Peter Gunn's (ex-sous chef from famous Attica) IDES has become a Melbourne sensation with a theme of "chaos producing harmony." Gunn serves a menu that messes with your mind and perceptions. The melt-in-your-mouth texture of the slow cooked Cape Grim rib cut made us re-examine how beef can be cooked. The salty, roasted celery was soft and comforting. We wanted this dish to never end (and that's not just excitable blogger hyperbole). This signature dish Beef Short Rib won Gunn the title of S. Pellegrino Young Chef of the Year 2015 at Crown for Asia Pacific.

Their menu changes on a daily basis.

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