Join us at Karma Kandara for a high Summer ho-down celebrating the finest of single malt whiskies paired with smoky delicacies straight off the barbecue, with a crackling bonfire on the lake shore. On 19 July we’ll be tantalising your taste buds with an array of pass-around dishes hot off the Kamado BBQ, perfectly paired with Scotland’s most sought-after whiskies.
From prawn ceviche with a zesty twist to duck liver parfait on toasted brioche, the menu showcases a fusion of flavours. Savour salmon tostones, pork neck satay glazed with whisky-fermented honey, and picanha steak brochettes accompanied by confit potato puree. For dessert, indulge in wood-fired bread pudding and campfire s’mores.
Adding to the ambience, Bali Cigar House will present on site cigar rolling, allowing guests to enjoy exquisitely hand-rolled cigars along with their whisky. As the bonfire crackles in the background, enjoy a sizzling smorgasbord of smokey delights prepared by Exec Sous Chef Stefan Theitz accompanied by some of the finest whiskies on the planet – and hand-rolled cigars to boot!
