Attica Restaurant | Australian Fine Dining Melbourne

Before you join us, we’ve answered some of the questions we hear most often to help you prepare for your…

Magic Mushrooms.⁠ ⁠ A little magic, hiding in plain sight. Attica’s Magic Mushrooms are made from red choux…

Paperbark Flatbread.⁠ ⁠ Warm flatbread with paperbark honey, Granite cheese, macadamia and black ant pepper.

Louis knows how to cook up a meal, whether it’s Attica style or something a little closer to his heart and…

When @benshewry becomes obsessed with lasagne.⁠ ⁠ The Edge of Reason refers to two things: the crispy edges…

Three of our favourite things. Desert lime, sunrise lime and muntries.⁠ ⁠ Desert lime is a small native…

Sweet and Sour Tart of Quandong.⁠ ⁠ Fresh cheese curd from Long Paddock on Dja Dja Wurrung Country, paired…

Djimbay. The drink that translates to “thirsty.”⁠ ⁠ A simple gin sour created to let @dharawal_distilling_co…

Beyond the table, you’ll find a rotating collection of artworks from @benshewry and @kylie_shewry’s personal…

Smoked emu, native herb gribiche.⁠ ⁠ A classic gribiche with native herbs and finely cut emu, served on…

21 years of Attica. A crazy number in a world where restaurants don’t often get to exist for this long, and…

A closer look at one of the smallest ingredients on the menu.⁠ ⁠ Our warm macadamia pikelet with ooray jelly…

⁠Rock Flathead, Native Citrus.⁠

August Artist in Residence | 25–29 August⁠ ⁠ 25 Years of Ravensworth | Murrumbateman | Ngunnawal/Canberra…

Iced Ooray, Anise Myrtle Cream.⁠ ⁠ The dish comes together at the table. Freshly shaved ooray plum ice…

Cooked over fire to order. Kangaroo, pepper and smoke, with bunya nut purée and native pepperleaf miso.

The details. The precision. Forever grateful for this team.⁠

Tart, tangy and strikingly-coloured Boonjie tamarind from far-north Queensland.⁠ ⁠ These perfect little…

Turning 30 seems to be a theme this year. Luckily, 1996 was an exceptional vintage.⁠ ⁠ We’ve got a number of…

Last week, we had the honour of hosting a special NAIDOC Week brunch alongside our friend @senatorbriggs and…

Before every service, we have dinner together as a team.⁠ ⁠ Each day, one person is rostered to lead the…

Coinciding with this year’s NAIDOC Week theme and marking 10 years of Bad Apples Music, we were proud to…

The Galah.⁠ ⁠ A winter highball of sorts. Eucalyptus tequila, sweet citrus, bitter fizz and warming ginger…

Crocodile in a Mitchell and button grass tart shell, baked macadamia and Geraldton wax.⁠ ⁠ Our croc is…