Photo of
October 25, 2016
Dornoch lamb shank from the last tasting menu night at Tron Bar and Kitchen.
Dornoch lamb shank from the last tasting menu night at Tron Bar and Kitchen.

A few Fridays back, the 5pm Dining blog went to the Tron Bar and Kitchen next to the Tron Theatre.

We were in the Merchant City venue for the first of a series of special tasting menu nights the restaurant is running in conjunction with their drinks suppliers.

For the first night, Executive Head Chef Mark McKenzie had created a five course tasting menu to match with Peroni.

Sociable night out

It was a fun, sociable evening with Peroni’s ambassador filling us in with plenty of facts about the Italian beer.

If you have never considered pairing beer with food then you could do a lot worse than matching Peroni with pan-seared scallops and a celeriac and citrus foam.

The residual sweetness of the beer matches the sweetness of the shellfish but it also has a crisp finish which acts as an effective palate cleanser.

For me, the highlight of the meal was the fourth course: Dornoch lamb shank with parnsip purée, minted broad beans and a sticky red wine and honey demi-glace.

It was paired with a rich, deep, double malted Peroni Grande Reserve which complimented rather than contrasted with the earthy lamb and root veg purée.

Five course dinner with paired drinks

If that sounds like your idea of a cracking night out then you may want to take a look at this Big Deal for the next tasting evening.

On Friday 25th November, it will be the turn of the good people from Belhaven Brewery to host a five course dinner with each course matched with one of their drinks.

Tickets are £40 per person for the five course menu with paired drinks.

This is the menu:

First course

Confit rabbit & spinach terrine, celeriac & apple remoulade

Second course

Hickory-smoked Scottish salmon fillet, beetroot glaze, leek, mascarpone & lemon bon bons

Third course

Roast breast & leg of partridge, pea purée, parsnip-infused cream, glazed shallot

Fourth course

Pan-seared fillet of Aberdeen Angus, black truffle butter, wild mushrooms, Puy lentils, honey-roast turnip & thyme

Fifth course

Deconstructed blueberry & vodka cheesecake, honey oat & biscuit crumb, lavender ice cream

Oban scallops and Peroni.
Oban scallops and Peroni.