The best response HQ has ever had to its whisky and wine pairing dinners was the one hosted by Distell for its Bain’s and Bunnahabhain Whisky Dinner last week, attracting close to a hundred diners. While I have eaten HQ ‘s set menu before, it was the unique combination of  the food with the whisky tasting, and the buzz in the restaurant, that led to the success of the evening. 

HQ 2017 #FineWining pairing dinners launched with bubbly Graham Beck evening!

I had been invited to join the Media table, having originally been invited to the event by Katie Coetzee. When she became ill on the day of the event, she encouraged me to still attend, and to invite a plus-one. David Brown is newish to Cape Town, and I met him recently at a dinner with mutual friends. He kindly accepted my invitation at short notice to join me, being a good conversationalist at our table, and was connected to a guest at our table who is also involved in the film industry, as is David. I was surprised to see my Durban friend Gail Unsworth on arrival with her sons, also attending the event. 

On arrival we were offered an Aperitif of Bain’s Macadamia Nut Boulevardier Sweet Spice Vermouth, served with a slice of orange biscotti, and finished off cheekily with a miniature bottle of the Bain’s whisky, with which a canapé of spiced duck croquette with pickled orange and ginger was served before we were seated at the tables.  

Bain’s whisky is a single grain made by The James Sedgwick Distillery in my home town of Wellington, and it has won a number of awards, including World’s Best Grain Whisky!

On Friday evenings I spend part of my dancing time at HQ, dancing to DJ Dino, and the Friday prior to the whisky event I met HQ Chef Ray Mulaudzi and waitron Connor Greenwood for the first time. We had a photograph taken quickly, despite the busy evening that was lying ahead for both of them. It was good to hear Ricky Botsis singing his Sinatra-style music, and he is a regular performer at HQ, smartly dressed, charming, and always smiling. 

We were welcomed by Matt Mulholland, GM of HQ and the next-door Roast & Co. Whisky aficionado Bernard Gutman (left) explained the pairing procedure, and told us that he and Distell’s spirits ambassador Nick Holdcroft would move through the restaurant, from table to table. Nick came to chat with us during the evening, telling us more about his role and the two star whiskies of the evening. We were encouraged to use Social Media about the event during the course of the evening, and I was surprised to be one of two winners of a bottle of Bain’s whisky for my Instagramming, the winners announced at the end of the evening.

A friendly waitress took our main course order, and brought the first paired whisky, as well as water, to the table. With our starter of a crisp salad of cos and iceberg lettuce, toasted pine nuts, Parmesan shavings, and a Dijon mustard vinaigrette, was paired the Bunnahabhain 12 year old whisky. 

The main course was a 250 gram sirloin wet-aged for 32 days, grilled medium rare, topped with Café de Paris butter, and served with skinny fries, as well as ketchup and mayonnaise. With this was paired the 18 year old Bunnahabhain whisky. An alternative main course was Portobello mushrooms stuffed with rich Duxelle, gratinated with Parmesan cheese, and served with skinny fries and Café de Paris butter too. We noticed an inconsistency of sirloin cuts at our table, some flat, others short and upright on the plate. The initial Café de Paris butter serving differed in colour and taste from the seconds served, a nice touch to be offered seconds, seldom seen elsewhere. 

The dessert sounded interesting, but its plating was disappointing. An unusual chocolate Crème Brûlée was served with burnt orange ice cream and chocolate soil, with which was paired ice cold Bain’s in a glass with a never-seen-before chocolate rim and orange gel ice blocks. I requested a dry cappuccino, and while it took some time to receive it, it was perfectly made.

I didn’t want to go home, it had been such a lovely evening, and the whiskies went down well, not usually a beverage I drink. 

HQ, Heritage Square, 100 Buitengracht Street, Cape Town. Tel (021) 424-6373. www.hqrestaurant.co.za Twitter: @HQCapeTown Instagram:@hqcapetown

Bain’s whisky, The James Sedgwick Distillery, Wellington. Tel 072 415 3440 www.bainswhisky.com Twitter: @Bainswhisky  Instagram: @ bainswhisky

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: click here Instagram: @Chris_Ulmenstein