Melbourne Eats

Squid. Bullhorn Pepper.
Yet another simple and stunning dish from Chef Aaron Turner. 3 ingredients with distinct flavours harmonising with each other on a plate. The sweetness of the onions, the squid bringing the savory flavours of the sea and the heat of Bullhorn pepper sauce. The squid and the onion were cut like noodles, making this dish almost a play on bibim Naengmyeon (spicy cold Korean noodles). That bullhorn pepper sauce was almost like a gochujang sauce. A very clever dish that played both with Flavours and texture.

Visiting Attica was probably the highlight of my trip to Melbourne. There was so much expectation prior to the visit but they truly delivered and exceeded in their delivery. No wonder they are the best restaurant in Australia at the moment.

The grilled Marron was one of their finale dishes before dessert. The tail meat was wrapped in cos leaf and topped with desert lime. The sweetness of the Marron meat paired excellently with the tartness of the lime. They left the Marron head there and I didn't want it to go to waste. I knew there was probably more meat hidden in the claw and the head of the Marron so I devoured that. This was just one of the many wonderful dishes that showcased Australia's freshest and unique produce that night.

My initial thought was that they want showcase their house grown produce. Instead, we were surprised with a sausage sizzle BBQ party in the garden. As the title of the dish goes, the mystery meat used in the sausage was Possum!
There was nothing gamey about the meat and it was paired perfectly with the onion relish. This course was inspired partly by Bunning's weekly sizzle as well. There was free flow of beer on tap and you could hang out in the garden as long as you like. If you don't take beer, they have a homemade ginger beer as well. This is pretty much the quintessential Aussie experience here! . . . .

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