doot doot doot
Uncover destination dining at its best.
– THE AGE GOOD FOOD GUIDE
Beneath an arresting canopy of the restaurant’s iconic 10,000 globe chandelier, our seasonal menu is a completely customisable affair.
Join us for dinner every night from 6pm. Open to visitors and hotel guests.
delight in the unexpected
Here, a respect for the feast is effortlessly offered with disrespect for the familiar. A presentation of Australia’s finest produce, plated with fresh goods from the expansive kitchen garden, champions a menu intrinsically linked to the land. Time honoured techniques meet culinary curiosity; every dish is methodical yet explorative, a tempting tale, twisting and turning, teasing and pleasing, to the very last bite.
Given the soil on which Doot Doot Doot stands, the partnership between food and wine is always central. A focus on purity of flavour and balance produces a dining presentation, elevating both food and wine. The wine list spans a unique selection of limited-release, single vineyard wines, curated from some of the world’s premier small-batch producers. Rarity is luxury.
An exploration of Asian cultures and Australian local produce, this customisable seasonal menu reflects our devilish perspective over a range of courses.
Our multi-course dinner is the recommended experience, but for those weeknights that demand a spontaneous rendezvous, sink into our two-course offering and take or leave our entrées, mains and desserts as you please.
Wagyu beef tartare
Wagyu beef tartare served with XO, smoked onion emulsion, herring roe and potato “rosti”.
Wagyu scotch fillet
Wagyu scotch fillet, mushroom ketchup, truffled potato gratin and bone marrow jus.
Roaring Forties lamb
Roaring Forties lamb with cucumber, spring pea and saltbush, finished with rosemary jus.
Included in your multi-course experience.
– Smoked avocado tart
– Fried bao, forestry mushrooms
– Tuerong Farm’s spelt crisps
White tea mille feuille
White tea mille feuille with verjus, grape & rosemary sorbet.
From marquee to executive chef
A story of finesse, from Executive Chef Michael Wickham
My love of cooking transpired from my grandmother, thanks to the elaborate garden parties she’d host when I was a young boy.
No delight was spared, and so my childhood memories were joyfully filled with everything from mandarin cheesecakes to Vol-au-vents, all of which were carefully placed under a green plastic marquee. With the late morning sun cresting over the roof of her manicured home, white lawn furniture scattered the garden as her nearest and dearest enjoyed the weekend fare.
When my culinary career inevitably began, it was the experience in Michelin starred restaurants – notably Sketch by Chef Pierre Gagnaire, and Hide by Chef Ollie Dabbous – that shaped me into the chef I dreamt of being.
Since joining Jackalope Hotels in 2019, I’ve grown a real passion for working with locally-sourced seasonal produce. The vast amount of native and local ingredients that Australia has on offer consistently amazes me – it truly is a chef’s playground.
Add these to your reservation at the time of booking.
Start your evening over a pre-dinner cocktail from our garden-inspired menu. Enjoy from Flaggerdoot until your dinner reservation.
Crafted for your special moment, our bespoke celebration cake has a chocolate & puffed rice wafer, salted caramel, raspberry mousse and chocolate cremeux with a dark chocolate glaze.
After Dark Liqueur
After dark liqueur. Our spirited post-dinner nightcaps are crafted by our bartenders, and best consumed among our haute art collection. Enjoy from Flaggerdoot, stay til late.
For any special enquiries, please get in touch with our reservations team at email@example.com.
The alchemist’s workshop.
Our haute cocktail bar delights in the alchemic process of distillation; an experimental spirit stirs the daring cocktail menu, serving a mix of classics and in-house creations.
Join us Monday-Friday from 3pm til late, Saturdays from 12pm til late, and Sundays from 2pm til late. Open to visitors and hotel guests. Walk-ins only.
Flaggerdoot 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.
All of this lies unsuspectingly within the walls of the majestic Edwardian McCormick House (est. 1876), a purposeful juxtaposition that serves as an enduring reminder of the history of the picturesque property.
