Thanks to young hotelier Louis Li, owner and creative force behind Jackalope, Willow Creek Vineyard reopened in 2017 following a major makeover. It now boasts a luxury hotel known as Jackalope, a mythical animal depicted as a hare or rabbit with horns. Doot Doot Doot (the leader of a flaggerdoot, the collective noun for a group of jackalopes) is their fine dining restaurant, Flaggerdoot, the hotel’s bar, and Rare Hare offers casual dining overlooking an 11-hectare vineyard.
The experience by Carr Design Group revolves around the concept of alchemy and the jackalope whose magical nature is celebrated with an impressive 7m sculpture created by Emily Floyd standing majestically at the entrance of the complex.
Doot Doot Doot is bold, modern, black and gold with a spectacular chandelier designed by Jan Flook, whose 10,000 Edison lightbulbs adorn the ceiling representing the fermentation stage of winemaking.
We thoroughly enjoyed their 5-course tasting menu thanks to the expertise of head chef Elliott Pinn and the amazing team in the kitchen also praise to Ian and the team for impeccable, knowledgable and friendly service.
Vineyard
7m High Aluminium Jackalope Sculpture by Emily Floyd
7m High Aluminium Jackalope Sculpture by Emily Floyd
18th Century Federation Cottage
Andrew Hazewinkel Agate Face Busts
Doot Doot Doot Restaurant
Jan Flook 10,000 Edison Light Chandlier
Black Lavosh, Cashmere Goat’s Curd, Salt Baked Beetroot, Pedro Ximenez Raisins, Cornflowers
Kangaroo Tartare, Puffed Rice Shortbread, Créme Frâiche, Wafu, Sesame
Benito Churros
Benito Emulsion
Wine List
Wine List
2016 Zarate Albarino Rias-Baixas, Spain
Stracciatella, Pickled Melon, Jamón, Watermelon, Basil
Stracciatella, Pickled Melon, Jamón, Watermelon, Basil
Lavosh
Duck Pressé, Peach, Cherry Vinegar, Liquorice
Duck Pressé, Peach, Cherry Vinegar, Liquorice
Sourdough Rolls
Prawn, Courgette, Summer Peas, Yuzu Furikake
Prawn, Courgette, Summer Peas, Yuzu Furikake
2016 Pennyweight Semillon/Sauvignon Blanc Beechworth, Australia
Murray Cod, Sweet Potato, Nasturtium, Spiced Tomato Broth
Murray Cod, Sweet Potato, Nasturtium, Spiced Tomato Broth
Murray Cod, Sweet Potato, Nasturtium, Spiced Tomato Broth
Beef, Turnip, Miso Eggplant, Nori, Shiitake Mushrooms
Beef, Turnip, Miso Eggplant, Nori, Shiitake Mushrooms
Coconut Ice Cream – Beetroot Powder
Strawberry, Peppermint Custard, Fennel, Black Pepper Meringue
Strawberry, Peppermint Custard, Fennel, Black Pepper Meringue
View from the restrooms
Elliott Pinn – Head Chef
Elliott & Ian signing my menu!