Keeping up with Mr Jones

At 23 years of age, Damien Jones found himself a dream job at restaurant Darling Street Thai under the direction of owner and chef David Thompson.

“Cooking with David took me to London to open his restaurant Nahm, plus travelling through Asia and finally cooking in Hong Kong,” Mr Jones said.

Needless to say, his experience as a budding chef instilled a newfound passion and appreciation for Asian cuisine.

“There’s something magical about Asian food. The spices. The markets,” he said. “I have learnt to cook amazing Asian food in the past and still continue to enjoy cooking with the vibrant, aromatic and powerful flavours.”

Mr Jones and his partner-in-business-and-life Danielle are known around Ballarat as culinary stalwarts.

Their first restaurant Catfish affirmed Mr Jones’s ability to forge incredible Thai meals and was critically acclaimed, receiving Chef’s Hats from The Australian Good Food Guide.

A few years into the venture, the Joneses decided to rebrand the restaurant, resulting in their next endeavour Mr Jones Dining.

“Catfish was pretty special,” Mr Jones said. “It was the first restaurant where l could use what l’d learnt working with some of the best chefs. The menu was traditional Thai, as was the way we served the food in the restaurant.

“Mr Jones is less rigid and the menu allows for more creativity, while keeping traditional cooking techniques.  I’ve learnt to relax a lot more since the Catfish days and the menu is more fun, modern Asian.”

Mr Jones Dining boasts a sleek and elegant interior which helps round off the entire dining experience. The restaurant focuses on fresh ingredients, interesting flavours, and great techniques, with lots of time dedicated to perfectly creating every dish.

“We want to provide interesting food that is great value and with professional attentive service. A place where you would want to come back to regularly and is always exciting and consistent,” he said.

“Our current Mr Jones menu offers a set menu – seven course with the option of dessert.”

The Joneses are committed to sourcing local produce and ingredients, and with the restaurant once again open for dine-in, Mr Jones said it was now more important than ever to buy from regional farmers and businesses.

“I believe in buying local, were possible,” he said. “It is so important, and now more than ever since COVID.

“I always use Australian seafood, and local meats and vegetables when in season and there is no reason not to buy local meats and use a local supplier. The quality is excellent, reliable and affordable and the same has to be said for wine as well.

“It’s also a much healthier option for us as people and the planet.”