Whisky & wagyu at Asado

An exclusive educational dinner showcasing Talisker whisky & Sher Wagyu at Melbourne's Argentinian restaurant Asado.

On Tuesday, 25 June, Southbank’s fire-fuelled Argentinian venue, Asado, will present Whisky & Wagyu: an exclusive evening of education and indulgence, celebrating the best of scotch and steak with Sher Wagyu and Talisker.


Sher Wagyu Directors Nick and Vicki Sher will share unique insights into the luxury marbled meat, accrued over nearly 30 years of running their multi-accoladed produce business.


Diageo Bar Academy Head Trainer Nick Edwards will cover the whisky element, guiding guests through five pours of top-shelf Talisker aged up to 18 years, meticulously matched with each dish of the flame-licked, five-course menu crafted by Asado Head Chef Josh Rudd.


Showcasing award-winning produce from Sher Wagyu using Asado’s bespoke charcoal parrilla grill, Rudd’s menu will include:

·       Wagyu tartare with potato crisps

·       Empanada of slow-cooked wagyu, cut from the chin, cheek and short rib

·       150 g wagyu striploin

·       1-1.2 kg dry-aged wagyu rib eye, served share-style


Main courses will be served with generous accompaniments hot off the parrilla grill, in signature Argentinian culinary style. The evening finishes on a sweet note with a whisky-inspired dessert paired with a glass of 18-year-old Talisker.


An intimate evening hosted in Asado’s private dining room, tickets for Whisky & Wagyu are extremely limited and guests are encouraged to book.


Whisky & Wagyu 

Date: Tuesday, 25 June 2019

Location: Asado - 6 Riverside Quay, Southbank, Melbourne

Time: 6:30 pm - 9:30 pm

Price: $195, includes: five courses with matched whisky pairings

Bookings: asado.melbourne

Images credit:

Asado Private Dining Space © Fiona Storey   

Steak © Jake Roden