By Stefanie Collins, editor bars&clubs 

Sydney’s Opera Bar has expanded the offerings available in its Meat & Cheese room to include a range of specialty whiskies.

The idea is a simple one and it plays into the current trends for spirit and food matching that are popping up all over the world. Opera Bar will be offering a range of Australian artisan cheeses, matched with whiskies from all over the world.

The team at Opera Bar has developed an intricate flavour matrix that’s specific to its whisky and cheese offering to ensure that there is a flavour match to suit everyone’s taste preferences. For those that aren’t sure what sort of flavours they prefer, the specialist staff are on hand to help navigate the menu, while there is a rotating tasting flight option as well.

The Meat & Cheese room is a unique space within Opera Bar that offers the kind of personalised service and interesting products that are not necessarily expected at a high volume venue like itself. According to Opera Bar, the purpose of the room is to give both the regular customers a taste of something different as well as giving “discerning whisky patrons the opportunity to come to the harbour and enjoy the spectacular Opera Bar view while experiencing a specialty whisky offering they might usually find in ‘small bar’ venue”.

The current whisky and cheese tasting flight on offer features Hakushu 12YO (Mount Kaikomagatake) with L’Artisan washed rind (Timboon); Nant Bourbon Wood (Tasmania) with Ashgrove Cheddar (Elizabeth Town); and Aultmore 12yo (Speyside), with Woodside lemon myrtle chevre (Adelaide Hills) for $35. The tasting flights are available daily from 11:30am until midnight, no bookings required.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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