Some dinners are best enjoyed when there is a little something extra on the table. This September, Embers Open-Fire Grill is teaming up with Tasmania’s LARK Single Malt for “An Evening with Embers Open-Fire Grill & LARK,” a one-night dinner at Swissôtel Living Jakarta Mega Kuningan with three courses and three LARK expressions.
The first plate is Seared Duck Breast, served with linguine al nero, fresh orange segments, thyme-infused orange jus and brown sauce. The duck has the richness you would expect, while the orange brings some brightness to the plate. LARK Fire Trail No. 151 is served with the dish.
The Pan-Seared Seabass follows with basil beurre blanc, braised pumpkin, roasted leeks, crispy tuile and fresh basil. The beurre blanc gives the fish a creamy finish, while pumpkin and basil bring sweetness and freshness. LARK Devil’s Storm No. 183 is the whisky for this course. For the last course, Artisanal Dark Chocolate & Hazelnut Torte comes with 70% dark chocolate, sea salt flakes, spiced treacle drizzle and vanilla cream. LARK Ruby Abyss No. 285 is served with the dessert to round off the meal.
The pairings are easy to enjoy without turning dinner into a formal tasting. You can focus on the food, take a sip, go back for another bite and see how the combination changes from one course to the next. Fire is central to the way Embers cooks, while LARK has been making single malt in Tasmania since 1992. The two may work in very different ways, but both put care into the process, making this a natural combination to discover over dinner.
For a September night out, this is a good excuse to sit down at Embers, order a glass of whisky and let the kitchen take care of dinner.
For further information and reservation, contact +62 811 1972 1251 (Whatsapp) or follow @embersjakarta on Instagram.
Swissôtel Living Jakarta
Sky Lobby Floor
Jl. Guru Mughni Kav 10.3, No.5
South Jakarta
