March

Overview

Gracing the intimate space next door to Peter Gunn's Collingwood fine diner IDES, is the star chef's genre-bending wining and dining venture, March. Embracing various elements of a wine bar, a pub and an izakaya, it's not about to be locked into just one box — just know that it's moving in a very different direction than its sibling.

The 26-seater is your go-to for clever small bites with contemporary flair, matched to a broad-ranging curation of sake, wine and cocktails. Expect a moody space rocking deep charcoal tones throughout, and with a low, marble-topped statement counter allowing plenty of interaction between those with front-row seats and staff behind the bar.

As you'd expect given Gunn's culinary street cred, the drinking snack game here is strong. While the two venues share a kitchen and a flair for creativity, March's menu walks its own path with a concise, oft-changing lineup rooted in Japanese flavours and technique.

Venture in for plates like edamame coated in some kind of umami magic ($9), green chilli pickled mussels with crispy garlic ($15), sake-steamed pippies finished in a yuzu parsley butter ($25) and braised pork belly with a spicy nori glaze ($25). Plus, a crispy sweet and sour quail ($28) that'll have you making fast use of the supplied hot towel.

IDES sommelier Hayley McCarthy heads up the drinks offering, with Victorian and South Australian drops ruling the by-the-glass lineup, and next door's wine list and cellar selection delivering even more gems. Expect interesting pours that'll shake a few preconceptions (perhaps a Dilworth & Allain pinot noir blend, or the Konpira Maru Pan Opticon riesling out of the King Valley) alongside signature cocktails and a solid crop of sake.