Glenfiddich Whisky Dinner at The Nest – An Exquisite Five Courses Dinner Pairing with Whisky
September 14, 2019
Good food and good whisky has always been a great combination. From a delicious seafood dish to a decadent dessert, the chefs from The Nest at Laguna National Golf and Country Club have thoughtfully curated the flavours to complement the different Glenfiddich whiskies. Before sharing about my dinner experience, here’s a brief summary of Glenfiddich whisky.
In the summer of 1886, William Grant, the founder, with his seven sons and two daughters by his side, began building his Distillery by hand, stone by stone. After a single year of work, it was ready and William named it Glenfiddich, Gaelic for Valley of the Deer. Glenfiddich is one of the few single malt distilleries to remain entirely family owned and is now the World’s Most Awarded Single Malt Scotch Whisky.
For the Glenfiddich Whisky Dinner at The Nest, I got to enjoy 5 different whiskies from the world’s most awarded single malt collection. Oyster Mornay, served as a starter, was accompanied by Glenfiddich 12 Year Old – the brand’s signature malt. Carefully matured in the finest American oak and European oak sherry casks for at least 12 years, it is mellowed in oak marrying tuns to create its sweet and subtle oak flavours. The baked fresh oyster mornay with sea salt was flavourful and went well with the sweet, fruity notes of the whisky.
The appetiser was Foie Gras, Mushi Ebi Sushi and Sea Scallop, a combination of pan-fried goose liver on garlic bread, steamed prawn sushi and pan-seared sea scallop topped with ikura. This was paired with Glenfiddich IPA Experiment. Brewed in bespoke craft IPA barrels, this single malt expression is imbued with unique zesty citrus notes of ripe green apple, William’s pear and spring blossom. It is complemented by the subtle tang of fresh hops followed by a long lasting sweetness.
Next up was the Homemade Seafood Bouillabaisse, to be indulged with Glenfiddich Project XX. The double-boiled seafood stew containing clam, prawn, and squid, flavoured with saffron and mixed herbs complemented the choice of whisky. Project XX embodies the warm, fruity character of a classic Glenfiddich whisky with hints of sweet candyfloss, cinnamon spice, almonds and rich port tannins with the odd whisper of liquorice. The candyfloss sweetness was a good balance to the overwhelming seafood flavour.
For the main course, you can choose between the Kurobuta Belly and the Rack of Lamb. I had the former which consists char-grilled kurobuta belly with mustard sauce served with sautéed vegetables. The main course is accompanied by Glenfiddich 15 Year Old Solera Vat. This expression is created using a technique pioneered by Glenfiddich’s Malt Master and its warm, spicy flavours are transformed with the alchemy of the Solera Vat. It tastes silky smooth, revealing layers of sherry oak, marzipan, cinnamon and ginger.
Last but not least, the Homemade Tiramisu Mousse is paired with Glenfiddich 18 Year Old Small Batch Reserve. Every batch is individually numbered and carefully watched over, and each has extraordinary consistency and character from an intense marrying period and a warming, distinguished finish. This dessert and whisky pairing completed dinner on a pleasant note.
The Nest has been organising different whisky-paring dinners for quite awhile. You can call the restaurant at 6248 1711 to enquire about their future events.
Address: 11 Laguna Golf Green, Singapore 488047
Opening Hours: Daily 7am to 9pm.
Note that this is an invited tasting.