The absolute best meal I've had in my entire life! Every moment, item, and drink were so well thought out. Each course surprised us with something new which was such a delight. We're not big drinkers so me and my husband opted for the non-alcoholic drink tasting which we shared between the two of us. It was our first time getting a drink pairing but it really elevated the meal. It was a cool break from the meal to see some of the behind the scenes in the kitchen and have a course in their "bar" outside. The whole experience does take ~3h so plan accordingly! Favorite items were the saltwater soulva, ma marrón with red champagne finger lime, and the valley to the bay. Definitely a must try if you're in the area! read more

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Just wonderful. We've been now twice over a number years and both found the tasting menu to be a thoughtful delicious experience. The use of the back room has always delighted us and we've found our meals and lovely bites to be wonderful each time. read more

Amazing ambiance, good service, delicious food! This is a must to go. They have both alcoholic and non-alcoholic drink pairing. Honestly the non-alcoholic drinks were super impressive - one of them was a mix of chamomile and elderflower, another was a kombucha. They are so good! read more

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The ingredients at this restaurant are so special. Most of them are native Australian ingredients, including many plants and animals that I have never heard of. Still very special and worth trying. There are crocodile meat, kangaroo tail, etc. The overall experience is good, but the desserts are very average. read more

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I had been eagerly awaiting our trip to Australia, and thus, to Attica for many months. We, like everyone else, had watched the Chef's Table episode and were really excited about all of the opportunities we were going to have to try interesting and different food... read more

Attica - Wine Bars Near Me - Ripponlea, VIC

I had been eagerly awaiting our trip to Australia, and thus, to Attica for many months. We, like everyone else, had watched the Chef's Table episode and were really excited about all of the opportunities we were going to have to try interesting and different food. Unlike a lot of the comments, I was not put off by the variety of the food and eating things like ants or bugs that I don't typically eat. My dinner date had two things on his food list he "was never going to eat" (blood sausage and bugs), and after this, he's eaten both and survived. I also am not put off by the price--it's not the most expensive meal I've paid for and it won't be the last. The staff, as many mention, are super friendly and do the work to make an expensive upscale restaurant feel casual and not stuffy. They were happy to joke around and made our dinner enjoyable and lighthearted. I love when restaurants have you get up during the meal to either wander into the kitchen or (in this case) head outside, so that was a welcome component of the meal. A couple things that cost them serious points (now, keep in mind, this is based on the fact that they *are* an upscale restaurant--if I'm paying good money my standards are going to be higher than if it's a bean burrito from Taco Bell). 1. I ordered sparkling water. It was offered to me. And they chose to charge me $8 for it. My date ordered a coffee, and a cup of black coffee added $5 to our tab. Now, I'm not annoyed because of the $13. I'm annoyed because it was a meal in which I spent hundreds of dollars (we also got a wine pairing for two), and dislike the feeling of being nickle-and-dimed for a couple of beverages that are extraordinarily cheap to produce. It irks me a bit. Just throw those in, eat the couple cents you spent on bubbly water, and give the cup of coffee for free. 2. Several of the items were served at temperatures that were too hot to eat. Again, because I'm going to a restaurant of this caliber, the attention to detail was missing. I would expect to be able to enjoy and dig in to my food when it arrives at my table, not several minutes after receiving it. 3. Finally, the meal was acid-on-acid-on-acid-on-acid. Many of the flavors were served in the first course and then again almost every course for the rest of the dishes, which means that by the end of the meal I've had 17 courses and my tongue was almost raw. Add that to mostly white wines with high acid content and I really was just tongue-tired by the time I finished. Overall, the meal was good, and I got to try some items I never would/have before. I wouldn't go again, but I'm glad I went the first time. read more

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If you have the opportunity to eat at Attica DO IT. It's expensive but it is amazing and worth it! Every dish was carefully thought out, beautifully plated and delicious. It's definitely a special occasion restaurant! Make sure you go hungry, it's a lot of food. And it is so good! Best meal we had in Australia! read more

