Attica is frequently talked about by Melbourne’s food journalists in the last few years. This year it made it to the top 100 in the San Pellegrino’s restaurant list. The ‘trend’ seems more important on the list because there would be more than 100 restaurants in the world that taste better in my opinion. Attica’s style is based on a careful blend of local good produce and classical and molecular techniques.  The food still tasted really fantastic, but the ‘thats unusual’ or ‘I’ve never seen this before’ factor played an important role. The food has come a long way since 3-4 years ago.

Veggie dish of carrot, capsicum pureé

Butter, smoked olive oil emulsion

That smoked oil emulsion is so good on bread – one of the more unusual bread spreads. But nothing comes close to Tetsuya’s truffle, Parmigiano-Reggiano, butter combination.

mushroom and abalone soup

Snow crab

potato cooked in it's own earth, salt bush

My favorite dish. Potato was cooked sous-vide and had an incredible soft yet a good bite. The salt bush was a good garnish

bass grouper, garlic, rosmary

tomatoes and asparagus

One of the sweetest tomatoes I have tasted. In Japan I heard that you can find super sweet tomatoes (measured on the Brix scale)

beef, sea grass, white cabbage

apple, olive and warm shredded wheat

More like a apple crumble but done really well. Tasted great, but looks bland and boring though