To launch DARK LARK, The House of LARK created an intimate and immersive whisky experience in Sydney, complemented by a menu of Tasmanian flavours, hosted by Client Liaison, and presenter and socialite Abbey Gelmi. The DARK LARK event held a luxe atmosphere with a mysterious edge, whereby guests were invited to step into the mystery and bathe in the liquid light of a Tasmanian winter.
A bespoke art installation reflecting the liquid gold pouring from copper still tube, spilled across the table before sinking the distillery depths below ground. The bespoke menu was projected onto the walls, transporting guests to the depths of Tasmanian landscapes, guiding them through each course.
The Hobart-based chef Jamie Yates curated the menu using tasting notes from the DARK LARK as inspiration whilst ensuring the menu complimented the whisky flavours, and showcased classic Tasmanian winter cuisine, with dishes including Charcoal grilled Charcoal grilled wallaby, with browned saltbush butter, and Cacio e Pepe risotto, with Tasmanian Pyengana cheddar & native pepperberry.
LARK friends attending include, hospitality royalty Nick and Rozalia Russian, model and TV personality Jarrod Scott. Fun-time musicians Client Liaison, actors; Tim Robards, Tim Kano, Callan Mcauliffe and models Jordan Simek and Mishti Rahman.
TASTING NOTES:
Nose: Wild tropical fruits are followed by rich cocoa and decadent dried figs, with orange zest and espresso lacing the aroma.
PALATE: Succulent stone fruits, plump vanilla pods and caramelised banana oozes onto the palate.
FINISH: Dark mocha descends into endless barley sugar. Finishing in the depths of spiced oak and toasted tobacco.
