Attica
從世界排名53縱身一躍上升至21，美食家們又紛紛行動起來。沒吃過的想去品嚐其菜色，看看到底世界上最好吃的餐館會做出什麼樣的驚喜。吃過的再次要去回味，看看有沒有突破，是否更上一層樓。
週六晚對於餐館來說應該是最忙的時段，需要大約提前三個月訂位。如果你想嘗試fine
dinning, 品味美味佳餚，在澳洲前10名的餐廳等待是很正常的。有的時候等待是必要的，也是值得的。期待的心情讓人非常的興奮。有一種要跟網戀已久的情人見面的激動。
一進門你會被友好的服務所打動。餐館分為幾部分，我們被安排在最裡面的一個大約有9張桌子的空間。我覺得自己很幸運，一來那里安靜，二來剛好能看見對面玻璃窗後廚師在做裝盤的過程。雖然不是清晰的具體畫面，但是能看著帥帥的年輕廚師忙碌和專注的模樣，已經很滿足了。這種視覺上的效果讓食客更貼近當晚的美食，有廚師的愛和無限的創意。
Perfect！
菜單非常的簡單，Tasting！由主廚跟具季節和當時的豐收物決定每一季度的菜式搭配。這對我這種每種都想吃的貪心鬼來說實在是最好的選擇。不用動腦筋看菜單，不用選擇困難，反正上什麼菜我就吃什麼是最好的享受。
歷時三小時。每一道菜服務員都會細心的解說。從食材的產地到做法甚至適合的酒類搭搭配等鉅細靡遺。雖然聽起來花三個多小時吃一頓飯是很長的時間，
但是喝酒，品嚐，聊天的過程很讓人放鬆。在上了10道菜飽到喉嚨眼的我還是不捨得走。因為人總會好奇，到底主廚還有什麼驚喜能夠展示在他的菜品之中，還有那些是我連想都沒想過的意外之喜。
整個過程非常有趣。先從吃樹葉開始。我和隔壁桌的食客都抱著將信將疑的態度不知道該如何下手。是摘下樹葉點奶油將呢還是連莖帶也一塊吐下去？大家都跟我一樣一頭霧水。當晚最喜歡的菜色是最簡單的生菜蟹肉和馬鈴薯。令人有點失望的是油膩膩的黃瓜和過甜的巧克力蛋。總體來講雖然缺乏令人尖叫的驚喜，但是不失一次獨特的美食享受。讓我學會了很多，感悟了很多。做人做事都有用心去享受，去體會，去發揮！
Menu with ingredients ～
Mushroom leaves, grown in our
garden, served with house-made crème fraiche, that has been
seasoned with lemon myrtle and alpine pepper
A puree of biodynamic walnuts topped with shaved pine
mushrooms
Jerusalem Artichokes, pickled in a mixture of apple cider vinegar,
mustard seeds and honey
Blue Mussels from Port Phillip Bay, shucked whilst raw and dipped
in rye. Flash fried and topped with sea succulent.
Snow Crab from Western Australia. Served with buckwheat, lettuce
heart poached in ginger and white sesame, topped with sea lettuce
and coconut vinegar.
Poached Marron tail atop a pile of marinated chicken, sorrel and
tarragon. Over the top of this we pour a broth of roasted white
onions and pork fat.
Virginia Rose potato, cooked in earth. Served atop smoked goats
curd, sprinkled with coconut ash and finished with crisp
saltbush
Cucumbers compressed in chardonnay vinegar and then char-grilled.
Dressed with a sauce made from the skins of the cucumbers and
flavoured with Pyengana. Served with snow peas, holy flax and
Goulburn River Trout
King George Whiting topped with butter flavoured with pearl oyster
meat. Drizzled with green tomato juice, then wrapped in paper bark
and grilled over coals.
Flinder’s Island Wallaby sirloin on a macadamia nut puree with
begonia leaves and upland cress. Topped with caramelised macadamias
and wattleseed salt.
Fresh Curd Ice-cream with semi-dehydrated apple, chrysanthemum
petals and liquorice leaf. Served alongside beurre bosc pear and
blueberries, macerated in apple balsamic vinegar.
Plight of the Bees – Lemon Curd with Wild Thyme Honey, ice of lemon
thyme and fennel, thyme meringue. Topped with pumpkin compressed in
Honeydew Honey and topped with freeze-dried apple.
Pukeko Eggs – white chocolate eggs filled with salted
caramel.
The Pukeko's Egg
主廚Ben
Shewry 的藝術家父親畫的紐西蘭特有的鳥Pukeko。歷史，文化和居住地都能成為創作新菜式的靈感。
“My father Bob best describes them as confident, inquisitive and
vociferous." ~ Ben Shewry
廚師如此用心，
把自己的故事分享給食客們，做為品味以外情感的延伸，這是最讓我感動的地方。
