An event curated by Tove, an up and coming Cape Town-based concierge service.
The immersive sensory experience began with guests arriving in slick ensembles, setting the esteemed ambience for the evening ahead.
The Glenlivet’s newest family member, the Founder’s Reserve received guests in accompaniment to the perfect pairing of a potato spun tiger prawn amuse bouche.
Whiskey master, Vuyisile Dlepu, painted the history of The Glenlivet through an engulfing introductory speech before guests moved swiftly onto their next pairing: The Glenlivet Twelve Year Old.
The smooth and fruity notes were superbly balanced against the smoked paprika seared Norwegian salmon, served with grilled broccolini, saffron-scented potato, gremolata crumb and lemon butter.
For the second course, Chef Wells delighted the taste buds with roast chalmar beef fillet with charred spring onion, onion chutney, pickled and roast onion puree with truffled potato fritter and peppercorn sauce.
This dish gave the opportunity for The Glenlivet Fifteen Year Old to shine, the perfect whiskey to pair with a red meat dish, resulting in a lingering sweet almond and spice finish.
The link from savoury to sweet – a flavour interlude by patisserie chef, Retha Thorpe – creating a true invitation to indulgence, comprising bitter chocolate cremeux with ginger, dark chocolate honeycomb, candied ginger and orange zest. The Glenlivet Eighteen Year Old had an excellent flow on the palate with a balanced burst of sweet orange.