This season, our haute bar’s daring cocktail menu gets a garden-inspired spin. Led by our spirited cocktail team, uncover our evocative in-house distillations like Snow Pea Apple and Tomato with Gin.
Cucumber and White Pepper Infused Botanist Gin, Dolin Dry Vermouth (Wet)
Truffle-infused macaroni and cheese fill a panko shell, slivers of fresh truffle sprinkled atop. Perfectly formed to dip into aioli… truffled, of course.
CRANES AND CHERRY BLOSSOMS
Grey Goose Vodka, Sakura Mancino Vermouth, Orange Bitters Homemade Rhubarb-Apple-Ginger Syrup, Cranberry Foam
burger by jackalope x victor churchill
A bone marrow and roasted mushroom burger, served with french fries.
THE RED AND THE BOLD
Plantation 3 Star Rum infused Lapsang Souchong, Tosilino Coffee, Spiced Pomegranate, Pineapple Cordial, Lime, Marionette Bitter
A food & wine affair with a devil-may-care air.
– THE AGE GOOD FOOD GUIDE
A hop from the Hotel, Rare Hare Wine and Food Store presents the best of the Mornington Peninsula’s food, wine, produce and views.
Join us for lunch every day from 12 – 5pm, and dinner Fridays & Saturdays from 6 – 9pm. Bookings are recommended, limited walk-ins are available.
home is where the hare is
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.
Located within LL Vineyard, the food and wine store invites you to savour the fruits of their labour, within view of the vines on which they were born. Celebrating the region’s winemaking roots, we serve up modern Australian produce with a communal, share-style approachability. Cooking with a good sense of curiosity, we bring a tempting balance of heat, acidity, depth of flavour and texture to each plate.
This is a place to ensconce in, not just see – where crafted curiosities from surrounding farms are best consumed excessively and between robust repartee.
A hand-crafted wood-fired oven takes pride of place in the dining space, adding character to the mood and food. With room for 90 tails, take your pick from our indoor and outdoor areas, both overlooking the vine-laced hills and across to the Hotel’s striking silhouette.
Our bright, bold and delightful new menu has arrived, and it’s full of those warm weather staples – burrata, grapefruit, white fish, mandarin, pavlova – alongside a generous serving of our ride-or-die favourites, and a refreshing tipple or two.
Sardines on toast
Marinated sardine on toast with preserved lemon and dill.
Fried barramundi wings
Fried barramundi wings with almond skordalia and nduja butter.
Chocolate chip cookie
Our iconic woodfired chocolate chip cookie, served piping hot with malt ice cream.
Chive waffle with horseradish crème fraîche and salmon roe.
Fresh and locally-sourced, enjoy a selection of cured meats, cheeses and accompaniments.
Rare Hare Wines
After growing wine for over 30 years, we’ve learnt a thing or two about bottling a delightful cool climate wine. Discover the Essential Range of our Rare Hare Wines collection, produced in our winery onsite each season.
2020 Rare Hare Shiraz Grenache
Dark berries, spicy complexity, plentiful tannins.
2018 Rare Hare Sparkling
50% pinot noir, 50% chardonnay. Baked apple, well-balanced, rich mouthfeel.
2022 Rare Hare RosÉ
Wild strawberries, Turkish Delight, dry and crisp.
For those perfect nights in.
Warm popcorn in-hand, dinner on the way, plush robe on and movies on demand.
Our in-room dining menu is a hidden gem. Available for hotel guests from 12pm-11pm, 7 days.
A curation of snacks, salad, substantial items and dessert, alongside a vast drinks menu spanning cocktails, mocktails, beer and wine.
Designed each season by our talented chefs to comfort, replenish and indulge our guests. No matter your proclivity, our adored selection will make for an unforgettable night in.
Mac ‘n’ cheese croquettes
Served with chipotle mayo.
Beef eye fillet
Served with black mustard, garden herbs, hollandaise and fries.
With cinnamon sugar and dark chocolate fondue.
Spanner crab spaghetti
With crayfish cream and chives.
Grilled chicken caesar salad
With anchovy, parmesan and soft egg.