Join us on Friday 1 May from 6-9pm for an intimate evening of dining and storytelling with McHenry Distillery.
Whisky, gin, native botanicals and stories grounded in place. This special dining experience brings together 1830 Restaurant and McHenry Distillery through a shared connection to the Turrakana/Tasman Peninsula community. This is your opportunity to spend an evening with one of the region’s pioneering spirits producers!
The night features a four‑course dinner with canapés, curated by chef John Churchill and shaped by autumn and early winter flavours. Guests will enjoy rich, fire‑influenced cooking and seasonal produce, carefully paired with McHenry Distillery whiskies, gins and spirits.
Throughout the evening, Bill McHenry will share insight into the distillery’s approach – from working with Tasmanian barley and local botanicals to the role of water, maturation and patience in shaping their single malt whisky. Drinks are introduced slowly across the meal, allowing you the time to taste, listen and dine without rush.
Set against the sweeping views of the Penitentiary, the evening reflects the shift of seasons and the close connection between place, producer and plate.
Located on the Tasman Peninsula, McHenry Distillery is Australia’s southern‑most whisky distillery. Surrounded by bushland and powered by clear spring water from the property, the distillery produces Tasmanian single malt whisky alongside a small range of spirits. Using Tasmanian‑grown barley, rain‑pure spring water and hand‑selected local botanicals, the distillery embodies a slow, considered approach to spirits making.
Founded by the McHenry family, the distillery is guided by a belief in patience, provenance and craftsmanship. Each spirit reflects its environment, shaped by the peninsula’s clean air, cool climate and uncompromising commitment to quality.
Menu subject to refinement.
Canapés
Grilled oyster, smoked butter
Venison tartare, rye crisp, pickled onion
Pumpkin and wattleseed arancini
Arrival cocktail – Stargazer Gin Spritz, lemon verbena, green apple, soda
Entrée
Cured kingfish, pickled beetroot, horseradish cream, rye crumb
Paired with Salted Citrus Collins – McHenry Vodka, lemon, grapefruit, saline, soda
Mid course
Slow‑roasted pork belly, apple cider glaze, pickled apple, mustard leaf
Paired with Sloe Gin Martini – McHenry Sloe Gin, dry vermouth, orange twist
Main
Charcoal‑roasted lamb shoulder, roasted root vegetables, whisky jus, rosemary
Paired with Smoked Whisky Old Fashioned – McHenry Whisky, bitters, orange
Plus McHenry Tasmanian single malt – neat tasting
Dessert
Dark chocolate tart, whisky caramel, hazelnut, sea salt
Dessert cocktail – Blood and Sand, McHenry Whisky, orange, vermouth, cherry
With limited places available and strong interest in the series, we recommend securing your seat early.