Archive for March, 2011


74 Glen Eira Road, Ripponlea

I was rather chuffed to be invited to dinner by a fellow foodie and his merry bunch of foodiepeeps.

I was surprised that Attica was hidden in Ripponlea and not in the CBD or Southbank after hearing the hype.

at $150 pp ($250 with matching wine) expectations were high, and they were certainly met.

The food was of the highest quality and hand picked produce, and the skill level in which is was prepared was astounding.

The staff were highly educated about the food they were serving, the restaurant was humming but not too loud, the room was quite dark and allowed for an intimate dining experience.

Surprise Starter: Prawn carpaccio with seaweed, parsley, and fresh lime

A great start to the meal, beautiful fresh flavours and textures

Snow Crab

Amazing textures
Coconut and horseradish snow with fresh crab

Creamy, crunchy, sweet, and crab
A ‘Heston-worthy’ dish

Marron tail, leek, egg yolk, garlic

Marron tail with a prosciutto reduction, sauteed leek with quail yolk and leek ash

The marron would have been wonderful simply with lime and maybe some crunchy greens
The prosciutto reduction was a wonderful experience, the flavour was so smooth but I don’t think the taste of prosiutto and marron were in harmony

A simple dish of potato cooked in the earth it was grown

Truly simple and spectacular
Slow cooked potato with goats curd, with a fine balance of herbs and exotic and unusual accompaniments including deep fried salt bush leaves

From the age review:
“The potato was cooked in earth, in the style of the Maori hangi, for about eight hours, creating the perfect uniformly creamy specimen. On the plate, it was married with fromage blanc, crunchy curlicues of dried saltbush and smoky pieces of cured trout. The ashes from charred coconut husk and a judicious sprinkle of coffee grounds added to the unmistakable, but never oppressive, earthiness of the dish.”

Bass Grouper, Shitake, Quiona

This was my favourite dish
The fish was perfectly cooked and moist, with the crunch of the quinoa and the velvety shitake broth

Pork tail, pickled onion, red melon, dune spinach

Very rich, intriguing combination of textures and flavours
I thought the pickled onion reduction was too strong in flavour, but the fennel fronds were the perfect accompaniment

Beef, tomato, samfire

Wow! What a finish to the savoury courses
Beef prosciutto, beef tenderloin, tongue
I’ve never eaten tongue before – it was rich, velvety, smooth and a little bit goes a long way
The prosciutto was so complex
The tenderloin was just a little too underdone for my liking was was complimented by the acidity of the skinned tomatoes infused with rosemary and dehydrated kalamata olives and the walnut cream

Honeydew, peach, blackberries

Coconut snow, warm custard, crunchy apple and celery, berries and peach granity

Simply stunning

Strawberries, brown sugar, cream

Well, it was simplicity taken to the next level
Perfect strawberries, dusted with the finest brown sugar that tasted like chocolate, a strawberry and grapeseed reduction, fennel shoots and fresh cream hand poured by the pastry chef (who was rather cute for a 12 year old)


A gift from the chef
White chocolate eggs filled with caramel inspired by his favourite bird in New Zealand – The Pukeko

Perfect with a steaming cup of peppermint tea after such a complicated, vast, and rich meal

All in all a delightful gastranomic night out

Great service, impressive show of cullinary skill, and fine dining in theĀ  true sense of the word

Unlike Maha, I’m not rushing to go back

It was more like a satisfying one night stand, rather than a long term affair

Attica on Urbanspoon

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