Seared yellow fin tuna with radish, yuzu, enoki mushrooms, black garlic

Marinated kipfer potatoes, smoked eel, sour cream, blackened leeks, shaved foie gras

Pan seared scallops, caramelised kelp, sugar snap peas, mussels, champagne

Roasted quail with sage, slow cooked quince and glazed turnips

Crispy roast pork belly, calvalo nero, soybeans, dashi

Ox 'tongue and cheek', caper and raisins, carrots, horseradish pomme puree

Hot chocolate and violet fondant, salted almond ice-cream

Coconut and white chocolate pannacotta, mango and black olive caramel

Bacalao - salt cod in peppers and parsley sauce

Sauteed mushrooms with garlic

Rabbit leg in a sweet and sour sauce with almonds

Chocolate truffle with coffee cream

Chocolate tarte with salted caramalised almonds and olive oil jelly

Cured wagyu beef carpacchio, beetroot, rocket, horseradish and parmesan

Salt cod croquettes with harissa

Garlic and chilli prawns

Vahlrona chocolate and raspberry brownie

The Baths restaurant at the Middle Brighton Baths in Melbourne was a great find. A local Melbourne friend recommended it and not having read about it at all..I was a bit skeptical. Now having been there - I would definitely recommend it to anyone going to Melbourne and wanting a great restaurant with great food, at a good price, spectacular water views and first class service. Current Chef is Paul Raynor and his take on modern Australian cuisine was very impressive. A great night!

Sunset view from the restaurant

Seared scallops, chestnut sand, mushroom puree, sherry vinegar foam

Curry spiced tempura quail, hummus, whipped feta

Coriander crusted yellow fin tuna, cucumber salad, soy lime dressing

180g fillet of grain fed beef, lardons, oyster mushrooms, bordelaise sauce

Bitter sweet chocolate tart, toffee popcorn

Selection of French cheeses

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

Spanner crab, galangal, roasted chilli and lime betel leaf

Roasted coffin bay scallops, pearl tapioca and yarra valley salmon caviar

Seven spice cuttlefish and ponzu soy

sweet potato and clarence river prawn fritters with roasted chilli dip

Quail lettuce delight, lup cheong, shitake mushrooms, coriander and water chestnuts

sugarcane prawns with sweet chilli sauce