An exclusive and intimate evening to celebrate the Barrel Exchange Project between
Wolf of the Willows and Lark Distillery.
Date – Saturday 21st of August, from 6.30pm.
To mark the fourth year of the Barrel Exchange Project between Wolf of the Willows and Lark Distillery, they bring you ‘Feast of the Barrel’; an exclusive and intimate 11 course dinner carefully curated by Hopscotch Melbourne’s executive Chef Telina Menzies at Wolf of the Willows Taproom on Saturday 21st August from 6.30pm.
Diners will be treated to 11 dishes expertly prepared by guest executive chef Telina Menzies (Aus Venue Co. / Hopscotch Melbourne), and resident VanGo chef Justin Moran, with a focus on open coal barbeque, from Wagyu, Tomahawk steak, salmon belly, to salted chocolate marrow. Courses will be carefully paired with Lark Whiskys and Wolf beers, including this year’s release of the Wolf of the Willows Lark Barrel Aged Imperial JSP IV and Lark Whisky’s ‘Wolf Release 4.0’ whisky. This will be one hell of a culinary journey.
Set amongst the barrels of the Wolf of the Willows Taproom, you will get a rare insight into why both Wolf and Lark are so passionate about this unique collaboration. Hear from Chris Thompson (Head Distiller, Lark Distillery) and Scotty McKinnon (Head Brewer and Founder, Wolf of the Willows) as they chat you through rare whisky’s and beers, and how the Barrel Exchange Project has grown to become a globally renowned phenomena.
Sit back and enjoy as you sip, savour and indulge. Mesmerise the senses as we bring to life the story behind this unique collaboration between distillery and brewery.
Chef Telina Menzies makes up the final piece of this three-part collaboration, presenting a open coal barbeque focused menu including;
Nem Nuong Skewers over coal
Wagyu tar tar and the usual suspects, crinkle cut crisps
Salmon and sour beer croquette, cured and blowtorched belly bacon, HP mayo
Raw salmon belly, Tommy Collins dressing, onions
A little Tongue in cheek: fried Welshrabbit wagyu cheek & smoked tongue, horseradish, lark mayo
The main event
Bunny chow: Beef rib curry in Wolf of the Willows secret hop cobs loaves
Smoked king fillet, salt bush, chives, kombu oil, fried garlic chips
Coal roasted tomahawk beef steak, mustards, boozy beer gravy
S & V Spuds, cultured cream, chives, toasted yeast
A little salad, Baby gem leaves, plum vinegar, good olive oil
Chocolate, marrow, salt, whisky
Event Date: Saturday 21st August from 6.30pm
Place: Wolf of the Willows Brewery and Taproom, 39 De Havilland Rd, Mordialloc VIC 3195
Dress: Cocktail/Smart casual
Book tickets: HERE