Oysters with Champagne Granita

House-made Beer and Caraway Seed Bread with Honey Butter

Salt and Vinegar Saltbush Chips

Champagne Poached Salmon, Yuzu Seeds, Candied Chilli, Honey Pumpkin

A close up of the salmon

Southern Fried Quail, Turnips, Szechuan-pepper, Quince

Wild Barramundi, Broccoli Couscous, Chicken Skin, Champagne Veloute

Otway Crispy Pork, Wilted Kale, Cloudy Bar Clams, Masterstock

Le Delice Triple Cream Cheese, Honey, Quince, Truffle Oil

Nitro Violet Crumble

(honeycomb, violet ice cream, popping candy, chocolate)

Moët & Chandon Brut Impérial Champagne

Overall:

I recently had the pleasure of attending the launch of Morris Jones’ Moet & Chandon Champagne Lunch. Head Chef Matthew Butcher has previously worked under a number of world renowned chefs (ie. Gordon Ramsay, Shannon Bennett of Vue De Monde and Ryan Clift of Tippling Club in Singapore), so I was really looking forward to the his lunch menu creations. And I was not disappointed! Each dish was original, beautifully presented, and tasted incredible. I don’t think I could pick a favourite dish as I relished everything we sampled and would order it all again. However a special mention is needed for the salt and vinegar saltbush chips. Who would have thought that leaves could taste this awesome?!?! These unique chips are a must try!

Champagne lunches are now available at Morris Jones on Fridays, Saturdays and Sundays (2 courses for $35 and 3 courses for $45 which includes a glass of wine).

Morris Jones

163 Chapel St, Windsor, VIC

(03) 9533 2055

http://www.morrisjones.com.au/

*Disclaimer: I dined as a guest of HRPR and Morris Jones.