Taste of Talisker
Josh Niland is hosting a two-day seafood and whisky event pop up at a temporary cliffside boatshed in Manly.
Overview
Josh Niland has had a busy few years. He opened his new Fish Butchery takeaway eatery in Waterloo, and announced that he will be taking over The Grand National Hotel while moving his signature restaurant Saint Peter into the space. Plus, he was named in the world's top 100 best chefs, won the James Beard Book of the Year Award and was listed among the world's 50 best next-generation hospitality leaders. If all this wasn't enough, he's still got time to do adventurous pop-ups around Sydney.
His latest is a collaboration with Scotch whisky brand Talisker. Across two days in October, Niland will be heading up a culinary pop-up at a picturesque view-heavy North Head boathouse that is being erected at the Q Station in Manly. The Taste of Talisker series will take two forms across the two days — and the first will see Niland pull together a three-course meal paired with selections of whisky from 5.30pm on Friday, October 21.
Image: Talisker and Saint Peter pop-up.
On this exclusive menu, you'll find four must-try dishes for any seafood enthusiast. Things will kick off with salt and vinegar garfish bathing in its own oil with Kamut sourdough for dipping and yoghurt-cultured butter. Form there, you'll be served coal-fried calamari cut into thin pasta-like pieces and paired with yellowfin tuna salami and a chilli oil — all combining to create a seafood dish reminiscent of a next-level spag bol. The headline dish is whole butterflied King George whiting complimented with a finger lime and tapioca sauce that will burst in your mouth. Tickets for the dinner will set you back $202 per person and are limited.
The next day, on Saturday, October 22, there will be a $100 guided whisky tasting experience at the pop-up, accompanied by a range of paired bar snacks from Saint Peter. The lineup of bites hasn't been announced yet, but they're sure to feature Niland's signature brand of sustainable seafood delights.
"I wanted to capture the wild spirit of the sea paired with key aromas of Talisker — smoke, spice and a sense of sea salt spray in the morning after a storm," said Niland.
"Years of maturation made by the sea has lent a full flavour to this bold dram and this menu celebrates Talisker's rich flavours while honouring the sea in a sustainable and ethical way."
Image: Talisker and Saint Peter pop-up.
Information
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