本·谢里（Ben Shewry）讲述了一个很棒的澳大利亚故事。他的食物像其他厨师一样与它的根相连（从字面上看，有一个厨房的花园）。您可能会发现甜美，稀有的袋鼠；手指石灰珠给火花的珍珠肉；甜美的马龙在香肠汤中；在地球上煮熟的标志性马铃薯；在红宝石本地粉剃的冰下，绵羊的牛奶酸奶上的稀有原始水果的一种甜点；另一个将季节性水果，蜂蜜和酥皮团结在微型蜂巢盒中。员工的精力如您所期望的。小房间是黑色的戏剧性，上面有鲜艳的奶油白色，充分利用了近距离的地方。 They are often full of food tourists and dish-snapping diners, as befits Shewry's now global profile as a proponent of nature-based cuisine, despite the suburban location of this restaurant co-owned by two doctors. By the petits fours of speckled, salted-caramel chocolate eggs, every diner should have their own tale to tell. Attica is the best it's been.

http://www.attica.com.au