Wow. I don't know what took me so long to write this review, but here I go (including tips): I was first introduced to Attica via Netflix's Chef's Table and really appreciated watching Chef Ben Shewry in action and how he really paid homage to sharing with the world what Australia is about through his cooking. Disclaimer: I'm not a chef or do not have any culinary training so always take my reviews with a grain of salt. However, I do love food and I do make it a mission to dive into a country's culture through their food. So upon my initial visit to Australia and Melbourne, Attica was a must. 1. Reservations: To book a reservation at this restaurant, I did have to put a notification/alarm on my phone as to when reservations would be available upon my trip there. Yes, it's that serious. Keep in mind, Attica is not only featured on Chef's Table but it is one of the San Pellegrino's Top 50 Best Restaurants in the World. Therefore, getting reservations here must not be taken lightly. I had to make sure I had three different choices before the reservation window opened up, and yes, in a matter of 5 minutes upon logging onto the reservations site, my first option was taken. It did cause some anxiety at first because of my limited time in Melbourne, but I was able to lock in a date/time that worked with my time there. Once that was locked in, the rest is history. Let the voyage begin! My recommendation is to start with a larger party than you expect because you could always scale down rather than scale up. Plus, Attica is better enjoyed with a small group of friends to take in the experience with you, which I happily did. I never ventured into Ripponlea or even thought of it until I was actually there. It is a predominantly Jewish neighborhood and a different part of Melbourne that you don't see or experience in the CBD. It is a nice, quaint, part of Melbourne and you could definitely see and take in the Jewish culture around you as you make your way to Attica. 2. Expect to arrive early. As with any Top 50 restaurant, it's good to arrive early so that you could walk around the neighborhood and take in the sights, smells, and sounds around you before entering the restaurant. There is after all, a reason why Ben Shewry, chose to set up shop in this neighborhood, so it's good to take that it and let that be the start of your experience at Attica. 3. Eat lightly before going to Attica. The courses are close to 20 from what I recall so don't come "hangry" but come "hungry". I suggest eating lightly throughout the day or prior to your meal here so that you can enjoy every single course that is served and make room. Although the portions are small, it's definitely satisfying and for me, it was filling. 4. Expect to spend money. It's a $$$$ restaurant, so unless you have a thick wallet, you may have to save or expect to spend when you eat here. But trust me, every bite will be well worth it. This was a great way to experience Australia, the cultural influences, and the history of its development. As an Angeleno, flying almost a day to get to Australia, it was definitely worthwhile. Where else would I get the chance to enjoy emu egg, gumbi tea, kangaroo meat, damper, and vegemite? Chef Ben Shewry definitely takes you to Australia through his courses so that you have a cultural culinary experience beyond your imagination and expectations. I definitely would recommend having an Attica experience for anyone who ventures to Melbourne. Melbourne is my favorite city in Australia because of the cultural diversity and influences that have shaped this city. Attica is the icing on the cake that makes you understand Australia for its history, its strong aboriginal culture, and exposes you to aspects of Australia that you may not see if you just spend your time going to the Taronga Zoo, the Twelve Apostles, or Sydney Harbour. Chef Ben Shewry will definitely take you deeper to an Australia you may not experience anywhere else. read more

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I have mixed feelings about Attica. On one hand the service featured some of the friendliest, most attentive staff I've ever met, beating the team you would encounter at Michelin three star restaurants. For example a waiter observed me giving my husband my black pudding tart. He immediate asked me if I had any undeclared allergies or religious issues with pork. It had nothing to do with either I said, "I just find black pudding disgusting." I was genuinely touched by that level of attention, especially since I didn't make a big deal of it. On the other hand the menu challenged our conventional American tastes: green ant pav, red (raw) kangaroo, possum sausage, black ant lamington. At some point I believed I could feel ant parts as I chewed. In other words my adventurous eating card had been rescinded and Attica came out triumphant. In fact the staff seemed so aware of my discomfort that they presented me with a simple chocolate cake. While normally I would have scoffed at such a simple pastry at such a high end restaurant, this cake was the most welcome array of carbohydrates I had tasted in my life. Attica - you were an experience, one that I cannot forget. read more

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I'll spare you the play-by-play on the food, as there are a million other reviews for that. Here's what you need to know: 1. The waiting list works! The restaurant books out months in advance. By time I knew we would be in Melbourne, it was too late to even attempt a reservation. I put myself on their waiting list (via their website), for all of the days we were in town, and lo and behold, we got a spot! Be aware that they send a text and you only have 15 minutes to respond before they move on to the next person. 2. Food is uniquely Australian The menu is entirely local ingredients and flavors. As a Californian, there were many things I never heard of (and the waitstaff patiently elaborated on/explained them). Things like wattleseed, bunya bunya, and santa claus melon. The vegetarian menu is as equally considered as the meat menu, and the flavour profiles were unlike any other cuisine. 3. Service is exceptional The people who work at Attica are warm and sincere in a way you don't often find in a fine dining restaurant, and this really sets them apart. We were there for about 3.5 hours and really enjoyed the whole experience. read more

