Attica

Photos from our meal at Attica, Melbourne, on September 13, 2016. A beautiful 20-course, vegetable-forward dinner with many ingredients I'd never heard of before (bunya bunya, marron, and wattleseed). It's clear that Australia has an incredible diversity of unique ingredients, and Chef Shewry is putting them front and center as part of his tasting menu. 

House champagne

1st Course: Cook's Leaves

2nd Course: Aged Santa Claus Melon

Aged Santa Claus Melon

3rd Course: Hand-dived Scallop

4th Course: Smashed "Avo" on Toast

Smashed "Avo" on Toast

5th Course: An Imperfect History of Ripponlea as Told by Tarts

One of the tarts: Chicken matzah ball soup

6th Course: Smoked Pork

Wallaby Blood Pikelet - The Recipe

7th Course: Wallaby Blood Pikelet

8th Course: Chicken Carrot

9th Course: Gazza's Vegemite Pie

Gazza's Vegemite Pie

10th Course: Lance Wiffin's Mussel

Lance Wiffin's Mussel

11th Course: Beef on the Bone

12th Course: Wattleseed Bread and Butter

13th Course: Aromatic Ripponlea Broth

14th Course: Salted Red Kangaroo and Bunya Bunya (a large evergreen coniferous tree)

15th Course: All Parts of the Pumpkin

Chef Ben Shewry

16th Course: Marron, Lilly Pilly, and Pearl

17th Course: Emu's Egg

18th Course: Tulips DIY

19th Course: Byron Sunrise and Fresh Coconut Cream

20th Course: Attica Cheftales

Attica Cheftales, unwrapped