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Attica

Our Review

The degustation begins with a platter of indigenous ingredients.

Never mind the 50 Best ranking drop, Attica is still world class

In its latest incarnation, Attica puts indigenous Australia front and centre. And it's better than it's ever been, reviews Dani Valent.

  • Dani Valent

Contemporary$$$

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The Attica restaurateur and chef shares his Melbourne and Sydney food and drink favourites – plus the Malaysian food city he almost wishes he could keep secret.

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Introduce visitors to the American Doughnut Kitchen, then explain it’s not actually American.

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These are the restaurants, pubs and bars that reveal our city’s essence, and who we are as Melburnians, says Besha Rodell.

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Emu egg sabayon sweetened with sugarbag honey over Daintree chocolate sorbet.
Good Food hatGood Food hatGood Food hat18.5/20

Attica's golden age

Ben Shewry is more in his element at the refreshed Attica than ever before.

  • Gemima Cody
Attica
Good Food hatGood Food hatGood Food hat18/20

Attica

Go to Attica and you’ll be cosseted by devoted staff, dine deliciously well, and drink great wine.

Attica, Ripponlea, Melbourne.
Good Food hatGood Food hatGood Food hat18/20

Attica

Go to Attica and you'll be cosseted by devoted staff, dine deliciously well, and drink great wine in a handsome pair of rooms. But open your eyes, ears and mind, and you’ll be taken on a more interesting journey.

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Attica's Native fruits of Australia dish
Good Food hatGood Food hatGood Food hat18/20

Attica

Ben Shewry's restaurant has been named one of the world’s best restaurants and is booked out weeks ahead.

Attica Thumbnail
Good Food hatGood Food hatGood Food hat18.5/20

Attica

Ben Shewry tells a great Australian story, for a Kiwi. His food is connected to its roots ...

Honey custard.
Good Food hatGood Food hatGood Food hat18/20

Attica

You get the complexity and nimbleness of Thai cooking, but you're as likely to be eating cheese, black pudding or tomato as tofu or lychees.

  • Larissa Dubecki
Unspecified

Attica

You get the complexity and nimbleness of Thai cooking, but you're as likely to be eating cheese, black pudding or tomato as tofu or lychees.

  • The Age Good Food Guide 2009

Original URL: https://www.theage.com.au/goodfood/topic/attica-lw9