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Fans of Netflix's Chef's Table series will recognize that Attica is one of the restaurants featured in Season 1. And it was the one restaurant I wanted to try during our Australia trip. At the exact second that the calendar was released 4 months ago, we tried unsuccessfully to make a reservation. We were disappointed and ended up booking alternate options. To our surprise, we received notification that due to a cancellation, a table had opened up for the next day. We eagerly responded and let them know we would be going. Our reservation was Friday at 6:30pm and we were seated at a table for two in the smaller room to the left of the entrance. Service was friendly and attentive throughout but not stuffy or pretentious. I liked that although the restaurant is a fine dining establishment, it retained a certain ease in the attitude, dress code, and interactions. We browsed the wine list settled on a bottle of 2014 Martin & Anna Arndorfer Gruner Veltliner that was crisp and refreshing. Then the dozen or so appetizers started coming out. Each appetizer was a simple preparation that featured one local ingredient. Most of the appetizers were served without utensils, which added a sense of fun and casualness. Some of my favorites were Fresh Cheese and Honeycomb, Smoked Pork, Wallaby Blood Pikelet (presented with an adorable satirical "recipe"), Lance Wiffen's Mussel, and Beef on the Bone (beef served on a rib "skewer"). I was not familiar with many of the ingredients and I'd imagine that many Australians probably have not tried some of these ingredients. After the appetizers, we were served Wattleseed Bread served with a local leaf and cream as well as creamy churned butter. I shouldn't have had a second piece of bread but it was just so good. We finally moved into the main courses and I was already full after the appetizer and bread. The Seared Red Kangaroo tasted a lot like beef tartare. It was served with bunya bunya. The next dish, All Parts of the Pumpkin, was one of the most beautiful dishes of the evening. The main piece of the pumpkin had a hearty meatiness to it. The next two courses had ingredients I had never heard of before - Marron with Lilly Pilly and Pearl, Jumbuck with Waxflower Oil and Desert Oak. The food at Attica is truly unique and it's an experience that you simply can't have anywhere else. I thought it was very clever to get guests to stand up and go out for a stretch at this point of the meal. We were led out to the garden where a chef explained the plants there and Attica's cooking philosophy as we sipped warm tea. After the tea break, it was finally dessert time. The Pineapple and Anise Myrtle had a perfect balance of sour and sweet. It worked as a palate cleanser and a logical transition to the desserts. The final large dessert was Whipped Emu Egg with Sugar Bag served inside an emu egg. Even though this dish had a cool presentation, this was the only dish that I really did not like. The texture of the foam mixed with the ice cream-like consistency underneath, and the jelly-like pieces one layer below did not work. Also, the sourness from the foam and the salty-sweetness below made it difficult to eat. Out of 20 plates, there was only one that I didn't like. 95% success rate is very good. I'm so grateful that we had the opportunity to try out such a unique meal that captured the essence of local Australian ingredients and preparations. The only other suggestion for improvement would be to work on pacing. In some cases, the preparations came out at a steady pace. Just as often, however, the food either came out too slowly (the meal took 4 hours) or too fast (I was still working on one appetizers when another one was brought out and the server insisted on moving my existing plate while I was still eating it). We had food fatigue by the end. They could charge the same amount and serve about 3 courses fewer. Everyone still would've been full and the meal wouldn't have dragged on so long. read more

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I won't bore you with the details but everything from walking in the door to walking out the door a few hours later was absolutely amazing. The food is beyond words. The front of house staff are professional and refreshingly non-transactional in their engagement (they all show some personality, and don't sit behind stiff/regimented customer engagement protocol). This was the best dining experience I've ever had. read more

I feel slightly embarrassed to say that I've never heard of Attica till my partner said to me that he booked dinner at a three hat restaurant. Supposedly ranked somewhere in the top 50 restaurants in the world. Due to the high demand, the booking was made several months in advance. So the day came. I was excited, probably too excited knowing that I'll be going to one of the top restaurants in the world. Upon arrival, I was greeted by a host followed by a waiter. As you would expect, the service was flawless from start to finish. The waitors/waitresses were attentive and thoroughly knew the menu. The waiters left you alone as soon as they presented the dishes and commentary, yet there was always a waiter near by, to be at your service. This is a good thing as you don't have that annoying waiter asking you every 5 minutes if your food was ok. The food looked too good to eat. This is a time where I can truly say it's art on a plate, particularly mussels and the meat from pearl oyster maxima with raddish. Every dish was presented with a detailed commentary, and sometimes a story was provided too. I had an eight course meal and a glass of red wine. In my opinion, the portion was just right and standard portion sizing compared to other "fine dining" restaurants where 6-8 course meal options are available. I was full by the time I had my dessert. Only the finest produce was presented. They even grow their own herbs and vegetables in the backyard. This is a big tick for me. As part of the dining experience at Attica, you are taken for a mini tour of the backyard and to try their homemade apple juice (or whatever is in season at the time). One thing I was slightly disappointed is the interior. The tables felt too closed to each other which made me feel slightly claustrophobic especially for a such a small space. The overall interior isn't old but looks outdated especially compared to many other fine dining restaurants in Melbourne. Too simple for my liking. I expected something more uniquely modern or refurnished Victorian/heritage. The ambiance was semi-intimate because the crowd at the time was varied, some quiet and some slightly too loud for a fine dining restaurant in my opinion. I would of preferred a more intimate dining experience. This has nothing to do with the Attica's customer service, as this was excellent. They just need to work on improving the structure and interior inside to make it more modern, fancy and less claustrophobic to align with their food. I rate this place as 4.5 out of 5 for their excellent service, food (presentation and quality), clean restaurant and herbs/vegetables grown in the backyard. Downfall is the interior that needs improving. Would I go back again? Definitely, but hopefully their interior has been refurbished by then. read more

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Whimsical modernist cuisine at its best. This is highly entertaining dinner theater. Beautiful food, a brief tennis challenge in the spice garden before the dessert courses, and a juice paring option for those that don't to do the wine paring. I have never tried so many interesting juices in all my life. I loved everything about my evening at Attica. read more

