Attica (18/20)

Walnut in its shellAttica is more the extrapolation of a personal vision, rather than a world acclaimed destination restaurant. It clearly represents an ideal; an entirely unique reinterpretation of nature, which holds true with every dish plated. Refreshingly this is achieved, with only conventional perception getting ‘lost in the translation’. Standing behind all this is New Zealander Ben Shewry, both a gifted Chef and natural story-teller, whose cultural and family heritage underpins every concept. This is not a transparent journey of three hat dining by the numbers, rather an opportunity to ponder the ecological issues raised; with a look below the surface rewarding those who dare, with an immensely profound experience.

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