From award-winning whisky distiller The Glenlivet and Japanese restaurant Inagiku at the Four Seasons comes a dinner menu conceived by chef Imai Masakazu, Sommelier Creash Wong, and The Glenlivet Brand Ambassador Darren Hosie – The Glenlivet Whisky Dinner. From January through mid-February, a five-course meal will be matched with a variety of vintages.

Beginning with sashimi and The Glenlivet 15 year, a full palate of ripe mango, cinnamon and white pepper offers a balance to the freshest seafood. Grilled scallop with mixed mushroom in soya sauce is paired with The Glenlivet 12 year, which combines tropic fruit flavours and a floral aroma. A third course features simmered duck meat with mustard sauce, highlighted by The Glenlivet 21 year, which is opulent and mature with a sweet taste and a touch of hot paprika. A variety of light tempura is complemented by the 18-year, a symphony of concentrated fruit, spiced orange and light vanilla notes. And to finish off the meal is Japanese Atago pear and chocolate millefeuille, which gives a blend of exquisite flavours and subtle nuances from start to finish.

The dinner is priced at $1,200pp and bookings need to be made three days in advance.