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We had waited 3+ months for our night at Attica and was really looking forward to the experience (having watched Netflix Chef's Table etc.). I must report that for me personally i really did not enjoy it...at all. I am an adventurous eater but adventure for no good reason was lost on me (adding Japanese Sake to a Riesling "to add body" was just weird and frankly awful; black ant encrusted sorbet was inedible for me; a taco shell with a few leaves was ho hum etc. etc.). Other comments; - way too much food - 17 courses albeit tasting menu. By course 13 being shown outside to have a small lamb kebab was...enough already. Black ant sorbet to follow and a feeling of vomit was not far away - wines were aplenty but some were hard to drink (a fortified wine akin to sherry; adding Sake to Riesling; only one glass of red all night....uhmm a weird matching of wine which perhaps said something about the food it was trying to match) - many courses were simply underwhelming. I have eaten at many fine dining restaurants and i honestly can't remember not having a wow moment or two (or more) at most of ...i had no wow moments at Attica (not a positive wow). I had a very restless sleep and bad indigestion. I have to say it was bordering on an awful experience and i am astonished it gets such rave reviews and in the world's top 50. Perhaps simple food cooked well is more my go! I must add a redeeming feature was the service. It was top notch..attentive but not overboard, good humoured/natural - really was excellent. Gets Attica a lift to 2 stars! read more

Terrible! Well, wasn't that a fun experience! We arrive at 6pm (after having to pay $640 upfront for the food). We were curtly told we had to have our masks on until we were seated at our table and when seated (ten steps at most) we were told we could now remove our masks. We were further told that if we used the bathroom, we would have to put our masks back on - "this is the law" we were sternly, if inaccurately, informed. We are an older, gay couple that travel the world eating in the best reviewed restaurants. For example, in the last few years we have dined at Central (Lima), Gaggan (Bangkok), Septime (Paris), Tickets (Barcelona), The Clove Club (London), Borago (Santiago), Le Bernardin (New York), Maido (Lima), The Test Kitchen (Cape Town), The Ledbury (London), Astrid y Gaston (Lima), Lyle's (London), Nahm (Bangkok), Don Julio (Buenos Aires) just to name a few! So, after the pleasantries, I tried to orientate myself. It appeared to be a L shaped room and we appeared to have been seated at the furthermost extremities of the restaurant in what is referred to as "Siberia". I went to use the toilet to work out the layout of the restaurant and discovered that there was a smaller, better lit room near the kitchen where the two other occupied tables in the restaurant had been seated. They were younger people. I returned to our table and I asked why we had been seated in Siberia, when the restaurant was virtually empty. The maître d appeared to assure me that "there is a non-discriminatory policy at Attica" and strangely repeated that "there is a non-discriminatory policy at Attica" two more times. I was left with the distinct impression that he "doth protest too much, methinks" and that the action had been beyond ageist and was homophobic. We moved tables, but the night was beyond repair! Ordinary food including an odd trip to the backyard for an ice cream cone that disintegrated in my hands (and tasted crap!). When leaving I informed the maître d that I would be all over social media about how we had been treated and his response was "yeah, whatever"...$900 later...avoid at all costs! read more

In 2018 we have visited quite a few degustation style restaurants, in 3 states. We loved Attica. My husband wanted seconds on at least 3 courses. I keep thinking about that savoury pav. Not because of hunger, they were just yummy. Faves were the kangaroo, abalone and the generous serve of Marron. The trip out to the BBQ is a welcome interval. We took the wine and juice pairing. It was generous and plentiful. We thought we were getting a bottle of the Riesling we began with. As our glasses kept being topped up. The salted melon was great. Smoked cloudy apple on its own, then sake added to it, then the Sake on its own is just a sample of the pairings. The service was friendly and unpretentious, the only criticism we would say is, this is Melbourne/ coffee capital of Australia/ and the only coffee is French Press? Please a nice espresso would be the perfect ending. Oh and, perhaps email the menu too? I left mine in the Uber on the way home. Sad face. read more

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Love, love, love ATTICA!! Aside from Curtis Stone's Maude in Beverly Hills restaurant the greatest place I have had the pleasure of dining at. Service impeccable, food PHENOMENAL, and they even gave us a tour of their garden. We had a 20 course meal with a world class presentation. Thank you, Attica!! read more

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The space and the food and the theatrics of this restaurant all amount to the memorable dining experience of my life. I felt like a guest in Ben Shewry's home, invited to nibble on all of his most precious creations, and treated like a VIP by every single person on staff. The tasting menu is absolutely brilliant--there is no other word to describe it. From the masterpieces coming out of the kitchen to the beautiful wines curated by their somm, this has to be one of the best experiences on earth. read more

Attica - A course fit for a wicked queen. Minced emu on red cabbage. - Wine Bars Near Me - Ripponlea, VIC

What a wonderful experience, from the warm greeting we received walking in the door to the 'nice to meet you' as we left...everyone made us feel at home. Even Ben Shewry came to our table to welcome us as serve us our first dish. We have been to a couple of three-hat restaurants, but Attica represents the best value for money. Over the course of the night around 20 dishes were served, each leading you on a journey around the Australian bush...with wallaby, kangaroo, emu and jumbuck all featuring. When complimented with the best that nature has to offer...you have perfection. If you only go to one three-hat restaurant in your life, make it Attica. read more

