This was our third Attica visit and our second on a Tuesday evening for Chef's Table and this time we were joined by our friends Marty and Kirsty.
As per our previous visits, service was professional and pretty on the ball. It's not the most personal but it is effective and there is attention to detail.
As per our previous visits, service was professional and pretty on the ball. It's not the most personal but it is effective and there is attention to detail.
Sorrel with King George Whiting, Squid and Pepperberry - sweet flavours, clean finish, hit of pepper and a slight bitter note from the sorrel. Bring more please!
Black Lip Abalone, Seaweed and Sesame - very dainty and pretty. Toasty sesame notes, salty seaweed and a deeply sweet note from the abalone. Good texture from the crunch of the seaweed and chew of the abalone.
Asparagus, Sirora Pistachios and Parsley Pollen - intensely green and beautifully seasoned. Lots of respect to the asparagus and stays true to it. I'm not sure I'll ever have an asparagus dish as good as this.
Fermented Mushroom, Celeriac and Pyengana - a mass of intense mushrooms and mature cheese. There's some texture from some quinoa and the funghi is meaty and the cheese hit strong. It's a comfort dish that is rich and satisfying.
Burrata, Native Raspberries and Fennel - petals and granita and sweet raspberries and creamy cheese. What a delight! I've only ever had burrata in a savoury dish so wasn't sure what it would be like as dessert but it was amazing and there were hints of chewy bits too just like mozzarella. So very clever and so very delightful.
After dinner eggs. So sweet, chocolatey and with salted caramel. Lovely way to end the meal.
I loved the intelligence behind this meals and the flavour combinations all worked. It's expensive at $95 per head but the 50 hours that goes into making this has to be recompensed. I have to say there's not that much food for the money but what there is is truly amazing and superior. That may explain all the bread they offer!
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