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Botswana Butchery Melbourne Wagyu x Nikka Whisky Event

Ticket Information

  • Guest: $299.00 each
  • Additional fees may apply


  • Wed 6 Sep 2023, 6:30pm–9:30pm


All Ages

Listed by


Botswana Butchery is offering Melburnians a spectacular dinner event with a degustation menu of wagyu dishes and Nikka Whisky drink pairings on Wednesday 6th September.

Known for its delicious steaks and meat dishes, Botswana Butchery prides itself on quality produce and unique dining experiences and the Wagyu x Nikka Whisky pairing event is one such experience that will be enjoyed by those who simply love great food & drinks and connoisseurs alike.

Guests will sit back and relax in the plush surrounds of the CBD restaurant as they fulfil their appetites with four dishes of the very best cuts of wagyu, followed by a palate cleanser and dessert crafted by the Botswana Butchery chefs, accompanied by a range of perfectly paired, exquisite Nikka whisky drinks.

Alongside the food and drinks, guests will also hear talks from key personalities involved in this experience. Culinary Director, Angel Fernandez will discuss the selection of the wagyu cuts and the creative process behind the dishes, and award-winning Botswana Butchery Bar Manager Reuben Beasley, who recently won the Nikka Perfect Serve 2023 Competition (Reuben’s award-winning cocktail is also the last cocktail served) and Nikka Whisky Ambassador Marcus Parmenter, will speak about the different whisky blends and barrelling process.

Botswana Butchery Melbourne Wagyu x Nikka Whisky Degustation Dinner
Six courses with matching drinks

Rump Cap Tartare, Jerusalem Artichoke, Truffle (Westholme F1)
Sakura Kick: Nikka Coffey Grain Whisky, Lemon, Sakura Blossom, Orgeat

Rib Chuck Shavings, Burned Butter Emulation, Pommes Anna, Chilli (Mayura Station Full-Blood Wagyu)
Nikka Days Yuzu Highball: Nikka Days, Yuzu, Soda

Long-Cooked Beef Shin, Celeriac, Preserved Lemon, Marigold (Stone Axe Pure-Breed)
Rising Sun: Nikka Coffey Gin, Dry Vermouth, Cranberry, Crème de Pêche

Porterhouse, Tare, Bone Marrow, Simmered Daikon (Hida Japanese Wagyu)
Side: Endive, Tomato Sauce, Bottarga, Fried Capers
Side: Roasted Brussels Sprouts, Sesame Miso, Pangrattato
Kabukicho: Nikka From The Barrel, Sweet Vermouth, Maraschino, Orange

Kefir Jelly, Mandarin and Juniper Kakigōri (Palate cleanser)

Brioche, Pineapple, Maple Syrup Pudding
The Other Half Serve: Nikka Yoichi 10-Year Single Malt Paired with Super Mandarin Soda

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