Attica

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Overall Rating

8.9

Attica Highly Recommended based on its 18 reviews
Calculated using a Weighted average

Food: 9.2
Ambience: 8.5
Service: 8.7
Value: 9.3

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Attica Details

Attica Address

74 Glen Eira Rd
Ripponlea VIC 3185
Map
Attica Menu
Attica Website

Attica Contact Info

Phone (03) 9530 0111

Cuisines

Modern Australian, Vegetarian

Chef

Ben Shrewy

Prices

Degustation
8 courses
Without wine $175.00
With wine $290.00
Prices last updated: 05/2012

Bookings

Bookings are preferred

Rooms & Capacity

No of Seats 50

Hours

Tue to Sat 6:30pm - 11pm
Dinner
Tue to Sat from 6pm

Attica Awards

2012

The Age Good Food Guide 2012 - Three Chef's Hats

2012

The Age Good Food Guide 2012 - Restaurant Of The Year

2012

Australian Gourmet Traveller 2012 - Two Stars

2012

The World's 50 Best Restaurants 2012 - Rank No. 63

2011

The Age Good Food Guide 2011 - Two Chef's Hats

2011

The Age Good Food Guide 2011 - Chef of The Year (Ben Shewry)

2011

Australian Gourmet Traveller 2011 - Two Stars

2010

The Age Good Food Guide 2010 - Two Chef's Hats

2009

The Age Good Food Guide 2009 - Two Chef's Hats

2009

The Age Good Food Guide 2009 - Restaurant Of The Year

more…

Overview of Attica

Attica serves up highly imaginative dishes that reflect diverse interests and influences. Still, it doesn’t veer too far away from the basics of dining—that food should taste good and not disappear in its cleverness. Attica’s brave and creative play on flavours and texture make Tuesday Night Chef’s Table exciting for diners who want to try the latest cooking ideas from the Attica kitchen. Midweek and weekend dining offers an 8 course tasting menu. Dietary requirements and vegetarian options are catered for here. Apart from the great food, its strategic location and the professionalism of the staff make dining at Attica an unforgettable experience.

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User Reviews of Attica, Ripponlea

Page: 1 2 Next

Displaying: 1 - 10 of 18 reviews

8.3 Highly Recommended

Food 9 Ambience 8 Value 8

I'm a vegetarian and a real foodie and sometimes I find it hard to combine the 2. Lots of menus have only few vegetarian options and often it is quite obvious the kitchen didn't put their heart into it, saving the passion for meaty dishes.
Attica has a range of great vego dishes!

May 07, 2012

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Daniel N.
2

10 Highly Recommended

Food 10 Ambience 10 Service 10 Value 10

The Chef’s table on a Tuesday night is a $95, 5 course dinner where the chef has total control! The menu is to show you what you are getting, the chef has chosen and only those with a love of all things food should attempt this!

The menu explains that the Chef’s Table was born 4 years ago from Chef Ben Shewry and his teams desire to ‘progress faster with the development of our cuisine, throw caution to the wind and to offer guests more variety at a reasonable price’ and at first sight, though simply explained the food sounds amazing!.

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Dec 17, 2011

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FoodieAboutTown
98

9 Highly Recommended

Food 9 Ambience 9 Service 10 Value 8

For that special night out, you can't go wrong at Attica. As soon as you arrive you are welcome. The staff are attentive and informative and the food speaks for itself. It is superb, innovative, imaginative and true to their core ingredients. A truly wonderful experience.

Dec 17, 2011

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Vsq
1

9.3 Highly Recommended

Food 9 Ambience 9 Service 10 Value 9

Fantastic night. Worth every cent. Made a special occasion even better.

Oct 24, 2011

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Andreaj1
3

9.5 Highly Recommended

Food 10 Ambience 9 Service 10 Value 9

An amazing evening from start to finish. Great special occasion venue for my boyfriend's birthday. We decided on the eight course degustation and found each one a delicious work of art using the finest ingredients in some unexpected combinations! In addition, the service was faultless and the wine recommendations were superb. Looking forward to our next experience at Attica. It well deserves the 3 hats and world class status. A Melbourne Must!

Oct 12, 2011

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kcaracas
1

8.8 Highly Recommended

Food 9 Ambience 8 Service 10 Value 8

We managed to get a late booking due to a cancelation, our gain that's for sure! The evening was enjoyable from start to finish. The dark restaurant interior with strong lighting just set on the tables really outlines the plates and food. The Snow crab was our favorite, along with the wines (they did actually match the food, that seems to be rare these days with wine matched dinners). The service was spot on, they knew every answer to our questions about the food straight away. Highly recommended and we will be back next time we are in Melbourne.

