The dining room at Doot Doot Doot, the ceiling covered in 10,000 golden, undulating lights installed by artist Jan Flook. Photograph courtesy of Jackalope. When you arrive at Jackalope, nestled between Red Hill and Balnarring on the Mornington Peninsula, the first thing you’ll notice is the stillness in the air. Set on a 28-acre vineyard, the boutique property offers a peaceful retreat just an easy hour’s drive from Melbourne’s bustling CBD.
The idyllic location and 30-metre infinity pool have turned Jackalope into a beacon for travellers since it opened in 2017 under the stewardship of Louis Li – a, then, 28-year-old from Kunming in southern China, who moved to Melbourne to study filmmaking. Jackalope was the product of Kunming’s melded passions – art, design, food and storytelling. But it’s not just the hotel that has lured guests; its acclaimed restaurants, Doot Doot Doot and Rare Hare, alone are worth travelling for.
Doot Doot Doot is designed for special occasion dining, a fact that becomes apparent as guests enter the space with a ceiling covered in 10,000 golden lights, installed by artist Jan Flook. Here, executive chef Michael Wickham crafts a multi-course dining experience that changes seasonally depending on the local produce available.
Echoing similar ethos, Rare Hare is overseen by head chef Scott Burnes. The space exudes its own charm with a communal dining room and cosy atmosphere created by the the double-sided fireplace in the centre of the room.
To celebrate its seven-year journey, Jackalope is hosting a six month-long dining extravaganza, Total Alchemy, that brings together top chefs from across the region.
Total Alchemy kicks off on Saturday May 18 with a collaboration between Julian Hills from Navi in Yarraville and Doot Doot Doot’s Wickham. The menu has been carefully crafted to showcase local and native ingredients, with a fusion of foraging expertise.
“Navi’s dedication to local and native ingredients resonates with Doot Doot Doot’s ethos, albeit with our own unique Asian twist,” says Wickham.
“[Together], we’ll be celebrating the flavours of the region, while incorporating modern techniques.”
The multi-course affair starts with smaller dishes such as fermented garlic and salmon roe macarons as well as kangaroo with miso and finger lime. Mains include barbecued WA octopus with karaage mussel and black vinegar, and dry-aged duck. To finish up, there’s two desserts: a baked Fuji apple, pistachio and parsnip ice cream, and a salted wattleseed caramel and chocolate tart with desert lime.
Other notable chefs on the program include Victor Liong from Lee Ho Fook, Jason Jones from Entrecote, and Josh Moroney from Nomad who will be taking up residency at Rare Hare. Tipo OO’s Andreas Papadaksi also joins the line-up, collaborating with Wickham in the kitchen at Navi.
“Tipo OO’s reputation for outstanding food has earned it numerous accolades and a loyal following,” Wickham says.
“What makes this partnership especially exciting is the opportunity to work closely with head chef Andreas Papadakis. We’re creating an Italian-leaning menu that no one has yet experienced at Doot Doot Doot.”
After a highly successful run last year, Total Alchemy will also see the return of yum cha. On offer, is a selection of Cantonese classics and reimagined favourites, that can be enjoyed over a game of Mahjong (a traditional Chinese tile game) and a famed Flaggerdoot Gimlet.
Visitors and staying guests alike are invited to book Total Alchemy events. The latter can also explore the region with complimentary rides from Jackalope’s car partner, Lexus, to discover the area’s most sought after gems.
