A TASTE OF TASSIE
Come join us on Sunday 25th May at 2pm for a fun afternoon with the pioneers of Tasmanian whisky, and amazing food!
What to Anticipate:
Culinary Excellence: Delight in 4 stages of Tasmanian inspired tucker crafted by our culinary partners, Sunshine Coast's Capelli Foods and renowned chef Michael Hehir.
Premium Whisky Pairings: On arrival set the scene by indulging in a special Lark highball cocktail. Then, elevate your experience with a carefully curated selection of Lark Single Malt Whisky, expertly paired with each course to accentuate its nuances and create harmonious flavour profiles that will leave you in awe.
We’ll also have a Lark Brand Ambassador hosting, guiding and providing you the full Lark story to complete the afternoon.
$120 per person for an arrival cocktail, plus 4 stages of food with featured whisky.
ARRIVAL:
Lark Symphony No.1 Highball “The Wild Bloom” - a refreshing drink inspired by native botanicals.
PAIRINGS:
Lark Classic Cask
Pacific Oysters, cold smoked ocean trout, and smoked mussel.
———
Lark Chinotto Citrus Cask
Mille-feuille of slow braised lamb, mushroom and truffle tapenade, rhubarb and lavender jam.
———
2025 Dark Lark
Pickled octopus, wasabi leaves, kimchi radish, turmeric sauerkraut and wasabi cherries.
———
Lark Cask Strength
Selection of local cheeses with pickled walnuts, lavosh and baguette.
Come join us on Sunday 25th May at 2pm for a fun afternoon with the pioneers of Tasmanian whisky, and amazing food!
What to Anticipate:
Culinary Excellence: Delight in 4 stages of Tasmanian inspired tucker crafted by our culinary partners, Sunshine Coast's Capelli Foods and renowned chef Michael Hehir.
Premium Whisky Pairings: On arrival set the scene by indulging in a special Lark highball cocktail. Then, elevate your experience with a carefully curated selection of Lark Single Malt Whisky, expertly paired with each course to accentuate its nuances and create harmonious flavour profiles that will leave you in awe.
We’ll also have a Lark Brand Ambassador hosting, guiding and providing you the full Lark story to complete the afternoon.
$120 per person for an arrival cocktail, plus 4 stages of food with featured whisky.
ARRIVAL:
Lark Symphony No.1 Highball “The Wild Bloom” - a refreshing drink inspired by native botanicals.
PAIRINGS:
Lark Classic Cask
Pacific Oysters, cold smoked ocean trout, and smoked mussel.
———
Lark Chinotto Citrus Cask
Mille-feuille of slow braised lamb, mushroom and truffle tapenade, rhubarb and lavender jam.
———
2025 Dark Lark
Pickled octopus, wasabi leaves, kimchi radish, turmeric sauerkraut and wasabi cherries.
———
Lark Cask Strength
Selection of local cheeses with pickled walnuts, lavosh and baguette.
Come join us on Sunday 25th May at 2pm for a fun afternoon with the pioneers of Tasmanian whisky, and amazing food!
What to Anticipate:
Culinary Excellence: Delight in 4 stages of Tasmanian inspired tucker crafted by our culinary partners, Sunshine Coast's Capelli Foods and renowned chef Michael Hehir.
Premium Whisky Pairings: On arrival set the scene by indulging in a special Lark highball cocktail. Then, elevate your experience with a carefully curated selection of Lark Single Malt Whisky, expertly paired with each course to accentuate its nuances and create harmonious flavour profiles that will leave you in awe.
We’ll also have a Lark Brand Ambassador hosting, guiding and providing you the full Lark story to complete the afternoon.
$120 per person for an arrival cocktail, plus 4 stages of food with featured whisky.
ARRIVAL:
Lark Symphony No.1 Highball “The Wild Bloom” - a refreshing drink inspired by native botanicals.
PAIRINGS:
Lark Classic Cask
Pacific Oysters, cold smoked ocean trout, and smoked mussel.
———
Lark Chinotto Citrus Cask
Mille-feuille of slow braised lamb, mushroom and truffle tapenade, rhubarb and lavender jam.
———
2025 Dark Lark
Pickled octopus, wasabi leaves, kimchi radish, turmeric sauerkraut and wasabi cherries.
———
Lark Cask Strength
Selection of local cheeses with pickled walnuts, lavosh and baguette.
