A food and wine affair, with a devil-may-care air.

Rare Hare is a special sort of place, defined by aspect, soil, and toil. Here, wines whisper a vinous vernacular, telling tales of seasons past and the winemaking cast. In this world, no vineyard, vintage, or wine is the same and every moment of enjoyment differs too – shaped by the bottle, milieu, food, or mood.

You are invited to savour the fruits of their labour, within view of the vines on which they were born. This is a place to ensconce in, not just see – where crafted curiosities from surrounding farms are best consumed excessively and between robust repartee.

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. A hand-crafted wood-fired oven takes pride of place in the dining space.

Executive Chef, Scott Burness crafts seasonal dishes highlighting the finest produce with a good sense of curiosity and brings a tempting balance of heat, acidity, depth of flavour and texture to each plate.