Doot Doot Doot

Ten thousand hand-blown glass orbs hang from the ceiling on steel cables, the walls are matte black, and the kitchen is working through a tasting menu that sits somewhere between modern Australian and the New Nordic tradition, precise, seasonal, unafraid of silence between flavours.

Head Chef Michael Demagistris has held two hats through multiple Good Food Guide cycles without ever loosening his grip on what makes this room work: produce drawn from the vineyard's own plots and a handful of Peninsula growers, plated with restraint, paired with a wine list that leans into the estate's cool-climate pinot program.

Book the degustation over the à la carte. Check in at Jackalope first and don't try to drive anywhere afterwards. This is one of the Peninsula's most finished fine-dining experiences.