Callington Mill Distillery
Oatlands Highland Gathering & Whisky Experience (5th April 2025)
Description
Saturday, 5th April 2025 | 9:30 AM – 4:00 PM | Callington Park, Oatlands
For the first time ever, Oatlands will host the Pipe Band State Championships. A thrilling spectacle of music and competition.
As the drums roll and bagpipes echo through Callington Park, Callington Mill Distillery invites whisky lovers to an exclusive whisky & dining experience. Enjoy three gourmet courses, premium whisky tastings, and an exclusive 10% discount on all Cellar Door purchases.
This private event is an opportunity to immerse yourself in the craft of whisky making from barley to glass while indulging in world-class whisky and exceptional dining.
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Your ticket includes:
• Single Malt Whisky Tasting Flight (4 x 15ml).
• A three-course Scottish inspired set menu (entrée, main, dessert).
• Self-guided tour.
• 10% off all Cellar Door purchases on the day, exclusively for event attendees (bundles excluded)
• A reserved dining time between 12:00 pm and 3:00 pm, confirmed at the time of booking.
Secure your place now—tickets are strictly limited and will sell fast!
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Menu (3 course set menu)
Once your booking is confirmed, a team member from Callington Mill Distillery will contact you to finalise your order. Please inform them of any dietary requirements at this time.
Entrée Options:
• Smoked Duck and Beetroot Salad (N, GF): Smoked duck breast on a bed of radicchio and chicory, confit beetroot, orange segments, roasted hazelnuts, and a drizzled whisky vinaigrette. Pairs with earthy or unpeated oaky whisky.
• Haggis Bon Bon (D, G): Savory crust haggis croquettes, served with house whisky aioli. Pairs with heavily sherried and full-bodied whisky.
Main Course Options:
• Chicken Balmoral (D, GF): Haggis stuffed chicken, served with neeps and tatties, sautéed Tuscan kale, and whisky cream sauce. Pairs with cinnamon spice, cherry, and vanilla notes whisky.
• Venison Eye Fillet (GF, D): Spice-rubbed venison fillet, braised red cabbage, crusted oatmeal roast potato, served with whisky jus. Pairs with smoky or sherried whisky.
Dessert Options:
• Raspberry Cranachan Trifle (D, G): A twist on a Scottish classic with layered whisky cream, fresh raspberries, and crunchy toasted oats. Pairs with a light, floral whisky.
• Brown Butter Pecan and Pear Tart (D, G, N): A rich nutty crunch tart, served with vanilla ice cream and whisky caramel sauce. Pairs with lightly peated whisky.
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Cancellation Policy:
• Cancellations are allowed up to 7 days before the scheduled booking,
with a 10% cancellation fee to cover processing costs.
• Cancellations made within 7 days of the booking are non-refundable.
• No refunds will be given for no-shows.
• Rescheduling is not permitted.
OATLANDS HIGHLAND GATHERING LUNCH
Saturday, 5th April 2025 | 9:30 AM – 4:00 PM | Callington Park, Oatlands
For the first time ever, Oatlands will host the Pipe Band State Championships. A thrilling spectacle of music and competition.
As the drums roll and bagpipes echo through Callington Park, Callington Mill Distillery invites whisky lovers to an exclusive whisky & dining experience. Enjoy three gourmet courses, premium whisky tastings, and an exclusive 10% discount on all Cellar Door purchases.
This private event is an opportunity to immerse yourself in the craft of whisky making from barley to glass while indulging in world-class whisky and exceptional dining.
---
Your ticket includes:
• Single Malt Whisky Tasting Flight (4 x 15ml).
• A three-course Scottish inspired set menu (entrée, main, dessert).
• Self-guided tour.
• 10% off all Cellar Door purchases on the day, exclusively for event attendees (bundles excluded)
• A reserved dining time between 12:00 pm and 3:00 pm, confirmed at the time of booking.
Secure your place now—tickets are strictly limited and will sell fast!
---
Menu (3 course set menu)
Once your booking is confirmed, a team member from Callington Mill Distillery will contact you to finalise your order. Please inform them of any dietary requirements at this time.
Entrée Options:
• Smoked Duck and Beetroot Salad (N, GF): Smoked duck breast on a bed of radicchio and chicory, confit beetroot, orange segments, roasted hazelnuts, and a drizzled whisky vinaigrette. Pairs with earthy or unpeated oaky whisky.
• Haggis Bon Bon (D, G): Savory crust haggis croquettes, served with house whisky aioli. Pairs with heavily sherried and full-bodied whisky.
Main Course Options:
• Chicken Balmoral (D, GF): Haggis stuffed chicken, served with neeps and tatties, sautéed Tuscan kale, and whisky cream sauce. Pairs with cinnamon spice, cherry, and vanilla notes whisky.
• Venison Eye Fillet (GF, D): Spice-rubbed venison fillet, braised red cabbage, crusted oatmeal roast potato, served with whisky jus. Pairs with smoky or sherried whisky.
Dessert Options:
• Raspberry Cranachan Trifle (D, G): A twist on a Scottish classic with layered whisky cream, fresh raspberries, and crunchy toasted oats. Pairs with a light, floral whisky.
• Brown Butter Pecan and Pear Tart (D, G, N): A rich nutty crunch tart, served with vanilla ice cream and whisky caramel sauce. Pairs with lightly peated whisky.
---
Cancellation Policy:
• Cancellations are allowed up to 7 days before the scheduled booking,
with a 10% cancellation fee to cover processing costs.
• Cancellations made within 7 days of the booking are non-refundable.
• No refunds will be given for no-shows.
• Rescheduling is not permitted.
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