The Balvenie and MICHELIN Guide have come together for the second year, to present Handcrafted By, a platform that involves a series of whisky-paired dining experiences inspired by craftsmanship and heritage.
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Helmed by Chef Andrew Walsh, newly minted MICHELIN-Starred Nua Irish Restaurant, Cure has crafted two dishes and a whisky-based cocktail that are all paired with The Balvenie’s roster of storied whiskies.
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Main course features a dish of Salmon is cured, brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. Glazed with molasses treacle, it has a stickiness and umaminess that pairs with the smokiness of the whisky. Horseradish is added for some heat and topped off with some roe and flower.
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Dessert is presented inside a box and is inspired by Chef Walsh’s childhood winter memories with his father. Charcoal dough is cut into small logs to resemble peat. They are deep-fried with filled with a peat-smoked milk ice cream. They are served with The Balvenie DoubleWood 12 Year Old to enhance the smoky aroma. The whisky’s vanilla and cinnamon notes lift the dessert.
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Lastly, to celebrate its recent MICHELIN Star accolade, Chef Walsh and his team have crafted a cocktail called Star in Orbit. Using The Balvenie Caribbean Cask 14 Year Old as the base, lime juice, umeshu, honey, sage, and egg whites are added. The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail.
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You can enjoy these whisky-paired delicacies at Cure, available from 21 Feb to 21 Apr 2022 at S$396.00++ (full menu + alcohol pairing)
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Alcohol pairing includes
🥃One dram of The Balvenie 12 Year Old DoubleWood
🥃One dram of The Balvenie 14 Year Old Caribbean Cask
🍸One Star in Orbit cocktail; and
🥃Other complementary pairings.
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The Balvenie drams can still be ordered a la carte if you opt to order without the full alcohol pairing.
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Reserve a table here or call the restaurant at 6221 2189.
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Location: Cure, 21 Keong Saik Rd., Singapore 089128
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