Cover Quenelles of Pike with its own roe, urchin, wild sorrel, sabayon of smoked eel
Quenelles of Pike with its own roe, urchin, wild sorrel, sabayon of smoked eel
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The exclusive multi-sensory event held at Cure took guests on a journey that reimagined luxury dining 200 years into the future
Tatler Dining Singapore had a taste of the future with the launch of Johnnie Walker Blue Label’s latest culinary concept last July 6 at Nua Irish restaurant Cure, which reimagined the future of luxury fine dining 200 years from today. For its first edition, Cure chef-owner Andrew Walsh worked with chef Mickael Vilijanen of Dublin’s Chapter One, and Diageo global brand ambassador Mark Moriarty to create an innovative six-course menu that celebrated the treasures of air, land and sea.
In the months to come, Johnnie Walker Blue Label will continue to launch a series of thought-provoking fine dining collaborations featuring some of the world’s most progressive chefs. The initiative is in line with Johnnie Walker Blue Label’s emphasis on innovation.
The first edition saw each chef come up with two dishes, and we began the evening with cured mackerel dotted with buckwheat, caviar and seaweed gelee. It was finished with a generous glaze of aromatic charcoal cream.
We were also treated to delectable dishes like sweet celeriac baked in barley and topped with shaved earthy Manjimup black truffle; and quenelles of pike with roe, creamy urchin and wild sorrel.
Above Chef Andrew Walsh, chef Mark Moriarty and chef Mickael Viljanen
Chef Andrew Walsh, chef Mark Moriarty and chef Mickael Viljanen
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The night ended on a sweet note with desserts like the Velvet Cloud Yoghurt 2223, featuring yoghurt served four-ways: freeze dried, nitro frozen, crispy and aerated. It was paired with Johnnie Walker Blue Label. The dessert was also available to the public at Cure, as part of its eighth anniversary degustation menus for a limited time.
Of course, the meal was paired with various Johnnie Walker Blue Label cocktails, like the Blue 75, a mix of Blue Label, clarified Avanmore milk, and lemon; and Celtic Sea, a cocktail of Blue Label, Blanc Quest and St. Germain.
Above The experience was enhanced with a digital canvas unravelling the story of each dish
Above Cure had been reimagined for the night, allowing guests to step into a restaurant "200 years into the future"
The experience was enhanced with a digital canvas unravelling the story of each dish
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The experiential dinner came alive with the use of a digital canvas that unravelled the story of each dish.
Throughout the dinner, we were also encouraged to question how our favourite ingredients—such as chicken, mackerel and caviar—would be perceived 200 years into the future. The evening was filled with tantalising dishes, refreshing drinks and thought-provoking conversations on the future of dining.
Scroll through the gallery to find out what went down at the dinner.
Celeriac baked in barley, yellow wine butter, hazelnut, manjimup black truffle
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This is the first of many experiential dinners that diners can look forward to from Johnnie Walker Blue Label. Purchase Johnnie Walker Blue Label here and enjoy a personalised engraving service.
Drink responsibly. Visit DrinkIQ.com to find out more.
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Amanda Goh was the former senior writer for Tatler Singapore.
