Miss Moneypenny’s whisky and wagyu dinner is the third instalment of its exclusive dinner series, which has seen the venue host a champagne and caviar dinner and a gin event. The next chapter of the sipping and snacking series sees two flavoursome offerings unite – whisky and wagyu. The dinner will feature award-winning MB8+ Jack’s Creek Australian wagyu and a tasting of Japanese wagyu, in a special one-off culinary event curated by Miss Moneypenny’s Broadbeach head chef Tapos Singha. On the sips side, the evening will spotlight tipples made with and tastings of Australian whisky brand Starward and Japanese Whisky brand Nikka. The drinking and dining journey will be hosted by Lachie Beange from Starwood and Marcus Parmenter from Nikka – both experts in their field and full of wonderful knowledge about whisky. 

The flavour-packed evening event will kick off with steak tartare frites as a starter, which will be paired with an orchard and vine whisky cocktail featuring Starwood Two Fold Whisky. From there, taste buds will be tickled with an entree of wagyu tendon tortellini, which is stuffed with super tender wagyu brisket that has been braised for 24 hours. This can be washed down with the Miss Moneypenny-cillin, a twist on the classic Penicillin cocktail, featuring Nikka From the Barrel with ginger, lemon juice and Gold Coast honey infused with shiso leaf. The main affair will make mouths water, with Japanese wagyu striploin versus MB8+ Australian wagyu striploin competing for your palate’s attention. Each wagyu will be dished up with sides of gratin dauphinois and bitter-lettuce salad, and a Muscateer cocktail featuring Starward Fortis, creme de chataigne and muscatel grape. For dessert, guests will be able to stick a fork into the Uncle Tetsu Cheesecake, a Japanese-style, fluffy cheesecake served with salted caramel made with wagyu fat and Davidson plum and served with cherry-blossom sorbet. The dinner will finish with an espresso martini, made with Nikka Coffey Grain and Mr Black, fresh espresso with Davidson-plum syrup and rich wagyu-fat salted-caramel foam.

To make a booking for the whisky and wagyu dinner on Thursday August 24, head to the Miss Moneypenny’s website. Tickets are $239 per person. The next edition of the Miss Moneypenny’s Dinner Series will be held in October.