Attica

Our Review

The degustation begins with a platter of indigenous ingredients.

Review
Ripponlea

Never mind the 50 Best ranking drop, Attica is still world class

In its latest incarnation, Attica puts indigenous Australia front and centre. And it's better than it's ever been, reviews Dani Valent.

June 26, 2019
Dani Valent

Contemporary$$$

More on Attica

The dish

Top chef Ben Shewry reckons the pasta at this underrated CBD restaurant is better than Bologna’s

The Attica restaurateur and chef shares his Melbourne and Sydney food and drink favourites – plus the Malaysian food city he almost wishes he could keep secret.

April 11, 2024
Jane Rocca

Introduce visitors to the American Doughnut Kitchen, then explain it’s not actually American.

Good Food recommends

I’m coming to Melbourne for the week. Where should I eat? The critic’s top picks for visitors

These are the restaurants, pubs and bars that reveal our city’s essence, and who we are as Melburnians, says Besha Rodell.

April 5, 2024
Besha Rodell

Emu egg sabayon sweetened with sugarbag honey over Daintree chocolate sorbet. — 18.5/20

Review
Ripponlea

Attica's golden age

Ben Shewry is more in his element at the refreshed Attica than ever before.

May 23, 2017
Gemima Cody

Review
Ripponlea

Attica

Go to Attica and you’ll be cosseted by devoted staff, dine deliciously well, and drink great wine.

October 7, 2014

Review
Ripponlea

Go to Attica and you'll be cosseted by devoted staff, dine deliciously well, and drink great wine in a handsome pair of rooms. But open your eyes, ears and mind, and you’ll be taken on a more interesting journey.