Smoke & Oak
CHEATMEATS duo Cory & Leon have teamed with Executive Chef of HEYDER & SHEARS CATERING Steve Watson to create the perfect marriage of their favourite things in life. Sharing their expertise and passion, the boys have developed a 5 course menu paired with WHIPPER SNAPPER Whiskey's & FERAL BREWING CO. beers.
We're talking meats smoked for over 14 hours in the Distillery, GLACIER 51 TOOTHFISH, some incredible SKULL ISLAND Prawns and an American style long table dining experience!! Free flowing Feral Brewing Co. beer & Plantagenet wines to complement dinner in our industrial yet intimate dining hall that we're popping up in the Whipper Snapper Distillery.
Find yourself immersed in a journey - Whipper Snapper will talk you through the history of the Distillery from World War II through to today’s success. Cheatmeats will share their story and how their passion has become their life, explaining how & why they chose the menu with Steve from Heyder & Shears during their tastings in the Whipper Snapper tasting room.MENU
1st: Project Q: Quinoa Whiskey;
- Charcoal Grilled Skull Island Prawn on a Prawn Head & Tapioca Crisp, Smoked Avocado Puree & Puffed Quinoa
2nd: Crazy Uncle Barrel Aged Moonshine;
- Bacon 3 Ways
3rd: Upshot Whiskey;
- Smoked Glacier 51 Toothfish, Heyders Sardine Garum & Miso Broth, Foraged Sea Vegetables
4th: Cask Strength;
- Cheatmeats 8 Hour Slow Cooked Pulled Pork
- Cheatmeats 12 hour Slow Cooked Beef Brisket
- Mac & Cheese
- Blackened Chipotle Corn, Butter
- Grilled Corn Bread, Maple Butter
- Pear, Parmesan & Rocket Salad
- Artisan Breads, Beurre D'Isigny
5th: Smoked Porter Dark Ale
- Chocolate Brownie, Pork Crackle
Wednesday 3rd July @ 7pm and Thursday 4th July @ 7pm.
139 Kensington Street
Perth WA 6004