Join us on Saturday, March 29 to celebrate the inauguration of our Tuscan-style girarrosto. Food by Chef Justin Smillie of Slow Fires and Adam Sachs. Ticket includes welcome cocktail, passed snacks and live-fire bites, three-course dinner and dessert, and wine.
Click HERE to buy tickets
Pizza: merguez, giardiniera, harissa, mozzarella + labneh
Crispy duck croquette, quince + espelette
Local fluke, greengage plums, kelp oil + soba cha
Shaved asparagus, cara cara orange, aged pecorino + fennel-poppy seed
English cut short rib cooked in the hearth, guajillo, almond + tropea onions
Crispy row seven potatoes, green garlic aioli
Charred cabbage, fermented honey + sheep’s milk ricotta
Burnt Basque cheesecake, rhubarb + pink muscat grapes
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Contact us to get on the Distillery “list” and purchase whisky that we are pre-selling now. We anticipate an initial limited release of bottles, and look forward to special cask offerings down the road. By getting on our list now, you will get the opportunity to purchase that same bottle number from future releases.