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I had been really nervous about coming to Attica. $220 AUD is nothing to laugh at and I had heard some mixed reviews from friends who had been there in the past. I had been keeping an eye out for a reservation and remarkably I got a last minute reservation for 4 people 5 days before the date. (1 of whom had been to attica years before and thought it was an average experience with his only dish he enjoyed being the famous "potato cooked in the earth it was grown") A little background: This year has been my year of fine dining. I have gone to 4 places on the world's 50 best list (2 in spain, 2 in America), and gone to some that were in the 51-100 range. Attica was my 5th "World 50" in the last 6 months, so I don't know if I have the chops to comment on it from a palate level, but at least from a recent dining experience level I can make some comments. So where did it stand? In short - remarkable. Attica hit the mark on all levels. Fantastic wait staff. Great explanations of dishes. Great drinks menu. I did the tasting menu with no dietary restrictions and had the non-alcohol pairing (this is big belief of mine as I find that non-alcoholic pairings tend to give you inventive juices/teas/infusions that are sometimes sweet, sometimes savoury but more importantly tend to accompany the dish much more than a wine pairing does (with the additional benefit of not getting you pissed). My mate who was unimpressed the first time around was very impressed this menu. So the menu. Note: these aren't the names that they call them, but these are more the descriptions from what I noted during the tasting. First the smaller bites - Creamed corn - Pipis with seaweed and grapefruit butter - Mouth full of greens sugar snap walnut purée and asparagus - Scrambled eggs with potato shell - Fresh cow milk cheese with hazelnut oil and honeycomb finish - Wallaby pikelet with malt vinegar cream and plum jam - Carrot with fried chicken, mustard leaf, and kale - Saltbush lamb pie - Lances mussels with sea succulent - Shaved sirloin beef with macadamia sauce - Garden soup - a chicken and coriander broth with 20 different herbs so every bite/slurp has a different flavour profile My favourites here were the Fresh cow milk cheese with hazelnut oil and honeycomb finish, the carrot with fried chicken, mustard leaf and kale, and the saltbush lamb pie. Larger dishes: - Kangaroo fillet with purple carrots, pickled onions and a hazelnut equivalent purée (most beautifully vibrant dish and my dish of the night) - West Australian Marin crayfish sweet and sour pumpkin seed holy flax and Garlic flower - Yeasty potato with bakers yeast timboon cheese cream - Cabbage with egg and tamarind cream, cabbage leaf, braised cabbage wedge and heart with beetroot and emu My winners here were the kangaroo fillet and the cabbage with egg and tamarind cream Desert: - Granny Smith apple ribbon with cream inside with rhubarb and chamomile sauce - Milk evaporated milk and passion fruit and mango reduction with a crumb No losers here. Special mention: their DELICIOUS rye sourdough bread which they will keep bringing out for you if you want more, which is accompanied by a saltbush macadamia cream and home churned butter. We just kept getting more and more of it. It was addictive and delicious and everything that is right in the world. Gluten allergies be damned. Attica is a World Class restaurant without a question of a doubt. If you are looking for a fine dining experience to knock you on your butt this is it. read more

RAVE RAVE RAVE REVIEW! It has probably taken me the same amount of time waiting for our 4 month advanced booking to actually getting around to writing this review. Probably a good thing to keep in mind, the waitlist can be up to 4 months or more, so think ahead for your anniversaries etc This place was so amazing, it blew my mind....I would probably give it 10 stars out of 5, that's how great it was. The 8 course menu was really a 12 course meal because of these extra little bonus treats. My friends had matched wines and I had matched juices - a really interesting experience! The staff were amazing, they were very polite, professional and knowledgeable about the food and complexities of how it was created. We also had someone different who presented the paired wines and juices in detail. The portion sizes were perfect and we weren't feeling bloated by the end of it. It was modern cuisine, from kangaroo to cured fish with 6 different edible flower petals on top; to chocolate and homemade ice cream in their mini garden. It was a lovely story telling experience, while also being interactive and intimate. Also of note is that we had a reservation at 8pm, we got out at 12:30am, time flies when you're having fun but be prepared to not have any plans after dinner especially as we had paired drinks! Definitely the best degustation I have had so far with so many accolades - just have a look at their website. read more

