IDES

Last night I tried out the new Melbourne restaurant IDES, whose chef is the former sous chef of Attica. Artichokes, seaweed, pine mushrooms and dairy products from Mama Farm. The second course of eel was great, but the dessert was not so satisfying. Earthy's dishes with the cool grey walls should be a restaurant trend, but I think it's too light and lacks meat for a meat lover.

A creative restaurant with good vegetable salads and a creative environment. The taste is actually quite ordinary. The kebabs are a bit expensive and not as good as charcoal-grilled ones. The meat is quite big.

Ling Han takes you to taste Melbourne·Issue 23 📍IDES 🇦🇺 The last time I went to IDES was in 2017. Now it’s two years later. IDES was promoted to double-hat last year. The interior decoration was slightly adjusted and the menu was more refined. This restaurant is located in the busy street market of Collingwood. The small storefront is also a small dining space. The dim style has only 36 seats, quiet and warm. IDES is the first restaurant of Peter Gunn, the former chef of Attica, so the menu style is similar to the exquisite interpretation of local Australian ingredients in Attica, but it is a slightly relaxed one. The appetizer is to find mushrooms in the pebbles, and the dessert is to smash the black cube with a hammer, which seems to echo the overall atmosphere of IDES. The colorful and delicious food that pleases the taste buds is waiting for you to discover in the dim space. The menu has 4 dishes and Full Menu and a more relaxed Sample Menu. Good Food Guide official rating: 2 Hats Personal recommendation index: ⭐️⭐️⭐️⭐️ Address: 92 Smith St, Collingwood VIC 3066

IDES Restaurant Melbourne What good fine dining should look like? In my eyes, IDES is definitely a model. It is interesting, flavorful, and filling (I have a big appetite and often find myself not full after eating the tasting menu). I have been here three times. I think this is my favorite restaurant. <THE FULL IDES MENU> I have never seen a restaurant that is so generous with its pre-dinner snack (Figure 1). The key is that there is no useless food. Scallops (CREAMED SCALLOP), mushrooms (SALTED MUSHROOMS), cashews, small fried chicken nuggets, and even olives are edible. Not to mention their sesame ball bread (Figure 2: SEASAME SOURDOUGH & PEANUT BUTTER). The peanut butter is so delicious that I want to steal a can. BURNT AVOCADO (Figure 3) Avocado with salmon roe embedded in it. PUMPKIN FLOWERS (Figure 4) I think it is the least amazing, but the oxtail it goes with is superb, crispy and tasty. MARRON TAIL (Picture 5) can definitely be said to be cooked perfectly BEEF CHEEK (Picture 6) is also delicious Finally, I want to focus on the dessert because I liked it the first time I came here, except that the dessert experience was average, but this time I really gave it a perfect score even for the dessert MASCARPONE is very light and not greasy at all THE BLACK BOX I really like smash and just enjoy. The black box that you smash open yourself contains oranges, pomegranates, and pistachios. It is very refreshing and is definitely a dessert that makes people happy Finally, I ended with a PERSIMMON persimmon. The crispy persimmon is paired with coconut flakes. After eating, I picked up the persimmon decoration below and took a few bites. It was super satisfying