Aug 28, 2011

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Jrsanfran
3

9 Highly Recommended

Food 10 Ambience 9 Service 9 Value 8

Not sure if I still qualify to review since it was last year I visited Attica but was so blown away by the whole dinning experience I felt I should. Every dish was amazing.

Aug 02, 2011

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Umame
10

7.5 Recommended

Food 8 Ambience 7 Service 8 Value 7

Rated one of the country’s top chefs, having recently been awarded 2010 chef of the year by The Age Good Food Guide, Ben Shewry has a philosophy on food difficult to overlook and we couldn’t wait to experience the dishes he puts forth.

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Feb 03, 2011

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afoodstory
10

0 of 1 reader found the following review helpful

7.8 Recommended

Food 8 Ambience 7 Service 8 Value 8

Was looking forward to Attica after it was rated Melbourne's best restaurant in S.Pellegrino's Top 100 restaurants in the world.

First the good stuff. Their wine list is very impressive by the bottle, I ordered a bottle of Paradigm Hill Pinot Noir at a very reasonable $107, service is very prompt, during the four and a half hours I was there, I was never caught off guard drinking from an empty glass of wine.

Attica has a lot of signature dishes as all top class restaurants should, these dishes were original and hard to fault, I don't think I have ever tasted anything like them. Most dishes were well balanced and had an amuse bouche feel to them. Highlights of the degustation was the soft shell snow crab which melted in my mouth and the potato cooked in the earth it was grown in which did not taste quite like any other potato I've ever had.

Now the not so good. Being Melbourne's best restaurant is a bold title, and with my experiences in Melbourne fine dining I must say that certainly is an overstatement. Attica does have its moments but its 8 course degustation is not in its entirety, world class, it does have its highlights but the biggest let down were desserts.

We had two desserts plus a complimentary. First was Terrior, a yogurt centre covered with strong berry flavouring, and when I say strong, I mean overwhelmingly strong. It was as if the chefs were tired and they just splashed some random crumbled berries on top of a slab of yogurt, it didn't have the refined taste as a good dessert should.

Second was an apple crumble which was hard to fault as I'm not a big fan of them anyway. Our complimentary was a slab of dark chocolate sprinkled with sea salt, the chocolate was nice after dusting off the sea salt. If it was not for the desserts, I would have given this restaurant a 9/10 for food (the only other restaurant I have ever given a 9/10 for is EZARD).

Overall a top notch restaurant with very original and non derivative dishes, seems to be a more greens (vegetable) oriented restaurant than the rest of the two hat pool, but certainly not the best restaurant in Melbourne in my books.

Aug 06, 2010

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Standard
24

2 of 2 readers found the following review helpful

9.3 Highly Recommended

Food 9 Ambience 9 Service 9 Value 10

We went here for dinner on a Tuesday night. It is important to point out that Tuesday nights are a bit different at this restaurant. It is the night that the chef puts on the Chef's Table. It is a presentation of 5 plates (a sort of degustation) and you have no choice of plates, you are in the hands of the chef.

This is a very exciting way to eat. All the chefs get together in the morning and come up with a menu for that evening. None of these dishes have ever been cooked before, they are essentially experiments and you, the diner, are the guinnea pig. Not that you should have any worries about that. You are in exceptional hands here.

So we started with a beautiful Brandade with the divine house made bread. Followed by very simple grilled prawns cooked in fennel powder, the most succulent prawns you could imagine. Next was chicken and smoked ox tongue on a verjus, then came quail and squid ink rice cake with a wild weed and nettle salad. Following this was a beef and beets with fierce red wine reduction. Dessert was a beautiful, beautiful caramel blood orange concoction. All this for $75!

This is sublime food. Sure maybe a few of the dishes were not as successful as combinations as others but you get a sense of what the chef is trying to do and how he is trying to construct a menu. It's a very exciting way to eat. The most successful dishes may eventually go on to the a la carte menu that is in place on the other 5 nights of the week here.

The restaurant itself is smallish, intimate and quiet. The service is very professional but not stuffy, the staff are happy to have a chat with you about the menu if you wish and they are very knowledgeable about the food presented. There is a sommelier available and although we did not ask for a recommendation, he appeared very aware on which of his wines matched the food.

Finally the head chef himself comes out into the room to add touches to dishes here and there (on this night it was to grate WA truffles over one of the dishes) and he seems happy to chat about his food and ideas. We had a great night and will make Tuesdays at Attica a regular. Right now, this is my favorite way to eat and this would be the best restaurant I've been to in the last 12 months.

Jul 01, 2009

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