In an age where foraging for ingredients is the vogue, Attica Restaurant in Melbourne has won out as the Australian restaurant which does this best. Chef Ben Shewry often wakes before dawn to forage for ingredients by the seashore. He also grows his own herbs and vegetables in his two gardens, one of which is situated behind the restaurant, the other in Ripponlea Estate in Melbourne. Foraging and cultivating such beautiful produce for use in his inspired cooking has earned him and Attica many awards including Chef of the Year 2014 and Restaurant of the Year 2014 from The Age (an Australian newspaper). In 2013 Attica also came in at No. 21 in the San Pellegrino World’s 50 Best Restaurants list.
The décor at Attica Restaurant is understated yet comfortable. There’s an air of expectation as you walk into the dining room. You can sense a purposeful energy in the way the waiting staff go about their business, as if the staff know that they onto a good product and that they truly believe in it.
While we perused the menu – an 8 course-tasting menu for $190 (about £102) – we were treated to some gorgeous homemade rye bread topped with wattle seeds, a rich Jersey home churned butter, and an incredibly delicious macadamia purée topped with a smoked macadamia oil and quandong (a natrive Australian fruit) powder. The combination of the two made for a thrilling taste sensation.
Attica Restaurant – The bread
Next were the amuse bouches, the first of which was an unusual mushroom leaf to be dipped in a fermented corn juice with forest anise. The leaf is a native of Papua New Guinea and apparently only 25% of people can taste its mushroom flavour. We weren’t one of those people, but the leaf was fresh and inherently interesting when eaten with the intense, almost hollandaise like nature of the fermented corn juice. Alongside the leaves were some pickled chantenay carrots which were crunchy and sharply acidic.
Mushroom leaves, corn puree and carrots