Sunday, March 19, 2017

Attica (Riponlea) 03/201

We're pretty lucky people. We've eaten at eight of what are regarded as the top 50 restaurants in the world - some of them several times. Furthermore we've also eaten at five of the next 50. We have not been to Attica for a while, currently ranked 33, (32 in 2014 and 2015) Last time I went Sandra was unwell and could not join me. Not so this week. 
A lot of the old favourites have gone and it is largely a new menu. Not only is the menu new but also the dining area has been renovated with a thick black carpet and light, more homely walls. 
There is also a new partition and bar all of which help keep the noise level down.  
The menu has an Australian emphasis not only with the meats, pork  jumbuck (lamb) kangaroo marron features too, and also with exotic fruit such as quondong.  The menu, which is available on the internet, is not informative. Even the pic's do not come near to doing the food justice.
Here are the dishes we had.

Cooks leaves 
This moorish dipping sauce came with a small vase containing three different flavoured edible leaves 
The whole thing was delicious.
Aged Santa Claus (Christmas) melon
Another surprise, the melon had been marinated and became semi translucent, very sweet and firm.
Hidden in here was a small tomato with a little flavouring - I don't think it was an errant bug!
Smashed Avo on toast
About what you would expect.
An imperfect history of Ripponlea
Black pudding reminds us of the English, the chicken pie with jellied chicken soup reminds us of the Jewish influence and my history lets me down for the last one. 
Gazza's Vegemite pie
Tasted like vegemite too but not oppressively. 
Chewy carrots
As promised with a beaut. avocado dip
Pork neck
Lance Wifen's mussel
An old favourite.
Beef on the Bone

As promised.
Aromatic Ripponlea broth
A very clear broth but the flavours were bland.
Those were the 'small tastes'

Wattleseed bread came with a flavoursome dip sprinkled with crisp saltbush leaves, butter and Murray river salt too.
Salted Red kangaroo and Bunya Bunya (You could substitute eggplant if you didn't want to eat Skippy)
All parts of the pumpkin
A poor pic of pumpkin cooked in a variety of ways with crunchy pumpkin seeds, and (I think), sunflower seeds
Marron and grilled lettuce
The marron tail was under the lettuce.
Jumbuck, waxflower oil dessert oak
I don't mind if things don't taste what they are to but this didn't taste of anything except it had the texture of stringy meat - my least favourite dish of the night.
Backyard spider
A sort of spider.
Pineapple and anise myrtle
This was cute.
Little cones made up of long thin strips of apple curled around a dob of yogurt, flavoured with tiny crunchy balls of finger lime,

Whipped emu egg with sugar bag
The emu egg shell was filled with a zablione style dessert covering a soft chocolate
Attica Cheftales
A couple of fantales, presented in a glass chicken, with quizzes about chefs. 
All the early dishes were unusual, stimulated interest in what was to come and very enjoyable. the kangaroo the lamb and the pork were a bit disappointing.  there was an emphasis on citrus on to many of the dishes which also detracted from the quality of the meal. Desserts looked nice but the emu egg was a bit pedestrian. 
Nevertheless a vey good meal.
 Score:17.75 /20

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