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!
Attica
74 Glen Eira Rd, Ripponlea VIC 3185
attica.com.au
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Appetisers: 
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Fresh cut sorrel and broad bean leaves from the gardens, complemented with house-soured cream and apple balsamic
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Aged Santa Claus Melon – There was sweetness from the honey dew but also a sour dust of native Davidson plum. 
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Hand dived Scallop
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A must have Australian snack, the smashed Avo on toast
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Smoked Pork that would just melt in your mouth
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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!
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Gazza’s Vegemite Pie

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Pearl Cooked in Paperbark 
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Chewy Carrots 
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Mutton Shell
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Wattleseed Damper

Mains:

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Kangaroo, Wattles and Waxflower
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All Parts of the Pumpkin
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Grilled Marron with Desert Lime
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Tulips and Jumbuck
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Dessert:

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Hot Jam Doughnuts and Gumbi Gumbi

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

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

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