The Lincoln and Four Pillars Gin are getting together to host an all-day party starting at ten in the morning on Sunday, 7 July (trust us, it is early if you're a publican) to splash about Four Pillars Gin along with a very piggy array of dishes using Yarra Valley's gin pigs – pigs that have been reared on all the byproducts from making Four Pillars Gins.
The Lincoln's head chef, Howard Stamp, and Four Pillars' creative director, Matt Wilkinson, are teaming up on the day to bring a gin- and pig-filled menu with snacks like gin pig sausage rolls, gin-cured salmon, braised gin pig croquettes and gin pigs in a blanket available for purchase over the bar all day. If you're an early riser, you might be fast enough to grab a bacon butty: a gin botanical-cured bacon, smoked egg and brown sauce in a roll for $12 to be washed down with a Spiced Snapper – a variation on a Bloody Mary replacing vodka with gin, with this version adding a touch of rockmelon juice.
Their regular Sunday roast is also receiving the porcine touch, with the protein this week being a roast gin pig with vegetables, applesauce and gravy, followed by a steamed mandarin pudding made with Four Pillars marmalade, drowned in Four Pillars Bloody Shiraz gin custard. As usual, you'll have to book your spot for Sunday roast, but never fear, the regular menu runs alongside the gin, pig and gin pig festivities.