CLUBHOUSE | LIQUID ASSETS
CARNIVORE’S DELIGHT: SCOTCH AND STEAK
t’s all about whisky this July. We’ve seen Scotch Whisky emerge in recent times as the preferred spirit category of choice for the new generation of drinker. Gaucho, the London-born Argentinian steakhouse held a Whisky Tasting Dinner featuring Glenmorangie Single Malt Whisk y in late June. An excellent opportunity to tr y four dif ferent whiskies from Glenmorangie with delicac y, smoothness and complexity, paired with some of Gaucho’s signatures and new items. Upon arrival guests will be greeted with a 10 years old Glenmorangie original-based cocktail with an American white oak finish. For starters expect Salmon Tiradito - mango, passion fruit, pomegranate and aji Amarillo paired with Glenmorangie The Original (10 years old), as well as the Braised Beef Back Ribs glazed in a hoisin and chilli orange sauce with sesame seeds, fresh orange and pickled chillies, paired with a 12 years old Glenmorangie Lasanta. Both dishes are recent additions to Gaucho’s new a la carte menu. For mains indulge in Gaucho’s ancho rib-eye - delicately marbled throughout for excellent and full-bodied flavours, paired with 18 years old Glenmorangie extremely rare. Dessert will include a blue cheese plate and whisky brownie paired with 12 years old Glenmorangie Quinta Ruban. The menu will include one bottle of complimentary 10 years old Glenmorangie original. The menu will be available at Gaucho in July upon request. A la carte options will still be available. Gaucho lands in Hong Kong as the f lagship restaurant in Asia as it makes its entrance into a whole new market promising “the true essence of Argentina - its food, wine, culture and most importantly, the passion of the people”. Internationally renowned for succulent steaks and mouth-watering ceviches, Gaucho Hong Kong remains true to its elegant, individual style. The decor style is around the brand's iconic cowhide walls, rich black and white leather furniture, mirror panels and crystal chandeliers. The menu is headlined by steak cuts from the finest 100% grass-fed, free-range Argentine Angus beef - considered the best in the world. Cooking in the traditional Argentine way - cut to order, grilled and turned only once to seal the juices and enhance the f lavour. Gaucho’s culinar y st yle combines traditional Argentine cooking over open fire asado grills with modern “Nuevo Latin” tastes. Book your table at gauchorestaurants.com or call them on +825 2386 8090.
HK GOLFER・JUL 2017
Cooking in the traditional Argentine way - cut to order, grilled and turned only once to seal the juices and enhance the flavour An excellent opportunity to try four different whiskies from Glenmorangie with delicacy, smoothness and complexity, paired with some of Gaucho’s signatures and new items
Gaucho is internationally renowned for succulent steaks and mouth-watering ceviches