Head Chef Ben Shewry believes in making nearly everything from scratch, and heads out daily with his team to pick ingredients. "We have up to ten wild ingredients on our menu each day... We will cook things to order that most chefs or restaurants wouldn’t do. But that’s what we decide, when we look at a product or ingredient, and determine it needs to be cooked fresh."
To accompany the bread starter, salmon cream dip (left) and butter (right)
Prior to our first course, we received a complimentary starter of carrots, radish and potatoes.
This dish was simply titled "Snow crab". Inspired by Mount Taranaki in Shewry's native hometown of New Zealand, this dish is made up of snow crab, salmon roe, horse radish powder and coconut. The combination is like nothing I have ever tasted. I heard the diner on the next table describe it as "astonishing".
"Potato cooked in the earth it is grown in." A perfectly carved creamy potato cooked in earth for about 8-10 hours served with white cabbage, goat cheese, dried saltbush, smoked trout pieces, sprinkled coffee grounds & ashes from charred coconut husk.
Bass groper sitting on a candied lemon, cooked in chorizo stock & served with garlic, almonds & rosemary flowers
Beef served with sesame paste, black potato, chinese veg & miso sauce
Shewry's take on the simple apple crumble - cooked apple topped with warm shredded wheat. I thought it was a lovely touch when the chef himself came out to introduce & serve the dessert.
Dark chocolate fudge with black sea salt. I'm not a dark chocolate person, but I would gladly have this anytime.
Attica is located at 74 Glen Eira Road, Ripponlea and is open for dinner Tuesday - Saturday.
Chef's Table (Tuesday) - $125 with matching wines or $80 without
5 Course Tasting Menu (Wednesday - Thursday) -$155 with matching wines or $95 without
8 Course Tasting Menu (Wednesday - Saturday) -$235 with matching wines or $140 without
For further details, see www.attica.com.au
Happy eating x
"An empty belly is the best cook." ~Estonian Proverb