Attica
Best Known For
The Tea is Alive: tiny vegetables, deeply flavoured ‘tea’ of native red back ginger, pepper leaf and Ching-Koong tea.
About Attica
Dining at Attica on Glen Eira Road in Ripponlea is a commitment of time and money – there are beautiful, rare and unique ingredients and eclectic tunes, but most of all there’s Ben Shewry’s innovative and creative cuisine. Rated number 20 in the World's Best Restaurants in 2018, it goes without saying that Attica has set the benchmark for fine dining in Melbourne; the brainchild behind the restaurant’s degustation menu with matching wines, Ben explores pure flavours and sustainability in a myriad of tastes and textures. Begin with riberry and pepper leaf tart, green ant and ooray pikelet and a spoon of native honey, before plates like a simple tart of crab and lemon aspen and WA marron with Champagne finger lime; finish with a dessert of sunrise lime freeze and strawberry gum sherbet.
A few words from Attica
Photo credit: Colin Page.
Attica Menus/Downloads
Videos
More From Attica
RECIPES
Violet Crumble - Chef Recipe by Ben Shewry
A deconstructed dessert worthy of some serious praise.
RECIPES
Ruby's Rhubarb - Chef Recipe by Ben Shewry
Created by Ben Shewry for his beautiful daughter, Ruby.
ARTICLES
Akaiito + Madeleine de Proust Collab for Mother’s Day
Calling all Mothers looking for a Japanese fine dining experience this Mother’s Day! From Thursday, May 9 until the big day on Sunday, May 12 all Mothers dining at Melbourne Chef-hatted Akaiito on Fli...
ARTICLES
Multi-award Winning Ben Shewry Does It Again
In breaking news, multi-award-winning Chef Ben Shewry was yesterday appointed an ambassador by The Fresh Collective. To find out details, read along:...
ARTICLES
From Attica to Hiroshima – We Talk to Ben Shewry about His Japanese Journey.
Commitment to craft with a single-mindedness that is enviable is one of the biggest lessons Attica Chef and mastermind Ben Shewry brought home from his recent visit to Japan....
ARTICLES
Must-visit Six Chef-hatted Restaurants in Melbourne City.
As we celebrate 2023 Chef Hat award-winning restaurants around the country and the enormous effort they put in every day to serve sensational produce in memorable dishes, here are six must-visit Melbo...
ARTICLES
Can You Guess Where These Chef-hatted Masterminds Began Their Careers?
Five Hatted Chefs share their recollections of where it all began...you'll never believe their stories!...
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos, Apple Pay
Seats: 50 Chef: Ben Shewry
Opening Hours
Groups & Functions
- Up to 80 Guests
- Birthday Party
- Dinner Party
I wish we could do it all over again.. FABULOUS EXPERIENCE
Not enough stars for me to vote with
This place is incredible on so many levels. I truly wonderful dining experience. We had an unforgettable evening there and can't wait to return!
Mind blowing experience. Cannot wait to return to see what Ben and the team have been up too
The food at Attica is heavenly and defies description, except to say the combinations are inspired and the flavours true, both subtle and robust. The greatest magic of all is the mastery of balance in every dish. Without doubt a life lesson in great food created by a talented innovative chef.
I enjoyed a fantastic dinner here and met Ben Shewry: now have a crush! Well, I would have if I was younger. It matters not one bit that the restaurant is suburban and not especially flashy. In fact it is refreshing in its modesty and I have to say reflects the great chef himself. He may be winning accolades but it has not gone to his head. He is modest and his head is still down with his excellent team every night in the kitchen. His snow crab is worth a booking alone. The surprising flavour bursts and textures make it my all time favourite dish EVER although it looked like an ordinary pile of snow on the plate and in that regard a little disappointing... until I hit it with my fork. OMG! I could have been struck down by a heart attack right then... the perfect last experience on Earth. The degustation menu continues to surprise and delight and unlike some other restaurants, the flavour and texture stays in the forefront, it is not all about presentation (even though much of it is pretty). I liked the honesty of the food, it is what it is and you can identify its components. The service was outstanding. After a rare computer crash which wiped our booking, they graciously arranged a table the next night for us (much appreciated as we had travelled interstate for the experience). The staff were so apologetic that we weren't the least bit annoyed that we had travelled out to Ripponlea on the train for nothing. Now that takes a real professional on the front desk!