Morris Jones' Wild Table

Following last year’s success, Morris Jones' executive chef, Matthew Butcher, has again teamed up with Matthew Donnelly, of The Commoner, and Simon Friend, of luxury food purveyor Friend & Burrell, for a dining experience featuring foraged mushrooms, truffles and Pinot. Curated by Butcher, this event is already a standout on Morris Jones' Food Society calendar.

In-house sommelier, Tim O’Donnell, has worked alongside the team to perfectly match wines to each of the four courses served on the evening. Not just to complement Matthew’s menu but also to showcase the variety of distinct styles of Pinot Noir available in Victoria. With a selection of wines from four different regions on offer, the Mornington Peninsula, Geelong, the Yarra Valley and the Macedon Ranges, no guest will be going home thirsty.