First Taste of Skye Avenue Kitchen & Bar

With it’s extensive selection of whiskey’s the restaurant boasts the largest collection of whiskey in the country with over 3,000 bottles and growing. The cuisine is global and it’s best described as a culinary adventure.

Chef Valerio Pescetelli leads the kitchen here and he has quite the elaborate plan for the menu going forward. The restaurant seats 250 inside and will soon add an outside patio to seat 100, and many will be happy to know that weekend Brunch service starts soon. They feature a Chef’s table offering guests and unparalleled culinary experience.

Lawrence joined me and we tried many dishes and drinks.

As they are known for their whiskey collection, they also offer whiskey based cocktails and Lawrence enjoyed the Penicillin Cocktail. They also offer a selection wines, beer, spirits as well as zero-proof cocktails for those that drive like me, I had the Rosemary ginger mocktail as well as a Saffron mocktail which the bartender created for me on the fly later in the meal. We both loved the Japanese ‘secret menu’ Brioche with whipped Green goddess. We also enjoyed the Fresh Vegan Ricotta -for all those that are vegan; made in-house from Almond extraction, served with their house sourdough. We also had the colourful Beet’s bowl.

The Salmon Oshizushi was outstanding, light and flavorful; and we also had the Tuna trio croquettes.

Their pizzas are all made on their 48 hour fermented dough, we had the popular Prosciutto and Burrata Pizza.

We tried a selection of their mains, the Chefs Burger was outstanding with 8oz organic grass fed, house ground beef, brioche bun, fontina cheese, truffle aioli, crunchy onions; along with the Cajun Chicken with Delhi Ratatouille and cardamom rice.

We also loved the Skye specialty cut – A5 Wagyu Tenderloin (Japan) 6oz steak that we shared, we added two of their delicious sauces, the peppercorn sauce and Peruvian chimichurri. We also had the Wrapped Salmon entrée that was served with mushrooms. They offer a good selection of sides and we tried two, the Charred broccolini and the Charred asparagus.