Morris Jones

L'avis de Gault&Millau

Taking on an entirely new concept and theme, uber-sexy restaurant and bar Morris Jones now has a Cali/Japanese-inspired menu. Executive Chef Matthew Butcher oversees the kitchen team in delivering on this new brief. The inside fit-out has taken some turns, with some fabulous artwork added to the wall, a more modern interior to suit the trendy crowd, and a gorgeous green sanctuary out the back. Start with a something from the raw bar, like a kingfish sashimi rose. This beautifully presented dish of raw slices of fish shaped like a rose has pops of black caviar and contrasting citrus notes of pink finger lime. Equally as attractively presented, spicy tuna poke is an interesting twist of diced tuna and crunchy rice. Intentionally ugly and wonderfully tasty are the ink tempura peppers. The gorgeous vegetable is hidden deep inside a thick black crust of activated bamboo charcoal and vinegar powder, and dipped in squid ink mayo. Larger plates include a delicate fillet of salmon in miso with crunchy red radish. PSST! Sundays are ‘sushi sounds sessions’, with a resident DJ playing tunes. There are fantastic drink specials all afternoon. Reviewed for the 2019 Guide

Adresse

163 Chapel Street, Windsor
3000 Melbourne

Contact

+61 3 9533 2055
Voir le site web

Horaires

Lundi 
Mardi  16:00 - 01:00
Mercredi  16:00 - 01:00
Jeudi  16:00 - 01:00
Vendredi  16:00 - 01:00
Samedi  12:00 - 01:00
Dimanche  12:00 - 01:00

Equipe

  • Matthew Butcher,  Chef

Catégories

Américain Japonais Sans gluten Bistro/Brasserie Snack Accès handicapés

Publicité

Formules

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