IDES enlisted four of Melbourne’s best chefs to help celebrate their 4th birthday. Each chef reinterpreted a dish that had been served to them in the restaurant in the past 4 years. Together, they curated an amazing menu with a course from each chef, and some by IDES.
MENU
Cauliflower & Hazelnut | Salmon & Avocado | Beef & Truffle – Peter Gunn, IDES
Cured Snapper | Lardo |Beetroot | Kombu – Dave Verheul, Embla/Lesa
Roasted Celeriac | Smoked Egg Yolk | Dill – Zack Furst, Bar Liberty
Confit Lamb Shoulder | Salt Bush |Macadamia | Pickled Green Tomato – Guy Stanaway, Jackalope
Aerated Pumpkin Pudding | Sweet Skins | Toasted Seeds – Blayne Bertoncello, O.MY
Ruby Chocolate – The Sweet Treat – Peter Gunn, IDES
