Friends of Attica 2A dinner with chefs from around Australia (and one from New Zealand!)
In the middle of next month Attica will be hosting a number of great chefs from around Australia to cook at the second incarnation of ‘Friends of Attica’
The idea is to bring everyone together to have fun, hang out, eat, drink, talk, share, learn, cook and push the boundaries together with as minimal stress as possible.
Last year’s was fantastic, and we want to continue the tradition!
Attica is very excited to host the following chefs as part of the second ‘Friends of Attica’ dinner on Wednesday April 17th, 2013.
Mark Best – Marque, Sydney
Michael Meredith – Meredith’s, Auckland
Andrew McConnell – Cutler & Co, Melbourne
Matt Wilkinson – Pope Joan, Melbourne
Darren Robertson, Shannon Debreceny and Mark LaBrooy – 3 Blue Ducks, Sydney
Karl Kanetani – Uptown, Bangalow
Michael Ryan – Provenance, Beechworth
The evening is $260pp, with a flight of matching wines for $120pp
Guests are invited to arrive at from 7pm, with dinner starting at 7.30pm
Limited seats are still available.
Bookings can be made via firstname.lastname@example.org or on +61 3 9530 0111
Origin - The Food of Ben ShewryBen Shewry's recently released book
Attica is proud to announce the release of Ben Shewry's first book - Origin.
A combination of personal history, memory, ideology and of course a collection of Ben's recipes, it is an insight into his life as well as detailing some of Attica's dishes.
Ben describes it like so -
“It’s not a straightforward cookbook, and it’s not really a restaurant book either. There’s a lot of my family in there, and storytelling is a huge part of my family’s heritage – telling real-life stories about what has been happening to us is something we’ve always done for entertainment – and so I wanted to bring some of that to it. So really it’s the story of my journey to where I am now.”
The book retails for AU$95.00, and signed copies are available from the restaurant.
Friends of Attica DinnerChefs from around Australia cooking at Attica
On Wednesday the 3rd of October, Attica will proudly host a group of friends from around Australia. Each of them an incredible chef in their own right, their coming together will mark the beginning a new tradition at Attica.
Ben Shewry will oversee proceedings, with the following chefs each preparing a course :
Dan Hunter (Royal Mail Hotel)
Ben Greeno (Momofuku Seiobo)
Phil Wood (Rockpool on George)
Luke Burgess (Garagistes)
David Moyle (The Stackings at Peppermint Bay)
James Parry and Daniel Puskas (Sixpenny)
Dan Hong (Ms G's, Mr Wong)
Dinner will consist of one dish from each chef, with the option of a flight of matching wines chosen by our Sommelier Banjo Harris Plane.
The evening is $210, or $330 with matched wines.
Guests are invited from 7pm, and the dinner will begin at 7.30pm
Contact us on +61 3 9530 0111 or email@example.com to book.
S. Pellegrino World's 50 BestAttica voted #63 in the world
Attica has once again been honoured with a place in the world's 100 best restaurants, being voted number 63 at the recent award ceremony in London.
A fantastic result and one we are proud to have achieved. To sit amongst such esteemed company on this list is an honour.
Thank you to everyone who has supported Attica over the past years - as always we have something to aim for in the coming months!
Melbourne Food and Wine FestivalBen Shewry at The Festival of Ideas
The Melbourne Food and Wine Festival is an annual event bringing some of the greatest culinary and vinous minds from around the globe together in one city for two incredible weeks.
In 2012 Attica proudly hosted Christian Puglisi from Relae in Copenhagen for an fantastic one-off dinner on the 8th of March.
Ben Shewry also is presenting at the Theatre of Ideas, a forum where philosophies, ideas and beliefs are challenged, moulded and inspired. His presentation is built around environment and memory, and showcases some of the dishes currently being served at the restaurant.
Attica Awarded 'Restaurant of the Year'The Age Good Food Guide 2012
Attica has been honoured this year by being announced as 'The Restaurant of the Year' in the 2012 Age Good Food Guide.
This marks the second time Attica has been recognised in this way, previously winning this award three years ago.
Attica Awarded 3 HatsThe Age Good Food Guide 2012
Everybody here at Attica is both thrilled and humbled to be awarded a score of 18/20 and for the first time in the restaurant's history; 3 Chef's Hats.
ChampagneTo celebrate the small, the unremembered, the unusual and the hidden
We are thrilled at Attica to be serving one of the great grower Champagnes of the world by the glass over the winter period.
Olivier Collin is a small yet determined grower, crafting uniquely powerful wines from incredible vineyards in the far south of Champagne.
The 2006 dégorgement of his Blanc de Blancs is a study in controlled power. The wine is rested on lees in barrels purchased from Jean-François Coche-Dury in Meursault, then bottled without dosage. It combines a richness of texture with incredible minerality and an overall sense of freshness.
A miniature masterpiece that we are proud to showcase.
Comings and GoingsApril 2011
It is with a tinge of sadness that we bid farewell our effervescent Manager of the past year, Ainslie Lubbock. She is leaving Attica to pursue vinous pursuits elsewhere, and her tireless work and enthusiasm will be sorely missed.
Every cloud has a silver lining however, and we are pleased to welcome Banjo Harris Plane to the fold. He joins us from Sydney, where he brings a wealth of experience gained at restaurants such as Quay and est, where he worked closely with both food and wine.
Voted 53rd Best Restaurant in the WorldThe San Pellegrino World’s Best Restaurants
We are thrilled to announce the fantastic news that on Monday 18th April 2011 Attica placed 53rd in the San Pellegrino World's Best Restaurants List, elevating us 20 places above last years ranking and placing us 2nd in Australia overall.
We are humbled to be recognised amongst the World's Best Restaurants for a second year in a row and are more motivated than ever to pursue and develop Attica's unique dining experience.
'Beneath the Surface' Video LaunchExperience a day with Ben and his team
‘Beneath the Surface’ charts the creative and physical progression of the menu from land to table – from panoramic views of the Bellarine Peninsula to the frenetic creativity of the kitchen. We hope you will enjoy this behind the scenes look at a day in the life of Attica.
Ben Shewry wins Chef of the YearThe Age Good Food Guide 2011
Attica is proud to announce the excellent news of Ben winning the Chef of the Year. Combined with restaurants entry into the World's 50 Best in April and Ben's invitation to Madrid Fusion in January, it has truly been an amazing year for our restaurant.
Thank you to our loyal guests for your continued support and best wishes.
Attica Awarded 2 HatsThe Age Good Food Guide 2011
We are pleased to announce the great news that we were again awarded 17.5/20 and 2 Chef's Hats at last nights award ceremony.
Attica Awarded 2 StarsAustralian Gourmet Traveller Restaurant Guide 2011
We are delighted to receive 2 Stars from Australian Gourmet Traveller in their 2011 edition of the National Restaurant Guide.