Nestled within a sprawling 11-hectare vineyard, Jackalope presents a distinctive blend of hospitality, winemaking, and culinary innovation, offering visitors a multifaceted luxury experience. The venue’s cellar door, Rare Hare, showcases winemaker Michael Glover’s portfolio, featuring generous tastings of their signature varieties such as the Rare Hare LL Pinot Noir and LL Vineyard Chardonnay. Visitors are invited to linger over these selections, often accompanied by live music.
The onsite Flaggerdoot bar encourages guests to sample creative cocktails, including a “mini martini” set that offers three variations of the classic drink. Adjacent to the bar, the restaurant Doot Doot Doot serves as a centerpiece within the Jackalope property. Led by group executive chef Michael Wickham, the kitchen is noted for harmonizing traditional culinary techniques with imaginative presentation. Dining beneath an expansive 11,000-bulb chandelier designed by Melbourne artist Jan Flook, patrons encounter a uniquely immersive atmosphere enhanced by the subtle pulsation of the lighting installation.
The signature dining experience, priced at $160, can be augmented with premium additives such as A5 Japanese wagyu, which is prepared on salt alongside wasabi and soy for an additional $65. Guests are also welcomed with complimentary, unlimited in-house ice cream, adding to the sense of indulgence.
The following day’s offerings continue the theme of refinement and comfort. Breakfast highlights include a shakshuka dish, followed by a relaxing massage. Lunch at Rare Hare Restaurant features a family-style menu where shared dishes emphasize bold flavours. Standout items include charred persimmon with whipped ricotta and marinated sardine on toast, accented by preserved lemon and dill. The meal concludes with a toffee date cake accompanied by salted butterscotch cream and honey oat crumb.
In the afternoon, guests participate in an immersive wine tasting led by Michael Glover. The session takes place in a temperature-controlled barrel room, where Glover presents a selection of his preferred wines. Commentary during the tasting includes discussions on the balance of oak influence in chardonnay and the expression of pinot noir in the region’s climate. Glover characterizes the pinot noir as evoking sensations such as “first snow on the mountains” and “the smell of wood smoke,” underscoring the varietal’s resonance with seasonal ambiance.
Jackalope’s attention to detail extends to its breakfast service, where familiar coffee orders are remembered, and dishes such as a signature crab omelette featuring mushroom relish, seaweed, and dashi beurre blanc are served. Guests depart feeling replenished, with the venue’s blend of luxury and thoughtful service inspiring plans for return visits. The combination of exceptional wine, inventive cuisine, and curated atmosphere establishes Jackalope as a notable destination for those seeking an elevated regional retreat.