New Zealand-born Chef Guy Stanaway has worked in leading hotels in India and Bali. Now with Jackalope Hotels, he applies the experience gained in his travels to create interesting and relevant seasonal degustation menus that are implemented at Doot Doot Doot by Head Chef Elliott Pinn.
Part of the stunningly designed Jackalope hotel, the signature restaurant’s design is equally impressive, with a massive chandelier illuminating the room with golden shades reflective of the viticulture that surrounds the hotel.
An interesting selection of amuse-bouches is a great indicator of what lies ahead. Start with cured and seared kingfish on a delicate crab mousse, drizzled at the table with burnt citrus jus. After the intrigue of spaghettini with broad beans, goat curd and sorrel, likewise the lamb loin, white soy puree, gai lan and ice plant is a delight in flavour and presentation. For the main course, baby snapper fillet, served on a delicate puree of kohlrabi and thinly sliced radish, is highlighted with smoky mussels.
PSST! Jackalope’s cocktail lounge, Flaggerdoot, is a great place for pre- or post-dinner drinks.