By Francois Correia

In the heart of the world-renowned Mornington Peninsula wine region, Jackalope Hotel’s debut property has been brought to life in a collaboration with the most entrepreneurial preeminent creatives from Australia.

A personal project of 29-year-old Melbourne based visionary Louis Li, who moved to Melbourne in 2006 to study film making.

The hotel is indeed cinematographic – a delicate storytelling between ideal and surreal by re-imagining the role of art and design in a hotel space.

Jackalope’s 46 rooms introduce guests to a reverie of relaxation with floor-to-ceiling windows and private terraces that connect the guests to the rural surrounds. Inside, features include deep-soak, black Japanese tubs, rain showers and double vanities.

The spa-like setting is complete with bath luxuries developed exclusively by Melbourne’s Hunter Lab, including a pinot grape skin and seed bath and body scrub, made using grapes from the hotel’s vineyard.

And then there’s the wine rack. It’s not Ikea for sure.

And Flaggerdoot, the cocktail lounge. Its current incarnation delights in the alchemic process of distillation; an experimental spirit stirs the daring cocktail menu, serving a mix of classics and in-house creations. The space itself is an infusion of forms; classic herringbone floors and open fires warm the room, while edgy installations and a one-off electric blue pool table, create a sense of curated-cool.

The restaurant Doot Doot Doot: In the spirit of the on-site winery’s single vineyard heritage, Jackalope’s hatted restaurant, Doot Doot Doot, delivers a faithful expression of site. Executive Chef, Guy Stanaway, and Head Chef, Martin Webster, present an ever-evolving five-course tasting menu drawing on seasonal offerings from the hotel’s kitchen garden and select Mornington Peninsula producers.

Read it at Trendland

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