Your Lore Passport Experience
Guided Beer & Oyster Pairings
Oysters
Prepared by Isabelle Pearl Love-Dack (Finn's Oyster Bar)
Supplied by Shane Buckley (Wapengo Rocks Wild Organic Oysters)
On Arrival
- Bloody Mary
- Oyster · Sailors Grave Farm Hot Sauce
The First Law
- Natural Oyster
- Original Law of the Tongue Smokey Oyster Stout
The Second Law
- Pink Grapefruit, Pepper & Champagne Granita Oyster
- Nitro Law of the Tongue Black Velvet · Lightfoot Wines Sparkling
The Third Law
- Southern Sea Greens, Wakame & ponzu Mignonette Oyster
- Imperial Law of the Tongue Smokey Oyster Stout
The Fourth Law
- Spicy Fennel Oyster
- Imperial Law of the Tongue Smokey Oyster Stout with Aniseed Myrtle
The Fifth Law
- Flambadou Oyster - bacon · lacto-fermented tomato · Japanese Worcestershire Butter
- Law of the Tongue Smokey Oyster Stout · Bierstacheln (finished with a hot poker)
Canapés featuring sea urchin
Canapés to open up your Lore experience.
Sea urchin is harvested and preserved by Blue Kelp at Sailors Grave Brewing.
Blue Kelp is helping restore our oceans by harvesting invasive sea urchins, while bringing unique and prestine seafood to the tables.
The Lore Imp Pin
You'll receive a commemorative pin, exclusive to those who experience Lore Passport.
Come chat to Gab and Chris
Gab and Chris will guide you through your Lore Passport Experience, sharing the stories of their decade of brewing in the Deep Sou'East.
Lore of the Tongue sold out at Dunetown, with guests travelling from far and wide to join the festivities. Now we're bringing the party to Melbourne.
We hope to see you there.
Date: Sunday 30 August
Location: The Private Dining Room, The Lincoln, 138 Queensbury St, Carlton