Scottish Highlands meets a Sydney steakhouse.

One of Sydney’s most prestigious and sought-after steakhouses will be collaborating with Glenmorangie to create the ultimate whisky extravaganza, kicking-off Monday 08 July

Over the three weeks, The Rocks based steakhouse, The Cut Bar & Grill, will be showcasing a range of whisky based events featuring the exquisite and distinct taste of Scottish Highlands sourced scotch-whisky, Glenmorangie. Sydneysiders interested can expect everything from sampling the restaurants rare whisky-aged beef, whisky flights, limited edition cocktails and their pièce de résistance, a stunning five-course dinner.

Whether you’re a whisky connoisseur, casual drinker, collector or foodie who enjoys tantalising infusions, this is for you.

Throughout the duration of the event, The Cut Bar & Grill will have three whisky flights for guests to indulge in. Featuring three 15mL pours, The Cut will be serving up either The Biscuit Malt flight ($30) which features Glenmorangie Original as well as Lasanta and private edition Allta, ideal for tasters with a dryer palate. For a classic cask finish, opt for The Cask Edition ($30) which includes premium cask Lasanta, Quinta Ruban and Nectar d’Or. Finally, true to its name, The Executive flight ($45) showcases the ultimate trio of luxurious drops including Allta, Signet and an 18-year-old Glenmorangie, each of which embody an intense, rich and distinctive texture.

Then, for one day only (Thursday 18 July), The Cut will be serving up their 28-day Glenmorangie whisky-aged beef ($90) specially created by head chef, Enver Katranci. With limited portions available during lunch and dinner service by pre-order only, the incredible 500g Cape Grim rib eye has been generously infused for 28 days with the sweet and smoky characteristics of the Glenmorangie whisky; perfect for two.

For those Sydneysiders looking for a more delectable dining option, chef Enver has also designed a five-course dinner with matching whiskies ($145) available on Wednesday 24 July at 6:30pm. The menu sees the likes of a savoury puff pastry tart, a Nectar d’Or cured salmon gravlax, a chargrilled duck breast, chargrilled Cape Grim beef fillet with bone marrow and finally, a chocolate mousse whisky sponge cake.

The five-course dinner is accompanied by a Glenmorangie high ball, Nectar d’Or, Quinta Ruban, limited-edition Glenmorangie Allta and last, but certainly not least, Glenmorangie Signet.

Finally, for a more intimate whisky event, The Cut Bar & Grill will also be hosting a tasting event on Friday 26 July at 6:30pm ($35). Here, hosted at The Cut’s bar, guests will have the opportunity to taste some of the distinguished Glenmorangie whiskies accompanied by a selection of bar snacks.

If cocktails are more up your alley, you’ll be glad to know that The Cut has concocted three whisky-based cocktails available through to Wednesday 31 July. Created using various blends, guests can try from the Berry Buck, which elegantly combines Glenmorangie Original with ginger ale and fresh raspberries; the Old New York Sour which is a cooling mix of Glenmorangie Lasanta and lemon served over ice and topped with shiraz, and finally, the Up-To-Date mix is a textured combination of Quinta Ruban Amontillado Sherry, Grand Marnier and bitters poured over a rock of ice.

Pairing The Cut Bar & Grill’s premium cuts of prime Australian meat with the historical, complex, exceptional and uncompromised craftsmanship of Glenmorangie, this is, by far, one of Sydney’s most spectacular and extravagant scotch whisky based events that Sydneysiders cannot miss.

When: Monday 8 to Wednesday 31 July
Where: The Cut Bar & Grill, 16 Argyle St, The Rocks
For more information: The Cut Bar & Grill