In the spirit of the on-site winery's single vineyard heritage, Jackalope's hatted restaurant, Doot Doot Doot, delivers a faithful expression of site. Executive Chef, Guy Stanaway, and Head Chef, Martin Webster, present an ever-evolving five-course tasting menu drawing on seasonal offerings from the hotel's kitchen garden and select Mornington Peninsula producers.
Doot Doot Doot's fit-out expands on the hotel's narrative, alchemy, and has been designed to reflect the alchemistic phase of fermentation. An eight-by-ten metre lighting installation by Melbourne-based chandelier designer, Jan Flook, sets the tone with a 10,000 lamp chandelier that creates the surreal sensation of fermenting wine bubbling above.
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.
A food and wine affair, with a devil-may-care air.
Rare Hare is a special sort of place, defined by aspect, soil, and toil. Here, wines whisper a vinous vernacular, telling tales of seasons past and the winemaking cast.
In this world, no vineyard, vintage, or wine is the same and every moment of enjoyment differs too – shaped by the bottle, milieu, food, or mood. We invite you to savour the fruits of our labour, within view of the vines on which they were born. This is a place to ensconce in, not just see – where crafted curiosities from surrounding farms are best consumed excessively and between robust repartee.