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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!!
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.
2 years ago
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
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
2 years ago
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
4 years ago
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
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
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
8 years ago
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
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
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
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
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
8 years ago
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11 years ago
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
8 years ago
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
10 years ago
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
11 years ago
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
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
12 years ago
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
15 years ago
10 years ago
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
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
8 years ago
10 years ago
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
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9 years ago
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
15 years ago
what can I say that hasn't been said? I was fortunate enough to dine at Attica a fortnight ago with 2 of my sisters (perfect company - we all love food). The dishes are obviously complicated & require a load of work but each dish had a kind of special alchemy, compatibility of ingredients that made the dish sing - nothing unnecessary or pretentious. The service was generous & again unpretentious. We had a few of the famous dishes - the potato cooked in the earth in which it was grown was everything I'd hoped for (just beautiful); the snow crab possibly my favourite (inspired by chef Ben Shewry's Mt Taranaki in his NZ home town, wonderful, the textures sensual and the flavours a harmonious, silencing treat - beautiful snow crab, verjus granita, puffed rice, barberry seeds, char grilled leek ash, shaved witlof, freeze dried coconut and horseradish oil powder, salmon roe); slow cooked pork belly (tasted like an Asian style pork) and pearl oyster meat with radish - a favourite dish, I am officially in love with pearl oyster meat; the sensual, textural delight that was a simple egg yolk, crispy garlic, spiced almonds, artichoke, salt baked celeriac, pyengana cheese (poured); a beef tongue that put any other cut of beef to shame; and another highlight - native Australian fruits (quandong, hibiscus, native currants, lemon aspen, desert lime) served with yoghurt & local honey from an urban hive. The matching wines were good without being outstanding on this occasion. We thought the 8 course degustation (which included a few more little tastes) was terrific value at $160 (given the quality & generosity of the food & the skill, technique & originality involved. We left feeling very cared for & couldn't stop talking about the experience for days after. We'll be back! read more
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