I’ve hyped up this restaurant amongst my friends, mostly because I have an incredibly well connected barista. On top of that, I managed to stalk Heston Blumenthal as I’d been given a heads up that he was visiting, as well as having read an article by Terry Durack from his visit. All the big names! How could I not go? So I went!
I did some research before going, and discovered that the staff had previously worked at Magill Estate (which I was totally unaware of, having been an ignorant Sydney-sider who only pined for Quay and Rockpool), which apparently is an amazing restaurant. Much like Attica, the head chef forages, and the cuisine is indigenous Australian – and not witchetty grubs, mind you – but rather encompassing all of Australia’s history including the present, so there was some tasty beef and my favourite succulents.
Being only 3 weeks old and a tiny place to start off with (25 seats), it was interesting to talk to the staff, and that they were learning as well, especially since they created a per-dish juice pairing (unlike Momofuku, which paired every second dish or thereabouts). So I would say this was even a new juice pairing concept!
Now that’s enough rambling and onto pretty pictures.
