Last night I experienced the new Melbourne restaurant IDES, the chef is Attica&#39;s former deputy chef. Artichoke, seaweed, pine pine and dairy products from mother&#39;s farm. The second salmon is great, but the dessert is not very satisfactory. Earthy&#39;s dishes with high cold gray walls should be the trend of the restaurant, I think it is too light and fishy for those who like meat.

IDES

The coffee-famous Proud Mary did not disappoint, the aroma was obvious after the coffee entrance. Even if the weekend guests were very busy, the coffee can still maintain the inherent good taste, with this cup of coffee, it is worth waiting for a long time, and it is indeed worthy of being the &quot;most worth waiting in line for the coffee shop.&quot; Special $17 for the day. At the bottom, the lemon-flavored yogurt is spread on the bread. The main flavor is the soft and tender pork trotters above the brine, and the slightly smoky bacon is very thin. The yogurt&#39;s acid is very suitable for the braised meat. It is not greasy to eat for a long time. Proud Mary&#39;s desserts are also a handful of carefully selected shops, with a variety of choices and homemade.

The American food, the grilled fish inside is delicious, and the delicious grilled ribs, the potatoes are the main dish here, I think it is good, the cheese potatoes are made, a full meal than the domestic rice.

Gelato Messina, so far I have eaten the best ice cream 🍦 [Shun mouth] [Shun mouth] [Shun mouth]! We simply feel that the ice cream in this store has a wide variety of flavors and colors and was attracted to the past [Shame]. Later, I learned that this is said to be the number one ice cream store in Sydney. You know why Australians are so disdainful of Haagen-Dazs after eating! ! Deeply empathetic now [color]!

Always excellent service, amazing food and beautiful ambiance. Love this place

昨晚体验了墨尔本新餐厅IDES，大厨是Attica以前的副厨。洋蓟，海草，松蘑和妈妈农场的奶制品。第二道鳗鱼很赞，但是甜品不太满意。Earthy的菜色配高冷的灰墙应该是餐厅潮流，喜欢食肉的我觉得太清淡少荤腥。

一家创意菜餐厅，里面蔬菜色拉挺不错的，主要环境比较的有创意，其实味道比较的普通，烤肉串有点贵，味道没有炭烤的好吃，肉是挺大的。

A creative restaurant, the vegetable salad is quite good, the main environment is more creative, in fact, the taste is more ordinary, the kebab is a bit expensive, the taste is not charcoal grilled delicious, the meat is quite big.

凌寒带你臻品墨尔本&middot;第23期📍IDES 🇦🇺上一次去IDES还是2017年，如今再访已是两年之后，IDES去年升入两顶帽，室内装修做了微调，菜单也更加精致，这家餐厅坐落在Collingwood繁忙的街市里，小小的门面里也是小小的用餐空间，昏暗的格调，只有36个座位，安静而温馨，IDES是Attica前主厨Peter Gunn的第一家餐厅，所以菜单风格类似于Attica那种澳大利亚当地食材的精致演绎，但是却又是略微轻松的一种，餐前点心是在鹅卵石里找蘑菇，甜点则是用锤子打碎黑色的立方体，好像呼应了IDES的整体氛围，那愉悦味蕾的缤纷美味，都在昏暗的空间里等你去发现，菜单有4道菜和Full Menu以及更为轻松一些的Sample Menu。Good Food Guide官方评级：2 Hats个人推荐指数：⭐️⭐️⭐️⭐️地址：92 Smith St, Collingwood VIC 3066

IDES餐厅 墨尔本好的fine dining应该是怎样 我眼里IDES绝对可以称得上范本 有趣 有味 并且饱足 （我属于胃口很大，经常遇到tasting menu吃不饱的情况）来了三次 可以说这是我最喜欢的餐厅了吧 &lt;THE FULL IDES MENU&gt;对于餐前snack（图一）能做到这样慷慨的餐厅我也真的是没见过 关键是没有任何鸡肋的食物 扇贝（CREAMED SCALLOP）蘑菇（SALTED MUSHROOMS）腰果 小炸鸡块 连橄榄都让我觉得的可吃 并不用提他家的麻球面包了（图二：SEASAME SOURDOUGH &amp; PEANUT BUTTER）peanut butter好吃到想偷一罐走 BURNT AVOCADO（图三） 牛油果内嵌入鲑鱼子 PUMPKIN FLOWERS（图四）我觉得算是最不惊艳的 但搭配的牛尾超棒 酥脆入味MARRON TAIL （图五）绝对可以说是cooked perfectlyBEEF CHEEK（图六）也好吃 最后甜品要重点说一下 因为第一次来的时候觉得很喜欢 除了甜品体验感一般 但这次真的是连甜品都觉得满分MASCARPONE 很轻盈 完全不腻THE BLACK BOX 非常非常喜欢 smash and just enjoy 亲自砸开的黑盒子 里面有橘子 石榴 开心果 非常refresh 绝对是能令人开心的甜品最后以一道PERSIMMON 柿子收尾 脆脆的柿子搭配椰蓉 吃完以后我还拿起下面装饰的柿子啃了两口 超满足

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