This seasonal menu combines a flight of Macallan whiskies – four from its core range, and the Macallan Rare Cask from its ultra-premium 1824 Masters Series first introduced in 2015 – along with a specifically-designed menu by Me@OUE Executive Chef Sam Chin. Dishes include a Hélie Farm Saint Vasst Oyster, South African Spiny Lobster, Alaskan Black Cod, Kumamoto A4 Wagyu Beef as well as an Oregon Blue Cheese Creme Brulee.
Whiskies for the whisky dinner are:
- The Macallan 12YO Fine Oak
- The Macallan 12YO Sherry Oak
- The Macallan 12YO Double Cask
- The Macallan 15YO Fine Oak
- The Macallan Rare Cask
While Me@OUE does recommend specific pairings, rather than serve the whiskies one at a time the restaurant provides them as a full tasting flight so diners can sample and decide on their favourite food and whisky combinations.
This festive five-course Me@OUE menu – excluding amuse bouche, petit fours and Me@OUE’s signature squid ink bread – clocks in at $158++ per person; it’s an additional $68++ for the flight of Macallan whiskies, or $78++ if you prefer wine instead. It is available from now to 31 December 2017.
[Photo credits: The Macallan and Jessica Chan]