To be honest I was hoping to hold off on this review until I could upload the pictures I took during dinner. Since post-processing is taking much longer than expected, I figured I'd just post this first. Dinner at Attica was spectacular. It wasn't perfect, and I'll go into what marred the evening in detail, but the food, the food was "As good as it gets", and I feel it'd be an injustice to not give this restaurant five stars despite its flaws. Flaws: The music here needs a lot of work. Maybe no one else notices the music in a restaurant serving you such amazing food, but the music being played genuinely affected all three of my party to varying degrees. When we visited, it was mostly 'quirky' unusual covers. The kind that has suddenly become all the rage in small restaurants and cafes. Some (of the covers) were alright, some were bad, and some were just downright horrible. It got so bad one of my friends was beginning to feel genuinely put off (music's a big part of her life). Service also could do with improvement. Water wasn't always promptly topped up, I got to the bottom of my wine glass before having it noticed, which in my opinion was made worse because there was a staff member standing directly in front of me waiting to reset the table behind me. Priorities. Priorities. Though not the fault of the staff, some had very strong accents that made the dish explanations hard to understand. They also didn't seem to react to the strained faces we gave while listening. It's not for a lack of trying though. The staff genuinely tried to be friendly, engaging, and attentive. They just could have done better, and as someone that views service with a critical eye (work hazard), it did make for a less perfect dining experience. We started with a series of appetisers: bread with a smoked olive oil emulsion and butter made from creme fraiche, fresh mushroom leaves with a creme fraiche and herb dip, an amazing walnut mousse served in walnut shells, topped with sliced mushrooms, and a pickled... Jerusalem artichoke, ending with perfectly done breaded and deep fried mussels. The first few plates, with the leaves and walnuts, had the amazing effect of conveying a sense of foraging to the diner. The leaves were served in a basket woven from branches, the walnuts served in their shells nestled amongst wood chips. It was a very earthy and sincere experience. The mussels were an explosion of juice and flavour, particularly impressive since they were deep fried. Personally I was expecting something slightly oily and maybe a little tough. This was nothing like that. Nothing at all. Don't think that my lack of mention means that the accompaniments for the bread were any less impressive. The smokey flavour of the olive oil emulsion was tantalising. We then opened with our first course, "Crab, Lettuces from Land and Sea" which was picked mud crab tossed in a coconut vinaigrette and resting on a slice of lettuce with some sea succulents. It was lightly seasoned, the sweetness of the crab was allowed to come through, accented with the leafier tops of the lettuce having a different flavour from the slightly more bitter base of the stem. That meant a contrast in flavours even within the dish as you worked your way along the the lettuce leaf. This was followed by Marron, Sorrel, Sauce of Onions and Pork Fat. The marron (a type of crayfish) was very fresh, sweet but not unusually so, and was matched very well by the savoury accompaniment of the pork fat and onion sauce. The shredded sorrel provided a good textural contrast that really helped in bringing the marron and sauce together. The next dish was Attica's signature A simple dish of Potato cooked in the earth it was grown. Not truly cooked in earth, it's wrapped in foil then slow cooked till it reaches a sublime texture that's neither mushy not hard. Just enough to offer resistance but yet still melt in your mouth. I don't remember what was in the sauce other than a 'coffee soil', but the combination of flavours and textures is so good we generally ate in silence for that course. It was one of those show-stopping dishes that leaves you in silence after the first mouthful because you're trying to absorb the myriad of wonderful flavours. This was well matched by the dish that followed, Cucumbers, Holy Flax, Sauce of Burnet. This dish was another wonder, with the cucumber just slightly browned, still very firm, and served with a sauce of smoked trout and mature cheese as well as some olive oil. It was an undeniably brilliant combination of flavours that went far beyond the components on the plate, and actually managed to not be outshone by the humble yet unforgettable potato served just before. I had four more courses but have actually already hit the 5000 character limit. Needless to say they were ALL SPECTACULAR and very very memorable. I just wish I could talk about all of them in detail. Sigh. read more

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I would give Attica all of the stars if I could. All of them. We had the pleasure of dining at Attica last night for our anniversary because we're lame and romantic like that. But rightly so, as the whole experience left us with great big smiles on our faces because - as my partner put it - we were like "kids in a candy store". Every course was work of art and I would exceed the character limit by writing down my praise for each of them, so my highlights were: - Crab with sorrel. This was actually my favourite dish of the whole night. Buttery, melt-in-your-mouth crab delicately wrapped in "compressed" sorrel leaves, which had a lot of sweetness to them thanks to the mandarin puree. I could have eaten it all night! - Simple dish of potato cooked in the earth it was grown in. This was the dish I was looking forward to and it blew my expectations out of the water. - Deep fried breaded mussels. This was the first time I ever ate mussels because I used to be terrified of them... Not anymore! They were juicy and delicate and came out with a hand-painted shell which added to the presentation nicely. - A tour of the kitchen garden, followed by toasting fluffy marshmallows in a fire while sipping hot cider made from a variety of apples - magical! The service was top notch, with each dish and paired wine explained in minute detail. We never had to wait too long between wines, waters and dishes, but it did not feel rushed at all (until we realised we had been eating for over 4 hours on a weeknight and should probably go home). It was truly one of the best restaurant experiences I have had to date. Attica, without a doubt, lives up to and deserves all the hype. read more

All I have to say is "You have to go to Attica!" The best meal I've ever had in my entire 46 year existence! And I've dined at some pretty stellar (French Laundry, Per Se, Le Dome, you name it) restaurant's during the course of my career. I will not bore you with the details. If you want details, just read all of the other reviews. The other reviews do this restaurant justice. If you are planning a trip to Melbourne, make this spot one of your destinations while in town. If you live in Melbourne...LUCKY!!! We flew nonstop all the way from San Francisco into Sydney (we also ate @ Quay) and then jumped on another plane for Melbourne to make it on time for our dinner rezzy's. The stress was well worth the trip. Once you walk into the front door, you enter into another world. The somber decor pairs well with the food. It's understated elegance only enhances your dining experience. The food is the star (as it should be). It is the only thing that needs to shine and shine it does. Another thing I loved about this place was that in spite of being a world class restaurant, it was remarkably casual. Not stuffy or uptight in the least bit. The servers were informative (almost to the point of being too informative) and truly on top of their game. In my opinion, go for the tasting menu with the wine pairing. Trust me. You'll want to let them work their magic as you sit back and watch the show. It is a magical experience. WARNING!!! If you do go for the tasting with wine, be prepared for a longer than usual dining experience. We had rezzy's at 5:30 and did not leave the restaurant until well after midnight. I justify it this way, it's like doing dinner and a show all wrapped into one. Trust me after eating here you will not want to go anywhere else that evening. Unless of course your in your early twenties and you need to go out and get laid or something. One thing they do not serve is sex at this establishment. Although, the whole experience is comparable to the sex act itself. Maybe even a little better? Well, it's longer anyway. Anyway, I highly recommend Attica and when I go back to Australia, I will definitely make this restaurant one of my stops. read more

