Jackalope Hotel

Approximately a one hour drive from Melbourne CBD, the Mornington Peninsula has long been known as Melbourne’s summer playground. Framed by two spectacular coastlines, the region offers some of Australia’s best food and wine, golf, adventure and leisure activities.

Beyond the selection of sumptuous food and wine dished up by the 50+ cellar doors on Jackalope’s doorstep, the region’s array of surf and sheltered bay beaches, natural hot springs, and national parks contribute to the perfect mix of coastal and country scenery.

Jackalope Hotel’s signature food and wine experience, Doot Doot Doot, offers contemporary, upscale dining in stunning surrounds. Under an arrestingly beautiful canopy of a slowly twinkling 10,000-globe chandelier, either an eight-course strap-yourself-in degustation or a four-course choose-your-own-adventure is offered.

The menu’s philosophy mirrors the hotel’s winemaking heritage – Willow Creek’s single vineyard wines are produced to deliver a true sense of place and Doot Doot Doot’s menu is the edible edition of this same story. Executive Chef, Guy Stanaway, developing relationships with local growers, has delivered dishes that are a faithful expression of the extended region’s palate.

The wine list is equally considered, the 1200-bottle glass cellar made up exclusively of wines from vineyards of 11ha or less — the size of the vineyard. This collection gives context to the property’s winemaking story, while also presenting the world’s premier small-batch producers; some local, some familiar, and some emerging stars.

A hop from the Mornington Peninsula’s new luxury hotel, Jackalope, Rare Hare Wine & Food Store is a restaurant, wine bar and produce store – approachable in atmosphere and rich in experiences. This engaging space celebrates the region’s winemaking roots and serves up the best of the Peninsula’s wines, food, pastoral pleasures, and blissful vineyard views. With room for 90 tails, indoor and outdoor dining overlooking the vine-laced hills and across to Jackalope hotel’s striking silhouette.

Under the direction of Jackalope Hotel’s Executive Chef, Guy Stanaway, Rare Hare’s food is generous and earthy – drawing on relationships with local producers. Stanaway cooks with a good sense of curiosity and brings a tempting balance of heat, acidity, depth of flavour and texture to each plate. A hand-crafted wood-fired oven takes pride of place in the dining space, adding character to the mood and food. Its unique plaster finish intermixed with ash captured from Stanaway’s first cook on the site.