This September, Embers Open-Fire Grill at Swissôtel Living Jakarta Mega Kuningan brings together the primal character of flame and the craftsmanship of Tasmanian whisky with “An Evening with Embers Open-Fire Grill & LARK.” The one-night collaboration explores a shared appreciation for craft, character and flavor through a three-course menu paired with selected expressions from LARK Single Malt whisky.

At Embers, fire sits at the heart of the kitchen, shaping the flavor, texture and personality of each dish. LARK approaches its whisky with a similarly considered philosophy, producing single malts that reflect Tasmania’s distinctive environment and the spirit of exploration that has shaped the distillery since its establishment in 1992.

THREE COURSES, THREE EXPRESSIONS

The evening opens with Seared Duck Breast, served with linguine al nero, fresh orange segments, thyme-infused orange jus and a rich brown sauce. The dish is paired with LARK Fire Trail No. 151, creating a warm and layered introduction to the experience.

The second course brings a lighter expression with Pan-Seared Seabass, accompanied by basil beurre blanc, braised pumpkin, roasted leeks, crispy tuile and fresh basil. Its pairing, LARK Devil’s Storm No. 183, adds another layer to the progression of flavors.

For dessert, the menu concludes with an indulgent Artisanal Dark Chocolate & Hazelnut Torte. Featuring 70% dark chocolate, sea salt flakes, spiced treacle drizzle and vanilla cream, the dessert is matched with LARK Ruby Abyss No. 285 for a rich and complex finish.

Together, the three pairings explore how whisky can move across different flavor profiles, from the richness of duck and citrus to delicate seafood and the deeper intensity of dark chocolate. Each course forms part of a carefully considered progression shaped around quality ingredients, craftsmanship and distinctive flavor.