Modern Australian

Don't expect to eat the same thing twice at Ides. Peter Gunn, former sous-chef of Attica, likes to keep things loose, tweaking dishes to reflect the ingredients coming through the door each day. A salty, intense clear carrot broth douses octopus, chickpeas and samphire one day, while on another it's poured over pork belly paired with radishes and avocado oil. Gunn developed his improvisational style during Ides' roving pop-up phase and it's finding its groove at the restaurant's darkly masculine, comfortably upholstered new home in Collingwood. There are occasional dud notes, but mostly there's precise cooking and frequent surprises, like an intensely vibrant tomato relish accompanying baby snapper or a superb mapl e syrup-soaked celery cake served with apple ice-cream. Wine matching, courtesy of our last GT Sommelier of the Year, Raffaele Mastrovincenzo, is as quirky, adventurous and fun as the menu. 

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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Dégustation $110

  • Feature:
  • Licensed
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Gunn



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