Attica, Ripponlea

A super delayed post but a couple months ago we were able to dine at one of the World’s 50 Best Restaurants for Mr P’s birthday. It was an amazing culinary experience to celebrate his special day. The exterior of the restaurant was an ordinary brick wall with nothing special but the minute you walk in, you know you’re in for a great night. The tables were sparsely set with just a small feathered basket woven which apparently was made by the women of Tjanpi Desert Weavers, no sight of cutlery, wineglass or even a menu. All we knew was that we were in for the Inventive Tasting menu. The service was exceptional throughout the evening, the waiter would walk us through the history of each native ingredient that was incorporated in each dish.
The almost three hour serving from the Inventive Tasting menu consisted of approximately 18 delicious courses that were inspired by Chef Ben Shewry’s surroundings from his childhood in New Zealand and his current Australian surroundings. You can easily tell that each dish was carefully yet beautifully and creatively constructed. The flavours from each dish were always well complemented and paced out so well between each course. A favourite part from the evening was definitely after our main dishes where we were led away from the table and to the backyard kitchen garden. We walked through the kitchen to see the dining process, said hello to Ben Shewry himself who was in the kitchen preparing dishes and were served with hot jam doughnuts and ‘Gumbi Gumbi’ tea. We were then left to explore the garden that had the edible tulips we had been served earlier on in the night! The tea was too good we ordered a pot when we got back to the table.
Scroll down for details of the dishes!
74 Glen Eira Rd, Ripponlea VIC 3185
FullSizeRender 276FE483EB-D544-4070-B2CC-9031D6ADE379IMG_5959
FullSizeRender 24
FullSizeRender 4
Fresh cut sorrel and broad bean leaves from the gardens, complemented with house-soured cream and apple balsamic
FullSizeRender 26
Aged Santa Claus Melon – There was sweetness from the honey dew but also a sour dust of native Davidson plum. 
FullSizeRender 12.jpg
Hand dived Scallop
FullSizeRender 19
A must have Australian snack, the smashed Avo on toast
FullSizeRender 7
Smoked Pork that would just melt in your mouth
FullSizeRender 9
An Imperfect History of Ripponlea – Each of the three tarts represented three groups that had been part of the history of Ripponlea, the suburb where Attica is located in. The first pastry is filled with cream flavoured ingredients with the likes of native pepper leaves, riberries and blood lime. The second filled with fresh cheese and flavoured rosemary. The third was a salty minced chicken topped with a chicken soup jelly!
FullSizeRender 6
Gazza’s Vegemite Pie

FullSizeRender 14

FullSizeRender 29
Pearl Cooked in Paperbark 
FullSizeRender 3
Chewy Carrots 
Mutton Shell
FullSizeRender 18
Wattleseed Damper


FullSizeRender 21
Kangaroo, Wattles and Waxflower
FullSizeRender 13
All Parts of the Pumpkin
FullSizeRender 15
Grilled Marron with Desert Lime
FullSizeRender 2
Tulips and Jumbuck
FullSizeRender 5FullSizeRender 8


FullSizeRender 22
Hot Jam Doughnuts and Gumbi Gumbi

FullSizeRender 28FullSizeRender 25

FullSizeRender 11
Whipped Emu Egg with Quandog
FullSizeRender 17
Granny Smith apples cut perfectly into little stacked cones with lemon myrtle and rhubarb

FullSizeRender 23

FullSizeRender 16
The finale – Attica Cheftales, where each wrapper had different ‘Who Am I?’ information about different chefs Ben Shewry admired

FullSizeRender 10FullSizeRender 30



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s