Whisky Uncovered is back with a brand new experience for Spring, showcasing modern Korean cuisine and some delicious innovations in whisky.

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Haven't heard of us? Learn more about what we do here, and here.

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Following the intensity of the recent global pandemic and the deluge of bingeable digital content in our homes and on screens, the human attention span is shorter than ever – just 8.25 seconds – less than a goldfish!

Whisky Uncovered: Snackable will grab the attention of a very special group of VIP guests; offering the opportunity to relax and network in a premium and safe environment, whilst enjoying great food and drinks, letting their hair down and having some good old-fashioned fun along the way.

Our venue: Funda Sydney

Funda lives by the philosophy that eating and drinking should be fun and exciting for those who seek happiness and comfort in food and drinks to balance the craziness of everyday life. They're the perfect partners for Whisky Uncovered!

The name Funda is made up of two words: one being an English word, 'fun' and the other being a Korean word, 'da'.  'Da' in Korean means 'all and many'. The team aspires to create a new eating and drinking culture for all; one that’s as much fun as you can imagine having in a casual dining bar with your friends and family because when it comes to fun, the more the merrier!  

Funda wants to stimulate the senses so their guests can appreciate and enjoy a higher level of Korean cuisine, pushing the boundaries of flavour for a unique dining experience, visit after visit.

So, why 'Snackable'?

When snacks are served as part of a degustation, our palates are freshest – and it is this ‘wow’ moment that acts as our North Star for this experience's design.

Leaning into Funda’s approach of numerous small dishes that present beautifully and pack a serious flavour punch, we will platform and showcase Korean cuisine, demonstrating that it may be elevated to Michelin level, but still in a relaxed way. 'Snackable' refers not only to current societal preference for short-form content, but also the general approach to the snackable afternoon menu, and the moments and interactions we'll be curating for our guests.

Funda Sydney: Where Culinary Excellence Meets Cultural Heritage – Honoring the Land, Water, and Community That Connect Us All.

At the Culinary Helm:

Head Chef Chris Kim has built an impressive career fuelled by his love for culinary artistry and a deep connection to his Korean heritage. As former Senior Sous Chef at Tetsuya’s, Chris’ experience working in some of Australia’s most distinguished and hatted restaurants (Tetsuya’s, Mjolner, Sepia and Urbane) coupled with continuous self-education has enabled him to push gastronomic boundaries.

Chris’ deep-rooted connection to his heritage plays a significant role in his cooking. By embracing his unique experiences, Chris brings a distinct perspective and personal touch to Funda.

What can I expect from the experience?

We're glad you asked, because we value every dollar of your hard-earned that you invest in our experiences.

Guests will be treated to a 6-course, multi-chapter spirits and food-pairing degustation, plus additional snacks on arrival. The Funda team will be tapping into their deep Korean heritage, sharing not only their food but elements of their culture, too, through story telling.

The menu will be designed in a 'sharing' style, reflective of the Korean concept of 'Anju', or dishes crafted specifically to be enjoyed alongside alcoholic beverages. Matt and the team will pair each dish with whiskies from a special distillery soon to be announced, for the ultimate synergies of flavour on the palate. And we'll let you in on a little secret: there will be some very, very special drinky-poos indeed, each with their own unique stories.

The Whisky Uncovered crew will be throwing a few surprises in the mix, all wrapped up in our signature afternoon experience with the opportunity to win some fantastic prizes.

About our featured Distillery - Stauning Whisky

Chanelling the art of whisky-making, Stauning Distillery is located on the serene West Coast of Denmark.

Stauning has created an ingenious process to revive the full floor malting of locally sourced grains - a process that less than 2% of whisky distilleries still undertake. Every stage of their process, from grain to glass, is infused with the purity of our natural environment. 🌾

We love the quiet confidence of presenting their spirits both neat and mixed into cocktails. There’s no pretentiousness here; just a focus on flavour and optimising the drinking experience for an open-minded crowd.

We’ll be presenting Stauning’s products in both traditional and contemporary ways, with thanks to the legends over at The Whisky List.

Chris and Oliver from The Whisky List

Steggles the Chicken

Let’s address the yellow, feathered elephant in the room.

Meet Steggles; he may look silly, but this is no joke! Steggles is a latex chicken and represents the fun in what is otherwise a pretty serious business of curating top-tier food and spirit pairings with leading restaurants around Australia.

Steggles has become our unofficial mascot and is always a crowd favourite, leading to whimsical moments throughout our experiences – as you can see here.

Photos: courtesy Whisky Uncovered, Funda, The Whisky List