Taste your way through a six-course wagyu degustation with Nikka Whisky pairings at Botswana Butchery this September!
Sydneysiders, get ready for an indulgent dining experience! Botswana Butchery, known for serving some of the highest quality steaks from Australia and New Zealand, is offering a six-course wagyu degustation and whisky pairing experience this Spring. Taking place on Wednesday 13th September from their central CBD location in Martin Place, guests will enjoy the very best cuts of wagyu cooked into four delicious dishes, a palate cleanser, and dessert, accompanied by premium Japanese Nikka whisky drinks.
On the night, Botswana Butchery’s Culinary Director Angel Fernandez will discuss the creative process behind each dish and the selection of the wagyu cuts. Prior to joining Botswana Butchery, Angel was Culinary Director at Dante NYC (voted World’s Best Bar and Best American Restaurant Bar). While the man behind the cocktails, award-winning Botswana Butchery Bar Manager Reuben Beasley, (who recently won the Nikka Perfect Serve 2023 Competition), will be joined by Nikka Whisky Ambassador Marcus Parmenter, providing insight into the different whisky blends and explain the barrelling process.
At $299 per person, this promises to be a one-of-a-kind dining experience that would be perfect for a special occasion or perhaps surprising a loved one.
(Dish and matched cocktail)
Rump Cap Tartare, Jerusalem Artichoke, Truffle (Westholme F1)
Sakura Kick – Nikka Super Rare Old, Lemon, Sakura Blossom, Orgeat
Rib Chuck Shavings, Burned Butter Emulation, Pomes Anna, Chilli (Mayura Wagyu-Full Blood)
Nikka Days Yuzu Highball – Nikka Days, Yuzu, Soda
Long Cooked Beef Shin, Celeriac, Preserved Lemon, Marigold (Stone Exe Pure-Breed)
Rising Sun – Nikka Coffey Gin, Dry Vermouth, Cranberry, Crème de Peche
Porterhouse, Tare, Bone Marrow, Simmered Daikon (Hida Japanese Wagyu)
Endive, Tomato Sauce, Bottarga, Fried Capers
Roasted Brussel Sprouts, Sesame Miso, Pangratatto
Kabukicho – Nikka From The Barrel, Sweet Vermouth, Maraschino, Orange
Kafir Jelly, Mandarin and Juniper Kakigori (palate cleanser)
Brioche, Pineapple, Maple Syrup Pudding
The Other Half Serve – Nikka Yoichi 10-Year Single Malt Paired with Super Mandarin Soda
What: Wagyu x Nikka Whisky Degustation Dinner Event
When: Wednesday 13th September, 6.30pm for 7pm start
Where: Botswana Butchery Sydney, 25 Martin Place, CBD