I have a new favourite restaurant, and it’s Attica.
It’s been a few days now since I was fortunate enough to be at a table in Australia’s highest ranked restaurant. I’ve essentially been processing the experience in much the same way you might have to slap yourself to ensure that you’re not dreaming. Attica was everything I had ever hoped it would be, and more. It was without a doubt the best dining experience I’ve ever had in my life.
I could go on in endless superlatives about the creativity and skill employed on every single dish, but it’s not all about the food. Indeed, in the case of Attica, what you get is a complete experience. There’s something so intimate in the way the dishes are presented, the way the light focuses down onto the table – it’s just you and the restaurant. Nothing else matters.
Perfection is so rarely attained in the culinary pursuit, but for me this is as close to perfection that I could ever need.
I’m hesitant to go into too much of the details of night. Much of the splendour of the night is enhanced by the endless discovery of dishes so contrarily simple yet complex, you’re often left in a state of impressed perplexion. Each dish is so artfully presented on the plate, explained so clearly and tantalisingly by the wait staff, the journey feels much like a rewarding stroll through Musee D’Orsay.
The highlight of the night for me was a visit from head chef Ben Shewry himself to introduce the curd and honeycomb taster. He seemed to appear out of nowhere by my side of the table. I felt like a boy on his first date. My heart skipped a beat. Having only recently returned from London to receive his award for Attica as the 32nd best restaurant in the world, it’s an admirable display of his character and commitment to the long-lasting success of the restaurant. What a legend.
We were seated at 6:30pm, and were comfortably out of the door by midnight. You lose all concept of time when you’re in a state of euphoria. By the end of the night, I had surrendered to the fact that I would never eat these foods in the same light ever again. And I’m OK with that.
All photos taken by Frankey Chung with his Sony RX100M3