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Attica

Our Review

The degustation begins with a platter of indigenous ingredients.

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.

  • Dani Valent

Contemporary$$$

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Emu egg sabayon sweetened with sugarbag honey over Daintree chocolate sorbet.
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Attica's golden age

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

  • Gemima Cody
Attica
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Attica

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

Attica, Ripponlea, Melbourne.
Good Food hatGood Food hatGood Food hat18/20

Attica

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.

Attica's Native fruits of Australia dish
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Attica

Ben Shewry's restaurant has been named one of the world’s best restaurants and is booked out weeks ahead.

Attica Thumbnail
Good Food hatGood Food hatGood Food hat18.5/20

Attica

Ben Shewry tells a great Australian story, for a Kiwi. His food is connected to its roots ...

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Honey custard.
Good Food hatGood Food hatGood Food hat18/20

Attica

You get the complexity and nimbleness of Thai cooking, but you're as likely to be eating cheese, black pudding or tomato as tofu or lychees.

  • Larissa Dubecki
Unspecified

Attica

You get the complexity and nimbleness of Thai cooking, but you're as likely to be eating cheese, black pudding or tomato as tofu or lychees.

  • The Age Good Food Guide 2009