I reserved a table here, well ahead of a trip to Melbourne, on the recommendation of a friend. He said it was a once in a lifetime experience, that was good enough for me! And it didn't disappoint. We had an almost theatrical evening, with course after course of beautifully constructed and presented food. Not a napkin was out of place, the attentiveness of the staff is forefront. Well thought out menu, using Australia's finest ingredients and taking humble vegetables to new levels. There was much conversation over what we were eating, with one of our party declaring at one point 'it's just a potato!'. The mid-way course, where you left the table and went out into the herb garden was a highlight and I still think about that deliciously creamy macadamia butter. All in all, a very memorable evening. read more

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What a fantastic restaurant. If managing expectations is important this restaurant did it beautifully. The menu online is simple to the point of being bland but when you arrive at the restaurant it Is so much more. Four or five complementary surprise courses so it turns out to be a 14 course degustation. It's not like vue du monde where u leave feeling sick and over fed, the portions were perfectly sized and almost every dish had something completely original that I have never tried. The ambiance is great and the service staff are well numbered, about one per table. A real experience. Will be back. In my book the best restaurant in Melbourne at the moment. Can't wait to see next months menu! read more

Let's be frank, this place deserves 6 stars. Warmly welcomed into the venue. Seated instantly and given water. After selecting the degustation with matched wines we were pleasantly surprised with 4, yes 4, appetizers. A unique menu with seasonal Australian produce with a New Zealand influence - the potato baked in earth was fantastic and really appealed to my Russian genetics. We were in invited to meet the head chef Ben Shewry and got a private tour of the famous restaurant garden. A night to remember. Cheaper than Vue De Mond but much better. Ben is a genius and we highly recommend the experience to all foodies. read more

Attica is outstanding. The most mind-blowingly fabulous dinner spot pretty much ever. The 8-course degustation menu is surprising, beautifully plated, filling and is such an experience to behold. The space is beautiful, perfectly lit to make the food shine, and dark enough to make you look pretty good as well. The decor is sparse, but invitingly modern and not cold. The mix of ingredients and the way they are presented really goes beyond science- it's fine art, to be enjoyed and perhaps never fully understood. Staff are excellent, they spend time with you and clearly have a passion for the food and wine they're sharing with you. My only issue is that this has ruined all other dining experiences for me from here on out. Fabulous experience. Period. read more

I have been trying to make a booking here for months but failed every time, come to find out that my amazing boyfriend had pulled off getting a booking 4 months in advance and has been laughing at my frustrations and keeping his mouth shut the whole time! We came here on a Tuesday, which is known to be their experimental day where they try to come up new menu items. Tuesday dinners here are cheaper than regular week nights considering diners do not know what the menu consist of until they sit down. 5 course degustation meal, with amazing bread in between with homemade macadamia nut butter: 1) Snow crab, Heirloom tomatoes & pineapple oil (FAVOURITE) 2) Aged sirloin & mushrooms 3) Squid, Corn & Seaweed 4) Jumbuck (Lamb Shoulder), Rivermint & Eucalyptus 5) Sugar Plum Crumble & Whiskey Cream Servers & Management team were all very knowledgeable and friendly. I enjoyed most meals on the degustation, but overall the experience was amazing. I really felt the staff/chef's passion through the thought of each meal. An experience like this is very rare in the hospitality industry! read more

Attica - Our Tuesday night meal! 5 course degustation - Wine Bars Near Me - Ripponlea, VIC

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Unfaultable - service and food were better than expected (and my expectations were high given the reputation).

Just finished my evening and my palette feels like it's getting over a hang over..because the food had so many unique flavours it really did feel like a party in my mouth...now that I am about to leave I am left leaving very disappointed...not because of the food but disappointed because tonight was Chef's table night which means I'll never be able to eat the same food again..ever!!! Unless it makes it into their degustation menu...definitely a great time and recommended to come here on a Tuesday night..an be surprised by what the chef whips up for you read more

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Well. Attica definitely lives up to it's reputation. The delicate nature of each dish clearly shows the effort and care the chefs put in to each dish. Each one giving you a burst of flavour that is both new yet slightly familiar. I was blown away with this place, the service, the presentation, the atmosphere and the experience. Highly recommend! read more

Attica - Wine Bars Near Me - Ripponlea, VIC

Simply wonderful and well worth taking time out to visit. Sensational snacks and divine drinks. Head on down when you have some spare time and enjoy the ambience. read more

