Jack Rabbit Restaurant

WELCOME TO THE JACK RABBIT VINEYARD RESTAURANT . . .

The Jack Rabbit Vineyard Restaurant has gained the reputation as a gastronomic showpiece of The Bellarine. Featured in the Age Good Food Guide 2012, 2013, 2014 and 2015 the stunning al a carte menu showcases fresh, local produce - fabulous, approachable food.  Other highlights for the Jack Rabbit Vineyard Restaurant include:
Finalist - Savour Australia Restaurant & Catering Association Victorian Awards for Excellence 2011, 2012, 2013, 2014. 
Finalist - Golden Plate Awards 2011, 2012, 2013, 2014.

The Restaurant is open 7 days for lunch as well as Dinner every Friday and Saturday night. 







 




VIEW OUR NEW RESTAURANT MENU HERE.

SEE OUR FACEBOOK PAGE FOR MORE PHOTOS OR CLICK HERE FOR A VIRTUAL TOUR!


BOOKINGS
Please phone 03 5251 2223 to avoid disappointment – one of our friendly staff will assist you.

David HallJack 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, 2014 and 2015 editions.  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, 2012, 2013, 2014 as well as a Finalist in the Golden Plate Awards 2011, 2012, 2013, 2014.

Committed to sourcing and showcasing local producers and ingredients, David’s signature is one of contemporary Australian cuisine.

Paul AndrewsJack 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.

It's always a pleasure to dine at Jack Rabbit Winery. It's our first time dining there since the renovations which has completely transformed the main restaurant. Full double glazed windows look out across the grape vines, down to the water, across Port Phillip Bay to the mountains and Melbourne in the distance. Sound proofing in the decorative timber slat ceiling stops that awful background noise you get in some large dining rooms. If you have dietary considerations, then I would no hesitaitons recommending this restaurant. My wife is a coeliac and she says she feels like a "normal" human being eating here. There are gluten free choices listed across the full menu including complimentary bread. Jack Rabbit does the food scene really, really well. A must see. Dimmi Review, October 2014

Note:  Menu prices are subject to a 10% surcharge on public holidays.

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