Address: 74 Glen Eira Road, Ripponlea, Victoria 3185
Phone: 03 9530 0111
18/20 Restaurant of the Year
The evolution of Attica under Ben Shewry has been little short of amazing. A gifted innovator, his food is fantastical yet grounded in a palpable love of nature. Now the rest of the Attica package has finally reached the level of the kitchen. Service, once a bugbear, is seamless and switched-on, and the dining room has enjoyed a noir-hued makeover that puts the focus on the food. And what food it is. There's the stark beauty of a poached marron tail finished with a prosciutto glaze and crowned by pork lardo lying camouflaged over the top; bass grouper and nutty roasted quinoa in a shiitake broth; and a crisp tile of pork tail with a rich, custard-like morcilla puree offset by the sharpness of onion pickle. Desserts are worth the price of admission alone: a savoury-sweet extravaganza encompassing honey, freeze-dried berries and celery heart, followed by a 'simple' dish of strawberries, cream and fennel pollen that's intense and perfect. Unequivocally one of the best.
Open Tues–Sat 6.30–10pm
Typical prices Degustation $150 (8 courses Wed–Sat); degustation $110 (5 courses Wed–Thurs); chef's table $90 (Tues)
Cards DC AE MC V Eftpos
Wine Good depth in its 15-page collection of Old and New World wines, but some steep mark-ups
Owners David & Helen Maccora
Chef Ben Shewry
Seats 50; private room
And … Tuesday nights are a 'chef's table' to sample new recipes, $90 per person.
Activities and attractions