With hubby’s birthday and our 3 year anniversary fast approaching, I needed to find somewhere that was both amazing, and somewhere we had yet to try! We were recommended IDES by a friend, and after a bit of research, this seemed like just the place for us.
*I will apologise in advance for the quality of photos. Dim lit venues make it so difficult to photograph!
ATMOSPHERE & SERVICE
Located along Smith Street in Collingwood, ex Attica chef Peter Gunn has worked his magic to create something truly magical (but do we really expect anything less from him?). With only a hand full of tables (36 seats to be exact), this minimalist restaurant sets a dramatic and sophisticated tone for what is to come from the kitchen.
Dark tones fill the dimly lit space and oversized wooden tables line one side of the wall, while the simple yet polished bar runs along the opposite side. You won’t find an abundance of decor here, walls are bare (with the exception of one photo behind the bar) to help keep your focus on the food and company.
As expected, the service was a flawless fine dining experience. From the moment we walked through the door, we were greeted and escorted to our table in a professional yet welcoming manor.
FOOD
The menu at IDES changes frequently, with a constant rotation of dishes on the menu. A new 6 course degustation menu with the option of matched beverages is created nightly, and records are kept to ensure no diner is given the same dish twice.
Menus are created around your personal dietary requirements (given in advance), which make the world of difference to receive something just as amazing as everyone else (instead of something just thrown together like most restaurants). Each dish has so much thought put into it, with presentation being such a focal point of the whole experience at IDES. You will find Peter Gunn (or one of his talented chef’s) at the bar, putting the final touches on each dish before they are presented to the diners, for that added bit of theatre.
Below is the menu we were presented with during our first visit to IDES.
Trio of steamed and seasoned ‘Mushrooms’
‘Beetroot’ roasted in black pepper with smoked herring, horseradish & molasses & lime dressing
‘Carrot & Tofu’ in celeriac broth (swapped out the trout, which I couldn’t eat)
‘Barramundi’ baked with sweetcorn & black garlic, glazed with red wine & lamb sauce
‘Roast Beef’ with grilled asparagus, pickled radishes & duck fat sauce
‘Grapefruit’ filled with honey, blood orange & freeze dried truffle
‘Chocolate Ice Cream’ candied pumpkin seeds, pomegranate & maple milk jam
‘Kiwifruit’ rosemary syrup
Overall, I was extremely impressed but the entire experience at IDES. The service was flawless and well trained, the food exceeded my expectations on what Peter Gunn could deliver, and the atmosphere was polished yet simple.