Doot Doot Doot restaurant review - Melbourne, Australia
It’s no secret that Melbourne, and its surrounding area, has always had something of a reputation for its inventive dining scene.
The arrival of Doot Doot Doot at Jackalope, the Mornington Peninsula’s hottest new hotel, serves only to confirm that standing. Local design firm Carr has continued to reveal the property’s alchemy concept, this time by way of a 10,000 globe chandelier, by Melbourne-based Fabio Ongarato Design, that represents the process of fermentation. Gold-flecked terrazzo-effect tables add to the overall glamour, while flat, earthenware crockery creates a deliberate contrast that also serves as a crisp canvas for Guy Stanaway’s seasonal menu.
A New Zealand native - formerly from Aman Hotels - Stanaway serves up a four or eight course tasting menu that mirrors the vineyard’s wine making with a true sense of place. As such, dishes like fresh vegetables with goat’s curd, drizzled with whey and orange blossom is served, of course, alongside top-notch wines from global small-batch producers no bigger than the 11-hectares that make up Willow Creek vineyard, on which the hotel sits.
And if you’re wondering: a doot doot doot is the leader of a flaggerdoot, the collective noun for a group of jackalopes.