{"id":2988,"date":"2016-02-07T17:09:59","date_gmt":"2016-02-07T09:09:59","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=2988"},"modified":"2019-02-03T15:28:41","modified_gmt":"2019-02-03T07:28:41","slug":"attica-one-of-melbournes-musts","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2016\/02\/07\/attica-one-of-melbournes-musts\/","title":{"rendered":"Attica – One of Melbourne’s “Musts”"},"content":{"rendered":"

I’ve been watching a documentary on Ben Shewry, chef of Melbourne’s Attica, and thinking that I must return to the restaurant. Attica uses local ingredients – yes, wallaby, for one – but presents them in a totally delicious manner. While some of the dishes can be said to be experimental, I found that he didn’t go overboard – not like Mugaritz (see blog<\/a>) in Spain where some dishes were definitely challenging. The other reason for returning was that the entire experience was a lot of fun including the jaunt into the garden at the back of the restaurant where we were served ice cream during an interlude in our meal. Unfortunately on my first trip a couple of years back, I didn’t have a proper camera, just my mobile phone so I don’t think my photos do much justice. I also skipped a few shots – including one of a honeycomb, a signature dish.\u00a0It would be interesting too, to come back on “experimental Tuesday” when the restaurant tests new\u00a0dishes.<\/p>\n

Attica’s website:\u00a0http:\/\/attica.com.au\/#!home<\/a> and you can reserve on line. The restaurant is open only for dinner from Tuesday to Saturday (closed Sunday and Monday).<\/p>\n