Just when you think the immensely talented Ben Shewry has hit his creative peak, out comes the new seasonal menu with innovative combinations showcasing more unique concepts featuring native ingredients in a meaningful way.
Restaurant Manager Kevin McSteen sets the perfect tone for the experience, with exactly the right balance between jovial and professional for his dream service team to emulate – so intuitive, they are almost channelling your next wish.
Your journey through the menu starts with a series of playful snacks, from a vibrant take on a taco to the signature ‘An Imperfect History of Ripponlea’ trio. The divine Byron Bay crab served with wattle bread and cultured butter sets a new benchmark for a bread course, while the Flinders Island salt-cured red kangaroo is a stunning course celebrating the new wave of Australian cuisine. Featuring sublime texture, the ‘beach’ potato is seasoned beautifully, and is followed by spectacular marron served in its shell with desert lime XO.
PSST! The gardens at the historic Rippon Lea Estate provide Attica with a range of herbs from the plots, maintained by and for the restaurant, along with an array of offerings from the estate’s impressive orchard.