Gildas x The Glendronach Paired Pintxos
Saturday 16 November from 5:30pm to 11:55pm Wednesday 20 November from 5:30pm to Thursday 21 November 11:05am Thursday 21 November from 5:30pm to Friday 22 November 11:05am Friday 22 November from 5:30pm to 11:55pm Saturday 23 November from 5:30pm to 11:55pm Wednesday 27 November from 5:30pm to Thursday 28 November 11:05am Thursday 28 November from 5:30pm to 11:55pm Friday 29 November from 5:30pm to 11:55pm Saturday 30 November from 5:30pm to 11:55pm Wednesday 4 December from 5:30pm to Thursday 5 December 11:05am Thursday 5 December from 5:30pm to 11:55pm Friday 6 December from 5:30pm to 11:55pm Saturday 7 December from 5:30pm to 11:55pm Wednesday 11 December from 5:30pm to Thursday 12 December 11:05am Thursday 12 December from 5:30pm to 11:55pm Friday 13 December from 5:30pm to 11:55pm Saturday 14 December from 5:30pm to 11:55pm
Menu available during Gildas opening hours
Sydneysiders are invited to enjoy a slice of Basque country this spring with the launch of an Australian-first series of sherry-infused Spanish small plates curated by revered Scottish distillery, The Glendronach and Basque-style Surry Hills bar, Gildas.
As an ode to the Spanish sherry casks its heritage spirit is aged in, and aptly launching in line with International Sherry Week (4-10 November), the masters behind The Glendronach whisky have teamed up with Gildas’ Head Chef, Zach Elliott-Crenn to create a limited edition menu that puts a unique spin on the venue’s iconic pintxos.
The result is a trio of delicious bite-sized plates delivered in Gildas’ distinct authentic style, and perfectly paired to The Glendronach’s award-winning permanent single malt range, including:
Butter puff pastry topped with piperada, piquillo peppers glazed with The Glendronach 12-year-old, white Angelachu anchovy and an olive crumb
A modern take on a traditional gilda skewer featuring morcilla blood pudding, pan-seared Alborohos Island scallop and apple poached in caramel made with The Glendronach 15-Year-Old
Jamon croqueta stuffed with bechamel, coated in pimenton bread, and dressed with jamon glazed in The Glendronach 18-Year-Old
Available until Saturday 14 December, each of the whisky-infused pintxos will be served in ‘snack and sip’ style pairs, alongside a dram of its matching The Glendronach Scotch whisky. Those interested in delving deeper into the flavours of Spanish sherry can also opt for a full tasting flight, featuring all three snacks and single malts.
To complement the pairings, Gildas’ expert culinary and mixology teams have also crafted a dessert and cocktail to top and tail The Glendronach-inspired pintxos experience. Whisky lovers looking to celebrate the festive season in style will love the ‘Ronnie’, a festive spritz featuring The Glendronach 12-Year-Old alongside Campari, grapefruit and cava - a Spanish sparkling wine. And, as a sweet treat, there’s also a decadent take on a tocino de cielo, a traditional caramel dessert served with raisons and infused with the rich flavours of The Glendronach 18-Year-Old.