After the success of last year’s event, Fancy Hank’s brings you Feast of Barrel 2 – a night of whisky, beer and barbecue – on Wednesday, 24th July from 7pm.
Fancy Hank’s has teamed up, once again, with Wolf of the Willows brewery from Cheltenham and Hobart’s Lark Distillery to bring you Feast of Barrel 2 – a night of whisky, beer and barbecue on Wednesday, 24th July from 7pm.
Enjoy a three-course menu with matched drinks, all guided by the original caretakers of the barrels, who will lead you through each course of the evening. Diners are in store for an amazing night, where they will experience how exceptional food, beer and single malt whisky can cut, contrast and complement each other to create an indulgence for the senses.
Like last year, the inspiration for the event is centred on The Barrel Exchange Project, created by Wolf of the Willows and Lark Distillery. Discussions started in early 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 2.0 – an incredible limited-release whisky that reflects the unique characteristics of the barrels and the beer.
Fancy Hank’s Head Chef Daniel Inzunza makes up the final piece of this three-part collaboration, presenting a pig-focused menu using Bundarra Berkshire free-range pork and wood staves from the actual barrels that were used to create the whisky and beers.
Feast of the Barrel 2 – A night of whisky, beer and barbecue menu
Devilled eggs, sour onion, salted pig skin
South Carolina BBQ hash croquette, pimento cheese
Pig’s head and trotter “SPAM”, mustard fruit, Ritz
Smoked pork neck, fermented parsnip, brown butter endive
Southern fried pork loin, green pepper slaw, peanuts, gravy
Marinated carrots, farmhouse ranch, burnt onion
Greens with preserved blueberry and lard vinaigrette
Feast of the Barrel 2
Fancy Hank’s, 1/79 Bourke Street, Melbourne VIC 3000
Wednesday 24th July, 7pm–10pm