Whisky & Wagyu
Tuesday June 25th at 6:30pm
Imagine, the buttery flavour of Wagyu cooked over coals and then paired with world renowned whiskys. Picture high quality 18 year old Talisker aged whiskys, classic cocktails with added twists alongside food combinations from our charcoal grill that will make your mouth water. Imagine no longer and book for this curated dining experience.
So that you may indulge in this beefy, boozy, luxe experience, the night will be hosted by whisky expert and Diageo Reserve Brand Ambassador, Nick Edwards, alongside Nick and Vicki Sher from Sher Wagyu. The five-course menu with whiskies to match will raise the eye brows of even the most renowned sommelier, you may wonder why you have been having wine all this time!
You will be seated in our private dining space of which features a bespoke curing cabinet where we dry age our own cuts of beef supplied to us by Sher Wagyu. Sher Wagyu have been breeding Wagyu beef since late 1980’s and were the first to produce Wagyu X Holstein cattle in Australia. A popular choice of many top restaurants across the world, particularly in Melbourne, including our restaurant Asado. They are committed to producing delicious, tender and juicy Wagyu beef and are always improving their efforts to make sure their beef is always at the highest quality, showcasing its distinctive flavour.
Numbers are limited for this one-time ticket experience at Asado. No tentative bookings will be accepted. There is a strict no refund for any cancellation.
Book online, call Sally at Asado on 90888600 or email us at firstname.lastname@example.org