Bienvenu à Bendigo La Maison Lillet

April 19, from 6.30pm

The Dispensary presents Bienvenu à Bendigo La Maison Lillet. 

Step back in time to 1887 in south Bordeaux, and join us for a journey to the heart of Paris’ aperitif culture, from 1880 to 1925, where Lillet’s storied legacy began.

Indulge in an immersive evening that seamlessly blends The Dispensary’s cocktail craftsmanship with an enlightening exploration of vermouth’s significance during the Belle Époque. 

Format of the evening:

  • Pre-dinner welcome drink
  • Exclusive tasting and educational session led by John, esteemed international La Maison Lillet expert.
  • Five-course French-inspired dinner where each dish is expertly paired with uniquely crafted Lillet drinks.
  • Finishing with fine French digestif cocktails

Limited to just 40 guests, this intimate affair promises an unforgettable culinary adventure as you immerse yourself in an unforgettable journey transported to a bygone era of elegance and indulgence; evoking the vibrant spirit of the Belle Époque in Paris and Montmartre.

Secure your seat at this one-of-a-kind event and prepare to savour the flavours of the past, present, and future.


Pierre Lillet produced a white wine liqueur and added it to his family business “La Maison Lillet’. 

At the time the delicious nectar was known as “Kina Lillet” and was the first of its kind in the world.  It quickly grew in popularity all over France for its fresh green apple and citrus flavours and quickly became a must-have in bars all over the world.


Canape: Gougiere, goats cheese and chive
Lillet Blanc and soda, an enticing aperitif – light, floral and refreshing

Course 1: Brandade, salted cod, baguette
Corpse Reviver #2  – The Bartender’s Favourite Lillet concoction!
Lillet Blanc, Cointreau, gin, and lemon with a fiery absinthe rinse 

Course 2: Charred confit leek, sauce Gribiche
Vesper Lind Martini – Famously introduced to the world in Ian Flemming’s novel with James Bond “Casino Royale”, we’ve used the Gribiche herbs to make an oil to complement the flavors of the Dish

Course 3: Blue eye, cauliflower puree, buerre blanc, fennel remoulade
Lillet Blanc ‘Old Fashioned’ – Buerre blanc washed and served on the rocks 

Course 4: Crispy skin duck breast, parsnip puree, roasted shallots, sauce borderlaise, quince salad, nuts, dijon, lettuce
Lillet Rosé Spritz – Fresh, lively, fruity, and full of joie de vivre! Complementary flavours of strawberry, figs, and blueberry – perfect with duck.

Course 5: Tarte tatin, chantilly
Negroni – Lillet Rouge and caramel

Cancellations and Refunds

Cancellations less than 48 hours before the event will not be eligible for a refund.