With room for 90 tails, Rare Hare boasts indoor and outdoor dining overlooking the vine-laced hills and across to Jackalope Hotel’s striking silhouette.

For social tasting and time-wasting, our wine bar serves up wine by the half- or full-glass, matched with salumi, oysters and other moreish mouthfuls.

In the restaurant, Rare Hare’s food is honest, generous and earthy – drawing on home-grown goods and relationships with local producers. A hand-crafted wood-fired oven takes pride of place in the dining space, adding character to the mood and food. Executive Chef, Guy Stanaway cooks with a good sense of curiosity and brings a tempting balance of heat, acidity, depth of flavour and texture to each plate.