Pier One is hosting a pop-up winter chalet on the pier in partnership with Chivas Regal Whisky. The cabin on the water’s edge will offer specially created warming cocktails and dishes, with a calendar of whisky and champagne-focused events until the end of September.
Chivas Lodge on the Pier offers five Chivas Regal variations on the rocks or neat, served with homemade coriander and orange chocolate. There are also six unique cocktails, including ‘Nuts & Curd’ – Chivas Regal 12 shaken with lemon curd, fennel and honey syrup and a dash of Frangelico; or ‘Aged Bobby Burns’ – Chivas, Benedictine and Vermouth aged in an oak barrel stored at Pier One Sydney Harbour.
To complement the whisky-heavy drinks list, a menu of rich, wintery dishes has been designed including veal served with tuna cream and tarragon, and smoked river trout with roe and watercress. There are also complimentary tasting plates to share between friends on a Thursday evening.
There is also a program of “experiences” running across the pop-up, with masterclasses hosted by Chivas Regal national brand ambassador Rachel MacDonald; a five-course degustation dinner, led by The Gantry Restaurant’s executive chef Joel Bickford to showcase the matching of ingredients; while G.H.Mumm Champagne tasting classes, led by national brand ambassador Chris Sheehy will explore the history of G.H.Mumm with an extensive tasting of five wine varieties, culminating with the Prestige Cuvée R. Lalou.
The pop-up runs until 30 September, at Pier One, in Sydney.
