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, Elliott Pinn present an ever-evolving five-course tasting menu drawing on seasonal offerings from the hotel's kitchen garden and select Mornington Peninsula producers.
Cleanse your Cellar:
On Wednesdays, Doot Doot Doot invites you to bring your wine to dine. Uncork a Cru, pour a Peninsula Pinot, or dust off a forgotten favourite and savour alongside our ever-evolving five-course tasting menu. Whatever your wine whim, we welcome you to enjoy it at Jackalope. Corkage is charged at $25 per bottle.
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.
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. Executive Chef, Guy Stanaway cooks with a good sense of curiosity and brings a tempting balance of heat, acidity, depth of flavour and texture to each plate.