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Attica

  1. Ripponlea
  2. Elsternwick Restaurant

Reviews, get directions and contact details for Attica

Attica

Story

Attica is a fine-dining restaurant in Melbourne, Australia, owned and operated by Ben Shewry. It has won several awards in Australia, and has been included in The World's 50 Best Restaurants since 2010. Its current position on the list places it as the top restaurant in Australia.The restaurant was opened by Dr David Maccora (an emergency doctor at Malvern's Cabrini Hospital) and his wife Helen, in a converted suburban bank building. After two chefs failed to attract sufficient patronage at the restaurant the Maccoras employed Ben Shewry (formerly at St Kilda's Circa) in 2005, giving him full creative control of the menu. In January 2015 the Maccoras sold the restaurant to Shewry.

Address: 74 Glen Eira Rd, Ripponlea VIC 3185, Australia
Phone: (03) 9530 0111
ua.moc.acitta@teem
State: Victoria
City: Ripponlea
Zip Code: 3185


Opening Hours

Monday: Closed
Tuesday: 6:00 – 7:30 PM
Wednesday: 6:00 – 7:30 PM
Thursday: 6:00 – 7:30 PM
Friday: 6:00 – 7:30 PM
Saturday: 6:00 – 7:30 PM
Sunday: Closed

Update Info

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Reviews
The world famous Attica, an Australian fine dining museum showcase Ben Shewry’s philosophy rather than a tier 1 Australian fine dinning restaurant as of today’s standard.nFood is fine, relatively simple, which is a good thing as you may be able to reproduce some of these at home. An enjoyable rather than memorable meal.nThe other problem is ~ half the dinners were tourist because of its big name. Not sure the long term future as a fine dinning venue from food appreciation prospective.
This was an amazing experience. A way to see Australian food in a whole new light. We live in a country that has so much to offer and finally someone has found a way to showcase this in an intelligent, warm, sophisticated and homely way.nnThe staff were phenomenal. Eva was so personable and really looked after us on our food adventure. We wish you well on your career path and hope to come across you again one day. Thank you. Your passion comes through and is infectious.nnGyllian please excuse our spelling, your wine choices were spot on. Some amazing stories shared and we appreciate the care and time you took in guiding us though our night also.nnTo all the other staff we had small chats with and waved at in passing, thank you. We know it takes a team to succeed and every person in the team is so important. You all are amazing.nnThis is a night both me and my husband will not forget. The food was incredible and it all made sense. The atmosphere was comfortable and welcoming and the staff just made the night flow beautifully. We thank you all for our incredible experience.
I mean… no brainer it's good. It's three hats. We held this one for our first proper date night since having a baby, so figured we'd do it in style.nFood was unreal. All Australian, all thoughtful, and every course felt like it actually meant something rather than being clever for the sake of it. Hard to pick a favourite but the whole thing just landed.nAtmosphere inside is decent. Feels a little dated honestly, but I'm ok with that — kinda adds to the charm. Sommelier was a highlight too. Genuinely good guy, knew his stuff without making you feel like you didn't.nThis is as good as you'd expect for three hats. Albeit very, very expensive — consider this a heads up on the wallet damage.nWorth it for a special one. Just do it.
Attica, led by Chef Ben and his incredible team, delivers one of the most unforgettable Australian fine dining experiences. After watching his Chef’s Table episode on Netflix, I was already inspired, but actually experiencing the tasting menu felt like a true privilege.nnEvery detail is thoughtfully crafted, and the atmosphere is just as special as the food. From the warm welcome at the door to the energy flowing through the kitchen, “yes” the kitchen, we could see where the magic happening, feels immersive and unique. One course is even served in a magical outdoor mural space, which left me completely speechless.nnAn extraordinary experience from start to finish.
Oh my gosh What an experience! We came for my 40th on a Wednesday which is the ‘experimental night’ only 5 dishes so don’t expect to be stuffed but in a way I was relieved as I don’t think I could face the full show!nTotally changed my opinion on lesser known meats such as emu tasted like lamb, not gamey at all as I had thought it might taste, crocodile and the abalone was SO Tender I could have had 5 of them.nThey know what they’re doing for sure and the service was also so lovely and on point. Only downside was the chefs gobbled the remaining leftover dessert so no extra portions for us nGo on a Wednesday if you want something lighter or have eaten later in the day.nOnly suggestion I’d make is put a heater on for tables near the door, was a bit chilly at times.
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