In the grand suburb of Ripponlea. Approx a 25 minute drive from Melbourne CBD.DETAILS
The dining room is a moody affair with expansive blackened walls, and dark wooden chairs that encircle crisp white-linen draped tables. The swooping spotlights add a sense of drama to the space, perhaps emblematic of the theatre about to unfold at the table or simply to highlight the beauty of each dish. Spruces of colour from beautifully detailed floral arrangements, perched elegantly on the bar, liven up an otherwise demure setting. FOOD & BEVERAGE
Ben Shewry’s food is truly unique – evocative, emotional and thought provoking, appealing to all the senses. Growing up in Taranaki, New Zealand where rivers run deep, waterfalls cascade, and the native bush exudes an unrivalled luminosity, Shrewy has been provided with a large canvas from which to draw inspiration. You only need to look at the menu to discover its emphasis on mother natures bounty from snow crab (powdery white drift crab with puffed rice and dried horseradish) to potato cooked in the earth it was grown. The eight course tasting menu, which also comes as an exclusive vegetarian alternative, features an array of creative and beautifully presented dishes. A meal of beef tongue, vanilla, myrtus and lettuce stems is an axis of harmony on the plate, along with the tantalizing meat from the pearl oyster. There is also an extensive wine list featuring New World wines and a fine selection of European varietals. FUNCTIONS
Attica’s private dining room seats up to 14 people and can be reserved for dinner Tuesday through to Saturday. Both the five and eight course menus are available.
If you’re looking for something different, book into "Chefs Night", held every Tuesday. The kitchen team at Attica are sure to impress with a showcase of their latest kitchen trials.