Get ready to raise a glass—and a pintxo—because Gildas and The Glendronach are shaking up Sydney’s dining scene with a pairing that’s as smooth as it is sophisticated.
Just in time for International Sherry Week, Gildas, the city’s go-to for Spanish-inspired small plates, has joined forces with The Glendronach, Scotland’s storied single-malt maker, to present a pintxos flight dripping with decadent, sherried charm. From this Friday until December 14, prepare to take a plunge into a tasting experience where smoky Scotch and tantalizing tapas meet like long-lost friends.
Picture this: each dish on the flight is crafted to mirror the dark, fruit-laden allure of Glendronach whiskies, which rest patiently in Spanish sherry casks, gathering flavor and wisdom like an old soul. This culinary trio is no ordinary pairing—it’s a romance of smoky notes, sweet nuances, and savoury bites that takes you on a journey from the highlands of Scotland to the heart of Spain.
The tasting menu brings Glendronach’s signature character to life, pairing each expression with a bite that whispers (or shouts!) nuances straight to your palate.
Here’s the inside scoop on a night masterfully curated by Gilda’s head chef, Zach Elliott-Crenn, where each bite is as artfully crafted as the whisky in your glass.
Anchovy, Puff Pastry, Piquillo Pepper Glazed with The Glendronach 12-Year-Old
A sip of Glendronach’s 12-year-old: rich oak and honey hit the tongue with a friendly hug, while the anchovy pintxo – crisp puff pastry cradling a salty, umami-laden bite – makes for a salty tango with those caramel notes. The piquillo pepper glaze, slicked with a dram of the 12-year-old, adds a subtle peppery heat that balances out the whiskey’s sweetness, accentuating its silky finish. Anchovy skeptics, beware – this one will convert you.
Scallop, Morcilla, Apple-Poached Caramel with The Glendronach 15-Year-Old
Glendronach’s 15-year-old is a matured masterpiece, boasting dark fruit notes and a velvety, earthy richness. Paired with a buttery scallop that melts on contact, it’s a match made in culinary heaven.
Add morcilla’s savory depth, and the whole mouthful reaches dramatic new levels. The apple-poached caramel, simmered with the 15-year-old, hits that whisky’s own candied fruit notes with a sly wink – a swirl of sweet and savory that transforms every sip and bite into a sultry little love affair.
Jamón Croqueta with Jamón Glazed in The Glendronach 18-Year-Old
Enter the star of the show: the 18-year-old Glendronach, with its mature, leather-and-dark-chocolate depth - a dram that literally left us lusting for a cheeky additional dram or two.
The jamón croqueta, dusted in crumbs and fried to a perfect crunch, echoes this maturity, while a dash of jamón glaze, kissed by the 18-year-old whisky, adds a subtle smoky sweetness.
Each bite of the creamy croqueta stretches the whisky’s nutty undertones, with a finish that lingers like a sonnet in the back of your throat.
The Ronnie Cocktail: The Glendronach 12-Year-Old, Campari, Grapefruit, Cava
A wild card with a whisky-forward twist, The Ronnie Cocktail is a brilliant reprieve between bites. Bitter Campari teams up with the zesty tang of grapefruit, and together they keep Glendronach’s 12-year-old feeling fresh and punchy. Add a cava top-off, and this concoction becomes a refreshing splash of lively flavors that wake up the palate. Consider it the palate reset button you didn’t know you needed.
Tocino de Cielo Dessert Special: Golden Raisins and Caramel Infused with The Glendronach 18-Year-Old
For the grand finale, the Tocino de Cielo dessert brings Glendronach’s 18-year-old back for one last waltz.
This Spanish-style custard, luxuriously smooth and paired with golden raisins and caramel (infused with yet another nod to the 18-year-old), rounds off the menu with a dessert that’s as rich as the whisky itself. The caramel layers sing in harmony with the whisky’s orange-chocolatey, fruity notes, while the custard finishes each spoonful on a silky, decadent note.
The tasting we have been able to attend was elevated to new heights by the incomparable presence of Glendronach’s brand ambassador, Andrew Tsai, a true whisky whisperer whose role was far more than mere moderation.
With the ease of a maestro orchestrating a symphony, he wove together first-hand anecdotes from his time with Glendronach’s celebrated Master Blender, Dr. Rachel Barrie, layering his recounts with tales from his journeys to the distillery’s hallowed grounds in Scotland and through the sun-soaked bodegas of Spain.
His charm wasn’t merely in the rich tapestry of experiences he shared but in his unmistakable style – a blend of wit so dry you might call it extra-aged or "barrel strength", and a self-deprecating humor that both disarmed and delighted the room. Each story felt like a private peek behind the curtain, as he relayed Dr. Barrie’s meticulous methods, her exacting standards, and her warm-hearted passion for every dram that leaves the distillery. He let slip just enough behind-the-scenes quirks to make the whisky feel like an old friend, approachable yet enigmatic.
In sum?
This tasting menu and its Glendronach companions do more than highlight each other’s flavours – they add layers, spark connections, and set each other off in symphonic fashion.
In its very essence, it’s an edible love letter to whisky’s nuanced depths, and for those bold enough to taste, it’s a journey worth every last bite and sip.
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Words by AW.
Photo courtesy of Gildas.