Danielle and Damien Jones, the owners and chefs behind the new venture Mr Jones, said that they could “grow and develop” their passion for food from the seasonal produce all around the region. 

“[Catfish] kind of put us in this box that we couldn’t do anything else,” Mrs Jones said.

“When apples were beautiful, we couldn’t use apples, because its not Thai.

“So having the freedom of modern Australian means that we can use the region’s best food when it’s available.” 

Mr Jones said the style of food “was more approachable” for people, but would still have sense of “generosity to it, and be a bit luxurious as well”.

With the interior again crafted by Melbourne architecture firm Russell & George, Mr Jones is airier than its predecessor, while still feeling fresh and bold because of orange punches of seating. 

Over the dining area hang circular mirrors, reflecting light back into the space. The bar area has also been overhauled, with more room to mull around with a tipple before or after dinner. 

“Although it’s a new restaurant with a fresh fit, we’re hoping we can go into it with everything running smoothly, the same staff and processes that we know work,” Mr Jones said. 

“It’s another opportunity do it again and do it better.”

“But it does reflect us, and the places that we’ve worked, the knowledge we’ve obtained,” Mrs Jones said.

“It really is us on the plate.”