Talisker single malt Scotch whisky is launching an unexpected, wild dining experience in partnership with chef Josh Niland offering a Taste of Talisker made by the sea. Talisker’s Boathouse will be open for two days only - October 21 and 22 - nestled against a coastal backdrop on the rugged cliff tops of North Head, New South Wales. 

Inspired by the untamed, wild spirit of Australia’s oceans, restaurateur and chef Josh Niland (Saint Peter, Charcoal Fish and The Fish Butchery) has joined forces with Talisker to create a unique, sustainably sourced seafood menu, taking cues from and weaving in the distinctive flavours found in Talisker: salt, smoke, and spice. The resulting menu is Talisker’s siren song to the sea, offering guests a unique dining adventure with a hint of five-star luxury. 

Chef Josh Niland says: “I wanted to capture the wild spirit of the sea paired with key aromas of Talisker - smoke, spice and a sense of sea salt spray in the morning after a storm. Years of maturation made by the sea has lent a full flavour to this bold dram and this menu celebrates Talisker’s rich flavours while honouring the sea in a sustainable and ethical way.”  

The three-course paired menu, both prepared and hosted by chef Josh Niland, is available to book exclusively for a one-night only session from 5.30pm on October 21. Drawing on Talisker’s signature oyster ritual, chef Josh Niland calls forth the smoky maritime accents of Talisker 10-Year-Old with a pairing of Salt and Vinegar Garfish, eaten with Kamut Sourdough and Yoghurt Cultured Butter as a starter, followed by fine glass like noodles of calamari that are cooked over coals, paired with a Calabrian style Yellowfin Tuna salami, elevating the smoky flavour notes found in Talisker Storm. The experience reaches a crescendo with the final course, butterflied King George whiting cooked over coals, matched with a sauce of finger lime, tapioca and chives paired with the verdant freshness of Talisker Skye. 

Katie Nagar, Talisker National Brand Ambassador, says: “With its distinctively maritime flavours and its commitment to preserving marine ecosystems, Talisker makes the perfect partner to Josh Niland’s culinary innovations and his revolutionary approach to sustainable seafood. Every sip of Talisker is a taste of the Isle of Skye itself, one of the most remote, windswept yet beautiful landscapes in Scotland that Talisker calls home. This powerful single malt whisky, with a sea-salty nose, spicy complexity, smoky sweet character and signature peppery finish is like a warm welcome from a wild sea and best enjoyed surrounded by nature.”

For those looking for a more relaxed bar experience, bookings for Taste of Talisker’s two hour guided whisky experience are available between 12.00pm - 9.00pm on October 22, allowing diners to connect with nature in every sip of Talisker while enjoying bar snacks from chef Josh Nilan’s Saint Peter, designed to  highlight the unique flavours of the whisky.

Located at North Head, the coastline's brooding winters and rocky coastal cliffs are reminiscent of Talisker’s distillery home on Scotland’s Isle of Skye, where it has produced its multi award-winning whisky since 1830. 

Chef Niland is ethical, sustainable and revolutionary in his nose to tail approach when it comes to cooking with seafood and his practice has received global recognition is applauded by fellow chefs, marine experts and consumers. His restaurants are: Saint Peter, Charcoal Fish and retail store, Fish Butchery.

Located on the shores of the Island of Skye in Scotland for nearly 200 years, Talisker reflects the flavours and one of its rugged coastal home. The whisky’s founders, the MacAskill brothers, rowed from Eigg to Skye in 1825, establishing Talisker Distillery in Scotland in 1830.

Taste of Talisker is available exclusively for two nights only, tickets strictly limited. 

Taste of Talisker 

  • Three Course Menu and Talisker whisky pairing on Friday, October 21 from 5.30pm. Cost: $195pp. Book Here

Made by the Sea whisky experience 

  • Two hour sessions on Saturday, October 22 from12.00pm - 9.30pm. Cost: $100pp. Book Here

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