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.
With a focus on open coal barbeque, from Wagyu, Tomahawk steak, salmon belly, to salted chocolate marrow, the courses will be carefully paired with Lark whisky and Wolf beer, 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.
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 and beer, and how the Barrel Exchange Project has grown to become a globally renowned phenomena.
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 Welsh rabbit 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
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
Tickets: $139 pp
Book tickets: HERE
ABOUT THE BARREL EXCHANGE PROJECT
Created by Wolf of the Willows and Lark Distillery, it was started in early in 2018 around the cross-industry use of ‘barrels’ between brewer and distiller. Due to a mutual love of the unique and individual characteristics oak can impart on each barrel of contents, the idea of ‘exchanging’ barrels was born. The Lark whisky barrels were individually hand selected based on their unique sensory characteristics, emptied of the Lark whisky, filled within seven days with an imperial version of the Johnny Smoke Porter (JSP) and left to age. The result is a limited release Imperial Smoked Porter rich with whisky barrel aged flavours. The casks were emptied and then returned back to Lark Distillery where they were filled with a hand selected Tasmanian single malt whisky – “The Wolf Release” – an incredible limited release whisky that reflects the unique characteristics of the barrels and the beer.