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Whisky y Wagyu - SOLD OUT

Imagine, the buttery flavour of Wagyu cooked over coals and then paired with world-renowned whisky. Picture this, high quality 18-year-old whiskies, classic cocktails with added twists alongside food combinations from our charcoal grill that will make your mouth water. Imagine no longer and book for this curated dining experience. 

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So that you may indulge in this beefy, boozy, luxe experience, the night will be hosted by Nick Edwards from Diageo alongside Vicki and Nick Sher from Sher Wagyu. The five-course menu with whiskies to match will raise the eyebrows of even the most renowned sommelier, you may wonder why you have been having wine all this time!

You will be seated in our private dining space of which features a bespoke curing cabinet where we dry age our own cuts of beef supplied to us by Sher Wagyu. Sher Wagyu have been breeding Wagyu beef since late 1980’s and were the first to produce Wagyu X Holstein cattle in Australia. A popular choice of many top restaurants across the world, particularly in Melbourne, including our restaurant Asado. They are committed to producing delicious, tender and juicy Wagyu beef and are always improving their efforts to make sure their beef is always at the highest quality, showcasing its distinctive flavour.

Numbers are limited for this one-time ticket experience at Asado. No tentative bookings will be accepted. There is a strict no refund for any cancellation.

Diners please note communal seating applies to this event. Unfortunately we are unable to cater to dietary requirements for this exclusive event.

Earlier Event: 6 September
Later Event: 27 September
Grand Final Weekend 27th -29th September