Morris Jones

Morris Jones features a striking black and white decor style and paintings by Melbourne artist David Bromley. It looks swish, but still feels very comfortable and approachable, and it’s been on my ‘Try’ list for some time. The menu features very artistic dishes, and they strongly promote a tasting menu to sample a variety of dishes. We didn’t take that path, however, but ordered a la carte.

For starters, zucchini flowers (if I see these on the menu anywhere I AM going to order them) and chestnut gnocchi with ‘3 textures of parmesan’. That’s the kind of description that honestly  makes me roll my eyes a little, but I do love cheese, and I do love pan fried gnocchi. I also loved the parmesan crisps. Unfortunately, there was something in the pumpkin puree (which was also on the zucchini flowers) that I really didn’t like. The roast pumpkin was delicious, but the puree tasted incredibly fishy. And it was hard to find any bits of gnocchi that hadn’t come into contact with it, due to the ‘artistic’ distribution of the pieces of food across the plate.


For mains, my friend had the pork belly with cloudy bay clams while I opted for the Robbins Island Wagyu. I was somewhat underwhelmed by the steak as it was a little too cooked for my taste, with no options to try it at a different rarity, and the flavour did not really live up to the potential of a Wagyu. However, the sauce and potatoes were nice. Throughout the meal the waiters described the dishes to the Nth degree, embellishing every component so that each one sounded like some kind of epic ordeal to put together, which was in some ways interesting and in some ways tedious. We were suggested that the broccoli side dish would be the best broccoli we had ever tried, so we gave it a go, but unfortunately a description like that does somewhat raise your hopes and honestly? It was just broccoli, with some slivered almonds on the top. It was also an enormous serve and two of us didn’t even eat half of it.

The star of the show was by far, the dessert of nitro violet crumble. It doesn’t matter how old you are, there’s something about your food sizzling, smoking or crackling that brings out the excitement in your inner child. Featuring violet ice cream, chocolate ganache, and fresh honeycomb set and shattered in dry ice, this was a beautiful and dramatic dish, and delicious. Very sweet, but not so much so that it made you feel ill. It was probably the best honeycomb I’ve had, shattering when you bit into it without then melting and sticking to your teeth as it sometimes can, probably due to the dry ice process. Definitely worth a try.


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