Executive Chef, Simon Tarlington, merges classic techniques with kitchen curiosity, creating playful dishes that pay homage to hero ingredients. In a nod to Jackalope's design, Tarlington seamlessly combines contemporary with country - his trademark farm-to-table style underpins produce-worshipping dishes that find flavour in the unexpected.
Doot Doot Doot's tasting menu is staged in several parts with a la carte options for entree, main and dessert, served with a supporting cast of playful snacks and sides. It is a creative culinary journey, where a respect for the feast is served with disrespect for the familiar.
Jackalope's most indulgent annual dining experience, Truffle Trinity, is returning Thursday 15th July.
With the option to book a multi-sensory experience or dinner only, this forage-to-feast comprises a truffle hunt, five-course truffle dinner in Doot Doot Doot, and an early start to the weekend with an indulgent nights’ stay at Jackalope.
The decadent degustation dinner is prepared and personally presented by Executive Chef, Simon Tarlington. Expect what Tarlington calls a “truffle-fuelled feast”, with dishes like Moreton Bay bug swimming in a truffle dressing, richer pairings such as kangaroo and duck, and to finish, an utterly indulgent truffle cheesecake for dessert.
After post-dinner truffle negronis in Flaggerdoot, retreat to your room and collapse into a truffle swoon. Breakfast is included and overnight guests will also find a special truffle and spanner crab omelette on the following morning’s menu.
A food and wine affair, with a devil-may-care air.
With room for 90 tails, Rare Hare boasts indoor and outdoor dining overlooking the vine-laced hills and across to Jackalope Hotel’s striking silhouette.
A hand-crafted wood-fired oven takes pride of place in the dining space, adding character to the mood and food. We cook with a good sense of curiosity and bring a tempting balance of heat, acidity, depth of flavour and texture to each plate.
Since 1876, the majestic Edwardian McCormick House has stood gracefully at the end of Jackalope’s meandering driveway. Reborn as the hotel’s bar, Flaggerdoot, it stands as an enduring reminder of the history of this picturesque property.
Its current incarnation delights in the alchemic process of distillation; an experimental spirit stirs the daring cocktail menu, serving a mix of classics and in-house creations. The space itself is an infusion of forms; classic herringbone floors and open fires warm the room, while edgy installations and a one-off electric blue pool table, create a sense of curated-cool.