Guests will enjoy six wonderfully-crafted dishes alongside a wee dram.
One of Glasgow’s popular vegan cafés, Mono, who are known for their meat-free alternatives such as their plant-based ‘fish’ and chips has announced a new creation that’s coming later this month. The vegan café and music venue has joined forces with The Scotch Malt Whisky Society (SMWS) to create vegan tapas dishes influenced by the tasting notes of whisky and complete with its own dram to pair with.
In this collaboration, Mono’s head chef Anne McWilliam will be working with the SMWS to share six plant-based dishes paired with various flavour profiles from the Society’s whiskies. Dishes on the menu will include the likes of fennel arancini, Goan curry, Caesar salad and to-fish taco giving a nod to Mono’s popular fish and chips alternative dish.
To celebrate the food and whisky pairings, the Society will be hosting a member-only tasting event at its Glasgow Bath Street venue on August 28, where members will have the opportunity to enjoy the vegan dishes along with the matching whiskies. Every Tuesday evening throughout August, non-members can also try out the Mono-inspired vegan tapas and whisky pairings from the Bath Street Members’ Room.
Anne McWilliam, Head Chef at Mono, said: “The tasting notes for each of the Society’s whiskies are unique and make it very exciting when it comes to matching whisky with fresh produce. The beauty of the Society’s flavour profiles is that they can be matched with a broad range of ingredients, and the dishes we’ve created include Mono’s take on a Mexican classic, a fresh Mediterranean salad and a rich decadent dessert. Each dish is made from local ingredients, is free from all animal produce, and has been designed to enhance and complement one of the Society’s chosen whisky flavour profiles.”
Check out the full plant-based tapas and SMWS whisky pairing list below:
1. Caesar salad with smoked quinoa paired with Young & Spritely
The citrus freshness of this whisky provides a sharpness that enhances the creamy Caesar dressing, while the waxy mouthfeel works beautifully with the texture of the smoky quinoa.
2. Fennel arancini with caponata chutney paired with Spicy & Dry
Prepare your tastebuds for a surprise flavour and crunch experience as the aniseed and cheesy character of the dish are brought to life with the woody, spicy notes of the whisky.
3. Jackfruit tibs with kik alicha (Ethiopian stew) paired with Sweet, Fruity & Mellow
Packing a spicy punch with its cayenne and roasted pepper, this whisky takes the dish to a mellower level adding a fruity sweetness to the palate.
4. Goan curry with chickpeas, potatoes and coconut paired with Juicy, Oak & Vanilla
The juicy fruit and woodiness of the whisky adds an amazing new dimension to this curry while the coconut gives harmony and balance between the pairing.
5. To-fish taco with baja seasoning, pico de gallo, avocado and lime crema paired with Lightly Peated
POW…this lightly peated whisky awakens the taste-buds and adds a real intensity to the different flavour combinations of this dish – a clash of the titans that delivers.
6. Chocolate cheesecake with raspberries paired with Deep, Rich & Dried Fruits
A classic pairing that is completely indulgent – the rich red fruits and creamy toffee notes of the whisky lavish the dark chocolate while the juicy sharpness of the raspberries brings us back to earth.
Tickets are £10 per head and members will be able to attend the event across two sessions, from 1 pm – 3 pm or 4.30 pm – 6.30 pm. You can find more information about this collaborative whisky event with Mono here.