin.
We’ve included the full menu and details below so you can book this one-off dinner, which will also net you not just Laphroaig cocktails, but also a special tasting flight that includes the ultra-rare Laphroaig Francis Mallmann Limited Edition 17-Year-Old White Madeira Cask.
Laphroaig Tales of Fire: Jake Kellie x Porteño
When: Thursday 7th September, 2023; 6:30 PM – 10 PM
Where: 50 Holt Street, Surry Hills
Cost: $240 per person
Bookings: http://sevn.ly/xkwILRMW
Snacks: Raw beef with bone marrow, hash brown, Kristal caviar; tartlet of pigs head with blood sausage, smoked mussel mayonnaise, bottarga.
Entrees: Laphroaig cured Goulburn river trout, kefir and keffir lime; Abrolhos Island scallop with XO sauce; Marga lamb ribs with burnt honey soy glaze and fried saltbush.
Main Course: 40 Dry aged Mayura Station signature series striploin with sel de Laphroaig.
Dessert: Laphroaig, cumquat and dark chocolate mini magnums; smoked chocolate with salted caramel.
Laphroaig Tasting Flight: 10 Y.O. malt whisky; 10 Y.O. Sherry Oak Finish; 17 Y.O. Francis Mallmann Limited Edition White Madeira Cask.
This article is sponsored by Laphroaig. Thank you for supporting the brands that support Boss Hunting.
