Destination dining opens at Jackalope Hotel

Signature dining experience, Doot Doot Doot, calls first service

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Doot Doot Doot at the Jackalope Hotel

Doot Doot Doot at the Jackalope Hotel [©Jackalope Hotel]

The view from the patio at the Jackalope Hotel, Mornington Peninsula
Fine Dining at the Doot Doot Doot, Jackalope Hotel
Doot Doot Doot at the Jackalope Hotel
Fine Dining at the Doot Doot Doot, Jackalope Hotel

 

Jackalope Hotel's signature dining experience, Doot Doot Doot, called first service when the much-anticipated accommodation opened April 1st. Offering contemporary, upscale dining, Doot Doot Doot serves dinner daily and lunch Friday through to Sunday.

Under the direction of Executive Chef, Guy Stanaway (formerly of Aman Hotels), the menu presents an outstanding assortment of Victorian produce. Drawing on relationships with local growers, Stanaway combines time-honoured techniques with culinary curiosity, delivering dishes that are a faithful expression of the region's palate.

"The menu's philosophy mirrors our winemaking", says Stanaway. "Willow Creek's single vineyard wines are produced to deliver a true sense of place; our menu is the edible edition of this same story." Dishes like seasonal vegetables, served with goat's curd, and lightly dressed with whey and orange blossom, offer an honest representation of the quality of the local produce.

Diners choose a four- or eight-course tasting menu, matched with estate and international wines. "Given the property's rich heritage as a wine producer, the partnership between food and wine is central to the Doot Doot Doot experience," adds Stanaway.

A further nod to wine-soaked roots, the 1,200-bottle, glass cellar showcases an international selection of limited-release wines produced from vineyards 11-hectares or less—the size of the hotel's vineyard. "This collection gives context to our winemaking story, while also presenting the world's premier small-batch producers – a mix of locals, favourites, and emerging stars," says Director of Food & Beverage, Josef Murray.

Murray is at the helm of this designer dining room, joining Jackalope after several years with celebrated restaurateur, Jason Atherton, in Sydney, Hong Kong and London.

The shining light in a dramatic interior by CARR Design Group, is a custom-made, 10,000-globe chandelier by Melbourne-based artist, Jan Flook. This 80sqm crown was commissioned to evince the process of fermentation, one of the seven stages in the hotel's narrative, alchemy.

Doot Doot Doot's cocktail bar, Flaggerdoot, delights in the alchemic process of distillation. Housed in the property's original homestead, the space itself is an infusion of forms; herringbone floors and open fires warm, while statement pieces from the likes of international icon, Rick Owens, create a sense of curated cool.

The names, Doot Doot Doot and Flaggerdoot, tie in with the legendary Jackalope tale. Flaggerdoot is the collective noun for a group of jackalopes, while the leader of the flaggerdoot is known as the doot doot doot.

Regions

  • Mornington Peninsula (VIC)

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April 21st, 2017
 
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