The unique menu has been designed to heighten the flavours of each bespoke cocktail made with the first rye whisky to come out of Scotland for over 100 years - such as grilled langoustines and chorizo with sweet peppers, garlic and olive oil mayonnaise paired with ‘Tonic’ - made with Arbikie potato vodka, homemade tonic & botanical infusion. The dinner on 19 Tuesday takes place at Oblix East, and priced at £90 per guest and must be reserved in advance.
Dinner & drinks
Seasonal vegetable salad with goat’s curd and hot smoked salmon; grilled langoustines and chorizo with sweet peppers, garlic and olive oil mayonnaise; Osso buco served with soft polenta, morel mushrooms and wild garlic pesto.
‘Banana’ with Arbikie Highland Rye, coconut water, tonka & Angostura bitters); ‘Lemongrass’ Arbikie AK’S gin with sparkling wine, silver shimer and ‘Hibiscus’ with Arbikie Highland rye whisky, Oblix sweet vermouth, Amaro, chocolate bitters.