In the spirit of the on-site winery’s single-vineyard heritage, Jackalope’s hatted restaurant, Doot Doot Doot, delivers a faithful expression of site.
Executive Chef, Simon Tarlington, merges classic techniques with kitchen curiosity, creating playful dishes that pay homage to hero ingredients. In a nod to Jackalope’s design, Tarlington seamlessly combines contemporary with country – his trademark farm-to-table style underpins produce-worshipping dishes that find flavour in the unexpected.
Doot Doot Doot’s tasting menu is staged in several parts with a la carte options for entree, main and dessert, served with a supporting cast of playful snacks and sides. It is a creative culinary journey, where a respect for the feast is served with disrespect for the familiar.
