This Burns Night 2018, Galvin at The Athenaeum is collaborating with The Macallan to celebrate the Scottish tradition in lavish style. Whet the appetite early on with Highland venison tartar, followed by an immense Loch Linnhe prawn bisque. This leads on to the traditional main course of haggis, ‘neaps and tatties’ (turnips, swedes and potatoes).
Three Macallan whiskies have been specially selected to go with the meal, including the newly released Rare Cask. Fewer than 1% of the casks maturing at the distillery have been identified as fitting to bestow the Rare Cask name. These casks will never again be used in any Macallan whisky. Forming the perfect end to the meal, this whisky will be served alongside a warm Dundee cake with heather honey and lemon.
Rare whisky and a modern twist on Scottish cuisine will define Burns Night at The Athenaeum in 2018. Now that’s something worth raising a glass to and celebrating a hero of times past. Or as Robert Burns would say:
We’ll tak a cup o’ kindness yet, for auld lang syne. SEE MENU