I was prepared for the huge bill at the end but not the endless courses. This meal took too long, in spite of the introductions from the cooking staff and the visit to the garden out the back to see the salad plants. The focus on Australian ingredients is taken to a bizarre level - wallaby blood pancakes! What were they thinking. I won't ever need to go back. read more

We just barely got a table. Within a minute of the reservation system opening my husband got a reservation and then quickly there after the tables for two were gone for the month of May. We had watched the documentary called Chef's Table about the chef and the restaurant. I thought I knew what to expect but I was pleasantly surprised. I was wowed. The service, the atmosphere, and the food was amazing. It was truly a taste of Australia and one of the best fine dining experiences I have ever had. read more

Excellent service and dining experience. There were 19 courses and our first course of dessert was served outside in the garden. Overall, the food was thoughtfully prepared celebrating local ingredients and beautifully plated/served. Unfortunately, most of the dishes were too sour for my taste. read more

Definitely use the waiting list. Worked for us. Everything is delicious, local and well thought out. I have been to several 3 Michelin star restaurants but this was the only time we got to tour the kitchen and small herb garden. Incredible experience! read more

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Attica always seems to remain off my radar because I know that I have to take private transport (or good god, public transport) to get to it in Ripponlea from the Melbourne CBD. My twelve minute or thereabouts ride on the train though seemed minuscule really when you think how long it takes to walk to various Melbourne eateries when you factor in the traffic on the footpath in and around town. Not to be hard done by the train though, we presented ourselves early for our 8:30 PM booking. An enthusiastic yet professional greeting was had upon introducing ourselves at the door. Like with my recent experience at Ezard, we were not given the best table in the house but it was by far from bad. Attica can best be described to have a cosy table configuration in the centre of the restaurant where the best tables in my opinion border the perimeter. I had the pleasure of dining a table on the perimeter however it was the closest to the front door. In the winter, I would hate to experience the blast of cold from the outside as the elements would frequently invade the restaurant when the door was propped open for long periods of time as diners oddly made their exit and had to communicate their platitudes to all and sundry. As it was a warm evening in Melbourne on the night I had the pleasure of dining at this place, I took no notice of this malfeasance if not inconvenience for some. We announced our intention to enjoy the eight course tasting menu with the matched wines to our server, Michael, who throughout the night remained not only professional but good-humoured and informative. As the various amuse-bouches, yes, plural, were brought out in rapid fire I took the time to absorb the ambiance. The fit-out of the restaurant, albeit cosy has not changed much since I last attended two years ago however as I sipped the sparking water that was being refilled almost by magic I mused as to what chef Ben Shewry was trying to communicate with the dark colours, minimal yet aggressive lighting and the configuration of the restaurant in general. I thought of the last play that I saw at the Malthouse Theatre as I pondered the surrounds and the lighting. Strangely though as I watched service deliver food and beverage to other happy diners that were seemingly in various stages of their respective degustation experiences, I thought of this restaurant as a stage of sorts. Not in the bogus sense that the diners were the audience though, but quite the opposite. The kitchen who are armed with a large centrifuge in the background peaks out at times on us diners, or should I say, us actors and actresses in the play which they have written and executed where we are left to our own devices to interpret. The track lighting making the diner the star in a very well orchestrated production that is brought to life by the superior service and support staff. Still in retrospect I suppose the play that Ben has intended is a comedy of sorts where the kitchen and staff are able to be amused at us plebeians grunting, pointing and making sounds that resemble "ew and aw" and in turn reflecting whether or not they really like what is on offer. The highlight of the amuse-bouche phase for me being the walnut reduction served inside a walnut shell, where the innards of the shell are exposed to you by service. Subterfuge is alive and well at Attica and as you start your journey through the menu, you discover that the walnut especially will prepare your palate for the first dish - Snow Crab, Shiitake, Twelve Basils matched with a Sake from Nagano, Japan - Chikuma Nishiki 'Kizan Sanban' Junmai Ginjo, which is not only high quality Sake, but it brought the Snow Crab to life. Already having the walnut flavours on my palate heightened my appreciation of this dish and my glass of Sake had to be refilled so that I could continue to enjoy it and the residual effects of the crab. This would become a recurring theme as there is a small duration between when you receive your matched alcohol and when your dish appears. We then were taken to Austria where a 2006 Welitsch 'Ex Vero' was provided to match with the Marron and Fermented Corn that would soon follow. Another excellent dish with a beautiful smell. I would soon learn that the majority of the produce is sourced from gardens outside of the restaurant or at the furthest extreme, Ripponlea Estate. Colourful, crisp and exciting flavours are yielded and for once it was refreshing knowing where all of the ingredients were actually sourced as a diner (or in this case an actor in Ben's play) you really take it for granted when you are at a restaurant usually unless you are made aware, usually inconveniently. There is not enough space to fully describe the degustation, however I will just say that my trip to Attica was one of the highlights of the year. read more

We went to a ticket with some friends and the meal that we love to have the potatoes in Earth which was a totally edible dish it looked very very interesting. The flavour choices were amazing. Very highly recommended. read more