5 Letter Word Ending Ide

Do the words 'fine dining' strike fearfulness into your heart? Meet Ides, a restaurant doing it differently

You probably oasis't heard of Peter Gunn but hither's a tip: call back that proper name. Ides represents not only the long-time Attica sous chef'due south get-go restaurant just a Ideal ideal of modern fine dining. Nosotros reckon you're going to be hearing a hell of a lot more about him.

But first some introductions. For the past 18 months the expat New Zealander has been running a once-a-calendar month residency at East Melbourne's Persillade. Information technology went so well he's struck out on his own, backed by with restaurant soothsayers Peter Bartholomew and David Mackintosh (they of MoVida, Pei Mod, Rosa'due south Kitchen & Canteen and Lee Ho Fook fame).

Gunn and Ides have taken over the Smith Street space vacated by Lee Ho Fook, near unrecognisable afterward the wand of designer Grant Cheyne magicked it into a carpeted, elegant, dim-lit room of charcoal greys, leather-coated tables and then much audio inexplainable you lot can eavesdrop on the next table. The oldies volition love it, but the essential hip cistron is sewn upwards, too: chefs perform plating as performance fine art on a cardinal bench, and a moody black-and-white portrait of a chip fryer hangs elegantly on the dorsum wall; the soundtrack is '90s hip-hop, and sommelier Raffaele Mastrovincenzo keeps things as interesting (translation: plenty of depression-intervention stuff) and plain crazy equally he got at Kappo.

So you might get a fantastically original, lightly sparkling Peek-a-Boo Pet-Nat Grenache from McLaren Vale's Jauma winery, an unfiltered beauty that stands up to the citric sugariness of Gunn's first course, which the menu simply calls "fig marinated in honey" but naturally enough is so much more: coriander puree, a rather powerful mandarin oil, goats' curd, smoked herring roe and the fresh greenish of sorrel. Except for a few hazelnuts it'south all gentle textures, but powerful plenty to shake the palate awake similar a baby cutting its first molar.

Side by side up: finely shaved discs of braised octopus and whole chickpeas with a black pepper and samphire dressing and an assertive, oily broth of chargrilled carrots that initially seems experimental then chop-chop turns essential. It's love at first seize with teeth for the baby snapper fillet with the toasty pop of blackness onion seeds; shaved turnip lurking beneath does a good job for texture, but it's the salsa (tomato and palm sugar) that makes the whole thing stand up and dance. Major kudos, besides, to the cheese course: an orb of Tasmania's satiny Heidi raclette melting onto a toasted piece of sensationally nutty sourdough, with batons of only-roasted rhubarb, pomegranate seeds and hibiscus vinaigrette giving a sweet counterpoint. Like all of Gunn's cooking, information technology'due south a very contemporary version of archetype.

You probably demand to know that Ides is a minimalist functioning. Only 36 diners a night, only a six-course degustation, representing pretty decent value at $110 a head. You don't become the menu until the stop, and Gunn and his team of young chefs evangelize food to the tables. They seem like they're having fun. The diners seem like they're having fun. What we're witnessing here is the trickle-down furnishings of haute cuisine. Fun fine dining. File that i in Urban Dictionary.