WELCOME TO OUR NEW RESTAURANT. . .
Our new and very cool Restaurant will be open 7 days from November 8 for lunch as well as Dinner every Friday and Saturday night. Check out the just released Restaurant Menu (below). Here's a couple of recent photos so you know what to expect for dinner! Duck with textures of orange & carrot as well as Mushrooms - 10 ways.
Click on the HOUSE page for more House news, or see our 'NEWS' page for more renovation information!
VIEW OUR NEW RESTAURANT MENU HERE.
SEE OUR FACEBOOK PAGE FOR MORE PHOTOS OR CLICK HERE FOR A VIRTUAL TOUR!
Please phone 03 5251 2223 to avoid disappointment – one of our friendly staff will assist you.
Jack Rabbit Vineyard Executive Chef – David Hall
David‘s life-long love affair with food officially commenced 19 years ago as an apprentice at award winning Sails Beach Café Restaurant in Noosa before joining The Beach House, on Geelong’s waterfront, where he was quickly elevated to the role of Head Chef.
Other career highlights include Head Chef at Irish Murphys and Sous Chef at Torquay’s Crown Plaza. Since 2008, David has been the creative force behind the menu masterpieces at Jack Rabbit Vineyard. Under his culinary helm, the Jack Rabbit restaurant became a new entrant in The Age Good Guide 2012 edition, with a repeat performance in the 2013 edition. The Restaurant was Highly Commended in the Relaxed Contemporary Dining category in the renowned 2012 Golden Plate Awards, a finalist in the prestigious Restaurant & Catering Association’s Excellence Awards in 2011 and 2012, as well as a Finalist in the Golden Plate Awards 2011.
Committed to sourcing and showcasing local producers and ingredients, David’s signature is one of contemporary Australian cuisine.
Jack Rabbit Vineyard Head Chef – Paul Andrews
Paul's culinary career began as an apprentice with our very own Executive Chef, David Hall, at Irish Murphy's Geelong in 2005. Paul then worked with Leonie Mills at the Fyansford Hotel (where they took out a prestigious Golden Plate Award) before becoming Head Chef at the Belmont Hotel. Other career highlights include Head Chef - Black Salt Restaurant and Executive Chef - Crown Plaza Torquay.
Paul's specialty is Mediterranean food, with a passion for seafood and pork and how their flavours fuse with fruit. Another penchant is molecular gastronomy, working with different textures and the technique of integrating this into 'old style food'.
With the addition of an 'out of control' herb and vegetable garden and an enthusiasm for home brewing, Paul brings a wealth of knowledge across a gourmet palate to the Jack Rabbit culinary team.
'This is the best location on the Bellarine to visit for lunch! Views across to the You Yangs, great food and don't miss their Moscato!.' Posted on Trip Advisor, March 2013.
'What a lovely way to spend a beautiful evening on the Bellarine! We had a table outside overlooking the vineyard with Melbourne in the background and the You Yangs looking the other way. The sunset was delightful and then we managed a full moon! The food was delicious.... We have dined here before and loved it then as well! We had never tried the dessert tasting plate before: I would recommend it!! Great food, great company and caring staff!' Trip Advisor, February 2013.
Note: Menu prices are subject to a 10% surcharge on public holidays.