Scotch eggs & whisky cocktails pop-up bar Dewar’s Scotch Egg Club

Photo: supplied

Photo: supplied

While we continue to ponder whether it was the chicken or the egg that came first, the real thinkers were too busy working out how to combine eggs with whisky.

Pop-up bar Dewar’s Scotch Egg Club – which enjoyed recent success in Sydney – is coming to Melbourne, with a winning combination of cocktails made with award-winning Dewar’s 12 whisky, perfectly complemented by Scotch eggs (from a menu created by ACME head chef Mitch Orr).

The bar will be popping up at two locations this August – secret(ish) CBD bar Loch & Key located above Captain Melville and The Woods of Windsor on Chapel Street.

Loch & Key

The Woods of Windsor

Photo: supplied

Photo: supplied

For the uninitiated, a Scotch egg is a traditional delicacy from the United Kingdom, in which a boiled egg is wrapped in meat, coated in breadcrumbs and deep fried to create a crunchy golden treat.

To put the Sydney pop-up’s popularity in perspective, foodies managed to put away more than 600 kilograms of Scotch eggs. They also enjoyed “thousands of whisky cocktails, and over 400 people took part in intimate whisky masterclasses,” says Dewar’s ambassador Andy Wren.

Variations of the dish have been popping up around Melbourne over the past couple of years at cafes such as Good Egg in South Melbourne, Fifty Acres in Richmond and Lolo and Wren in Brunswick West – but this is your chance to enjoy them in a fun bar setting surrounded by fellow whisky aficionados.

Photo: supplied

Photo: supplied

 

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