Food & Drink

You And Your Mates Could Win An Unforgettable Starward Whisky Dining Experience At Chin Chin

By Anna May
25th Mar 2022

A suite of delicious eats sit on a pink table with pink neon signs lit behind it.

The cooler months just got a whole lot hotter, because the legends at Starward are (quite literally) bringing whisky to the dinner table with The Starward Table: a series of whisky-infused dining experiences at one of Sydney’s most iconic restaurants, Chin Chin. And we’re giving you the chance to win one

If you’re iffy about food and whisky, don’t be. Whisky and wagyu go together like RuPaul and Drag, like mac and cheese, like Ross and Rachel on a good day. The very smooth Starward Two-Fold is food-friendly and always a whole lot of fun at a dinner party (enjoy responsibly, friends). So get ready to cruise through a Chin Chin Feed Me dinner, inspired by Starward Whisky. Think incredible South-East Asian fare, with carefully curated whisky accompaniments while swapping stories about the good old days. Then remember these are the good old days. 

There are just three of these coveted dinners across three months, going down on Friday 29 April, 27 May, and 24 June. 

But how do you win? Here’s the rub: There are three tables of four up for grabs, one per month. To enter, take this fun quiz and you'll go into the draw to win a $1,000 dining package for you and three of your mates.

We can’t give too much away, as there are many surprises in store, but we can take you on a gastronomic journey of what’s in-store on the night. 

First, you’ll be treated to wagyu tartare topped with whisky and fermented chilli, sesame, and sesame crackers paired with ‘Wishing On A Star… Ward cocktail featuring Starward Two-Fold Whisky, raspberry, amaro vermouth, Szechuan, lemon and foam served in a coupette sour style with raspberry dust on the side. AKA pure magic. 

Next, you’ll dine on whisky and turmeric rotisserie chicken with hell fire and cucumber pickle paired with the ‘Ginger Fizz’ cocktail made with Starward Two-Fold Whisky, yuzu, ginger and pear soda served tall with a branded lemon peel. Fancy. 

And finally, because you can’t go home without dessert, dig into banana roti and whisky caramel ice cream paired with ‘Know When Two-Fold Them’ cocktail made with Starward Two-Fold Whisky, Mr Black Coffee Liqueur, Madeira, Asian style salted caramel and bitters served in a rocks glass over a navy strength ice cube with an orange dime.

Can’t wait to win a seat at The Starward Table ‘rounded out with Chin Chin classics? Love it. You can still order the specials as standalone menu items and Starward cocktails until 30 June. Simply book a table at Chin Chin here for an unforgettable whisky-packed evening. 

Just like Starward Whisky’s hometown, Melbourne Australia, their whiskies are totally unique and hit different. Crafted from local ingredients and matured in barrels from the famed Australian wine industry, these smooth brews are the epitome of our distinctly Australian spirit. 

Vic & NSW residents 18+ only who can take prize on dates specified.
Entry Periods:
Chin Chin Syd: 12.01am AEDT 23/3/22 - 11.59pm AEST 19/5/22 (draws 22/4/22 & 20/5/22).
During relevant venue's entry period, scan QR code on artwork in venue or visit https://starwardwhisky.typeform.com/taste-quiz-nsw & fill out entry form incl. taking Whisky & Dine quiz to enter the draw for that venue. 3 draws (3 for Chin Chin Syd). All draws at 12pm (AEST), Lvl 13, 447 Collins St, Melb Vic 3000. Each prize - an infused dining & cocktail experience for 4 adults (valued $1k) at same venue you entered & won, approx. 1 week after draw (exact date as specified by Promoter). Must claim prize on dates specified. Winners told by email. Opt in to get future marketing from Promoter.  See websites for full conditions incl. privacy statement. Promoter: New World Whisky Distillery Pty Ltd (ABN 603 892 888).

 

Editor’s note: This article is sponsored by Starward Whisky and proudly endorsed by Urban List. Thank you for supporting the sponsors who make Urban List possible. Click here for more information on our editorial policy.

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