An intimate fine-dining room from former Attica head chef Peter Gunn, blending precision with playfulness.

Ides: Peter Gunn’s Expression of Freedom

On Smith Street in Collingwood, Ides hides behind an unassuming black façade. Inside, it’s calm and stripped back — dark timbers, subtle lighting and a quiet hum that feels more like a studio than a restaurant. Chef Peter Gunn built Ides as a space for creative control, where every dish is designed, tested and plated to reflect both discipline and intuition.

Each service feels like a performance. The team moves in unison, every plate leaving the pass with timing so tight it borders on choreography. It’s intimate, focused and unlike anywhere else in Melbourne.

The Art of the Menu

Ides runs a multi-course tasting menu that shifts constantly with season and mood. The structure is deliberate — light to dark, bright to rich, crisp to creamy. One course might pair raw wallaby with pickled pepperberry; another, a delicate Jerusalem artichoke cream topped with roasted seeds. Every flavour has intent, every pause between dishes part of the rhythm.

The now-famous “Black Box” dessert closes the night with a playful moment of theatre, inviting diners to uncover hidden sweets that change from week to week. It’s a clever reminder that fine dining can still surprise you without losing its integrity.

A Room Built on Trust

The dining room holds only a handful of tables, and that intimacy defines the experience. Service is measured but human — staff read the room and tailor the energy accordingly. Wine pairings lean toward small Australian producers and natural varietals that amplify rather than overpower the food.

Ides is the rare restaurant that manages to be both intellectual and emotional. It’s not about luxury or excess; it’s about mastery, restraint and the pursuit of perfect balance. A dining room where every detail matters, and every decision feels deliberate.