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14 October 2013

Attica

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Such was the expectation, the excitement and the assuredness I felt that our dining experience at Attica would be a magical one, that I started writing this blog post in my head before I'd set foot in Attica.

Was it magic?  It was.  And so much more.  It was clever, genuine, beautiful, imaginative and it tugged at the heart strings. If you haven't made it to Attica yet, you need to get there.  You need to start an 'Attica fund'- start squirrelling away any spare coins you have and when you reach $295 you pick up that phone and you make a reservation.  When we booked a couple of months ago I was told they don't have any tables for two or four until next year.  No doubt Attica shooting to Number 21 in San Pellegrino's World's Top 50 Best Restaurants list has them beating back the crowds even more than before.

Prior to our dinner at Attica I couldn't help but read other blogs and reviews and scour October's menu, wanting to know what other people ate and how they found their experience.  You know what?  To a certain extent I think I ruined part of the experience for myself.  I knew too much about what was coming and missed out on the surprise and wonder I could have experienced had I not read so much about it.  So, I have decided that I am not going to go into much detail about the food or the actual experience and let TBS's photos do the talking. 
 
Suffice to say... that Ben Shewry is a great storyteller and what won me over (besides the spectacular food) was his homage to New Zealand evident in the mussel shell art by Claire du Bosky adorning a plate, his salted caramel filled 'pukeko eggs' and his version of a potato cooked in a hangi.  Not only this but his embrace of Australian ingredients- I ate things I had never encountered before such as saltbush, wallaby (yes I am a bit slow off the mark there) and quandong. 
 
Eating at Attica was theatrical.  Yes $295 is a huge amount of money to spend on one meal but its not just food and wine, you pay for the sense of delight you experience every time a new dish is put in front of you, the creativity and talent of those in the kitchen and the quality of the ingredients used.  Totally inspirational.



 

Crab and Sorrel, Wild and Cultivated
Château Béla Riesling 2009- Štúrovo, Slovakia


Marron, Ground Greens, Sauce of Onions and Pork Fat
Giaconda 'Estate' Chardonnay 2011- Beechworth, Victoria



A simple dish of Potato cooked in the earth it was grown
Damijan Podversic 'Kaplja' 2006- Friuli, Italy


Cucumbers, Holy Flax, Sauce of Burnet
Gaia 'Thalassitis' Assyrtiko 2012- Santorini, Greece


Meat from the pearl oyster pinctada maxima with Radish
Sutton Grange Rosé 2011- Bendigo, Victoria



Flinders Island Wallaby with Herbs Tended by the Hands of our Cooks
Cuvée Ripponlea by Syrahmi 2012- Heathcote, Victoria


Vinegar Ice Cream
Causse Marines 'Grain de Folie' 2012- Gaillac, France


Plight of the Bees
Château Pierre Bise 'Les Rouannieres' 2010- Coteaux de Layon, France




Good to know:

8 course tasting menu $180
8 course tasting menu with paired wines $295

Attica
74 Glen Eira Road
Ripponlea
Victoria
+61 3 9530 0111
Tuesday to Saturday 6:30pm to late

Tuesday Night Chefs Table: 5 course degustation menu where diners trial new ideas from the Attica kitchen.
Mid week dining: you can choose between the 5 or 8 course tasting menu.
Friday and Saturday dining: only the 8 course tasting menu is available.

http://www.attica.com.au/

Bookings essential

Images: T B Southam
 
Attica on Urbanspoon

2 comments:

  1. Wow, all those dishes look amazing! Although I don't think my husband...(Andrew) would be able to sit still with dishes that dainty. ;-P

    ReplyDelete
    Replies
    1. Haha it was definitely difficult to show restraint and eat slowly as it was all so delicious!

      Delete

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