Attica, Ripponlea

20 Jun

Highlight – Each dish was both intriguing to the eye and surprising to the taste buds

Lowlight – Not so sure about the texture of the beef tongue!

Snow crab

Snow crab

Potato cooked in the earth it was grown

Potato cooked in the earth it was grown

Pork tail, pickled onion, red melon, dune spinach

Pork tail, pickled onion, red melon, dune spinach

Winter apples

Winter apples

Mandarin and honeydew honey

Mandarin and honeydew honey

FOOD?

Ranked 53rd in the San Pellegrino World’s Best Restaurants and with two chef hats, I was very lucky to be taken to Attica for my birthday this year. 3.5 hours of non-stop food and lovely company.

After the palate cleanser, we started with the ‘Snow Crab’. It was an interesting concept as the snow had an unexpected texture that disappeared in your mouth upon touch. I wasn’t a huge fan of the flavour of this dish but was easily won back by the next. Each course continued to surprise us and be better than the last.

It was evident that each course was intricately designed and took much effort to create. We weren’t quite sure what to expect from every course as dishes were listed more as ingredients rather than descriptive menu items. For example, the dessert ‘Autumn Apples’ presented as pieces of soft apples with a sweet yet slightly sour sauce topped with crispy sugary leaves.

The only dish that I was a bit iffy on was the ‘Beef Tongue, Vanilla, Myrtus, Lettuce Stems’. Imagine eating your own tongue. That is exactly the texture of the dish. If no one had informed us it was beef tongue then I would have enjoyed a lot more!

SERVICE?

Exceptional service, waiters were very knowledgeable with the wine list.

Our waiters were very informative and told of how each dish was created. To name just a few..

  • ‘A simple dish of Potato cooked in the earth it was grown’ was literally cooked in the ground, similar to the Maori Hangi method of cooking.
  • ‘Mandarin and honeydew honey’ dessert contained freeze-dried mandarins with caramelised sauterne cream.
  • Pukeko egg transformed into a hand painted white chocolate filled with intense caramel. Amazing!

AMBIENCE?

Small restaurant with moody lighting. The restaurant was full but it did not feel overcrowded. Relaxed atmosphere with a handful of a couple and a few groups.

VALUE?

8 course tasting menu is $150 per person or $245 including matched wines. 5 course tasting menu for $110 per person is available on Wednesday and Thursday. Tuesday nights are a night a for developing new ideas and therefore costs $90 for a 5 course tasting menu.

BOOKINGS?

Definitely make a booking here. Saturday night was booked out about a month in advance when we wanted to go so we ended up dining on a Thursday night on my actual birthday instead.

9

out of 10!

Attica
74 Glen Eira Road, Ripponlea VIC  3185
03 9530 0111

 Attica on Urbanspoon

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