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!
Please phone 03 5251 2223 to avoid disappointment – one of our friendly staff will assist you.
Jack Rabbit Vineyard Executive Chef – David Warmisham
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.
Jack Rabbit Vineyard Head Chef – Paul Andrews
Paul's culinary career began as an apprentice with our very own Executive Chef, David Warmisham, 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.
'We came for a birthday lunch and had a
wonderful day! I had the tasting plate and it was delicious! Everyone enjoyed
their meals the wine was yum and the view spectacular. We've been many times
before and never been disappointed and can't wait to come back again!- Claire T via Trip Advisor March 2015
For a special night out, you can't go past the
beautiful restaurant on the Bellarine peninsula - Jack Rabbit.
arrived in daylight to a superb view of Corio Bay and, as night settled in, we
enjoyed watching the lights across the bay twinkle across the water.
service and food was faultless. I enjoyed one of the best steaks I have ever
eaten and the same was said of the lamb. Presentation of all foods was lovely
but I have to say the desserts deserve a special mention.
restaurant was recommended by local people and, for something special, we were
not disappointed Ann R via Trip Advisor February 2015
While visiting a friend in Portarlington she
suggested having a meal at Jack Rabbit Winery, what a fantastic place to eat.
We had the best seat in the place, outside looking over Port Phillip Bay. I
chose the steak sandwich from the specials menu and it was delicious, melt in
the mouth steak, and crispy chips. I could have stayed there all afternoon, but
unfortunately we had to leave. Would certainly recommend this place to anyone
who is visiting the Bellarine Peninsula. Excellent.- Melbourne_ Scottie via Trip Advisor May 2015
Note: Menu prices are subject to a 10% surcharge on public holidays.