Last month, we were invited to attend the Glenfarclas Whisky Dinner at the Pan Pacific Hotel.

On arrival, we enjoyed canapés followed by an indulgent four-course set menu created by the amazing chefs at Pan Pacific Perth. There were the scotch egg with mustard hollandaise, foie gras choux with hazelnut praline and pearl barley and porcini risotto with percorino shards. To complement our canapes, we had a refreshing cocktail, made from the Glenfarclas Single Malt 8 Years Old.

Our second course is the roast duck leg with goat’s cheese, pineapple and star anise with the Glenfarclas 105 Cask Strength. The roast duck leg was juicy and tender in texture and the ingredients marry well with each other. The Glenfarclas 105 Cask Strength had a long and warming finish and is high proof dominating. It’s a whisky that needs to be treated carefully and enjoyed slowly. Complements perfectly with the roast duck.

For the third course, we had a mackerel with oatmeal, beetroot and horseradish with the 15 year old as the complementing whisky. It’s quite interesting to see oatmeal in a main dish and we were surprised that it actually works really well with the fresh mackerel. The 15 year old had a gentle smoky, long and distinguished dry finish.

Our fourth course comprised of Scottish inspired petit fours along with our matching whisky, the Glenfarclas Single Highland Malt 21 years old. We enjoyed our desserts and we can see why the high tea at Pan Pacific Hotel was named the best high tea in Perth by Trivago. The petit fours definitely hits the right spot for us. Looks like high tea at Pan Pacific Perth is on my list now!

Overall, it was a very informative evening where we indulged in great food by the Pan Pacific Perth team while broadening our knowledge of whiskies. I definitely have a better appreciation of whiskies from attending this event.

We would like to thank Holy Smoke! Agency for the invitation to attend the Glenfarclas Whisky Dinner at Pan Pacific Perth.