Chef Peter Gunn has opened the doors to his first restaurant, Ides in Collingwood.
Seating 36, the restaurant will be open for dinner from Wednesday to Sunday, offering a single menu comprising six courses.
Items include ‘orange tomatoes & green olives’ – apple vinegar soaked currants, sea blight, green olive sauce, sliced pickled chilli and olive plant; ‘pork neck and fennel, pumpkin and watercress’ – served with a BBQ pumpkin sauce, chorizo paste, watercress, toasted fennel seeds and anise vinaigrette; and pineapple cooked in maple syrup served with ginger ice cream and mint.
Wine will be matched by sommelier and restaurant manager, Raffaele Mastrovincenzo, who will celebrate small producers and unique wineries, adapting the selection daily in accordable with Gunn’s menu.
The team at Ides is also introducing ‘One Day Sunday’– a selection of monthly dinners that will have no association with the restaurant’s usual offering, allowing the team to reinvent itself and create a totally different dining experience.
Gunn, who spent approximately five years working under Ben Shewry at the highly acclaimed Attica, was a finalist in the 2015 San Pellegrino Young Chef of the Year competition.