Mornington Peninsula fine dining restaurant Doot Doot Doot is getting a playful reboot in the form of a new executive chef, which means we all finally have an excellent excuse to revisit the Mornington Peninsula foodie fave and stay at lush vineyard boutique hotel Jackalope. 

Beloved for its uniquely whimsical interiors and artistic, free-spirited approach to fine dining, the private vineyard restaurant remains one of the region’s most celebrated dining experiences. 

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New Executive Chef Simon Tarlington honed his craft working with the likes of Marcus Wareing, Jason Atherton, Clare Smyth, Gordon Ramsay and Peter Gilmore, taking on the role of Executive Chef at Red Hill’s Paringa Estate, then South Yarra’s The Highline before a brief lockdown sabbatical spent frying up chicken and shaking cocktails at Wowee Zowee in the Mornington Peninsula. 

Tarlington’s passion for produce and genuine love of food is refreshing and utterly contagious. Growing up in a small farming community in North Queensland, he learned to appreciate the work of small producers and farmers. His combination of time-honoured techniques and genuine curiosity, creates generous, joyful dishes that pay homage to the region’s incredible produce.

Doot Doot Doot’s new menu includes a progressive tasting, with a la carte options for entree, main and dessert, served alongside artful yet generous sides like baked potatoes, local mushrooms and freshly foraged herbs.

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We sat down with Simon to learn more about the new menu, his influences and what he cooks at home. 

Which dishes are you most excited about on the new menu? 

I enjoy creating playful interpretations of classic dishes and on this menu you’ll see things like fish and chips, bacon and eggs, a Bolognese, and a surf ‘n turf. The Bolognese excites me the most. I learned to make it as a child – as many Australian kids would – and it’d be on rotation in most Australian homes. I like to incorporate native ingredients into my cooking and for the Bolognese I’ve used Wallaby. The dish is relatable to the original ‘recipe’, but also a reimagination of this comfort food classic.

What were your main influences? 

 I love creating produce-worshipping dishes that are centred around a hero ingredient; with Doot Doot Doot’s menu I want to showcase Australian produce, utilising native and speciality ingredients only this country has to offer. For example, our take on a surf ‘n turf features barbequed Skull Island Prawn served alongside South Australian Kangaroo rolled in wattle, lemon myrtle and native pepper berry. Given the Peninsula is so rich in produce and we’re set among farming land, I want to champion that connection to our land. 

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What do you cook at home? 

When I find the time, I love banging out a homemade lasagne, but these days I find myself ordering way too much fried chicken from Wowee Zowee in Mornington – a bar that some hospitality friends and I opened a couple of years ago.

What’s one of the most underrated homemade dishes, in your opinion? 

 It’s hard to go past a Sunday roast. My favourite is roast pork with crackle, some apple sauce, roast vegetables, and simple dressed leaf salad. Best enjoyed with a bottle of Willow Creek Vineyard Pinot Noir and great company. 

To mark the launch of Doot Doot Doot’s new menu, Jackalope has packaged two-night’s accommodation with dinner for two in Doot Doot Doot and $100 dining credit to use in Jackalope’s second hatted restaurant, Rare Hare. The package also includes a tutored, private wine tasting with the Willow Creek Vineyard team, daily breakfast, mini bar, on-demand movies, popcorn and choc-tops.

For bookings, head to www.jackalopehotels.com

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