In one of the most daring and avant-garde moves in the hotel industry to date, Jackalope Hotel was launched in April 2017 in the heart of Australia’s Mornington Peninsula wine region.

Conceptualised by visionary, avant-garde hotelier Louis Li, the brief was to bring a conceptual approach to the signature restaurant as a key stage in the alchemical journey and the overall hotel experience.

Doot Doot Doot rebels against the ordinary and excites in its individuality. Eclectic and whimsical, its name references the leader of a group of the mystical, fabled Jackalopes.

Dark herringbone floors, open kitchen, leather banquettes and a spectacular lighting installation create a dramatic and highly considered dining experience.

Jewel like in form, this sculptural lighting piece is key to the narrative and consists of an undulating wave of 10,000 amber light bulbs that appear as glass flasks, suggesting fermentation & bubbling and the transition from en-masse to detailed, fermentation to sublimation.

The design approach saw the unification of site narrative and interior, bringing a sense of the unexpected and surprise to the restaurant space.