Jonez on Food

Close your eyes, ignore the occasionally scatty service and so-so decor because Gary Jones's cooking will transport your tastebuds to a more luxurious place. Jones' CV, includes a Michelin star in London and a stint as head at Michael's in Brisbane. This experience shines at his latest venture through thoughtfully crafted food such as luscious chowder poured from a glass teapot over a generous bowl of seafood. It's seriously good fare out of step with its casual cafe-style surrounds, which could be why some lunchtime customers only order coffees. Those in the know are rewarded with inventive offerings such as deconstructed pie-meltingly tender rabbit meat and purple potatoes under a flaky pastry hat. Plump scallops on a velvety Jerusalem artichoke puree are lifted by a swoop of powdered orange zest and dukkah.Finish with a lick-your-plate-good molten chocolate fondant and house-churned Tonka bean ice cream. Just close your eyes and pretend no one's watching.