Attica: One of the Best Top 50 Restaurants in the World

They don’t just serve food here, they serve life experiences. Probably that’s the reason why this restaurant is ranked consistently among the top 50 restaurants in the world. Don’t get me wrong, the experience is not about the venue or the celebrity chef, its all about the food… oh, THE FOOD!

Even the bread will amaze you. It is served with a delicious Macadamia nut dip and the best butter you’ve ever had, and the staff is so good they’re not gonna judge you when you say yes to the 10th serving.

You’ll be amazed by the ability of every dish to taste better than the last one. And the pacing is so perfect that you never feel rushed or full. Yes, you do need to book a few months in advance and you might end up spending $300 on one meal but goodness is it worth every penny and more.

There are a variety of dishes from Ten Flavours of St Joseph’s Wort, which will take you into a hysterical state to the most intriguing dish, An Imperfect History of Ripponlea. Each of the three pastry shells represents a part of the history of what is now Ripponlea, the suburb. So, let’s dive into a full-fledged 14-course meal which will serve from a kangaroo to a crocodile with handpicked fresh vegetables from historic Rippon Lea Estate, just down the road from Attica.

Course 1:
“From Out Back”

FROM OUT BACK

This course includes Macadamia salt, Kimchi, which is supposed to be eaten by wrapping it with different leaves provided.

Course 2:
“Happy Little Vegemite”

These are steamed fluffy Vegetine scrolls. Vegemite is crust of a pie filled with saltbush and lamb.

HAPPY LITTLE VEGEMITE

Course 3 :
“An imperfect history of Ripponlea”
The first pastry shell is filled with cream flavoured with ingredients that were native to the area and could have been eaten by the local Bunurong people: indigenous pepper leaves, riberries and blood lime. The second, the Sargood tart, is named after the man who built Rippon Lea Estate. It’s filled with fresh cheese and flavoured with rosemary from the Estate’s garden. The third pastry shell represents the suburb’s large Jewish population. The pastry, made from matzo and schmaltz, is filled with salty minced chicken and topped with a chicken soup jelly.

AN IMPERFECT HISTORY OF RIPPONLEA

The first 3 courses ware paired with Pegasus Bay Riesling.

Course 4:
“Oysters cooked on Charcoal”

OYSTERS COOKED IN CHARCOAL

Course 5:
“Emu Liver Bagel”
The Chef and his team discovered a perfect blend of toning down organ’s creamy brightness with overwhelming flavours.
Served with Hiedler Riesling.

EMU BAGEL LIVER

Course 6:
“Saltwater Crocodile ribs”
The ribs are marinated, smoked, slow-cooked and grilled with spiced honey. The meat is peculiar like fish, mild like chicken. It’s breathtaking to eat.
Served with Nishiki sake.

SALTWATER CROCODILE RIPS

Course 7:
“Handpicked Crab and Wattle bread”
The Chef makes the bread from milled indigenous grains and seeds and wants the bread at Attica to be made exclusively with them.
You can butter the inside of the flatbread, fill it with crab meat and eat it like a sandwich.

HANDPICKED CRAB AND WATTLE BREAD

Course 8 :
“Salted Red Kangaroo”
Served with Bannockburn Shiraz.

SALTED RED KANGAROO

Course 9”
“Blue Moons cooked in Kelp “
Its basically a kelp-wrapped potato
Served with Mount Mary Triolet.

BLUE MOONS COOKED IN KELP

Course 10:
“Marron with Desert Lime”
Served with base Phillip Pinot Rose

MARRON WITH DESERT LIME

Course 11:
“Welcome to Shelter’
Plant-based burger served with 3 ravens Thornbury pilsner
You will be taken to a back room and I guess that’s why the name “ Welcome to Shelter” You will be a given a token once you enter the shelter. Using the token you can have and many treats you want from the vending machine there.

WELCOME TO SHELTER

Its time for the desserts now

Course 12:
“Finger Lime and Sugar bag Honey” A simple-seeming but complex finger lime, honey and cream dish. Cooked lime is stuffed with raw lime and drizzled with rare and expensive sugar bag honey, laboriously harvested from stingless indigenous bees.
Served with Domaine Huet le Haut lieu Moelleux.

Course 13:
“Black Ant Lamington”
Served with Pizzini Brazetta

BLACK ANT LAMINGTON

Course 14:
“Rainforest Cherry Ripe”

RAINFOREST CHERRY RIPE

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