On May 3rd, whisky enthusiasts gathered at The LARK Side Dining Experience, an unforgettable event that celebrated the rebellious spirit of Tasmanian cuisine. This extraordinary dinner showcased the exceptional produce of Tasmania, accompanied by the experimental creations of local chefs and distillers.
With a focus on the art of whisky and culinary creativity, guests were treated to an immersive four-course menu prepared by the talented chef Jimi Anderson of Season & Fire. The highlight of the evening was the exquisite pairing of each course with the renowned single malt whiskies from The LARK Signature Collection; Classic Cask and Classic Cask Strength, as well as exciting new LARK additions: Tasmanian Peated and Rebellion.
An Immersive Whisky Journey
Jimi Anderson, the creative force behind Season & Fire, took guests on a remarkable culinary journey, skilfully pairing each course with the unique characteristics of The LARK whiskies. As the evening unfolded, tantalising aromas of aromatic smoke filled the air, while textures of char added depth to the dishes. The thoughtfully curated menu allowed guests to fully immerse their palates in Jimi's interpretations, enhancing their appreciation for the interplay between food and whisky.
The dinner was a testament to the artistry of Tasmanian cuisine and the dedication of The LARK to pushing the boundaries of whisky-making. By blending rebellion and revelry, The LARK Side Dining Experience left a lasting impression, inviting all who attended to join in the celebration of extraordinary flavours and the allure of Tasmanian whisky.
Exclusive Whisky Collecting Opportunity:
For whisky enthusiasts eager to continue their whisky journey beyond the event, LARK offered a unique opportunity to purchase limited-edition bottles from the Signature Collection. The Classic Cask and Cask Strength, personally signed by Founder Bill Lark, provided a link to the brand's rich heritage, while Rebellion and Tasmanian Peated, signed by the Master Blender Chris Thomson, offered a glimpse into the exciting future of Tasmanian whisky innovation.
