Cover 40°C confit salmon with cinnamon and vanilla-infused charcoal breadcrumb and smoky melon, paired with The Glenrothes 18-Year-Old

The Ritz-Carlton, Hong Kong presents a month-long pairing menu that elevates both food and whisky to heady heights

Good things are rarely handed to us on a plate, or so we’re told from a young age. This month, The Ritz-Carlton, Hong Kong proves otherwise as they partner up with The Glenrothes for the first time to present The Hidden Menu—a four-course single malt whisky pairing dinner taking place at Ozone that has been curated by the hotel’s executive chef, Peter Find.

The menu is a tribute to the spirit of The Glenrothes, a self-confessed, under-the-radar Speyside distillery that’s been mastering the art of whisky-making since 1879. While the estate may have escaped the attention of the masses, its exceptional expressions are often found at the topping the lists of many a whisky connoisseur.

Among those in the know, The Glenrothes is recognised for its unusually slow distillation, which is credited with providing a lighter, fruitier and more delicate spirit. Using only the freshest spring water from its own Highland source, the brand distils and casks on its estate, favouring the use of sherry-seasoned casks to deliver a richly rounded flavour and wholly natural colour. This timeless commitment to quality, undeterred by commercial necessity, is what makes The Glenrothes a hidden gem in the world of whisky, coveted by those who care to seek it out.

Back at Ozone, dinner begins with the glimpse of amber welcome cocktail to prime the taste buds. This pre-prandial concoction of caramelised banana puree and banana liqueur infused with vanilla pods accentuates the same flavours in The Glenrothes 12-Year-Old, while its long, sweet finish gives way to notes of melon and cinnamon—a suggestion of what’s to come.

The first of the dishes is 40°C confit salmon with cinnamon and vanilla-infused charcoal breadcrumb and smoky melon, paired with The Glenrothes 18-Year-Old. The sweet vanilla, pear and fresh ginger flavours, together with the ensuing sweet, spicy, peppery finish, provide the perfect counterbalance to the dish’s smokiness.

Things continue to heat up with the second course of poached lobster tail with spicy fig, 90% chocolate sauce and nutmeg emulsion, matched with The Glenrothes Whisky Maker’s Cut. Its aromas of resin, candied peel and fresh oak are followed by rich, spicy, and creamy flavours of vanilla and orange peel, highlighting the lobster’s natural umami.

Accompanying the main dish of sous-vide Ibérico pork tenderloin is The Glenrothes 25-Year-Old, whose character is defined by salted caramel, mango and coriander seeds. It's a decadent flavour profile, made even more so when enjoyed with the rich, succulent meat and salted caramel tropical fruit and celeriac puree.

Then comes the grand finale—The Glenrothes Single Cask #19961, paired with black tea mousse panna cotta with vanilla cream and chocolate. This special dram was distilled in 1997, then put away to age in a first-fill American oak sherry butt until it was bottled in 2019. Its notes of dark chocolate with black tea on the palate, and long, sweet finish impart a luscious echo of the dessert, providing a harmonious end to the meal.

The Hidden Menu by The Glenrothes and Ozone is available until 1 October at HK$1,280 per person. To unlock a 10 percent discount code, make your reservation by clicking here.