Dinners at IDES might be running more than once a month now, but a certain degree of patience is still required if you’re keen to take a seat at one of Melbourne’s hottest restaurants. Run by ex-Attica sous chef Peter Gunn, IDES permanent space in Fitzroy brings refined, technique-heavy dishes which are designed and delivered with impeccable skill.
Menus will rotate according to seasonability, but at the moment the set six-course menu delivers a meltingly soft 72-hour cooked beef short rib with roasted celery vinaigrette and fillet of rock flathead with grapefruit skin, chilli powder dust and horseradish. Leave room for dessert – it would be unspeakable to not eat it!
Image credit: IDES via Facebook