A Chef’s Creation amuse bouche, paired with Chivas Regal 12 Year Old, starts the meal to prepare the palate for the richness of the dinner that is to come. Earthy flavours will then take the spotlight in an appetiser of celeriac, chanterelle mushrooms and onion jus, served together with a dram of Chivas Mizunara – a special blend matured in Japanese Mizunara oak casks that imparts a lovely oriental woody incense to the whisky, described as ‘kara’ by the Japanese. The essence of the soil and forest continues in the soup course – a curried parsnip soup served with apple puree, parsnip chips and wasabi cress – which makes a smooth accompaniment to the exceptionally complex flavours of Chivas Regal Extra, matured in Spanish Oloroso Sherry casks at the world’s oldest operational Highland whisky distillery, Strathisla.
The Chivas Regal Extra – a recent addition to the Chivas family in 2015, with notes of oaks, herbs, syrup and apricot – will make a second appearance, paired with the absolute highlight of the menu at The Olive. As the only ‘Official Miyazaki Restaurant’ in Malaysia, The Olive serves the beef considered by the Japanese to be the finest in their land - and by proxy, the world: Miyazaki wagyu. Deep within the body of the meat is the tenderest cut of Miyazaki beef, affectionately called the Gold Bar. Beautiful enough to be eaten raw, the Gold Bar will be served on the evening lighted seared and soy-glazed, with romanesco broccoli, potatoes, salted carrots and sweet ginger. Miyazaki beef reflects the terroir of its terrain – the pristine Nishinoharu Farm in the Miyazaki prefecture – which makes it a perfect pairing to the deep aromatic flavours of Chivas Regal Extra. The richness of the dinner will then conclude with a decadent berry tartlet with coconut chocolate ganache and cigar-flavoured ice cream – a smokey accompaniment to the buttery toffee and dark chocolate essence of Chivas Regas 18 Year Old.