Gaea is little and innovative. It riffs on European strategies intertwined with nearby fixings. The menu comes as a six-or eight-course degustation (three seminars on Tuesdays, Wednesdays and Thursdays). On the changing menu dishes may incorporate pumpkin puree, with matured pumpkin juice and dandelion blossoms that have been tenderized at that point burned.
For dessert, expect dishes, for example, a jam produced using lemonade natural product (a sweet citrus), salted flower petals, broil feed frozen yogurt and a charcoal-implanted milk cream sauce.
The beverages list is tight and varied. Most wines are accessible by the glass and cover both nearby and worldwide drops just as the full range of biodynamic, characteristic and negligible mediation. In case you're up for a lager all things being equal, attempt the suddenly matured Spontanbasil, a Danish blend that is presented to wild yeasts and microorganisms rather than brewer's yeast, which gives it a somewhat harsh completion.
a. 1/166 Gertrude Street Melbourne, VIC, Australia 3065
e. hello@restaurantgaea.com.au
s. www.facebook.com/restaurantgaea/
t. +61 3 9191 5924
