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Attica
Melbourne · Australia
Fine Dining in Melbourne · Contemporary Australian
Photo: Official website · attica.com.au
Ben Shewry's Attica explores Australian ingredients and food culture from an unassuming Ripponlea address. Its tasting menus combine technical ambition with humour, personal storytelling and an unusually strong sense of place.
The Story
Origin
Attica opened in 2005. New Zealand-born chef Ben Shewry joined shortly afterward and later became its owner, developing the restaurant's internationally recognised identity.
Philosophy
An ambitious restaurant can be personal, culturally curious and welcoming without relying on conventional luxury signals.
Why Important
It has helped shift international attention toward Australian native ingredients and a less Eurocentric understanding of fine dining.
Differentiation
Attica's identity is inseparable from Shewry's personal perspective and its exploration of what contemporary Australian dining can mean.
Food Philosophy
Australian native ingredients and broader local food culture inform dishes that often carry a story beyond their technical construction.
Guest Experience
A long tasting menu combines carefully prepared courses with narrative, surprise and an informal tone.
Design Philosophy
The modest suburban setting keeps the restaurant grounded while the experience is shaped primarily through food and service.
Design & Architecture
Architecture
A shopfront restaurant in Ripponlea
Design Language
Understated suburban fine dining
Interior Design
An intimate dining room prioritises the table and the unfolding meal over architectural spectacle.
Gallery · 7 photos
Menus
Sample Menu
Multi-course tasting menu · Menu last verified: 8 October 2026
- $425 pp
Multi-course tasting menu
Food changes seasonally.
Crocodile ribs
The website describes a rack of ribs from crocs, not cows.
Drinks list
Beverages · Menu last verified: 8 October 2026
Alcoholic pairing
Selected by the sommelier to accompany the meal.
Non-alcoholic pairing
Selected by the sommelier to accompany the meal.
Mixed alcoholic and non-alcoholic pairing
Selected by the sommelier to accompany the meal.
Beverages a la carte
Menu
Official page
Events
Official page
Watch · Reviews & Tours
dinner at attica | 14 Courses at Australia's Best Restaurant
Review · The Leisure Club · 6y ago
More than just a pretty plate: How Attica blends food and form - An interview with Ben Shewry
Review · Gary Peer · 1y ago
Dinner at Attica | Australia’s best fine dining restaurant
Review · EnjoyEm · 7mo ago
Attica - Australia's best Fine Dining Restaurant of 2019
Review · World's Best Seafood · 6y ago
Attica - Melbourne
Review · Fastidious Foo · 2y ago
The Method Behind Attica's Success
Review · Back of House · 1y ago
