Located on the former Wild Dog Winery, Hogget Kitchen is the result of a partnership between chef Trevor Perkins and renowned Victorian winemakers Patrick Sullivan and William Downie, who lease the surrounding vineyard.
Hogget Kitchen was established to pay tribute to the richness and quality of the produce found at its doorstep. At Hogget, chef Trevor embraces a nose-to-tail attitude, working with whole carcasses to celebrate every part of the animal. Everything is done in-house to minimise waste and maximise flavour—from pickling and bottling to butchery, charcuterie, smoking and brining, chef Trevor really covers all the bases.
But what really makes your palate sing at Hogget Kitchen is the undeniable quality of the ingredients. With dishes like Gippsland White Dorper Lamb, Glazed Brandy Creek Quail, Quail Egg and Cavatelli pasta, Hogget’s menu reads like a love letter to Gippsland, rejoicing in the local abundance from local producers like Butterfly Factory Micro Dairy, Alpine Trout Farm, Baw Baw Food Hub, Tennessee Tasty, and chef Trevor’s mum’s own garden.
Make no mistake, Hogget is a meaty wonderland and is not for those who can’t stand textures and flavour profiles that aren’t boiled chicken. Sweetbreads and offal (yep, animal entrails) feature heavily on the menu at Hogget whenever possible, including ox pluck terrine and liver pastrami and lambs brains with lamb bacon.
On top of the impressively meaty lineup, Hogget’s wine list is not sparse (nor would we expect it to be)—it dedicates a page each to Patrick and William’s wines, showcasing back vintage releases and an array of drops from their surrounding vineyards.
From Wednesday to Friday, Hogget Kitchen serves an a la carte menu, with a set menu available on weekends. Alternatively, you can dive into the ‘Let Chef Trevor Cook For You’ menu for $70 per person.
Image credit: Hogget Kitchen