The Macallan Whisky And Wagyu Dinner

PUBLISHED March 19th, 2014 07:45 am | UPDATED May 9th, 2018 03:13 am

The elite 6 course dinner designed by Chef Chris Millar, whose culinary career includes positions at award-winning, iconic restaurants in London, Melbourne and Sydney will be paired with unique signatures of The Macallan. Be intrigued by the story behind each specially crafted dish and unique whisky pairing. One where no one would usually attempt.

*Dinner only pairing with old vintages of The Macallan

DINNER MENU

Wagyu Carpaccio, Mimolette Cracker

Japanese Saga Wagyu Rib Eye Lifter A3

The Macallan Fine Oak 15 years

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Wagyu Bone Soup, Wagyu Short Rib, Daikon

Australian Tenderplus Wagyu Short-Rib MS8

The Macallan Sherry Oak 12 years

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Pickled Wagyu Tongue, Wagyu Cheek, Iberico Crackling, Parsnip Chips, Chocolate

Australian Tenderplus Wagyu Cheek and Wagyu Tongue

The Macallan Sherry Oak 18 years

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Tortellini Wagyu Ox Tail, Truffle, Porcini, Earthy Flavours

Australian Tenderplus Wagyu Tail

The Macallan Estate Reserve

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The Macallan Glazed Smoked Wagyu Rib Eye, Tarragon Fromage Blanc, Crushed Kipler,

Bone Marrow Croutons, Fresh Wasabi Shavings

Japanese Saga Wagyu Ribeye A3

The Macallan Oscuro

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Farm house cheeses

Date: 03 April 2014

Time: 7:00 pm – 11:00 pm

Venue: Stellar At 1-Altitude

SGD $348+

Click [here](http://www.worldgourmetsummit.com/wgs2014/main.php/event/themedinner/id/24) to make a reservation.