Longstanding Chapel Street institution Morris Jones has unveiled an exciting culinary makeover with the launch of INCA, Melbourne’s first Nikkei restaurant.
Combining the precision of traditional Japanese cooking with the spirit of Peruvian food, INCA at Morris Jones has introduced the bright mix of both cultures to Melbourne with Michelin-trained chef Carlos Moreira leading the kitchen.
The menu features Moreira’s unique take on Nikkei signature dishes, such as ceviche and tiradito, and a drinks list including Peruvian pisco sours, Japanese whiskeys, and crisp lagers.
Signature dishes include Sydney rock oysters with pisco sour granita, tostada de carmarones with aji verde, spanner crab taquitos, wagyu with crispy capers, conmichons and mustard tartufo nero, grillled salmon with anticuchera sauce, palmito, warm coconut and bamboo leaf, and a 300gm black Angus picanha with sweet potato and anticuchera sauce.
These are best enjoyed with the restaurant’s curated cocktails, which include a Wasabi Margarita, White Chocolate Passionfruit Martini, and “On Fire” (patron resposado, Ilegal Mezcal, agave syrup and chocolate bitters).
Moreira, a Brazilian, is a culinary artist with over 20 years of experience in Michelin-starred and hatted restaurants and a passion for both Japanese and South American cuisine. He started out in Brazil, and he has spent extended periods in Peru researching the origins of Nikkei cuisine and savouring the tastes of Nikkei food, from its origins to the world’s most renowned Nikkei restaurant, Maido in Lima.
“Melbourne’s dynamic food scene with the highest quality produce is the perfect backdrop for showcasing the innovative dishes we’ll be creating at INCA,” Moreira said.
“The city’s appreciation for diverse culinary experiences aligns perfectly with Nikkei cuisine and we’re thrilled to share our passion for these flavours with a new audience.”
Morris Jones has undergone a major transformation by its four new owners: Callum O’Sullivan, of the Cloakroom and Bar Blanco; Bradley Putzier, hospitality specialist; Andy Murphy, renowned Melbourne DJ and producer; and young entrepreneur Giovanni Pino, one of the founders of Sourci.
With its plush velvet booths and ostrich-feather chandeliers, patrons are transported into a world of whimsy and mischief. From the lush greenery of a courtyard inspired by West Hollywood in the ’60s and ’70s to the opulent Attic, this dream-like venue is designed for exploration and discovery, where guests can dine, drink, and dance, all in one location.
The site features a fully equipped commercial kitchen, high-end fitout with multiple dining and function spaces, and has a 1.00am on-premises liquor licence for a 280-person capacity.
INCA is at 163 Chapel Street, Windsor.
