We are stoked to announce our epic 11 course dinner is now SOLD OUT! 

​It was a tough call, but due to Lockdown 6.0 and the current Victorian Government restrictions, we have decided to postpone FEAST OF THE BARREL until a future, and safer date.

An exclusive and intimate evening to celebrate the barrel exchange project between Wolf of the Willows Brewing and Lark Distillery. 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 d inner carefully curated by Hopscotch Melbourne’s executive Chef Telina Menzies at Wolf of the Willows Taproom on Saturday 21st August from 6.30pm.

Diners will be treated to 11 dishes expertly prepared by guest executive chef Telina Menzies (Aus Venue Co. / Hopscotch Melbourne), and resident VanGo chef Justin Moran, with a focus on open coal barbeque, from Wagyu, Tomahawk steak, raw salmon belly, and salted chocolate marrow. Each course is carefully paired with Lark Whisky and Wolf beers, including this year’s release of the Wolf of the Willows Lark Barrel Aged Imperial JSP and Lark Whisky's Wolf Release 4.0' whisky. This will be one hell of a culinary journey.

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’s and beers, and how the Barrel Exchange Project has grown to become a globally renowned phenomena.

Sit back and enjoy as you sip, savour and indulge. Mesmerise the senses as we bring to life the story behind this unique collaboration between distillery and brewery. Chef Telina Menzies makes up the final piece of this three-part collaboration, presenting a open coal barbeque focused menu including;


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 Welshrabbit wagyu cheek & smoked tongue, horseradish, lark mayo


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

Stay Tuned

If you have tickets to FEAST OF THE BARREL we will be in touch. We can’t wait to see you to celebrate the fourth year of the Barrel Exchange Project between Wolf of the Willows

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