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!

The vision of Lark Distillery was born over 30 years ago during a trout fishing trip in the highlands of Tasmania. Bill Lark, also known as the 'Godfather of Australian Whisky', realised that Tasmania had the perfect environment for whisky distillation. This led to the birth of Lark Distillery, the first Australian distillery to produce single malt spirit in over 150 years.

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.

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Lark Chinotto Citrus Cask

Mille-feuille of slow braised lamb, mushroom and truffle tapenade, rhubarb and lavender jam.

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2025 Dark Lark

Pickled octopus, wasabi leaves, kimchi radish, turmeric sauerkraut and wasabi cherries.

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Lark Cask Strength

Selection of local cheeses with pickled walnuts, lavosh and baguette.