MORRIS JONES REVAMPED WITH A NEW CALIFORNIA-JAPANESE INSPIRED MENU AND BAR EXPERIENCE

Six years ago, Chapel Street institution Morris Jones changed the game in Windsor, setting the scene in a strip now populated by some of Melbourne’s hottest dining destinations. Redefining its status from institution to innovator, Morris Jones reopened its doors in late March after extensive renovations, to remind everyone why it’s always been one of Melbourne’s favourites.

Back and better than ever, Morris Jones Founder Hayden Burbank is intent that Windsor locals and destination diners fall in love with Morris Jones all over again: “We have enjoyed every part of the journey, but we wouldn’t be Morris Jones if we didn’t continue to innovate, elevate and keep it fresh,” says Burbank.

Dining

Emerging from the kitchen will be an innovative, clever menu, manipulating and twisting the best of Japanese and Southern Californian dining. Guests can indulge in dishes including;

Crab Nachos with Uni ‘Queso; Dashi
Tartare Three-way with coriander salad (GF)
Sweet braised shortrib, kelp caramel mustard seed salsa, watercress
Leek, tofu and white soy dumplings, mushroom consume, wakame oil (V)

“California and Melbourne share many parallels,” says Burbank, who believes this new concept identifies with the playful yet sophisticated Morris Jones. “They’re not afraid of having fun and making a splash; and-play home to some of the world’s best bar and dining scenes.”

Drinks

The new-look Morris Jones includes three bar areas; a central bar and sushi station, an open-air courtyard service bar and a third concealed ‘Attic’ bar – which is currently under-wraps and due to launch later this year.

A new selection of drinks designed to complement the menu features a Suntory Premium Malts Pilsner and Kirin Ichiban on special Japanese taps; wines curated by owner Hayden Burbank; a unique selection of Tequilas, Mezcals and Sakes; and delectable cocktails such as;

Yuzu Pina Colada, a fresh take on a classic cocktail. Pineapple juice has been switched for Yuzu Sake Liqueur, mixed with a rich coconut cream and finished with a splash of vodka to round it off
Cali Desert Fire, a Mezcal base with Okar (bitter/herbal aperitif) and fresh lime creates a bright and vibrant drink with Australian botanicals and great mezcal taste
Sake Plum Spritz, a fresh take on the Spritz sees Ume (Plum) Liqueur combined with Sake and given a Prosecco and soda top, garnished with fresh plum and basil

Address: 163 Chapel Street, Windsor, VIC, 3181

Opening hours: Tue-Thu 4pm-late Fri-Sun 12pm-1am

Bookings: (03) 9533 2055