Attica
Fine dining restaurant · Ripponlea
74 Glen Eira Rd, Ripponlea VIC 3185, Australia
Highlights
Attica delivers a world-class tasting journey spotlighting native Australian ingredients in a cozy, artful setting with warm, expert service.
Attica delivers a world-class tasting journey spotlighting native Australian ingredients in a cozy, artful setting with warm, expert service.
"Few places celebrate Australian ingredients like Attica. It’s one of the country’s best restaurants (you might remember it from season one of Chef’s Table), so you’ll be booking and paying for the $360 degustation at least three months in advance. But that hefty price tag doesn't mean a typical fine dining experience—you won’t see any lobster or caviar on what can sometimes be a 20-course menu. More likely, you’ll find emu liver parfait, kelp-wrapped marron, or crocodile ribs on your plate (or the big flat rock or pile of grass that's subbing in as dishware).The vibe is more casual than you’d expect, with Patti Smith and The Brian Jonestown Massacre playing in the dining room, and street-art inspired works by local artists (including the chef) on the walls." - ellen fraser
"Prepare to be wowed. Ben Shewry and his team are all about the details, right down to the knives forged by the staff. The tasting menu here is a unique mix of modern Australian with a strong focus on native ingredients. If you have ever wondered what barbecue crocodile ribs or emu liver pate taste like, you’ll find the answer here. Attica should be on your bucket list and not just because Shewry was on Netflix’s Chef’s Table." - Audrey Bourget, Sharlee Gibb
"Rank: #97 "Ben Shewry takes a laidback approach to Attica’s multi-course tasting menu. Drawing on personal experiences and local myths to inspire his dishes, Shewry pays homage to Australian native produce, including whipped emu eggs served in an open emu eggshell, bunya nuts and herbs grown on neighbouring Rippon Lea estate." "
"This fine dining restaurant, frequently found on 'Best Restaurants of the World' lists. Here, the focus is on experimental cuisine featuring native Australian ingredients. Plan ahead for this restaurant: bookings become available three months in advance and are snapped up quickly. Indoor dining only." - Travel + Leisure Editors
