John Ross-Jones is Head of Beverage at Lucas Restaurants – overlooking the drink program from wine lists to cocktail offerings. He has a passion for Japanese ingredients, and brings his wealth of bar kudos to venues such as Kisumé and Chin Chin to name a few.
He spoke to The Write Drop for our At The Bar series.
A Kisumé X Four Pillars Gin one-off dinner is taking place on July 3rd at 6pm.
The evening promises a night of exclusive tasting and menu pairing that hero signature Japanese flavours with Australian botanicals -think bespoke sashimi, nigrini and other seasonal plates with cocktails to match.
MY CITY
When I first visited Melbourne, it reminded me of life growing up in Manchester – a great live music scene, an amazing sporting culture, friendly down-to-earth people. Of course, the world-class bars and restaurants, and stunning scenery and beaches within an hour’s drive helped me fall in love with the city too.
FAVOURITE FOOD MEMORY
The first time I ate Chin Chin’s Kingfish Sashimi. I’ve been obsessed with Chin Chin since long before I started working for Lucas Restaurants, and it remains a real treat to pop in there to grab lunch or dinner.
FAVOURITE BAR
Caretaker’s Cottage, the welcome is second to none and drinks are made meticulously, quickly and most importantly served with a smile. An ice-cold martini is always a winner, but you can’t leave without having a Guinness.
DRINK THAT DESCRIBES YOU
Maybe a Pina Colada – bright, fruity, colourful, and it’s one that doesn’t take itself too seriously.
BEST HANGOVER CURE
I would have to say my two amazing daughters, there’s no way they are letting me ever have a lie-in nor do they ever show any sympathy to my plight. Either them or a bacon roll with HP sauce.
BEST INTERSTATE BAR
Cantina OK in Sydney, where the agave selection is so interesting and the staff is incredibly knowledgeable and friendly.
OVERSEAS BAR
I absolutely loved Little Red Door in Paris, but Double Chicken Please in New York has to be my favourite overseas bar (so far). The warm welcome, fantastic drinks and inviting space make you instantly feel right at home. The cocktails in the front bar are all served on tap, which can be hard to master, but every drink I tried was complex, perfectly carbonated and ice-cold. I just wish the waitlist for the back bar wasn’t four hours on a Tuesday night.
FAVOURITE WINE
I am a big fan of those more full-bodied whites – enjoying a Leeuwin Estate Art Series Chardonnay with my partner on a balmy evening has become a favourite way to mark a special occasion.
FAVOURITE WINERY
The beautiful Levantine Hill in Coldstream, the gateway to the Yarra Valley. The food, wine and service are impeccable, and the scenery is truly stunning. On my last visit, we were lucky enough to be shown around the winery and to try some incredible wines straight from the barrel.
NEXT DESTINATION
Japan or Mexico to further my knowledge of sake and agave spirits, two of my main passions in the beverage world.
WHAT CAN WE EXPECT FROM THE FOUR PILLARS AND KISUMÉ DISH PAIRING
The chefs at Kisumé have worked closely with Four Pillars Creative Director Nick Tesar to put together a really premium menu paired to incredible Japanese-inspired cocktails using the very last remaining bottles of the Four Pillars x Kisumé Pure Gin. Expect lots of fresh seafood dishes including Kingfish Sashimi and Toro Nigiri, with cocktail pairings such as our twist on a Bamboo, and a Pear Gimlet that matches the delicate Kisumé gin flavour with fresh pear, Calvados and sansho pepper. There’s also a Wagyu Sirloin, which we’ve paired to a bold, complex cocktail using Four Pillars’ cult Bloody Shiraz Gin, Japanese whisky and Crème De Menthe. This promises to be an incredible evening and it’s the last chance you’ll ever have to try the spectacular collaboration gin from Four Pillars and Kisumé.
