Gildas in Surry Hills is offering a limited-edition pairing experience at its Basque-inspired bar, bringing together the expertise of The Glendronach Distillery and Gildas’ Head Chef, Zach Elliott-Crenn. Launching in time for International Sherry Week, the menu is infused with notes of sherry-aged whisky for a new twist on classic pintxos.
The special tasting series showcases three meticulously crafted bites, each with a sherry-kissed flair that draws on The Glendronach’s rich single malt heritage. The dishes include flaky puff pastry with piperada and piquillo peppers elevated by The Glendronach 12-year-old; a reinvented skewer with pan-seared scallop and caramelised apple delicately enhanced by The Glendronach 15-year-old; and a luscious jamon croqueta, featuring a pimenton-crusted bechamel filling and a touch of The Glendronach 18-year-old for extra depth.
The experience is available from 8 November to 14 December and pairs each pintxo with a dram of the matching single malt for an immersive journey into the Spanish-Basque spirit. Guests can enjoy these pairings as individual ‘snack and sip’ selections or indulge in a full tasting flight to explore the flavours in harmony.
For dessert, treat yourself to a classic tocino de cielo infused with the deep notes of The Glendronach 18-year-old. Or, for a seasonal toast, sip on ‘The Ronnie’—a festive spritz that combines The Glendronach 12-year-old with Campari, fresh grapefruit, and cava.
This exclusive whisky-pintxos pairing menu starts at $26 for paired bites, with a full tasting flight option for $78.
Find out more here about the Glendronach experience at Gildas.