Attica @ Ripponlea

Attica, the Boy would like you to know, was his first choice before I decided to cancel and opt for Cutler & Co instead.


So you can imagine how annoyed he was, when Attica made it to the top 100 at No.73 at this year's S.Pelligrino's Best Restaurants list.


Because we went on a mid-week (Wednesday night), we had a choice to go with either the 5 course menu or the 8 course degustation menu (it was pretty obvious which way we would be treading...)


We arrived at 7pm and were the third table to be seated... service was excellent and everyone was all smiles (including the chef's that peeked through occasionally from the window that displayed the bong-like machine)

We were given a choice of sourdough or multigrain bread with emulsified smoked olive oil with dried olive skin and home-made butter (and pink sea salt!)


To begin the extraordinary journey into the mind of Ben Shewry, we were started off with 2 complimentary dishes.

(Distiller/ Flavour enhancer/ Evaporator thingamajig)
A tri-coloured carrot appertiser with Tasmanian Cheddar Cheese with Carrot juice topped with leaves of the top of the carrot and crushed walnuts


Next was a clear broth of smoked cuttlefish with shitake mushrooms (and either purslane flowers or chrysanthemum flowers, I can't remember!)


The first "official" dish of our 8 course was the Snow Crab. Topped with horseradish snow to represent Mr. Ben Shewry's childhood growing up with a view of Mt Taranaki (in New Zealand), trout roe (to represent the volcana eruptions), and frozen verjuice granita for the ice effect.


This dish was all about textures, and indeed, when one were to close one's eyes, and bite into the trout roe, you can really here the explosions that represent the volcano erupting.


Next up was the Young Snow peas cooked in own juices (in the previous distiller machine thing), with toasted wheat grains and fromage blanc.

This dish was really all about the natural flavour of peas. I'm not a huge fan of peas (I'm the sort that picks them out pedantically), and yet I ate them all and wanted more...


Next up was a simple dish of potato cooked in the earth it was grown in. Cooked in a traditional way of burying it in the earth and cooking it for 8 hours, the potato was soft and tender and topped with goat curd, cured tuna (from Japan) and coffee granules.

I couldn't find the words to describe this dish, so I'll just use the one I overheard from the couple seated next to us,

"Most awesome potato I've ever smelled. It's astonishing! Simply Astonishing!"

Bass groper (from the southern seas around New Zealand) with buttered alonds, olive oil garlic, candied lemon, chorizo stock and locally plucked wild Rosemary flowers.

The fish was cooked via the sous vide method (water bath) and was succulent and juicy all at once without being overcooked.


Then we had squab, and I had to stop the waitress to ask her what a squab was... "Pigeon!", she replied...

It came served with beetroot puree, licorice, bitter (burnt) onion, tempura onions and celery sticks.

The squab was suprisingly tender (very red meat-like) and delicious. The licorice complimented the dish really well and became my instant favourite dish of the night!


To my normal readers *waves*, you will now know that I don't eat beef, so for my option, I had a medium rare lamb rump, cooked with artichoke, kohl rabi, soured sheeps milk, hazelnuts and a sliced daikon (this was a variation from the Vegetarian tasting menu)


The Boy had the Black Angus (grain fed), served with seagrass, white cabbage, potato sticks, prawn floss and toasted black sesame puree


For a better picture of the Terroir, go to the Attica website ;) It's worth the visit just for this dish!

This (apart from my squab) was THE dish of the night... Freeze dried, frozen and fresh raspberries, vanilla cubes, avocado, frozen kiwi, fromage topped with clover leaves, this was another amazing creation meant to tease and challenge the taste buds.


The man himself, Ben Shewry, hard at work making creations in the kitchen... (the view for most of my night *glee*)


For the last dish, I had seen Ben coming out of the kitchen in a mini procession, whereby he would introduce the dish and top it up with apple crumble... and that was my greatest anticipation of the night!

Imagine then, to my dismay, when the table seated next to us, did NOT get Ben to introduce the final dish (but instead a very good looking chef did the honours instead)...

(Pink lady apples, olive, warm shredded wheat, apple skin and crumble)
I must have looked pretty crestfalled, as the Maitre' D (a very nice lady, Camm wasn't around?), came to check on me and to assure me that my dessert was coming out soon!... and I proclaimed (rather cheekily, to which the Boy was making fun at me)... if Ben was coming out to serve it himself... she said she'd check and hurriedly went back into the kitchen (my guess, to make some requests)...

