Please, it ain’t over till the blog post is over. A creamy salty taste with the slight crunch of the leaves and its stalk, which also brings it its own slight fresh tang. Even non potato lovers are likely to enjoy this dish. I had a feeling that the ground greens would be extremely salty relative to the rest of the dish, and this was confirmed upon first tastes. Could it be anything else? In 1872 Charles Darwin wrote: “Even the simulation of an emotion tends to arouse it in our minds.”. Shewry has also said that Attica has an off-site farm about 20 minutes away for sourcing greater quantities of vegetables and herbs – all commercially difficult to find. Live gigs are the last thing on the roadmap to “Covid normal”, whatever that may be. Awesome! Try doing both – it’ll be tasty either way with the crunchy, sweet-sour granny smith, the tart finger limes (cheerfully remarked to us as “lime caviar”), and fresh coconut cream. Deconstructed of course, but the ingredients are all there, and the fact that it was served warm/hot just made it taste all that much better. The former is typically, Bookings opened at 9:00am and the entire month of, Niko and. As such, I didn’t take tasting notes on the night – sometimes, I just want to enjoy the experience without having to note down every subtlety, every nuance. No regrets! DJ Soju Gang come on from 7.30-9pm and The Avalanches from 8-9pm . TL;DR version – get your ass to this restaurant ASAP. Attica 74 Glen Eira Rd, Ripponlea, (03) 9530 0111, attica.com.au Licensed Cards AE MC V EFT Open Tue-Sat 6pm-10pm Prices Tasting menu $250 Vegetarian On request Noise Not hushed Wheelchair access No Minus Securing a booking is a trial Plus Ben Shewry reinvigorated Sounds kind of cheesy, but that’s the spirit behind it, and Attica is the realisation of such a method. Refreshing, though it was an unnecessary addition to a dessert that has an “inbuilt” refresher. So, what to make of the world’s 21st best restaurant? Unfortunately you have to register by Friday 11th noon to get a ticket. A simple dish of potatoes cooked in the earth it was grown – virginia rose potato, smoked Woodside goats curd, burnt coconut husk, salt bush cooked in the earth. It was collectively way more effort than I’ve ever put into party snacks in my life, but hey, I’ve got the time. Despite the heaviness of the sauce, the overall dish was very refreshing to eat. That bread, butter, and salty saltbush made for a killer combination. For me, Attica’s back, baby! Feature this article, Fungi & Mushroom - MYCOmmunity Applied Mycology Events, UchangeU: Reduce Stress and Procrastination, Sweet Greek's Breast Cancer Awareness Fundraiser 2020, FREE Online Classes with Burwood Brickworks, 5 Best Suburbs for Brunch Addicts in Melbourne, Top FREE Things to Do in Melbourne - October 2020. Our guide prepped it in front of our eyes giving visibility to the process. Thanks Chris. But no, it wasn’t just a visual feast. Post was not sent - check your email addresses! Right? The Wallaby Black Pudding Pikelets, Foam and Flowers makes for round 2 of amuse…ment. The buttery nuttiness of bunya (first experienced at Noma) was an absolutely dandy accompaniment to the kangaroo, and there was no gaminess at all. How about trying that with pumpkin? We want to remind [everyone] that this is still a life worth living – even in lockdown, even in these conditions.”. You saw that one coming didn’t you! Definitely a question to be asked if you didn’t know what was coming already. Attica is a restaurant that gives back - focusing solely on its own survival doesn’t feel true to the restaurant’s DNA. I generally like to eat cucumbers raw or pickled, so this method of cooking in butter was something novel for me. Many of the herbs are not easily acquired, and thus are grown themselves. These events have lost some of the novelty they once had. Quite nice! Again, really simple and delicious. The more 'likes' it has, the more exposure the event receives. Overall, I think if I had just a little bit of the ground greens and balance it against the marron with the pig fat sauce, it would work out. I am however glad we shared. Extra cool was being able to cut out a tulip, to be used for the first of several desserts…. This would belong just as well at the best churrasca joint, and in all honesty, exceeds them. Visit Attica if you’re in Melbourne. Avo on toast – on steroids, as it were. I’m not sure what to expect, but your post has helped me prep for the occasion. Cost A$600 for two people (approx.) Oh and no, you can’t eat those walnut-like balls. I hope you’re not heading there any time soon then as you probably need several months of leeway to book! The potato, compacted in earth and presumably steamed/sous vide in some way is itself already well seasoned and tastes like a wondrous mash, while the dairy tang from the curd and sharp wild saltiness of the saltbush complement the dish all around. Sure, you could say that my interest is most definitely piqued for the dishes to follow. One of the most striking dishes on the menu in being served on top of a bowl of flax, the emu’s egg actually contains no emu. I’ve been to restaurants that have ranked lower and were better. This is a very Australian way to cook, and further reinforces Shewry’s ties to native Australian methods of cooking. Not going for thirds. It’s a very personal touch, and is definitely much appreciated, albeit a bit freaky in the picture . It’s not in the CBD – you will have to trek a bit but we had a rental car. at first, and then together. Seasoning came from the sauce, especially the Tasmanian cheese component within.