Dinner Wed-Sun 6pm-11pm
Peter Gunn has hit his stride at Ides - his boundless creativity is now balanced with greater accessibility. Dinner here takes some commitment - there's a steep cancellation policy, and the menu is a take-it-or-leave-it dégustation-only option. (For something smaller, keep an eye out for the experimental 'sample tables' on Wednesday and Thursday nights). Sign up, though, and you'll be rewarded with a scintillating meal. A deeply flavoured pumpkin consommé might be poured over nubs of sweet Moreton Bay bug. Poached Holmbrae chicken is presented with tiny pots of charred broccoli sauce, almond purée and chia-dusted cabbage leaves. And then there's the delight of a fried mango cheek, served with pine-scented yoghurt for dipping. The chefs leave their posts to deliver each course, supported by a stellar floor team that includes gun sommelier Raffaele Mastrovincenzo, who has compiled one of the most exciting wine lists in town.