Attica is one of Melbourne's most exciting restaurants. Chef Ben Shewry was always recognized as a raising star but has now definitely established himself as one of Australia's leading culinary names. Especially since he was one of very few who were invited to the Madrid fusion festival earlier this year which is a very big deal in the food industry. The food at Attica is amazingly innovative and beautifully presented. The combination of flavors and ingredients were beyond ones imagination and absolutely stunning. It was hard to keep track of what was in what dish but I have tried to capture it as best as I could. Enjoy,,,,

 

Warm fresh bread was presented with emulsified smoked olive oil with dried olive skin. Very nice…we had two.

Pre dinner starter of Asian broth with shitake mushrooms, abalone, spinach leaves and flowers. Great aroma.

Orange carrot puree, yellow carrots lightly poached in a bag with carrot juice, white carrots, blue vein goats milk cheese, watercress and walnut powder

Snow crab - This dish was all about the texture. Horseradish powder, fresh crab meat, frozen verjus granita, rice puffs, salmon roe, bar berries, char grilled leeks and soft cooked egg whites. Tingled on your tongue.

A simple dish of potato cooked in the earth it was grown in - Potato wrapped in cabbage leaves and smoked in soil for 9 hours. Base of smoked goats cheese curd, coffee powder with coconut husk ash, watercress, saltbush and air cured red tuna. Very nice.

Bass groper pan seared and oven baked, base of thin lemon slice, chorizo water, topped with chives, garlic flakes, roasted walnuts and jasmine flowers

Wagyu beef, potato marinated in squid ink, dehydrated and then deep fried, white cabbage with combu and miso powder, seagrass, sesame paste and grains of paradise

Violet crumble - sensational dessert - wish I could have had two!!! Fromage frais ice-cream, violet powder, freeze dried chocolate powder, crushed honey comb on a base of caramel sauce

Pineapple jelly