Hogget is the new Gippsland restaurant, vineyard, winery and cellar door from chef Trevor Perkins and winemakers William Downie and Patrick Sullivan.
The trio is launching Hogget after refurbishing the Wild Dog restaurant and winery, five kilometres south of Warragul.
Hogget seats up to 80 and opened on 3 March. The kitchen performs its own butchery, curing and smoking and produces its own charcuterie. It’s also cooking over locally supplied woods and charcoals.
Perkins, previously a chef at Warragul’s Big Spoon Little Spoon, has created a concise menu that celebrates artisan butchery and local Gippsland produce. Hogget will offer the option of two to three courses, with dishes such as roasted lamb saddle, zucchini, tomato; eight hour smoked short rib, blood plum, pickled sweet peppers; and apple pie with cream and ice cream.