And lo and behold, the man came out himself and Thanked us for coming!... Such humbleness from such genius... truly a spectacular end to a fabulous meal...


Complimentary chocolates (very rich and dark!)


The night didn't end there, once we paid and were on our way to the door, one of our waitress, raced to the front door to put on my jacket for me... it was quite funny, but service was really exceptional...

I'll definitely be back to try the Violet Crumble (on the vegetarian menu or by requests)

*Disclaimer: All food ratings are purely based on my own experiences and how I feel about the service, food and quality

Food/ Cuisine: Contemporary
Overall Food Rating: 9/10
Restaurant ambiance: 8/10
Service/ Attitude: 8.5/10 (NEW RATING FEATURE!!!)
Value for money: 8/10

Address:
74 Glen Eira Road
Ripponlea VIC 3185

Tel:(03) 9530 0111

Website: www.Attica.com.au

Attica is open
Tuesday - Saturday
6pm - late

How to get there:

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Cafe Di Stasio @ Fitzroy Street - St. Kilda

Last Monday was a public holiday to commerate ANZAC day (which fell on Sunday).

The Boy said, "Get dressed, we're going out!"


We went to the beach and strolled hand in hand (he's going to say I'm de-awesomenizing him) into Cafe Di Stasio

Initial impressions... Excellent service.. the Maitre D who served us was amazingly professional, friendly and funny all at once.. he kind of reminded me of a very good butler in English/French literature... you know the type.. poised and springs upon you when you need them (in a good way)...


We were seated next to a Bill Henderson photograph a famous (or should I say infamous) artist.


The interior was cool and calm... with door handles in the shape of a hand...


Venetian masks set the mood as the lighting features on the walls...


Warm yellow lights cascade to bathe the tables with a romantic glow


My tally of glasses starts at an impressive 3!


On to the menu, I highly recommend (as does The Age Good Food Guide), the Slow Food - A Season Lunch option which is valued at $39 and you get to have 2 courses and a glass of wine/coffee


We start of with bread and butter (as you do)


As usual, I skipped the entree and dived straight into the mains.

I ordered a Cotoletta di Maiale Con Insalata, which is a Crumbed pork escalopes with fennel and apple salad

Lightly crumbed and crispy to perfection, it was perfect (Imagine the Italian guy saying it from that Perfect Italiano ad)


The Boy was boring and opted for a Pesce del Giorno, which is a choice of pan fried or char-grilled fish of the day (Which was King Dory fillets) $34.00 (Main Lunch Menu)


I LOVED that the lemon came wrapped up in a netting cloth...

We also ordered some French Fries to share =) $9.50


For dessert, I had the Dolce del Giorno (I think), which was an Amaretto tart with creme fraiche and hazelnuts as well as Amaretto liqueur


The Boy had the Profiterole al Cioccolato which was delicious Chantilly cream profiteroles with chocolate and cognac sauce $14.50 (really strong and bitter and dark) just the way I like it!


Look AT that!


Drink tally at the end of the meal... 4! I had to finish off with an Italian made Caffe Latte (very good!)

Next time, we're definitely trying the pasta's and risotto dishes... I can see why, as it is, it earned it's 2 chef's hat =P



Food/ Cuisine: Modern Italian
Overall Food Rating: 8/10
Restaurant ambiance: 8.5/10
Service/ Attitude: 8/10 (NEW RATING FEATURE!!!)
Value for money: 8.5/10 (Highly recommend the Slow Lunch Menu $39 for a 2 course and a drink!)

Address:
31 Fitzroy Street
St Kilda 3182
VIC

Tel:(03) 9525 3999

Website:http://www.distasio.com.au

Café Di Stasio is open
seven days throughout the year
Lunch 12pm—3pm
Dinner 6pm—11pm

How to get there:

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Second time lucky with Frank Camorra of MoVida @ Chadstone 4 Day Food Festival: Eat

(The lucky draw prize for the day)

After the crazy post from yesterday... the Boy reckon I should have split it up into 2 separate posts... could have, should have, would have... meh


Here's looking at you kid... I guess it's compulsory to take a candid shot of a photographer :P


Me! Front ROW!... Dangling feet, with a slight chance of flying oil and other condiments when Frank cooks and waves his hands and spatulas' around.


