Food the way it should be at Mr Jones and Me
THERE'S a reason Mr Jones and Me in Noosaville has earned a fantastic reputation - the food is really, really good.
I could say it's exceptional, outstanding, delightful - which it is but when you're there taking your first bite, the last thing you want to do is mull over the correct adjectives. You just want another bite. And another. And another.
The menu is honest and straightforward, yet the dishes have a certain expert execution.
Flavours and ingredients combine together to make for simply delicious food.
There are no confusing fine-dining terms to wrap your head around on the menu, no overwhelming European lingo - it's sincere,humble dining thatlets the tastes do the talking.
Take the barramundi arancini dish off the lunch menu - nothing intimidating about arancini balls, they're a firm fried favourite among many.
It's the extra elements that take it from popular snack to excellent entree.
The bread-crumbed balls are stuffed with little pieces of barramundi and rice, lightly fried and served in a smooth mussel sauce with a side of rocket salad.
Soft rice and barramundi, creamy mussel sauce with a hint of sweetness - it's a dish with a seafood twist to remember.
The calamari was tender and lightly coated, served with salad and house-made aioli.
Supple calamari pieces, velvety aioli and a colourful mix of rocket, beetroot and carrot on the side, perfect for casual nibbling.
Next was the vegetable stack - char-grilled eggplant, zucchini, capsicum on ciabatta, sprinkled with shaved sweet potato atop pieces of goat's cheese, halloumi, balsamic and pesto.
The thick slices of textured vegetables were delectable, married with a zest of tangy goat's cheese and soft halloumi.
This meal was luscious, filling and nutrient-rich.
Finally, the peri peri prawns and chorizo on ciabatta was a spicy sensation.
Fresh prawns tossed in peri peri seasoning, on char-grilled bread topped with chorizo served with fresh chilli and coriander.
Lively and dynamic, it's a delicious dish to awaken the taste buds.