Whisky and Rye at The Ambrette

           

Inspired by recent trip to Scotland, Michelin-rated chef patron Dev Biswal is to serve a special menu 7-course sampling menu with matched whiskies.  The menu costing £60 per head, will be available on Sunday 29th April at his Ambrette Restaurant @ Rye, which is located in the historic Cinque Port town’s White Vine House, holder of 5 AA stars.

The evening begins with Soup of wild mushroom and Kentish blue cheese laced with 12 year old Glenlivet, then a Spice crusted Rye Bay scallops on a bed of aromatic Anglo Indian kedgeree with Tullibardine single malt.

This will be followed Grilled goat’s cheese served with carpaccio of Kentish beetroot marinated and pickled in Famous Grouse for three days before the Tender and sweet Brochettes of Kentish lamb marinated with aromatic spices and smoky Laphroaig, then charcoal roasted.

Guest will then enjoy Seared Halibut with a South Indian style sauce of coconut, mustard and root ginger and 16 year Glen Moray and Loin of Venison with a sauce of green apple, cloves , fennel and 12 year old Cragganmore.

To finish there is Drambrulee, a novel take on Crème Brulee and Drambuie with Glayva and Alphonso Mango Ice cream.

“There is a long tradition of drinking whisky in India which dates back to the days of the Raj and its still a very popular drink, with the new sophisticated urban elite who frequent the smart bars and restaurants of Mumbai.

Biswal reports that good restaurants in Mumbai always have an excellent selection of Scotch whiskies and it that it is the preferred drink for weddings, birthdays and family gatherings.

He has selected whiskies with complex spicy notes that compliment his deftly seasoned dishes.

 “I found the Scots quite secretive about their great produce – nobody admitted to knowing where to find local langoustines – yet the neighbourhood loch side restaurant sells them by the dozen!” said Dev when describing his culinary trip to the Highlands, “Somebody must know!”

Biswal was so impressed by the quality of local produce –  particularly the game, seafood and beef – when his visited Scotland, he plans to take a small group of regular customers for a gourmet weekend to Lochinver, where he will create feasts from seasonal Scottish fare with his unique culinary style.

Each of the 7-courses of the sampling will be accompanied by a 25ml glass of whisky.

Overnight accommodation at The White Vine House is available from £130 for a double room with breakfast.

The menu will also be served at the original Ambrette in Margate’s old town, which is now rated 5th best restaurant in the whole of the UK by diners using the TopTable restaurant booking website.