Attica

Sorry to those who have been waiting for this post to come out (it might only be José who was waiting, sorry!). I was absolutely ecstatic to get a booking at Attica and the memories of this dinner will stay with me always.

When people ask me to describe my meal, I tell them that Attica is Australia’s only restaurant to make it to The World’s 50 best restaurants, but that isn’t the only reason why I wanted to go. There is Spanish cuisine, French, Italian and a big up and coming South American wave but there really isn’t much in the way of Australian cuisine. Attica uses lots of Australian produce and native herbs and spices that show off our country’s unique ingredients, so it was nice to have an Australian restaurant using Australian ingredients (by a NZ chef hehehe) to make it on the coveted top 50 list.

 

The evening’s dinner was broken up into a lot (and I mean a lot!) of little starters, 4 mains, 1 palette cleanser, 2 desserts and of course ending the night with the very famous Pukeko egg. It ended up being a five and a half hour dinner with excitement at every new plate, good company and lots of fabulous food.

 

I felt the modest furnishings of the food and the unlikely suburban location of the restaurant reflected the humble personality of the talented chef Ben Shewry.
Starters~
Now there were lots of these and I’ll just write about the most interesting and also my absolute favourite ones (it was hard to choose), otherwise it will take me another 4 months to write this post.

 

House made sour cream apple balsamic and olive oil with leaves.

Pickle daikon, pumpkin beetroot with honey mustard.

Steamed pippies with seaweed butter.

Mouth full of green asparagus sugar snap peas walnut purée. For something that seemed so simple, this really took me by surprise with how much I enjoyed it. The flavours and textures seemed so fresh that it showed off these humble ingredients at its best.

Fresh cheese and honeycomb cows milk cheese made on site with honeycomb with hazelnut oil and lemon. It seemed like an odd pairing but the flavours worked so well together. I love how the honeycomb is served fresh onto the plate.

Crispy artichoke with snow crab.
Wallaby blood pikelet malt vinegar cream with native plum jam. It felt very strange to have a pikelet with blood in it but if you didn’t tell me I’m unsure if I would have noticed.
Chicken carrots carrot with marinated chicken thigh sorrel and tarragon. This was like a little carrot taco. I really enjoyed the marinated chicken and the carrot provided the perfect ‘taco shell’ which doesn’t fall apart as you try and eat it.
Baby corn. I’m not usually a fan of creepy corn (that is what I call baby corn) but this was served even younger than what we would normally find at supermarkets. The corn barely feels like it has individual kernels and has a different taste; more juicy and refreshing rather than sweet.

Mussels freshly shucked mussels, battered flash fried served with succulents. I thought this was fantastic. The flash fried cooking really brought out the mussels natural sweetness. 
Beef on the Bone. There is something primal yet modern about this dish. The ribboned beef carefully weaved  on the ‘skewer’ placed on a beautiful plate really contrasted to the fact that I was eating of a sharpened bone. The beef was beautiful and I really wanted more than one bite that we got.Garden herbs in a light chicken stock. Errr, eating got the better of me and only  when I was almost done eating, did I remember to take a photo.  Just take my word that it was beautifully presented. The stock was really light and all the flavours came from all the interesting herbs and flowers, I just wished that the starters were more spaced out so I didn’t feel rushed while finishing my broth to attend to the next dish.House made bread and condiments.Macadamia purée with macadamia oil and saltbush leaves.

Mains~

Red kangaroo with bunya bunya. I thought that the carrots and currants were the star of the dish and the kangaroo just played the perfect side kick.Look at that amazing colour.
Marron. It was suggested to us that the best bit of the marron was the tail so don’t bother with the body, so what did we do? We tore open the pincers and the body to eat whatever we could find, as daintily as we could before proceeding to the delicious tail. Even though the tail was admittedly better, I definitely thought it was still worth eating the meat from the upper part of the body.So much prettiness in the detail.Yeasty potatoes with cheesy rind sauce. I love potatoes and I love cheese so this dish was perfect for me. There was definitely lots of depth to this dish; the array of flavours became more intense the more you ate. It left me feeling warm and comforted, with a craving for more cheese sauce.

Adding the final touches at the table.142 Days on Earth emu with baby red cabbage. So cutely named because that is the time it took for the cabbage to grow and get to your plate. Just when I thought the dish was complete, the server kept on adding more and more on top. I have never had emu before and I naively thought it would taste like chicken, instead, it was a dark heavier meat. This dish to me felt like a rich heavy stew mixed in with the delicate leaves of the baby cabbage. It was really interesting and I love how this dish was prepared and so thoughtfully named.Half time oranges. The flesh of the frozen orange segment was replaced by orange sorbet and lemon myrtle. We were taken outside for a spot of ‘tennis’ (our skills really sucked) and then we were undeservedly rewarded with our half time oranges. It was really cold on my teeth but it made for a refreshing palette cleanser despite being a little salty and tart.We were taken into their garden with lots of beautiful flowers and herbs for the ‘half time show’.Dessert~

Maria’s Green Apple granny smith apple filled with cream cheese served with fermented rhubarb. I was so amused by the never ending coil of the delicate apple. The tartness of the apple was balanced out by the cream cheese filling and was given the ever so slightly sweet touch by the rhubarb. I loved this! How beautifully delicate is this dessert!
Lois’ Jelly Whip sheeps milk gelato, mandarin jam, freeze fried sorrel and coconut. Just when I didn’t think the desserts could get any better, out came the next one. It was hard to describe but the gelato was perfectly soft which contrasted against the crunchy textures of the top. Nothing was overly sweet and OTT, it was just a lovely balance of flavours and textures. 

I was so happy after two amazing desserts and ready to be rolled out the door that I almost forgot about the Pukeko egg, but after the cute patch of grass with three eggs balanced perfectly on top was placed down in front of us, I quickly forgot about feeling full and my eyes widened with excitement.
Pukeko’s Egg. The chocolate shell was beautifully decorated to look like a spotted egg and inside was mainly hollow except for the patch of very thick caramel which was incredible. I broke apart my shell and dipped my pieces into the paste savouring every bite. TimmyC was wondering if he could get 5 more on the way out, he was a massive fan.

It was wonderful to have been served by lots of different people and chefs, it allowed the people who helped create the dish to be proud of their work and serve it to happy customers.

The menu is forever changing at Attica but a few key dishes get a longer run time. I would happily go again if I ever get the chance.

Venue: Attica
Address: 74 Glen Eira Road, Ripponlea, VIC 3185
Phone: (03) 9530 0111
Bookings: Bookings are released on a month-by-month basis on the first Wednesday of each month at 9am, three months in advance. Bookings can be made via their website.

 

Attica Menu, Reviews, Photos, Location and Info - Zomato

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One thought on “Attica

  1. Pingback: 2016 in review – TALES OF A CONFECTIONIST

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