Igni. It’s more than what I thought

Igni was a reservation long shot but as I’ve always said, it’s better to be lucky in life..

Here I am for an hour and a quarter journey to Geelong.

The ride was great and if didn’t feel that long.

Igni is a bit of an enigmatic tale in the food world. Australian Gourmet Traveller summed it well, young chef with street cred from Noma, El Celler de Can Roca opens an Aussie regional restaurant of the year winner, only to close it 4 years later. Drops out of the Aussie food scene and finds himself in Nashville (USA), returns to Australia after nearly two years and proceeds to open up chicken joints before coming full circle- chef Aaron Turner opens Igni with former colleagues Drew Hamilton and Jo Smith.

I don’t want to define Igni’s food, it just reminds me of the best elements of Burnt Ends and Nouri, both in Singapore. However Igni is also more than these two combined. It’s setting blesses it with an abundance of fine produce and amazing local wines with Chef Aaron deftly brining all these into a beautifully cohesive meal.

There is no menu at Igni. You’re asked for any allergies and preferences and the meal starts.