#atticamelbourne

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Frames for @benshewry and the new look @atticamelbourne Tasmanian Oak frames with double spline joinery detail and finished in a custom stain #atticamelbourne #unitedmeasures #customframing

An Imperfect History of Ripponlea in the shape of 3 tarts of each era. The Orthodox Jewish tart with chicken jelly beat the British Black pudding 1-0! @atticamelbourne #atticamelbourne comments by @patnourse

"Tell me quando-ng quando-ng quando-ng" 🎢 Backbenching with @fillmytummy & the Aussie culinary legend @benshewry πŸ™ŒπŸ»πŸ™ŒπŸ»πŸ™ŒπŸ» #australiannative #atticamelbourne #worlds50best #masterchefau #iamdisy πŸ™‹πŸ»

Couple of naive happy faces in the first week of attica in August 2005. My Sous chef at the time and best mate @jchunk were the only kitchen staff in the beginning. Man life is a complete trip, we went to hell and back in that tiny space, blood under the nails. Wouldn't change a minute of it though, the good, the bad, the doubt, the fear no regrets just never forgot where I came from or where I'm going. Came to Australia with $500 in my pocket and built nothing into something with the help of many good people. So grateful to them. Always felt so welcome and wanted here, beautiful country, we got so little to be negative about in the scheme of things-gotta be thankful to be here and to be alive. The past couple of years have been a rebirth of sorts in many ways. The age old battle of supporting a young family, and meeting a strong personal ambition that isn't easily satisfied. Buying the restaurant was the best thing ever, always cherished it but now it feels to me like a restaurant that is only a couple of years old and I've recaptured the motivation of those early years, but in a different more sustainable way. I look at my team and I feel like, damn it! we can do anything, on the good days you could scream it.
Dream it, scheme it, team it.
#atticamelbourne #australia

Marron with Sweet and Sour Pumpkin Seeds, Holy Flax and Society Garlic Flowers.
#atticamelbourne #tastingmenu

Afternoon delight #ifarchitecture #atticamelbourne

Wow, what a meal - what an experience. The Australian food scene is in massively good hands with chefs like Ben Shewry & restaurants like Attica at the helm.
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Marron with Sweet & Sour Pumpkin Seeds #incredible #lovedeveryminute #atticamelbourne

Anniversary and birthdays all in one at @atticamelbourne 🍷 And we got to meet @benshewry ☺ #atticamelbourne #vegetarian

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The boys are at the Food & Drink Symposium & are getting excited waiting for @benshewry to come on & expouse his words of wisdom. Ben is one of Australia's top chefs & owns & runs the amazing @atticamelbourne Jake is his number one fan!!! @jakesfishstagram 😍Worth getting up early for hey Jake πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚#mojoislife #WAFADS #foodanddrinksymposium #benshewry #atticamelbourne @foodlandculture

It has been a few weeks since I visited Attica but the whole experience left me slightly speechless and I had no bloody clue how to do it justice. Unsurprisingly, it is more than just a fine dining establishment. From the moment you pass by the polished name plate at the door, you enter a world of impeccable service and the most exciting farm to table experience. Whilst it would have been easy for me to write a thesis on each of the the courses, for the sake of my own sanity, I cut it back to four. Dish 1 - Beef on the bone. A slow cooked piece of the most tender meat that melted in your mouth. You could eat this with a spoon. Dish 2 - An imperfect history of Ripponlea was a stunning trio of tarts, reflecting the background of the area. The blood pudding was a nod to the English and Irish heritage and the chicken soup with matzo ball represented the influence of the Jewish community. To be honest I can't remember the last one because by this stage I had already soiled the crispy white linen table cloth with the blood pudding and was slightly mortified. Dish 3 - The chewy carrots...wow. Whilst the title doesn't seem very overwhelming, it's a bloody carrot after all, they actually tasted exactly like frankfurts. I don't know what kind of magic happens to them during their slow roasting process but I honestly think they could cure the world's obesity problem. Dish 4 - Gazza's Vegemite pie was the best party pie I have ever eaten in my life. Salty, flaky, meaty heaven. I will never look at a humble Vegemite jar the same way ever again. Attica, I think I'm in love. As Arnie once said, I'll be back πŸ₯‚πŸ₯•
#atticamelbourne #ripponlea #farmtotable #worldstop50 #32intheworld #chefstable #50best #benshewry #foodadventures #melbournefood #melbournefinedining #foodporn #australia #instafood #bubblestrufflesandcheese

Attica 2017... the ultimate hospitality experience πŸ“· by @blachford #ifarchitecture #atticamelbourne #worlds50best Fantastic review in today's @goodfoodau link in profile

Number 1️⃣ restaurant in Australia πŸ‡¦πŸ‡Ίnumber 3️⃣2️⃣in the world 🌏! The last of the 19 courses πŸ˜‹ 🏁 A fantale #neilperry #atticamelbourne #melbournefoodie #worlds50best πŸ‡¦πŸ‡Ί#visitmelbourne #visitaustralia #melbmoment #melbournestreetart #worldbestchefs #worldsbestrestaurants

"Tell me quando-ng quando-ng quando-ng" 🎢 Backbenching with @fillmytummy & the Aussie culinary legend @benshewry πŸ™ŒπŸ»πŸ™ŒπŸ»πŸ™ŒπŸ» #australiannative #atticamelbourne #worlds50best #masterchefau #iamdisy πŸ™‹πŸ»

I've been sharpening my knives getting ready to move back to Australia and was thinking about how I used to be obsessed with it - sharpening almost every day, sometimes for two hours. Attica gave me a forum to share that obsession with their entire staff. @atticamelbourne
#atticarestaurant #staffdiscussion #worlds50best

I still can't get over this whipped emu egg dessert @atticamelbourne

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