Tucked away in Melbourne’s buzzing Ripponlea, Attica is a shining example of excellence and innovation. With its innovative take on Australian cuisine, the restaurant has captured the culinary world’s attention since its opening in 2005. Chef Ben Shewry has since grown the restaurant to become one of Australia’s most renowned dining establishments, winning praise and a loyal clientele both domestically and abroad.
A Culinary Philosophy
Attica’s success is deeply rooted in Ben Shewry’s vision to redefine the Australian dining experience. Shewry, originally from New Zealand, is known for his creative and often audacious culinary techniques, which are deeply inspired by Australia’s diverse landscapes and rich cultural heritage. His philosophy is to push boundaries while respecting the essence of the local ingredients, resulting in a menu that is not just a feast for the palate but also a narrative of Australian identity.
The restaurant’s menu is ever-evolving, reflecting Shewry’s commitment to innovation and his deep respect for seasonal produce. Dishes at Attica are crafted with meticulous attention to detail, often incorporating indigenous ingredients and cooking methods that showcase the rich tapestry of Australia’s natural resources.
A Unique Dining Experience
Entering Attica is akin to entering a gourmet paradise. The restaurant’s interior exudes an understated elegance, with a design that blends modern sophistication with a warm, welcoming atmosphere. The dining room is intimate, creating a sense of personal connection between the diners and the culinary team.
The tasting menu, a hallmark of Attica, is a journey through an array of textures and flavours that challenge and delight the senses. Each dish is presented with a story, providing context and depth that enhances the dining experience. From the use of native Australian ingredients like wattle seed and finger lime to inventive techniques that transform traditional dishes, Attica’s menu is a testament to Shewry’s imaginative approach to cooking.
One standout dish is the “Kingfish with Seaweed,” which highlights the delicate flavour of the fish complemented by the umami-rich seaweed. Another notable creation is the “Saltbush Lamb,” which integrates indigenous herbs and spices, offering a unique twist on a classic Australian ingredient. These dishes are emblematic of Attica’s dedication to pushing culinary boundaries while maintaining a deep connection to local flavours and traditions.
Accolades and Recognition
Attica’s culinary prowess has not gone unnoticed. The eatery has consistently featured in Australia’s top restaurant rankings and has earned a prestigious place in the World’s 50 Best Restaurants list. In addition to these accolades, Attica has been awarded a coveted spot in Australia’s Good Food Guide and has received multiple accolades for its exceptional service and innovative menu.
Attica’s continued influence on the Australian dining scene was recognised in 2019 when Gourmet Traveller named it Australia’s Restaurant of the Year. This award highlights not only the restaurant’s culinary excellence but also its influence on the broader food culture in Melbourne and beyond.
A Global Influence
Attica’s impact extends far beyond Melbourne. The eatery has garnered international acclaim, attracting food enthusiasts and critics from around the world. Its innovative approach to Australian cuisine has influenced chefs and restaurateurs globally, contributing to a broader appreciation of Australia’s culinary landscape. As it continues to push the boundaries of Australian cuisine, Attica remains a must-visit destination for those seeking an extraordinary gastronomic adventure in Melbourne.