The specialty butcher is coming to the Mornington Peninsula for an immersive dining series. We’re sending one lucky Access member and their friend to experience it, followed by a night’s stay at Jackalope – worth $1300.

Meat lovers will be well acquainted with luxury butcher shop Victor Churchill. Fourth-generation butcher Victor Puharich and his son Anthony opened the Sydney original in 2009 to critical acclaim. Since then, they’ve opened a Melbourne location boasting prized meats, charcuterie, a dry-ageing room and a wine bar, with head chef Vincenzo Ursini on the pans.

For two nights only, Ursini will be on the pans at Doot Doot Doot with head chef Michael Wickham. Together, they’ll be cooking up a five-course menu showcasing the craft of butchery and classic European dining. Start with a snack of smoked egg, potato and leek foam and bacon crumb, then feast on an indulgent European Stone Axe full-blood Wagyu steak tartare with egg yolk and truffle; cured scallop and uni custard; a standout one-kilogram O’Connor premium dry-aged pasture-fed Cote de Boeuf; and more. 

To celebrate the launch, we’re giving you and a friend the chance to experience this culinary collaboration, followed by a night’s accommodation at the hotel, on Friday September 8. Your room will have floor-to-ceiling windows, a private terrace overlooking the hotel’s stunning LL Vineyard, rain showers and heated flooring. You’ll also have access to a 30-metre infinity pool and breakfast at Doot Doot Doot the next morning. 

To enter, fill out the form below.