Yum cha makes a return after a successful stint last year. Photograph courtesy of Jackalope. Earlier this year, Jackalope, Victoria’s luxury hotel nestled in a vineyard on the Mornington Peninsula, launched a six-month culinary series featuring some of the region’s top chefs. The series debuted with Julian Hills from the highly sought-after Navi restaurant collaborating with executive chef Michael Wickham at Doot Doot Doot. Together, they curated a spectacular multi-course menu highlighting native and local ingredients.
Now, the series continues with the return of Jackalope’s renowned yum cha, starting this month to warm spirits during the depths of winter.
In a modern twist on traditional yum cha, the banquet-style Saturday sessions will feature beloved Chinese classics such as prawn toast with XO sauce, roast duck dumplings, and steamed fish with coriander, ginger, spring onion and soy. There are also a range of innovative dishes such as black and gold prawn dumplings, pork and prawn shu mai with caviar, and fried sticky rice dumplings – best enjoyed alongside a variety of traditional Chinese teas.
To round out the experience, guests can enjoy a game of Mahjong, a traditional Chinese tile game, over a chilled Gimlet – a signature at Jackalope’s famed onsite restaurant Flaggerdoot.
