Morris Jones x Moet Chandon (Invited)

Monday, April 04, 2016 Sharon Halim 0 Comments

Morris Jones is best known for it's night life and bar but most people don't know they served a refine and delicious menu as well. The menu is created by the talented Head Chef Matthew Butcher (ex Vue de Monde, Maze). His food is original, fun and quirky which he got from his experience working with some of the famous chef such as Shannon Bennet, Gordon Ramsay and Ryan Clift of Tippling Club in Singapore. He also pride him self in using the best local ingredients to creative his imaginative and theatrical food.
I was invited to the Morris Jones x Moet Chandon event by Helen Reizer Public Relations & Event Management team. It was an exciting invites for me cause I've been wanting to try Morris Jones and I love Moet, who doesn't? Morris Jones decided to partnered up with Moet Chandon to create to ultimate champagne lunch with an options of 2/3 courses with a glass of wine for $35/$45 available Friday-Sunday. I do think it's a very reasonable prices and perfect for a girls luncheon, elegant bridal shower, business meetings or even to celebrate mother's day.



The restaurant is design by the team behind Attica and St Jude's cellar, Russel and George have done a remarkable job. The interior is rustic yet elegant and romantic with high ceilings, exposed brick walls, beautiful plants, dim lighting and long bar dividing the restaurant area. We were seated at the courtyard which is my favourite space at Morris Jones, open roof, vertical garden and an abundance of bright natural lighting. The main indoor dining hall feels modern, hip yet elegant with black leather chairs and colourful art work. There are also some casual tables in front of the restaurants where you can relax and enjoy the weather while watching the people pass by.









We started the meal with the Oyster - Champagne granita. I normally don't fancy raw oyster but the champagne balanced out the oyster perfectly. There was no fishy taste or smell at all.


Salt & Vinegar Chips - Saltbush. The saltbush leaves had been dehydrated, fried and vinegared which leaves a crunchy, salty and delicious snacks.

Complimentary Bread with Honey Butter. I love their honey butter so much that I suggest them to start selling them. It was sweet, creamy with a little charred flavour.

Southern Fried Quail - turnips, szechuan-pepper, quince. The quail was fried perfectly with punching Asian flavour.


Champagne Poached Salmon - yuzu seeds, candied chilli, honey pumpkin. The most popular dish of the day, it has drama, smokey flavour and smell, tender perfectly cooked salmon and it was delicious.







Wild Barramundi - broccoli couscous, chicken skin, champagne veloute. The barramundi was cooked and seasoned perfectly, light and fresh yet flavourful. The chicken skin add extra crunchy texture together with the broccoli couscous.



Otway Crispy Pork - wilted kale, cloudy bay clams, masterstock. The pork was crispy and well seasoned yet the masterstock brings even more flavour to the dish.


O'Connor's Fillet 200g - baked potato skin, red wine sauce. The steak was perfectly cooked and comes in a generous sizes partnered with the deep rich red wine sauce and crunchy baked potato skin.



Cheese - Le delice triple cream, honey. This dessert is super creamy, tasty and has a little bit of saltiness. Honey helps balanced it out and keep it refreshing. I suggest to share this dish.


Nitro Violet Crumble - honeycomb, violet ice cream. Another popular menu on the day. It look as good as it taste. Unique violet ice cream mixed in with liquid nitrogen crunchy sweet honeycomb and deep rich chocolate. Somehow everything just work together resulting a delicious ending to the meal.







This is one of the most exciting and refine event I have attend this year and it make me fall in love deeply with Morris Jones as well as rekindle an old love with Moet Chandon. Each of these meal is a great partner to the Champagne, the acidity from the Champagne clear our palette and prepare us for the next meal. I'm anxious to see the next menu development of Morris Jones.


Score:💋💋💋💋
Morris Jones Menu, Reviews, Photos, Location and Info - Zomato
Monday-Wednesday: 4pm-1am
Thursday-Sunday: 11am-1am

Morris Jones
http://www.morrisjones.com.au/
https://www.facebook.com/MorrisJonesBar
+61395332055
163 Chapel St
Windsor, VIC 3181

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