When we first entered the scene (The second time round), Frank was heating up some coal over the stove and chucking them back into a big metal tin to ignite each other.


This dish, is called Hongos A La Parrilla (Grilled Mushrooms)


For this you need to use 6 Media Racion, 6 large king brown mushrooms (or boletus), 6 garlic cloves (thinly sliced), 2 tablespoon thyme leaves, extra virgin olive oil (to drizzle), Fino sherry (to drizzle) and 2 tablespoons finely chopped curly leaf parsley


Slice the mushrooms in half, then make 3 incisions in the stalks. Push a slice of garlic and some thyme leaves into each incision.

Skewere the mushrooms, gripp cap side down, drizzle with a little oil, easeon to taste and splash with a little sherry.



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Next up, Sopa de Lentejas (Lentil soup with chorizo and black pudding).

600g brown lentils, 1-150g chorizo, 300g Japanese pumpkin, 1 brown onion, 1 head of garlic whole, 4 tomatoes. 1 tablespoon of sweet paprika, 1 red capsicum, 1 green capsicum, 2-150g morcilla (Spanish Black pudding), sea salt, sherry vinegar.


As the previous style of cooking, Frank's way, he chucked all the ingredients into a large pressure cooker (for the real recipe, he reccommends a cooking pot), add 3.5 litres of tap water and all ingredients except for salt, vinegar and black pudding (which he didn't use when showing us)


After 55 minutes, add the morcilla and cook for a further 5 minutes.


Frank and his assistant taking turns at blending.


To serve, remove the sausages (slice them), and remove all other whole vegetables, remove from skin and blend them together. Add them back into the soup and mix around.


Ladle into a bowl, drizzle with a few drops of sherry vinegar and arrange the sausages on the top of the soup.



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Empanadillas (Little shrry pastries filled with tuna and piquillo peppers), pastry is made by mixing 1 cup of plain flour, 1 cup of self raising flour, pinch of salt, 120ml olive oil,and 150ml dry fino sherry. Briefly knewd for a minute or so being careful to not overwork the pastry.


Cut into circles...


For the filling, use 150g Spanish canned tuna (the belly tuna!), 150g piquillo peppers, 100ml aioli garlic mayo, salt, black pepper (freshly cracked).

In the middle of each round place a tablespoon of filling, brush each edge lightly with eggwash, fold over pastry and using a fork crimple the edge of each emapanadilla to secure the seal


I didn't get to take a picture of the finished Empanadillas as we ran out of time, and everyone was grabbing them as they were coming out of the deep fryer. But I can tell you that the pastry was the fluffiest flaky pastry I've ever had and the tuna was just melt in the mouth fantastic!

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The main hearty meal of the day, Pollo En Peppitoria (Saffron braised chicken thickened with almonds and egg yolk)


Lightly coat the chicken pieces (1.6kg whole chicken, cut into 12 pieces) in plain, seasoned flour.

Heat olive oil in a large heavy-based pan and add chicken, season with salt, and cook until lightly brown.


Add the onions (3 finely diced), bay leaves (4) and 5 sliced garlic cloves and saute for until the onions are soften. Add the saffron and cook, stirring, for 1 minute.

Add sherry (750ml) and wine (250ml dry white wine), and allow to boil for a few minutes. Reduce to a simmer and cook for 10 minutes.

Add juniper berries (6) and cover with enough stock to just cover the chicken peices).


Cover and cook for 1 hour covered in the oven at 180degrees. Season with salt if necessary.


Meanwhile, make the picada by pounding (mortar and pestle) 4 hard-boiled egg yolks and 100g of almonds (toasted).


Serve with the Almond picada and roughly chopped flat-leaf Italian parsley



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The last dish, a dessert and the Boy's favourite dish (he took 3 separate handfuls and was extremely delighted with it!)

Garapinyades (Sugared almonds)



Put 1 cup of almonds and sugar together with a cup of water and cook over a medium high heat until the mixture begins to thicken and caramelize. Stir continuously uuntil the sugar begins to crystalise.


Remove from heat and spread on a lightly oiled tray. Allow to cool completely and then break up with your hands or rolling pin if neccesary.

Serve with tea, coffee, fortified wine or sweet sherry.



And that was it. I asked Frank how often does MoVida change their menu, and he replied, "Very rarely". "The new MoVida at Bourke Street (the old NAB building's courtyard) has a bigger menu", was what he added further when I asked what was to be expected from the new venue =)