Growing an extraordinary vision into an icon. Jackalope Hotels by founder Louis Li.
Set on the site of Willow Creek Vineyard, Jackalope is a contemporary, cutting edge hotel that is already an award winner (Gourmet Traveller recently named Jackalope as Hotel of the Year, New Hotel of the Year and Regional Hotel of the Year).
Stannards relationship with Louis Li and his team at Jackalope Hotels goes above and beyond pure taxation works. We are the sounding board, business advisors, growth specialist and business warriors for Mr Louis Li. We call this business intelligence - B.iQ™.
Stannards have been involved with the Jackalope Hotel brand since its inception, assisting the group during the construction of the first Jackalope Hotel. We are privileged to be part of Louis Li’s creativity vision to create excellence in the hospitality space.
Jackalope is the vision of Louis Li, a 29 year old Chinese national with an impressive pedigree in luxury property development, and his first solo project showcases his love of art, design and food culture. His bold and daring style is evident throughout the somewhat controversial and much applauded venture. Every element of the Jackalope Hotel has been thought through in redefined detail, and the result is a property that is extraordinary, contemporary and unique.
At the heart of the hotel is Jackalope’s signature restaurant Doot Doot Doot which offers a formal degustation dining experience. Doot Doot Doot has changed the face of the area’s restaurant landscape, enticing inquisitive locals and well-heeled travellers to indulge in sumptuous surroundings and enjoy boutique wines and damn fine food.
A feast for the eyes, Doot Doot Doot is a sophisticated, luxurious dining room that transports you to an ultra-modern dimension at odds with the rural location. One feels somewhat confused, and delighted. Carefully curated to stimulate the senses, the central ceiling shines with a bespoke lighting installation designed by Melbourne artist Jan Flook to represent the process of wine fermentation bubbling away in vats. The 10,000 globe chandelier creates a focal point for diners and adds warmth and luxury to the banquette seating and marble tables. Restaurant and F & B Consultant Pascale Gomes-McNabb helped to shape the concept of Jackalope’s breathtaking dining design and it is full of theatre and light, and makes you walk a little taller upon entering the room.
Jackalope’s culinary fare is headed by Executive Chef Guy Stanaway. Originally from New Zealand, Stanaway made his name with roles at two world class Aman Resorts in Rajasthan in India and in Bali where he honed his passion for food – combining his love of foreign cultures, cooking and native ingredients. His food is simply fabulous, not overly fussy or contrived, and he combines his intuitive nature with modern design and local ingredients to offer diners a wonderful experience. Says Stanaway, “the tasting menu offers a respect for the feast, contrasted by a disrespect for the familiar. Time-honoured techniques meet culinary curiosity, in dishes that are methodical yet explorative and designed to evoke a unique sense of place.”