WHISKY PAIRING AT AVIANTO HOTEL AND CONFERENCE CENTRE
Indulge in a remarkable whisky adventure at the Avianto Hotel and Conference Centre, an oasis nestled in the heart of Muldersdrift, Johannesburg. This enticing event will spark your love for whisky like never before, presenting an irresistible opportunity for both connoisseurs and those looking to ignite a newfound appreciation for this reﬁned spirit.
In collaboration with the distinguished whisky authority, Brandon from Pernod Ricard, Avianto is proud to host an evening destined to etch unforgettable memories into your South African journey.
As part of our comprehensive conference package or as an add-on event, this experience will certainly enhance your stay.
Discover the subtle charm and exquisite taste of Ballantine’s Blended Scotch Whisky, the star of our show. Ballantine’s 7 American Barrel, a new option offers a peek into the zenith of the master distiller’s artistry, ensuring your palate embarks on a delightful exploration.
Adding to the whisky magic, our innovative Executive Chef Ryan has masterminded a menu that complements the distinct ﬂavours of the whiskies, ensuring a gastronomic delight for your tastebuds.
The Avianto Hotel, renowned for its exceptional dining, promises to elevate your experience with a blend of culinary excellence and stellar hospitality.
In the cozy ambience of our restaurant, lose yourself to the secrets of whisky narrated by Pernod Ricard’s expertise and Chef Ryan’s culinary wizardry. Anticipate an enthralling evening where the warmth of South African hospitality meets the allure of global ﬂavours and the mystery of whisky.
Make sure you don’t miss out on this unique whisky journey. Limited seats are available, beckoning you to secure your spot and transform your stay at Avianto into an unforgettable escape. Book now to guarantee an extraordinary addition to your Muldersdrift, Johannesburg adventure.
Roasted Apple & Sweet Potato Soup
With a Dried Pear & Raisin Compote
Special Ballantine’s Welcome Cocktail
Smoked Springbok Carpaccio
Served with a Strawberry & Balsamic Reduction
on a Bed of Rocket with Parmesan Cream
Citrus Glazed Salmon
Served in a Goats Cheese Infused Risotto with Peas
accompanied by Baby Spinach
Ballantine’s 7 American Barrel
Vanilla Crème Brulé
Served with a Berry Salsa and a Shortbread Biscuit