The Finger Food Menu

After playing around with different ideas – all part of the fun – I decided to use pear, apricot, vanilla, cinnamon and ginger in their natural form but in combinations that would tantalise and surprise and take the palate on a flavour journey. I didn’t use apple or liquorice in their natural form but alluded to their existence. For example, I accentuated the liquorice notes exhibited in fermented black garlic by contrasting it with the texture and flavour of a creamy, sweet marinated scallop. Similarly, the taste of apple on the palate was reflected by pear, almond, vanilla and rose, all harmonious flavours within the spectrum. The menu also included local and foraged ingredients from Speyside to give a nod to the roots of the whisky and there was a very deliberate progression to the menu so that the flavour journey would build on the palate, reach a crescendo and then taper off gently to end on a luxurious, creamy finish – just like Captain’s Reserve. All good stories have a beginning, a middle and an end.